Naslov
Effect of sulfur dioxide, iron and copper on phenolic changes during aging in barrel of micro-oxygenated wine

Autori
Ćurko, Natka ; Kovačević Ganić, Karin ; Gracin, Leo ; Đapić, Marina ; Buzjak, Sebastijana ; Jourdes, Michael ; Teissedre, Pierre-Louis

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 35th World Congress of Vine and Wine and 10th General Assembly of Vine and Wine International Organization (O.I.V.) / - , 2012

Skup
35th World Congress of Vine and Wine and 10th General Assembly of Vine and Wine International Organization (O.I.V.)

Mjesto i datum
İzmir, Turska, 18.06.2012. - 22.06.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Wine; micro-oxygenation; phenolic compounds; aging; sulfur dioxide; iron; copper

Sažetak
Polyphenols evolution of micro-oxygenated wine during the period of aging in barrels is still not fully studied. During maturation in barrels different reactions may occur among phenolic compounds favored by oxygen. Dissolved oxygen leads to formation of ethanal from ethanol, which after formation of reactive carbocation induces polymerization reactions producing ethyl-bridged flavanol-flavanol and flavanol-anthocyanin oligomers. Also, it has been shown that sulfur dioxide and iron with copper influence the oxidative processes of wine. The objective of this work was to study the potential effect of sulfur dioxide, and iron with copper on phenolic changes of micro-oxygenated wine, during the period of six months aging in barrels (initial time, 3 month, 6 months). Study was carried out on Vitis vinifera L. cv. Plavac mali wine from the 2010 vintage, it was micro-oxygenated before malolactic fermentation. Anthocyanins, proanthocyanidins monomers and oligomers were identified and quantified by HPLC-UV-Fluo/MS. Mean degree of polymerization (mDP) was determinate by phloroglucinolysis. During aging, concentrations of anthocyanins and proanthocyanidins decreased in all wine, while mDP started to decrease between 3 and 6 months of aging. Similar trends were observed in all micro-oxygenated wine. Applying micro-oxygenation produced, in general, wine with lower concentrations of anthocyanins and proanthocyanidins but also higher mDP. Concentration of sulfur dioxide impacted polyphenols development during aging. Higher level of free sulfur dioxide led to wines with higher contents of proanthocyanidins and anthocyanins in both, control and microoxygenated wines.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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