UMR PAM, Université de Bourgogne/Agro Sup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
UMR PAM, Université de Bourgogne/Agro Sup Dijon, France.
Food Chem. 2022 Mar 30;373(Pt B):131679. doi: 10.1016/j.foodchem.2021.131679. Epub 2021 Nov 26.
SO reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct H NMR profiling was used to monitor the reactivity of SO with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO was evidenced suggesting that released free SO can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first evidence of acetaldehyde bound SO dissociation provides a completely new representation of the long-term protection efficiency of SO during bottle aging.
SO 与葡萄酒中存在的亲电物质（特别是羰基化合物）反应，导致其在葡萄酒陈酿过程中保护作用降低。在本研究中，采用直接 1H NMR 谱法监测 SO 与乙醛在类似葡萄酒氧化条件下的反应活性。证明了结合 SO 的乙醛解离，表明释放的游离 SO 可以进一步作为抗氧化剂。EPR 和 DPPH 测定表明，随着乙醛磺酸盐浓度的增加，葡萄酒的抗氧化能力增加。葡萄酒中存在乙醛磺酸盐与葡萄酒的整体抗氧化活性相关。结合 SO 的乙醛的解离的第一个证据，为 SO 在瓶陈过程中的长期保护效率提供了全新的解释。
