Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry

• Published in: Antioxidants Vol. 10; no. 12; p. 1943
• Main Authors: Deshaies, Stacy, Garcia, Luca, Veran, Frédéric, Mouls, Laetitia, Saucier, Cédric, Garcia, François
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 03.12.2021; MDPI
• Subjects: Aging; antioxidant activity; Antioxidants; Carbon; Caustic soda; Coriolus versicolor; cyclic voltammetry; electrochemistry; Electrodes; Ethanol; Hydrogen peroxide; Laccase; Life Sciences; Oxidation; Oxygen consumption; oxygen consumption rate; Oxygen saturation; phenolic compounds; Polyphenols; red wine; red wines; temperature; Voltammetry; Wine; Wineries & vineyards; Wines; France; United States > US; oxidation; phenolic compounds; red wine; cyclic voltammetry; oxygen consumption rate
• ISSN: 2076-3921; 2076-3921
• DOI: 10.3390/antiox10121943

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.