Free, Bound, and Total Sulfur Dioxide (SO<sub>2</sub>) during Oxidation of Wines

Sacks, Gavin L.; Howe, Patricia A.; Standing, Matthew; Danilewicz, John C.

doi:10.5344/ajev.2020.19083

Cited by 15 publications

(11 citation statements)

References 38 publications

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“…In general, the concentrations of these markers increased with OTR T 0 , confirming the role of slow oxygen ingress in their formation during long-term bottle aging. Strecker aldehyde concentrations increased due to oxidation mechanisms, or were released, as recently demonstrated, from their odorless reversible bisulfite adducts, as soon as free SO 2 levels dropped below 10 mg/L . It is noteworthy that Strecker aldehydes were not detected at the expected concentrations for synthetic stoppers with higher OTR T 0 .…”

Section: Resultsmentioning

confidence: 59%

“…Strecker aldehyde concentrations increased due to oxidation mechanisms, or were released, as recently demonstrated, from their odorless reversible bisulfite adducts, as soon as free SO 2 levels dropped below 10 mg/L. 44 It is noteworthy that Strecker aldehydes were not detected at the expected concentrations for synthetic stoppers with higher OTR T 0 . This was probably due to scalping, as already observed for other compounds bearing alkyl chains.…”

Section: ■ Results and Discussionmentioning

confidence: 74%

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Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Pons

Lavigne

Thibon

et al. 2021

J. Agric. Food Chem.

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The oxygen transfer rate (OTR) of closures is a well-known parameter impacting the quality of Sauvignon blanc wines (SBw) within the first years of storage, but little research has been published on its long-term effects. The chemical changes in oxidation odor intensity in three SBw sealed with natural cork and other closures that had different known OTRs, ranging from <0.1 to 4.6 mg/year, were monitored over a 10 year period. During aging, free SO2 and 3-sulfanylhexanol loss, concomitant with increases in dissolved O2, OD420, and sotolon, were correlated with closure OTR levels. After 10 years of aging, sensory analysis was conducted, supported by additional chemical analysis of aroma impact markers, including methional, phenylacetaldehyde, 2-furanmethanthiol, 4-methyl-4-sulfanylpentan-2-one, ethyl-2-sulfanylacetate, and hydrogen sulfide, as well as total SO2 and dissolved CO2. These analyses revealed that selected SBw were protected from oxidation over a 10 year aging period, provided that the closure OTR did not exceed 0.3 mg/year.

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Section: Resultsmentioning

confidence: 59%

Section: ■ Results and Discussionmentioning

confidence: 74%

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Pons

Lavigne

Thibon

et al. 2021

J. Agric. Food Chem.

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show abstract

“…No clear trend either upward or downward was shown ( Figure A3 ) probably owing to the great reactivity of this electrophile compound in such complex media which are red wines. It should also be taken into account that acetaldehyde instantly reacts with all the free SO 2 present in wine [ 17 ]. Further studies in either model solutions or real wines could help the understanding of this important issue.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, Escribano-Bailón et al [ 24 ] showed that A-e-F are more likely to degrade in aqueous solution than anthocyanins due to the facile cleavage of the ethyl bridge. In addition, previous studies have shown that SO 2 including that deriving from the acetataldehyde-bisulfite adducts is eventually consumed through oxidation reactions [ 17 ], hence an increase of acetaldehyde in solution must be also considered. On the basis of what was reported above and of our results, we can conclude that the use of AtCH addition to predict wine oxidation is less accurate than the addition of H 2 O 2 for a correct estimation of pigments evolution and, in general, of wine evolution under moderate oxidation.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

et al. 2021

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Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

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“…When performing ANOVA on the averages data for total and free SO2 on each wine, the observed differences do not have a response trend in relation to the applied conditions according to the three factors in the study (initial and second antioxidant conditions and presence or absence of bentonite on fermentation). Both total and free SO2 behaved as described before (Gambuti et al, 2020), showing a decreasing content over time, regardless of the added SO2 applied (Sacks et al, 2020;Stockley et al, 2021).…”

Section: So2 In Wine Samplesmentioning

confidence: 54%

Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle

Santos

Silva

Cabrita

2022

Ciência Téc. Vitiv.

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The volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely by the use of sulphur dioxide (SO2) which has been well-accepted on winemaking as a preservative agent. However, some drawbacks associated with SO2 wine application led to the need to reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions of two Portuguese monovarietal wines (‘Arinto’ and ‘Síria’) was studied. Wines were obtained by different winemaking environments (0, 50, 100 mg/L of SO2 and 100 mg/L ascorbic acid for ‘Síria’ and 15, 30, 45 mg/L of SO2 and 100 mg/L of ascorbic acid for ‘Arinto’ both with and without bentonite). After alcoholic fermentation, a second SO2 treatment was applied: 0 and 60 mg/L of SO2 to ‘Arinto’ wines and 30 and 60 mg/L of SO2 to ‘Síria’ wines. Wines were kept over lees for three months, bottled and analysed after three months in bottle. The VOCs present were analysed by HS-SPME-GC/MS six months after fermentation. The maturation conditions did not influence the evolution of free and total SO2. Regarding the VOCs profile evolution, the ANOVA analysis showed that esters are the most important group, presenting significant differences among samples. Through the PCA analysis, using wines after fermentation as reference, 74.13 % and 54.92 % of the variation were explained by the first two principal components for ‘Arinto’ and ‘Síria’, respectively. VOCs profile evolution of wines seems to be mainly influenced by the fermentation conditions.

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Free, Bound, and Total Sulfur Dioxide (SO₂) during Oxidation of Wines

Cited by 15 publications

References 38 publications

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle

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Free, Bound, and Total Sulfur Dioxide (SO2) during Oxidation of Wines

Cited by 15 publications

References 38 publications

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle

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Product

Resources

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Free, Bound, and Total Sulfur Dioxide (SO₂) during Oxidation of Wines