Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy

6533b871fe1ef96bd12d1bfe

RESEARCH PRODUCT

Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy

Régis D. Gougeon Marie Zerbib Bertrand Vileno Laurence Noret Dominique Champion Christian Coelho Maria Nikolantonaki

subject

Electron paramagnetic resonance spectroscopy Antioxidant Free Radicals sulfur-dioxide medicine.medical_treatment Radical Wine Photochemistry 01 natural sciences Analytical Chemistry Adduct law.invention 0404 agricultural biotechnology law [SDV.IDA]Life Sciences [q-bio]/Food engineering medicine Aging potential Electron paramagnetic resonance Flavor Free-radical theory of aging degradation Wine parameters Chemistry free-radical generation 010401 analytical chemistry Radical chemistry Electron Spin Resonance Spectroscopy food and beverages Polyphenols temperature 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences color Electron Paramagnetic Resonance aroma Sulfur dioxide identification Spin Labels epr spectroscopy Oxidation-Reduction Food Science

description

International audience; Free radical theory of aging hypothesizes that oxygen-derived radicals are responsible for the storage-related flavor instability in wine. In an optimal situation, a balanced-distribution exists between oxidants and antioxidants among wines intrinsic/extrinsic metabolites. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct (POBN-1-HER) formation in wines initiated via the Fenton reaction, a novel tool based on EPR spin trapping methodology was developed to quantify wines resistance against oxidation. Antioxidant capacities of wines were evaluated according to POBN-1-HER maximum signal intensity (Imax POBN-1-HER) and rate formation (r(POBN-1-HER)) kinetic parameters. Low Imax POBN-1-HER and r(POBN-1-HER) values suggest that endogenous antioxidants in wine are able to quench a substantial amount of radicals capable to take part in deleterious oxidative reactions. This will be very valuable in understanding aging potential and will provide an avenue to better control the process by knowing how it might be possible to change wines resistance against oxidation.

year	journal	country	edition	language
2018-02-16

10.1016/j.foodchem.2018.07.052 https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01894707