Causes et conséquences de la consommation de l'oxygène par les moûts de raisin

Authors

  • M. Dubernet Institut d'Oenologie, Université de Bordeaux II
  • P. Riberaud-Gayon Institut d'Oenologie, Université de Bordeaux II

DOI:

https://doi.org/10.5073/vitis.1974.13.233-244

Abstract

La consommation de l'oxygène par les moûts est mise en évidence et sa vitesse mesurée à l'aide d'une électrode à oxygène. Cette consommation est essentiellement d'origine enzymatique et fait intervenir la tyrosinase (catéchol oxydase) du raisin et la laccase de Botrytis cinerea, polyphénoloxydases catalysant l'oxydation des composés phénoliques du moût à partir de l'oxygène moléculaire. L'évolution de la consommation de l'oxygène par les moûts est suivie au cours de leur oxydation, au cours de traitements préfermentaires du moût tels que le sulfitage et le débourbage et en fonction de la température. Les conséquences de ces résultats sur la technologie de la production des vins sont discutées.

Causes and consequences of oxygen consumption by grape musts

The occurence of oxygen consumption by grape musts is shown. Its rate is measured by the use of a Clark oxygen electrode. This oxygen consumption is mainly due to enzymes which are a tyrosinase (catechol oxidase) from grape and a laccase from Botrytis cinerea. Bath polyphenoloxydases catalyze the oxidation of must phenolic compounds by atmospheric oxygen. The evolution of the oxygen consumption by musts is studied in the course of the treatments they receive before their fermentation. The importance of the oxygen consumption by musts with regard to the technology of winemaking is discussed.

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Published

2017-01-11

Issue

Vol. 13 No. 3 (1974): Vitis

Section

Article

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