Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation

Gambuti, Angelita; Han, Guomin; Peterson, Ana L.; Waterhouse, Andrew L.

doi:10.5344/ajev.2015.15005

Cited by 50 publications

(47 citation statements)

References 55 publications

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“…The evolution of acetaldehyde followed the expected trend (Fig. ): after the addition of a hydrogen peroxide the acetaldehyde increases drastically consistently with the occurring of Fenton reaction and with the quick oxidation of ethanol (Waterhouse & Laurie, ; Gambuti et al ., ; Picariello et al ., ) as showed in Fig. .…”

Section: Resultsmentioning

confidence: 71%

“…Vanillin‐reactive flavans (VRF) were determined according to Gambuti et al . (). Briefly, 750 μL of a solution of vanillin (4% in methanol) was added to 125 μL of diluted wine and, after 5 min, 375 μL of concentrated hydrochloric acid was added.…”

Section: Methodsmentioning

confidence: 97%

“…BSA-tannin complex in the pellet is redissolved, added with ferric chloride and analysed for iron-reactive phenolics at 510 nm. Vanillin-reactive flavans (VRF) were determined according to Gambuti et al (2015). Briefly, 750 lL of a solution of vanillin (4% in methanol) was added to 125 lL of diluted wine and, after 5 min, 375 lL of concentrated hydrochloric acid was added.…”

Section: Spectrophotometric Analysesmentioning

confidence: 99%

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Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine

Picariello

Gambuti

Petracca

et al. 2017

Int J of Food Sci Tech

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SummaryThe addition of enological tannins is a practice admitted and widely used to improve wine phenolic compositions. Although wine ageing is an oxidative process involving phenolic compounds and acetaldehyde production and consumption, the effect of enological tannins on the acetaldehyde and chromatic and phenolic changes of a red wine during oxidation is still not known. In this study, three enological tannins preparations containing gallotannins GT, ellagitannins ET and condensed tannins CT were added to a young commercial Lambrusco red wine in order to obtain wines with three different phenolic compositions. Samples were then treated with hydrogen peroxide to trigger oxidation. All added tannins have determined a production of acetaldehyde greater than control. Acetaldehyde was then consumed in 30 days. The samples treated with CT and ET showed, after oxidation, an increase in colour intensity, determined as the sum of 420, 520 and 620 nm absorbances. A simultaneously increase in polymeric pigments was detected. No significant variation of the Saliva Precipitation Index (SPI), an index useful to give an indirect measure of wine astringency, was observed after 30 days of treatment of CT and ET samples. Results highlight that the addition of CT and ET can help to stabilise colour without affecting wine reactivity towards salivary proteins. A significant role of acetaldehyde has been even detected. These are the first data showing the effect of different enological tannins on the production and consumption of acetaldehyde formation during an oxidation process.

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Section: Resultsmentioning

confidence: 71%

Section: Methodsmentioning

confidence: 97%

Section: Spectrophotometric Analysesmentioning

confidence: 99%

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Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine

Picariello

Gambuti

Petracca

et al. 2017

Int J of Food Sci Tech

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“…36 However, there have been few reports about the influence of MOx treatment on these compounds. 21 Table 2 shows that the levels of these acetals varied between 0.3 and 2.5 mg L -1 , and these levels appeared to increase along with acetaldehyde levels, especially F + Y + M wines, which were significantly higher (P < 0.05) than other MOx wines, and so the acetal and acetaldehyde levels were compared (Fig. 5).…”

Section: The Relationship Between Acetaldehyde Acetals and Acetaldehydementioning

confidence: 98%

“…One tube ended in a Swagelok connector (Swagelok, Solon, OH, USA) that was sealed to fluorinated ethylene-propylene tubing (FEP-188x250; Ozone Solutions, Inc., Hull, IA, USA), which was pressurized with oxygen (65 psi, 450 kPa) to allow for a controlled diffusion of oxygen into the tanks. 21 Samples were removed though a second opening sealed with valve and terminating in rubber septum ensuring air exclusion from the tank when sampling. Oxygen was monitored by attaching a 5-mm nuclear magnetic resonance (NMR) tube to the third opening and placing a luminescent Nomasense dot (Nomacorc, Zebulon, NC, USA) toward the bottom (see below).…”

Section: Micro-oxygenation Trialsmentioning

confidence: 99%

Yeast alter micro‐oxygenation of wine: oxygen consumption and aldehyde production

et al. 2017

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The production of acetaldehyde is a key outcome of MOx and it is dramatically increased in the presence of yeast, although it is possibly counteracted by the metabolism of O. oeni bacteria. Additional controlled experiments are necessary to clarify the interaction of yeast and bacteria during MOx treatments. Analysis of the glycerol acetals may be useful as a proxy for acetaldehyde levels. © 2017 Society of Chemical Industry.

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Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

2020

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BACKGROUND During the production of red wine, moderate uptake of oxygen in the post‐fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation–maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine. RESULTS Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation–maceration showed reduced ability to react with oxygen during storage. CONCLUSIONS Fermentative and post‐fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. © 2020 Society of Chemical Industry

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Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation

Cited by 50 publications

References 55 publications

Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine

Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine

Yeast alter micro‐oxygenation of wine: oxygen consumption and aldehyde production

Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

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