Oxygen consumption by wine lees: impact on lees integrity during wine ageing

Salmon, Jean-Michel; Fornairon-Bonnefond, Caroline; Mazauric, Jean-Paul; Moutounet, Michel

doi:10.1016/s0308-8146(00)00204-1

Cited by 56 publications

(42 citation statements)

References 29 publications

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“…Fine lees has been reported as a reducing agent, an antioxidant medium (SALMON et al, 2000;PÉREZ-SERRADILLA & LUQUE DE CASTRO, 2008). At present, minimizing the addition of sulphur dioxide is a trend in all viticultural areas.…”

Section: Resultsmentioning

confidence: 99%

“…The fl avonoid phenols have reducing and antioxidant properties, and they are frequently polymerized. These compounds, which originate from grape and also from oak barrels, are linked to mannoproteins from lees, and these complexes enhance the fullness in mouthfeel (SALMON et al, 2000;LANDRAULT et al, 2001;CHARPENTIER, 2010;GALLARDO-CHACÓN et al, 2010). LESKÓ and co-workers (2011) found that the various enzyme preparations have signifi cant effects on the polyphenolic composition of white wines kept on fi ne lees.…”

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confidence: 99%

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The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations

Nagy¹,

Soós²,

Horváth³

et al. 2017

Acta Alimentaria

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During the ageing in barrels, the contact with the fi ne lees triggers several processes in wine. Lees has a reductive effect by absorbing dissolved oxygen and reducing the amount, which will remain in the wine. At present, minimizing the addition of sulphur dioxide is the trend in all viticultural areas. In this study, the effect of various sulphur dioxide levels was monitored in presence of the lees to determine which dose is appropriate to provide the protection of susceptible white wine against oxidation.Without SO 2 protection, the rH and redox potential changed slightly, so the level of dissolved oxygen seemed to be controlled during the ageing period by the lees, though the antioxidant effect of lees in itself was not appropriate to protect the polyphenol content from chemical oxidation, which led to considerable browning. With the addition of a lower amount of SO 2 -40 mg l -1 , the lees is already able to protect the white wine samples in all aspects. Keywords: sur lie, fi ne lees, reducing agent, polyphenolic compoundsThe sur lie method is a special wine making technology, where the contact between the new wine and the fi ne lees can be taken advantage of. It has a special momentum, namely the battonage, when the wine is stirred periodically in the barrels. This technology originates from France, but nowadays wine makers -in all viticultural areas -use it to widen the white wine assortment. The contact with the fi ne lees plays an important role in traditional champagne production, too (FIA et al., 2016). From the practical point of view, the robust/full bodied wine, which is properly rich in alcohol and acids, is fi t for ageing on lees in oak barrels.The composition of fi ne lees is varying. It contains mainly yeast cells, and in much lower amount, tartaric acid and other organic and inorganic matter. The autolysis is known as a slow process that occurs during the wine ageing period (between 12 to 18 months). So the intracellular compounds, enzymes, plasma membrane, etc., are released just approximately after one year (LAVIGNE et al., 2007;PÉREZ-SERRADILLA & LUQUE DE CASTRO, 2008).It was shown that the resuspension of the lees by stirring (battonage) during the aging period signifi cantly increased the macromolecular extract of the wine (especially mannoproteins, proteins) beside saturated fatty acids and glutathione. The yeast strain, the turbidity of juice during the fermentation, the contact time and temperature also have effects on the migration of the polysaccharides (PÉREZ-SERRADILLA & LUQUE DE CASTRO, 2008).

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations

Nagy¹,

Soós²,

Horváth³

et al. 2017

Acta Alimentaria

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“…Total Peroxide Measurements-Levels of total peroxides in WT and tsa1⌬ tsa2⌬ strains were determined by the FOX assay (23) as adapted to yeasts (31). Cells (5 ϫ 10 7 cells/ml) of each strain were washed and resuspended in growth media and treated or not with 1 mM hydrogen peroxide.…”

Section: S Cerevisiae Strains and Growth Conditions-mentioning

confidence: 99%

“…After 30-min incubation at room temperature, the absorbance of the samples was read at 560 nm. According to previous calibrations performed with standard peroxides, a mean apparent extinction coefficient of 4.5 ϫ 10 4 M Ϫ1 cm Ϫ1 was employed (31). Expression of Sod1-The level of Sod1 expression in WT and tsa1⌬ tsa2⌬ strains was determined by Western blot analysis.…”

Section: S Cerevisiae Strains and Growth Conditions-mentioning

confidence: 99%

Superoxide Dismutase 1-mediated Production of Ethanol- and DNA-derived Radicals in Yeasts Challenged with Hydrogen Peroxide

