Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry

Abstract

In order to obtain information on the oxidative behavior of red wines, oxygen consumption rates and electrochemical changes (cyclic voltammetry) were measured for nine red wines subject to three different accelerated ageing tests: chemical (with hydrogen peroxide), enzymatic (with laccase from Trametes versicolor), and temperature (at 60 °C). Oxidative behavior depended both on the wine sample and accelerated ageing test type. A good correlation was observed between electrochemical parameters of charges for reference/non-oxidized wines, in accordance with their antioxidant capacity, and the variation of charges after enzymatic and temperature tests, meaning that cyclic voltammetry could be used in order to predict these two oxidation tests and reflect the wine sensitivity towards respective oxidation targets. However, it was not possible to predict wine chemical oxidation test based on hydrogen peroxide from the electrochemical measurements.

Electrochemical Sensor Based on Nanomaterials and Its Application in the Detection of Alpha Fetoprotein

“…Some of them are carbon nanotubes, inorganic nanotubes, peptide nanotubes and nucleic acid nanotubes [52]. Among them, carbon nanotubes are hollow cylinders rolled up by graphite layers, which are mainly manifested in two forms; SWCNTs and multi-walled carbon nanotubes (MWCNTs) [53].…”

The Role of Voltammetric Analysis in the Wine Industry

“…Ascorbic acid (AA) (Table 3) was determined using CV and SWV. Despite identical LOD and pH levels, which were 4.14 mg/L and 7.0, respectively, CV displayed a higher first peak at 596 mV, while for SWV, it occurred at 450 mV [18,19]. The manganese (II) content was determined through SV, showing a peak of 550 mV with a low LOD of 0.6 mg/L.…”

Influence of Oxygen Management on Color and Phenolics of Red Wines

“…Other studies show the complexity of the processes caused by the controlled addition of oxygen in wines, much of the reactions depending on the variety, grape, and wine characteristics [ 24 , 25 , 26 , 27 , 28 , 29 ]; phenolic profile [ 30 ]; aging conditions in barrels [ 31 , 32 , 33 ] and in bottles [ 34 , 35 ]. Different authors have exposed wine to saturation cycles with air, reaching different amounts of dissolved oxygen from 6 mg/L to 7 mg/L in the first saturation [ 36 , 37 ] or between 5 and 8 mg/L with three cycles [ 38 , 39 ] or between 27 and 50 mg/L with four saturation cycles [ 40 ]. Regarding the analysis of oxygen consumption, it has been generally observed that the consumption rate after the first saturation cycle is higher in subsequent cycles [ 41 , 42 , 43 , 44 , 45 ].…”