Abstract：
:This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620nm and slower with higher levels of gallic acid and catechin terminal units in tannins. Acetaldehyde Reactive Polyphenols (ARPs) may be key elements determining OCRs. It is confirmed that SO2 is poorly consumed in the first saturation. Phenylalanine, methionine and maybe, cysteine, seem to be consumed instead. A low SO2 consumption is favoured by low levels of SO2, by a low availability of free SO2 caused by a high anthocyanin/tannin ratio, and by a polyphenolic profile poor in epigallocatechin and rich in catechin-rich tannins. Wines consuming SO2 efficiently consume more epigallocatechin, prodelphinidins and procyanidins.
journal_name
Food Chemjournal_title
Food chemistryauthors
Carrascón V,Vallverdú-Queralt A,Meudec E,Sommerer N,Fernandez-Zurbano P,Ferreira Vdoi
10.1016/j.foodchem.2017.08.090subject
Has Abstractpub_date
2018-02-15 00:00:00pages
206-214eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31425-5journal_volume
241pub_type
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