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.

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.

scholarly journals Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 69 ◽  
Author(s):  
Rosario Sánchez-Gómez ◽  
Ignacio Nevares ◽  
Ana Martínez-Gil ◽  
Maria del Alamo-Sanza
Keyword(s):  
Oxygen Consumption ◽  
Dissolved Oxygen ◽  
Red Wine ◽  
Red Wines ◽  
Aging Period ◽  
Key Factor ◽  
Wine Aging ◽  
Over Time

The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the oxygen dosage added must be that which the wine is able to consume to develop correctly. Oxygen consumption by red wine determines its properties, so it is essential that micro-oxygenation be managed properly. This paper shows the results from the study of the influence on red wine of two different MOX strategies: floating oxygen dosage (with dissolved oxygen setpoint of 50 µg/L) and fixed oxygen dosage (3 mL/L·month). The results indicated that the wines consumed all the oxygen provided: those from fixed MOX received between 3 and 3.5 times more oxygen than the floating MOX strategy, the oxygen contribution from the air entrapped in the wood being more significant in the latter. Wines aged with wood and MOX showed the same color and phenolic evolution as those aged in barrels, demonstrating the importance of MOX management. Despite the differences in the oxygen consumed, it was not possible to differentiate wines from the different MOX strategies at the end of the aging period in contact with wood.

CHEMICAL OXIDATION OF TREATED TEXTILE EFFLUENT BY HYDROGEN PEROXIDE AND FENTON PROCESS

2010 ◽  
Vol 9 (3) ◽  
pp. 351-360 ◽  
Author(s):  
Abdelnaser Omran ◽  
Hamidi Abdul Aziz ◽  
Marniyanti Mamat Noor
Keyword(s):  
Hydrogen Peroxide ◽  
Chemical Oxidation ◽  
Textile Effluent ◽  
Fenton Process

TREATABILITY OF 2,4-D PRODUCTION WASTEWATERS

1994 ◽  
Vol 30 (3) ◽  
pp. 73-78 ◽  
Author(s):  
O. Tünay ◽  
S. Erden ◽  
D. Orhon ◽  
I. Kabdasli
Keyword(s):  
Hydrogen Peroxide ◽  
Activated Sludge ◽  
Partial Oxidation ◽  
Chloride Concentration ◽  
Chemical Oxidation ◽  
Cod Removal ◽  
Optimum Conditions ◽  
Organic Loading ◽  
Activated Sludge System ◽  
Biological Treatability

This study evaluates the characterization and treatability of 2,4-D production wastewaters. Wastewaters contain 20000-40000 mg/l COD, 17000-30000 mg/l chloride and pH is around 1.0. Chemical oxidation with hydrogen peroxide provided almost complete COD removal. The optimum conditions are 3:1 H2O2/COD oxidant dosage, 3000 mg/l Fe3+ as catalyst and pH 3. Partial oxidation at 0.5:1 H2O2//COD ratio is also effective providing 67% COD removal. A batch activated sludge system is used for biological treatability. Dilution is needed to maintain a tolerable chloride concentration which increases through COD removal. pH also increased during COD removal. 85% COD removal is obtained for the 50% dilution at an organic loading of 0.3 day‒1 on a COD basis. Completely and partially oxidized wastewaters are also treated in the activated sludge down to 30 mg/l BOD5.

Effect of Different Dentifrices, Bleaching with 35% Hydrogen Peroxide, and Red Wine on Surface Color and Roughness of Bovine Enamel

2020 ◽  
Vol 02 ◽  
Author(s):  
RM Garcia ◽  
WF Vieira-Junior ◽  
JD Theobaldo ◽  
NIP Pini ◽  
GM Ambrosano ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Generalized Linear Models ◽  
Repeated Measures ◽  
Red Wine ◽  
Linear Models ◽  
Artificial Saliva ◽  
Surface Color ◽  
Dental Bleaching ◽  
Surface Alteration ◽  
Bovine Enamel

Objective: To evaluate color and roughness of bovine enamel exposed to dentifrices, dental bleaching with 35% hydrogen peroxide (HP), and erosion/staining by red wine. Methods: Bovine enamel blocks were exposed to: artificial saliva (control), Oral-B Pro-Health (stannous fluoride with sodium fluoride, SF), Sensodyne Repair & Protect (bioactive glass, BG), Colgate Pro-Relief (arginine and calcium carbonate, AR), or Chitodent (chitosan, CHI). After toothpaste exposure, half (n=12) of the samples were bleached (35% HP), and the other half were not (n=12). The color (CIE L*a* b*, ΔE), surface roughness (Ra), and scanning electron microscopy were evaluated. Color and roughness were assessed at baseline, post-dentifrice and/or -dental bleaching, and after red wine. The data were subjected to analysis of variance (ANOVA) (ΔE) for repeated measures (Ra), followed by Tukey ́s test. The L*, a*, and b* values were analyzed by generalized linear models (a=0.05). Results: The HP promoted an increase in Ra values; however, the SF, BG, and AR did not enable this alteration. After red wine, all groups apart from SF (unbleached) showed increases in Ra values; SF and AR promoted decreases in L* values; AR demonstrated higher ΔE values, differing from the control; and CHI decreased the L* variation in the unbleached group. Conclusion: Dentifrices did not interfere with bleaching efficacy of 35% HP. However, dentifrices acted as a preventive agent against surface alteration from dental bleaching (BG, SF, and AR) or red wine (SF). Dentifrices can decrease (CHI) or increase (AR and SF) staining by red wine.

Impacts of Changing Operational Parameters of In Situ Chemical Oxidation (ISCO) on Removal of Aged PAHs from Soil

2012 ◽  
Vol 15 (2) ◽  
Author(s):  
Paula Cajal-Mariñosa ◽  
Ruth G. de la Calle ◽  
F. Javier Rivas ◽  
Tuula Tuhkanen
Keyword(s):  
Hydrogen Peroxide ◽  
Removal Efficiency ◽  
Contaminated Soil ◽  
Chemical Oxidation ◽  
Contaminant Removal ◽  
Operational Parameters ◽  
In Situ Chemical Oxidation ◽  
Different Types ◽  
Wood Impregnation

AbstractThe removal efficiency of two different types of peroxide addition, catalyzed hydrogen peroxide (CHP) and sodium percarbonate (SPC) were compared on a highly PAH-contaminated soil from a wood impregnation site. In an attempt to simulate real in situ reagents delivery, experiments have been carried out in acrylic columns. The main parameters affecting contaminant removal were the reagent’s temperature and the total addition of peroxide (g

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

scholarly journals Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination

2017 ◽  
Vol 4 (1) ◽  
pp. 29-33
Author(s):  
I.P. Bangov ◽  
M. Moskovkina ◽  
B.P. Stojanov
Keyword(s):  
Clustering Algorithm ◽  
Red Wine ◽  
Test Results ◽  
Red Wines ◽  
Wine Quality ◽  
Laboratory Parameters ◽  
Analytical Test

Abstract The investigation was performed to test the potentials of the fingerprint clustering algorithm for a set of 1599 red wines in relation to some wine properties, comprised in the notion “wine quality”. We have obtained a distribution of the wines into different clusters as a result. Each cluster was composed of wine-objects with similar values of laboratory parameters and with a wine quality certificate. A correlation between the. quality of wines (a sensory taste factor) and the phisicochemical descriptors (laboratory analytical test results data) was observed and analyzed.

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