Oxidation mechanisms occurring in wines

Oliveira, César João Santos; Ferreira, António César Silva; Freitas, Víctor de; Silva, Artur M. S.

doi:10.1016/j.foodres.2011.03.050

Cited by 318 publications

(288 citation statements)

References 97 publications

(103 reference statements)

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“…Phenolic compounds, particularly those with an ortho-diphenol group, are mainly responsible for oxidative browning (Betés-Saura et al 1996). The reaction involves the oxidation of catechols to form unstable quinones, which are responsible for the wine browning (Oliveira et al, 2011). GSH limits this phenomenon through the trapping of the unstable quinone molecule (Cheynier et al, 1990;Rigaud et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Gabrielli

Aleixandre-Tudó

Kilmartin

et al. 2017

SAJEV

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Section: Introductionmentioning

confidence: 99%

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Gabrielli

Aleixandre-Tudó

Kilmartin

et al. 2017

SAJEV

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“…The addition of sulphur dioxide (SO 2 ) during different steps of the production process is a well-established practice in winemaking, due to its multiple and diverse properties [5]. The SO 2 acts as microbiological control agent in musts and wines and as enzyme inhibitor to prevent must browning and wine oxidation [6,7]. Although this addition is considered to be almost inevitable in the production of wine, it is also known that an excess SO 2 intake can cause health problems in sensitive people, particularly headaches, allergies, gastric irritation, nausea, and difficulties in breathing in asthma patients [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

et al. 2016

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Abstract. The traditional procedure for the control of the microbiological stability of wine consists of the addition of sulfur dioxide (SO 2 ), which acts as an antimicrobial agent and also as an antioxidant. The search for alternative methods of microbiological control is important and necessary, since SO 2 is a potential allergen and consumers are increasingly looking for healthier and preservative free products. Ultraviolet radiation was tested as an innovative technology that can help reduce the amount of sulphur dioxide used in winemaking. The object of this study was to optimize the process conditions compared to the results obtained previously, and to evaluate the efficiency of microbiological stabilization and its influence on the physico-chemical characteristics, the phenolic composition and sensory profile. Thus, red wine with very low content of sulphur dioxide was subjected to UV-C radiation in two different doses 424J/l e 778J/l, and the preparation of a control wine was carried out to which 30 mg/l sulfur dioxide was added. The wines (control=UV0, UV1 and UV2) were analyzed over time (from 0 to 4 months). The results show that treatment with a lower dosage is effective in the microbiological control of the product. The wines subjected to treatment with UV-C showed an increase in intensity of colour, and the treatment does not affect the flavour and taste of the wine.Resumo: O procedimento tradicional de controlo da estabilidade microbiológica no vinho consiste na adição de dióxido de enxofre (SO 2 ), que atua como agente antimicrobiano e também antioxidante. A procura de métodos alternativos de controlo microbiológicoé importante e necessária, dado que o dióxido de enxofreé um potencial alérgeno e os consumidores procuram cada vez mais produtos saudáveis e livres de conservantes. A radiação ultravioleta tem sido estudada como uma tecnologia inovadora que pode auxiliar na redução do teor de dioxido de enxofre em enologia. O objectivo deste trabalho foi optimizar as condições do processo, face aos resultados já obtidos anteriormente, e avaliar a eficiência na estabilização microbiologica, e a sua influência nos parâmetros fisico-quimicos, na composição fenólica, e nas caracteristicas sensoriais. Assim, o vinho tinto com teor muito baixo em SO 2 foi submetido a radiação UV-C com duas doses diferentes, 424J/L e 778J/L, e procedeu-se aindaà preparação de um controlo, a que foi adicionado 30 mg/L de dióxido de enxofre. Os vinhos (UV0, UV1 e UV2) foram analisados ao longo do tempo (de 0 a 4 meses). Os resultados mostram que o tratamento com menor doseé eficaz no controlo microbiológico do produto. A análise sensorial mostrou que o tratamento com radiação UV-C não afectou o aroma e o sabor dos vinhos, inclusivamente estes vinhos foram mais pontuados no descritor intensidade da cor.

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“…A possibility is that polyphenols were oxidized at the anode, which commonly leads to browning (Oliveira et al 2011). The lower hue values agreed with the browning assumption.…”

Section: Effect Of Electrolytic Process On Wine Phsupporting

confidence: 68%

An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

Chen¹

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An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine Michael ChenTartrate stabilization is the process that removes components that contribute to the crystallization of potassium hydrogen tartrate (KHT) and calcium tartrate (CaT) which is an undesirable outcome for wine quality. There are a variety of current tartrate stabilization techniques such as cold stabilization, chemical additives, ion exchange resins, and electrodialysis that stabilize wine, but the most popular being cold stabilization. Cold stabilization requires high amounts of energy and resources to stabilize wine. With the ever increasing demand for more efficient processing, an alternative tartrate stabilization technology based on an electrolytic method was developed and its viability to stabilize wine was determined. Twelve treatments involving different combinations of time and current were replicated three times each on different batches of Chardonnay wine. Several different variables were analyzed for stability and quality purposes. Tartaric acid, potassium, calcium, and conductivity differences were the most important factors for tartrate stability. Temperature, titratable acidity, pH, color (hue and intensity), and chemical oxygen demand (COD) were indicators of sensory quality characteristics of the wine. The concentrations of potassium, calcium, and tartaric acid were reduced by the electrolytic method at satisfactory process parameters, inherently making the wine more stable. The temperature and hue were significantly affected by the electrolytic method and accelerated the oxidative browning process. Electrolytic treatment of Chardonnay is a viable alternative stabilization technology. The technology can be further developed to become a great option in terms of water and energy consumption, process time, and price.

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Oxidation mechanisms occurring in wines

Cited by 318 publications

References 97 publications

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

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