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Red Wine Oxidation: Accelerated Ageing Tests Possible Reaction Mechanisms and Application to Syrah Red Wines

机译:红葡萄酒氧化:加速老化试验可能的反应机制和锡拉红葡萄酒的应用和应用

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摘要

Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h for the heat test to 3.33 ppm·h for the enzymatic test and 2.86 ppm·h for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H] = 291, 331, 347, 493, 535, 581, 639 Da.
机译:葡萄酒氧化和老化涉及许多复杂的化学途径和反应机制。本研究的目的是建立新的和可重复的加速红葡萄酒老化试验并鉴定化学氧化或老化分子标记。开发了三种加速和可重复的老化试验:热试验(60°C);酶促测试(漆酶测试;化学试验(过氧化氢试验)。根据测试,氧气消耗显着不同。对于年轻的葡萄酒(2018),氧气消耗率从2.40ppm·h移动到热试验3.33 ppm·h用于酶检测和2.86ppm·h用于化学试验。一旦应用于同一酿酒厂的其他两葡萄酒(2010年和2010年),测试揭示了与葡萄酒自然演进相对应的不同表现。高分辨率UPLC-MS是对迫使老化样品进行的,与天然老化的红葡萄酒相比。发现特异性氧化或老化离子标记物在试验之间具有显着差异,揭示了每个测试的特异性和所涉及的不同可能的分子途径。过氧化氢测试似乎更近自然氧化在520nm处的吸光度下的重要降低和[M + H] = 291,331,347,493,535,581,639Da的相似分子离子变化。

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