Ogusucu

Rettori

Netto

et al. 2009

Journal of Biological Chemistry

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Peroxiredoxins are receiving increasing attention as defenders against oxidative damage and sensors of hydrogen peroxide-mediated signaling events. In the yeast Saccharomyces cerevisiae, deletion of one or more isoforms of the peroxiredoxins is not lethal but compromises genome stability by mechanisms that remain under scrutiny. Here, we show that cytosolic peroxiredoxin-null cells (tsa1⌬tsa2⌬) are more resistant to hydrogen peroxide than wildtype (WT) cells and consume it faster under fermentative conditions. Also, tsa1⌬tsa2⌬ cells produced higher yields of the 1-hydroxyethyl radical from oxidation of the glucose metabolite ethanol, as proved by spin-trapping experiments. A major role for Fenton chemistry in radical formation was excluded by comparing WT and tsa1⌬tsa2⌬ cells with respect to their levels of total and chelatable metal ions and of radical produced in the presence of chelators. The main route for 1-hydroxyethyl radical formation was ascribed to the peroxidase activity of Cu,Znsuperoxide dismutase (Sod1), whose expression and activity increased ϳ5-and 2-fold, respectively, in tsa1⌬tsa2⌬ compared with WT cells. Accordingly, overexpression of human Sod1 in WT yeasts led to increased 1-hydroxyethyl radical production. Relevantly, tsa1⌬tsa2⌬ cells challenged with hydrogen peroxide contained higher levels of DNA-derived radicals and adducts as monitored by immuno-spin trapping and incorporation of 14 C from glucose into DNA, respectively. The results indicate that part of hydrogen peroxide consumption by tsa1⌬tsa2⌬ cells is mediated by induced Sod1, which oxidizes ethanol to the 1-hydroxyethyl radical, which, in turn, leads to increased DNA damage. Overall, our studies provide a pathway to account for the hypermutability of peroxiredoxin-null strains.Living organisms are constantly exposed to oxygen-and nitrogen-derived reactive species that are produced by normal metabolic activity and in response to external stimuli. To protect themselves against the toxicity of these species, aerobic organisms have evolved a range of defense mechanisms (1). Among these, a family of cysteine-based peroxidases, currently named peroxiredoxins, has attracted considerable attention because of its ubiquity and versatility. These enzymes have been shown to detoxify hydrogen peroxide, organic peroxides and peroxynitrite through oxidation of their reactive cysteine residues, which are recycled back by reducing equivalents provided by thioredoxin and other thiol-electron donors (reviewed in Refs. 2-5). In addition to detoxifying peroxides, specific peroxiredoxins have been shown to act as molecular chaperones (6, 7) and to play roles in regulating hydrogen peroxide-mediated cell signaling events (3,8,9).Many organisms have multiple peroxiredoxins. Six peroxiredoxins have been identified in human cells, and five in the yeast Saccharomyces cerevisiae. Peroxiredoxin isoforms are distributed to different locations within the cell, and two of the yeast peroxiredoxins, Tsa1 and Tsa2, are cytosolic (10). Tsa1 was the first peroxiredox...

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“…Ainsi, l'argon peut rentrer dans la composition des atmosphères modifiées pour remplacer l'oxygène (et l'humidité) afin de freiner les réactions chimiques telles que l'oxydation et l'hydrolyse, pouvant détériorer les aliments. En effet, en vinification, l'injection d'argon dans les fûts permet d'éviter l'oxydation de l'éthanol en acide acétique lors du procédé de vieillissement [4,5]. Dans l'industrie pharmaceutique et chimique, certains réactifs et produits sont aussi vendus emballés et sertis dans des bouteilles ou ampoules sous atmosphère d'argon [6].…”

Section: Introductionunclassified

L’argon : utilisations, toxicité et stratégie analytique en toxicologie médicolégale

2012

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Résumé -Bien qu'intrinsèquement non toxiques, les gaz nobles comme l'argon entraînent à fortes concentrations une déplétion d'oxygène pouvant mener jusqu'à l'asphyxie. Si l'argon se retrouve dans la circulation générale, celui-ci peut même être responsable d'embolies parfois fatales. Cependant, les propriétés d'inerties physicochimiques de ce gaz le rendent très utile dans de nombreuses applications actuelles. Ces applications étant en constante augmentation, il n'est pas rare d'observer proportionnellement des intoxications parfois létales liées à ce gaz. Ainsi, devant le manque d'harmonisation des prélèvements d'échantillons biologiques afin de mettre en évidence de telles intoxications aux gaz nobles et devant l'augmentation du nombre de cas, il devient nécessaire d'établir un état des lieux sur l'utilisation de l'argon, sa toxicité et la stratégie analytique à adopter dans le contexte médico-légal. Mots clés :Argon, gaz noble, échantillonnage de gaz, analyse de gaz Abstract -Even though noble gases such as argon are intrisically non-toxic, they will enhance an oxygen-depletion at high concentrations. This depletion may lead to asphyxia. If argon is found in blood flow, it could be responsible of an embolism. However, its inert physicochemical properties appear to be very useful to a wide range of current applications. The rise of these applications induces a proportionnal increase of lethal intoxications due to this gas. Thus, as no standardization of biological samples exists, and knowing the increase of argon intoxication cases, it seems necessary to establish an incoming inventory of fixture concerning the use of argon. It will confirm its toxicity properties and will highlight other intoxications due to noble gas. This should lead to a new analytical strategy suitable to the forensic context.

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Oxygen consumption by wine lees: impact on lees integrity during wine ageing

Cited by 56 publications

References 29 publications

The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations

The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations

Superoxide Dismutase 1-mediated Production of Ethanol- and DNA-derived Radicals in Yeasts Challenged with Hydrogen Peroxide

L’argon : utilisations, toxicité et stratégie analytique en toxicologie médicolégale

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