Centro de Biotecnología, Universidad de Concepción, Concepcion, Chile.
Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
Food Chem. 2019 Aug 1;288:377-385. doi: 10.1016/j.foodchem.2019.03.005. Epub 2019 Mar 9.
The chemical oxidation of white wines through the Fenton reaction has been widely studied, wherein the primary species is the hydroxyl radical (OH). This radical possesses high oxidising power and may oxidise the primary components in wines. The Fenton reaction in wines is complex and includes the participation of phenolic compounds, organic acids, and metals. However, there has been no systematic study to date that relates wine composition to OH production in real white wines. In this paper, a multivariate model was generated using the partial least squares (PLS) algorithm, and linear correlations were established between wine composition and OH production. Based on the results, the variables were classified as either pro-oxidants (malic acid, p-coumaric acid, and caffeic acid, % prodelphinidins, procyanidins B1, Mn, Cu, and Zn) or antioxidants (cis-piceid, ellagic acid, gallic acid, proanthocyanins, glucose, and proton concentration). Finally, the pathways by which wine compounds participate in OH production are discussed.
通过芬顿反应对白酒进行化学氧化已得到广泛研究，其中主要的物质是羟基自由基（OH）。该自由基具有很强的氧化能力，可以氧化葡萄酒中的主要成分。葡萄酒中的芬顿反应很复杂，涉及酚类化合物、有机酸和金属的参与。然而，迄今为止，还没有系统的研究将葡萄酒成分与实际白葡萄酒中的 OH 生成联系起来。在本文中，使用偏最小二乘（PLS）算法生成了一个多元模型，并建立了葡萄酒成分与 OH 生成之间的线性相关性。基于这些结果，将变量分为氧化剂（酒石酸、对香豆酸、咖啡酸、%原花青素、B1 型原花青素、Mn、Cu 和 Zn）或抗氧化剂（顺式白皮杉醇、鞣花酸、没食子酸、原花青素、葡萄糖和质子浓度）。最后，讨论了葡萄酒化合物参与 OH 生成的途径。
