Introduction to Oxidation in Wine Andrew L. Waterhouse Department of Viticulture & Enology University of California, Davis.

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Presentation transcript:

Introduction to Oxidation in Wine Andrew L. Waterhouse Department of Viticulture & Enology University of California, Davis

Oxidation Avoidance Traditional limit to wine preservation Current technology can exclude oxygen Wine oxidation - a fault?

Manage Wine Oxidation At crush / press –Anaerobic press to hyperoxidation Fermentation –Add oxygen for yeast, reductive aromas Post fermentation/s –Micro-ox, barrels, racking In bottle –Affects flavor development

Oxygen Measurement Standard meter –Limit of Detection ~0.5 ppm Orbisphere or other Clark electrode –LOD ~2 ppb Nomasense, Mocon, others –Oxydots, fiber optic measure-contact not needed! 10 ppb –Temperature sensitive!

Antioxidants SO 2 Ascorbic acid Glutathione

Wine Oxidation Chemistry Oxygen reacts with phenols to yield quinone and hydrogen peroxide Hydrogen peroxide oxidizes ethanol to acetaldehyde

Known Oxidation Products Quinones –Thiol adducts –Coupling Products Aldehydes –Acetaldehyde –Glyoxylic Acid (Tartaric Acid product) –Flavonoid coupling

Oxidative Changes in Wine Formation of quinones from catechols –React with thiols, SO 2, ascorbate, phenolics Fenton oxidation of alcohols –Formation of aldehydes –Reactions of all other substances

Oxygen Reduction Cascade

Oxygen Pathway in Wine

Sulfur Dioxide and Oxygen Sulfite is the sink for oxidation O SO 2 2 SO 3 1 mg of O 2 will consume 4 mg SO 2 SO 3 + H 2 O H 2 SO 4

Polyphenols are Pro-oxidants Generation of quinone and hydrogen peroxide from dioxygen

Nikolantonaki, ACA 660: 102 (10) Blanchard, AJEV 55:115 (04) Catechin + 3-Mercaptohexanol

Catechin dimer in model juice Poupard, J Chrom A, 1179: 161 (08)

Quinone Options

Oxygen Pathway in Wine

Peroxide Competition

Wine Minor Components

Oxidation of Wine Acids (Alcohols) to Carbonyls Pyruvic –Observed in wine –Reacts with anthocyanins to make wine pigments Glyoxylic –Observed in wine –Condenses with flavan-3-ols

Aldehyde Pigment Reactions “D-ring” formation by acetaldehyde and pyruvate

Alcohol Oxidations with ∙OH Aldehydes known oxidation products

Wine Oxidation Aroma and color changes Can be managed –A few key steps need better understanding Many current investigations State of the art and practice today