Hyperoxidation: influence of various oxygen supply levels on oxidation kinetics of phenolic compounds and wine quality
DOI:
https://doi.org/10.5073/vitis.1991.30.107-115Keywords:
must, wine, phenol, oxygen, sulphur, , hyperoxidation, polyphenol, wine quality, sensory rating, variety of vineAbstract
Chenin blanc, Mauzac and Chardonnay musts were hyperoxidized using three different oxygen levels fixed according to the maximum oxygen consumption capacity determined for each must. Phenolic composition of the control and oxidized musts and that of the corresponding wines were analyzed by HPLC. The wines were also submitted to sensory evaluation. Hyperoxidation hardly modified phenolic composition of Chenin blanc and Mauzac musts which were in fact almost totally oxidized after pressing. As well, it induced no change in wine quality in these two varieties. In Chardonnay musts, concentrations of caffeoyl and p-coumaroyl tartaric acid, 2-S-glutathionyl caffeoyl tartaric acid and catechin decreased with increasing oxygen supplies. Wines contained larger amounts of phenolic compounds than musts because part of the quinones formed during oxidation were reduced when sulfiting, especially for intemediate oxygen levels. Thus, sulfiting should be omitted or delayed to allow quinone condensation and maximum efficency of the hyperoxidation technique. Hyperoxidized Chardonnay wines were rated higher in quality and lower in color than the control.Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.