Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

Waterhouse, Andrew L.; Laurie, V. Felipe

doi:10.5344/ajev.2006.57.3.306

Cited by 325 publications

(62 citation statements)

References 43 publications

(26 reference statements)

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“…These results indicated that the samples consumed all the available oxygen quickly, developing more reactions with oxygen by generating highly oxidizable compounds. This may be due to the reactions that occur once oxygen is reduced to hydrogen peroxide [ 58 ] with the Fenton reaction [ 59 ]. This peroxide can react with ferrous or cuprous ions and form hydroxyl radicals capable of oxidizing ethanol to acetaldehyde [ 54 , 60 ], which reacts with numerous compounds, such as anthocyanins generating more stable and complex phenolic compounds [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Oxygen Management on Color and Phenolics of Red Wines

et al. 2023

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Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen.

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Section: Resultsmentioning

confidence: 99%

Influence of Oxygen Management on Color and Phenolics of Red Wines

et al. 2023

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“…In addition, HCA participates in the formation of new anthocyanin-derived pigments in wine, known as hydroxyphenyl-pyranoanthocyanins. Moreover, GA seems to be stable along the wine aging process [ 68 ], and the prefermentative addition of GA at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential [ 68 , 69 ]. In this sense, it is important to highlight that varieties such as ‘Evega 3’, ‘Evega 6’, and ‘Corbillón’ showed higher quantities in both years than the mean content found in the ‘Tempranillo’ reference variety, grown in the same edaphoclimatic conditions.…”

Section: Resultsmentioning

confidence: 99%

Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids

Díaz-Fernández¹,

Losada²,

Vázquez-Arias³

et al. 2022

Plants

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Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids should be considered in the characterization of minority red grapevine varieties because these compounds are involved in copigmentation reactions and are potent antioxidants. Sixteen NAN were extracted, identified, and quantified by High Performance Liquid Chromatography (HPLC) from grapes of 28 red genotypes of Vitis vinifera L. grown in Galicia (Northwest of Spain) in 2018 and 2019 vintages. The percentage of total NAN with respect to the total polyphenol content (TPC) values was calculated for each sample and established into three categories: high percentage NAN varieties (NANV), those varieties showing low percentages of NAN (ANV), and finally those varieties showing medium percentages of NAN (NANAV). ‘Xafardán’ and ‘Zamarrica’, classified as NANAV, had high values of TPC and showed good percentages of flavonol and flavanol compounds. Principal component analyses (PCA) were performed with flavonol, flavanol, and phenolic acid profiles. The flavonol and flavanol profiles allowed a good discrimination of samples by variety and year, respectively. The flavonol profile should therefore be considered as a potential varietal marker. The results could help in the selection of varieties to be disseminated and in the identification of the most appropriate agronomic and oenological techniques that should be performed on them.

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“…However, many connoisseurs prefer a longer period of aging. Of course, the sensitivity of a red wine to oxygen depends significantly on its phenolic, antioxidant, and transition-metal contents, whereas its aging potential (AP) is also influenced by the amount of oxygen imparted during bottle aging. , Unfortunately, the impact of stoppers on the long-term aging of red wines has not been widely documented till date. As in a recently published study on white wines, we evaluated the sensory and composition evolution of three red wines from Bordeaux selected for their intrinsic qualities as a function of closure type over a period of 10 years.…”

Section: Introductionmentioning

confidence: 99%

Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study

Pons

Lavigne

Suhas

et al. 2022

J. Agric. Food Chem.

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This study evaluated the impact of closure type on unoaked 100 %-Merlot, oak-aged 70%-Merlot/30%-Cabernet Sauvignon, and 30%-Merlot/70%-Cabernet Sauvignon during a 10 year period. Closures were microagglomerate corks, screw caps, and synthetics with the known oxygen transfer rate (OTR), ranging from 0.1 to 4.6 mg/y, including natural corks. Oxidation intensity perception, dissolved oxygen, sulfite, and 3-methyl-2,4-nonanedione (MND) were monitored on a regular basis. After 10 years of aging, additional aroma impact markers were evaluated (3-sulfanylhexan-1-ol, H 2 S, DMS, methional, and phenylacetaldehyde). Low OTR levels (≤0.3 mg/y) delayed the oxidation of red wines in this long-term experiment. In addition, our results led us to hypothesize that the MND concentration in young wines might be linked with their ability to produce it during bottle aging that is with their aging potential. Finally, we found that the kinetic accumulation of MND in wines was first strongly impacted by its intrinsic composition and thereafter by the OTR T0 of the stopper.

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Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

Abstract: symposium articles were peer reviewed by two fellow presenters, and James Harbertson, Mark Downey, and Sara Spayd served as technical editors of the articles.

Cited by 325 publications

References 43 publications

Influence of Oxygen Management on Color and Phenolics of Red Wines

Influence of Oxygen Management on Color and Phenolics of Red Wines

Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids

Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study

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