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Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy

Maria Nikolantonaki 1, * Christian Coelho 1, * Laurence Noret 1 Marie Zerbib 1 Bertrand Vileno 2, 3 Dominique Champion 1 Régis Gougeon 1
* Auteur correspondant
2 TGE Réseau National de RPE interdisciplinaire - 3443 [2016-2019] - RENARD [2016-2019]
UNISTRA - Université de Strasbourg, Université de Lille, SU - Sorbonne Université, AMU - Aix Marseille Université, ENSCP - Ecole Nationale Supérieure de Chimie de Paris - Chimie ParisTech-PSL, CNRS - Centre National de la Recherche Scientifique : FR 3443, UPD5 - Université Paris Descartes - Paris 5 : FR 3443, FR-CNRS 3443, LCBPT - UMR 8601 - Laboratoire de Chimie et de Biochimie Pharmacologiques et Toxicologiques
Abstract : Free radical theory of aging hypothesizes that oxygen-derived radicals are responsible for the storage-related flavor instability in wine. In an optimal situation, a balanced-distribution exists between oxidants and antioxidants among wines intrinsic/extrinsic metabolites. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct (POBN-1-HER) formation in wines initiated via the Fenton reaction, a novel tool based on EPR spin trapping methodology was developed to quantify wines resistance against oxidation. Antioxidant capacities of wines were evaluated according to POBN-1-HER maximum signal intensity (Imax POBN-1-HER) and rate formation (r(POBN-1-HER)) kinetic parameters. Low Imax POBN-1-HER and r(POBN-1-HER) values suggest that endogenous antioxidants in wine are able to quench a substantial amount of radicals capable to take part in deleterious oxidative reactions. This will be very valuable in understanding aging potential and will provide an avenue to better control the process by knowing how it might be possible to change wines resistance against oxidation.
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01894707
Contributeur : Pam - Université de Bourgogne <>
Soumis le : vendredi 12 octobre 2018 - 16:40:33
Dernière modification le : samedi 3 octobre 2020 - 03:28:16

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Maria Nikolantonaki, Christian Coelho, Laurence Noret, Marie Zerbib, Bertrand Vileno, et al.. Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy. Food Chemistry, Elsevier, 2019, 270, pp.156 - 161. ⟨10.1016/j.foodchem.2018.07.052⟩. ⟨hal-01894707⟩

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