new ideas for measuring oxidation
DESCRIPTION
New Ideas for Measuring Oxidation. Andrew L. Waterhouse. Collaborators. Maurizio Ugliano Bruce Currie Stephane Vidal Jean-Baptist Dieval Olav Aagaard Mauri Anderson Alexander Chassy. Wine Oxidation Reactions. Managing Wine Oxidation. Oxygen is consumed Quinone reversal to phenol - PowerPoint PPT PresentationTRANSCRIPT
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New Ideas for Measuring Oxidation
Andrew L. Waterhouse
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Collaborators Maurizio Ugliano Bruce Currie Stephane Vidal Jean-Baptist Dieval Olav Aagaard Mauri Anderson Alexander Chassy
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Wine Oxidation Reactions
SO2
X
Y
O2
Fe+2 Fe+3
Fe+2
Fe+3
(Semiquinone radical) (Hydrogen peroxide)
(Peroxyl radical)
(Quinone)
(Hydroperoxylradical)
RCH2OHRCHO
H+
O HO H
O ·O H
O
H O ·
O HOH
OH O ·
H +
O ·H
OO
C ·R HOH
+
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Managing Wine Oxidation
Oxygen is consumed Quinone reversal to phenol Limit Fenton oxidation
Quench H2O2
Reactions of Fenton products Color development
Measure Oxygen Consumed!
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Measure Oxygen Consumed in Bottle? Oxygen entering bottle
At bottling From closure Oxygen transfer through closure
Subtract residual oxygen Balance: consumed oxygen
How can we measure oxygen entering bottle
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Oxygen Measurement in Bottles, etc Device emits blue
flashes Dots in container
luminesce with red light
Rate of decay is related to [O2]
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Measuring Oxygen Entering BottleModel Bottle
Diéval JB, Packag. Technol. Sci. 2011; 24: 375–385 Provides prediction for the same closures!
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Oxygen Consumption by Wine Add oxygen entering bottle
Oxygen at bottling Oxygen from closure transmission (model bottle) Subtract current O2 (Nomasense)
Difference is Total Consumed Oxygen, TCO
Oxygen that has been consumed by wine
Apply to an experiment
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Interaction of Wine Prep, ClosuresExperiment on Chardonnay Chardonnay Wines
Oak barrel vs SS barrel Lees aging vs no lees
Four Closures Light Premium Premium, 4% O2 Premium, N2
Accelerated Aging Experiment High O2 at bottling
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Measurements
O2 by Nomasense Carbonyls by DNPH Phenolics by HPLC SO2 by Ripper others
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DO and HSO
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TCO Data
07 Chard Ba no lees
0
2
4
6
8
10
12
14
16
18
20
0 50 100 150 200 250 300 350
Days
TC
O (
pp
m) Light
Prem
Prem4%
PremN2
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Free SO2 Data07 Chardonnay Ba no Lees
0
5
10
15
20
25
30
0 50 100 150 200 250 300 350
Days
FS
O2
(pp
m) Light
Prem
Prem 4%
Prem N2
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Sulfur Dioxide and Oxygen Theoretical Balanced Reaction
2 SO2 + O2 → 2 SO3
Mass ratio, 4 SO2 to O2
So, with 4/1 ratio of consumption Balanced reaction Complete protection from oxidation
Ratio below 4: oxidation of other components
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Antioxidant Reactions of SO2
SO2
SO2
H2O
O2
Fe+2 Fe+3
Fe+2
Fe+3
(Semiquinone radical) (Hydrogen peroxide)
(Peroxyl radical)
(Quinone)
(Hydroperoxylradical)
RCH2OHRCHO
H+
O HO H
O HO H
O ·O H
O
H O ·
O HOH
OH O ·
H +
O ·H
OO
C ·R HOH
+
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Consumed Free SO2/TCOAt End of Experiment
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Different Consumption Ratios Lees aged wine had higher
Consumed SO2/TCO How can we explain different
ratios? Lees aging increases ratio
WM’s report that lees aging is protective
Lees aged wines had less pyruvic acid
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Model Quinone SO2 reaction
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Effect of Pyruvic Acid Decreases the ability of SO2
to reduce quinone Compromises the antioxidant
effect of SO2
Need to understand which wine components are affecting these reactions
“Weak binders”RSH
unreactive
SO2
O HO H
OO
O
OH
O HO H
SR
R2R1
SO3-
R1 R2
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Measurement of Free SO2
Titration with I2 Appearance of excess I2 after SO2
depleted
I2I-
k, fast
SO2
O OH
R2R1
SO3-
R1 R2+
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Weak SO2 Binding Agents
Pyruvate Alpha-keto glutaric acid Galacturonic Acid Other aldehydes, ketones
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Barrel Aging on Lees Lower level of pyruvic acid! Yeast lees or bacteria seem to
metabolize aldehydes and ketones, reducing them to the alcohol form
Thus, the free SO2 as currently measured, is more available for protective reactions
So, during oxidation, the consumed SO2/TCO ratio is higher
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Application of SO2/TCO Ratio May be predictive of protection by SO2
Measurement takes time At least two time points needed Need time to consume both oxygen and
SO2
Could a titration of SO2 versus SO2/TCO Ratio show what level of SO2 could be protective?
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Improved SO2 Measurement
Predictive of reactive SO2
Quick measurement Avoids dilution or equilibration
effect from titration or other treatment
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Summary TCO in bottle is a key new measurement
Based on consistent closures
Comparison of TCO vs SO2 consumed appears to be useful Ratio of 4 indicates no oxidation products Ratio below 2 leads to significant oxidation Value below 4 needed for development-phenolics
Protection by “free” SO2 is not linear Interference by carbonyls?
Free SO2 measures need improvement
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Major Support
Nomacorc American Vineyard Foundation