Study and quantification of monomeric flavan-3-ol and dimeric procyanidin quinonic forms by HPLC/ESI-MS. Application to red wine oxidation

2001 ◽  
Vol 81 (12) ◽  
pp. 1172-1179 ◽  
Author(s):  
Nathalie Vivas de Gaulejac ◽  
Nicolas Vivas ◽  
Marie-Fran�oise Nonier ◽  
Christelle Absalon ◽  
Guy Bourgeois
Keyword(s):  
Red Wine ◽  
Esi Ms ◽  
Wine Oxidation

scholarly journals Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 815
Author(s):  
Francesca Coppola ◽  
Luigi Picariello ◽  
Martino Forino ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Phenolic Composition ◽  
Red Wines ◽  
Initial Composition ◽  
Accelerated Oxidation ◽  
Before And After ◽  
Saturation Method ◽  
Lower Variability ◽  
Wine Oxidation ◽  
Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

Complex Carbohydrates of Red Wine: Characterization of the Extreme Diversity of Neutral Oligosaccharides by ESI-MS

2015 ◽  
Vol 63 (2) ◽  
pp. 671-682 ◽  
Author(s):  
Thierry Doco ◽  
Pascale Williams ◽  
Emmanuelle Meudec ◽  
Véronique Cheynier ◽  
Nicolas Sommerer
Keyword(s):  
Red Wine ◽  
Esi Ms ◽  
Complex Carbohydrates

scholarly journals Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

2018 ◽  
Vol 6 ◽  
Author(s):  
Mónica Bueno ◽  
Almudena Marrufo-Curtido ◽  
Vanesa Carrascón ◽  
Purificación Fernández-Zurbano ◽  
Ana Escudero ◽  
...  
Keyword(s):  
Red Wine ◽  
Strecker Aldehydes ◽  
Wine Oxidation

IDENTIFICATION OF ANTHOCYANINS AND ANTHOCYANIN-DERIVED PIGMENTS IN PRIMITIVO RED WINE BY HPLC-ESI-MS/MS

2007 ◽  
pp. 593-598
Author(s):  
S. Pati ◽  
E. Arace ◽  
E. La Notte ◽  
F. Palmisano
Keyword(s):  
Red Wine ◽  
Esi Ms

Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS

2010 ◽  
Vol 79 (3) ◽  
pp. 747-754 ◽  
Author(s):  
Marie-Agnès Ducasse ◽  
Pascale Williams ◽  
Emmanuelle Meudec ◽  
Véronique Cheynier ◽  
Thierry Doco
Keyword(s):  
Red Wine ◽  
Esi Ms

Determination of flavonoids and stilbenes in red wine and related biological products by HPLC and HPLC–ESI–MS–MS

2001 ◽  
Vol 371 (1) ◽  
pp. 73-80 ◽  
Author(s):  
Günther Stecher ◽  
Christian W. Huck ◽  
Michael Popp ◽  
Günther K. Bonn
Keyword(s):  
Red Wine ◽  
Biological Products ◽  
Esi Ms

scholarly journals Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 663
Author(s):  
Stacy Deshaies ◽  
Guillaume Cazals ◽  
Christine Enjalbal ◽  
Thibaut Constantin ◽  
François Garcia ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Oxygen Consumption ◽  
Reaction Mechanisms ◽  
Red Wine ◽  
Chemical Oxidation ◽  
Red Wines ◽  
Chemical Test ◽  
Specific Oxidation ◽  
Wine Oxidation ◽  
Enzymatic Test

Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h−1 for the heat test to 3.33 ppm·h−1 for the enzymatic test and 2.86 ppm·h−1 for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H]+ = 291, 331, 347, 493, 535, 581, 639 Da.

scholarly journals Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1943
Author(s):  
Stacy Deshaies ◽  
Luca Garcia ◽  
Frédéric Veran ◽  
Laetitia Mouls ◽  
Cédric Saucier ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Cyclic Voltammetry ◽  
Red Wine ◽  
Chemical Oxidation ◽  
Accelerated Ageing ◽  
Red Wines ◽  
Electrochemical Parameters ◽  
Consumption Rates ◽  
Oxidative Behavior ◽  
Wine Oxidation

In order to obtain information on the oxidative behavior of red wines, oxygen consumption rates and electrochemical changes (cyclic voltammetry) were measured for nine red wines subject to three different accelerated ageing tests: chemical (with hydrogen peroxide), enzymatic (with laccase from Trametes versicolor), and temperature (at 60 °C). Oxidative behavior depended both on the wine sample and accelerated ageing test type. A good correlation was observed between electrochemical parameters of charges for reference/non-oxidized wines, in accordance with their antioxidant capacity, and the variation of charges after enzymatic and temperature tests, meaning that cyclic voltammetry could be used in order to predict these two oxidation tests and reflect the wine sensitivity towards respective oxidation targets. However, it was not possible to predict wine chemical oxidation test based on hydrogen peroxide from the electrochemical measurements.

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