Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain.
Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
Food Chem. 2018 Feb 15;241:206-214. doi: 10.1016/j.foodchem.2017.08.090. Epub 2017 Aug 30.
This work seeks to understand the kinetics of O and SO consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620nm and slower with higher levels of gallic acid and catechin terminal units in tannins. Acetaldehyde Reactive Polyphenols (ARPs) may be key elements determining OCRs. It is confirmed that SO is poorly consumed in the first saturation. Phenylalanine, methionine and maybe, cysteine, seem to be consumed instead. A low SO consumption is favoured by low levels of SO, by a low availability of free SO caused by a high anthocyanin/tannin ratio, and by a polyphenolic profile poor in epigallocatechin and rich in catechin-rich tannins. Wines consuming SO efficiently consume more epigallocatechin, prodelphinidins and procyanidins.
本工作旨在研究充氧饱和红葡萄酒中 O 和 SO 消耗的动力学，作为其化学成分的函数，并描述在动力学过程中所经历的化学变化。O 消耗速率 (OCR) 随铜和表没食子儿茶素没食子酸酯含量的增加而加快，随 620nm 处吸光度的增加而减慢，随单宁中没食子酸和儿茶素末端单元的含量增加而减慢。乙醛反应性多酚 (ARPs) 可能是决定 OCR 的关键因素。证实了 SO 在第一次饱和时的消耗很差。苯丙氨酸、蛋氨酸，也许还有半胱氨酸，似乎被消耗了。低 SO 消耗有利于 SO 水平低、由于高花青素/单宁比导致游离 SO 可用性低以及富含儿茶素的多酚谱中缺乏表没食子儿茶素而丰富的儿茶素单宁。有效地消耗 SO 的葡萄酒消耗更多的表没食子儿茶素、原花青素和原儿茶素。
