Quantification of the production of hydrogen peroxide H2O2 during accelerated wine oxidation

Héritier, Julien (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Bach, Benoît (School of Viticulture and Enology, HES-SO // University of Applied Sciences Western Switzerland) ; Schönenberger, Patrik (School of Viticulture and Enology, HES-SO // University of Applied Sciences Western Switzerland) ; Gaillard, Vanessa (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Ducruet, Julien (School of Viticulture and Enology, HES-SO // University of Applied Sciences Western Switzerland) ; Segura, Jean-Manuel (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland)

Understanding how wines react towards oxidation is of primary importance. Here, a novel approach was developed based on the quantitative determination of the key intermediate H2O2 produced during accelerated oxidation by ambient oxygen. The assay makes use of the conversion of the non-fluorescent Amplex Red substrate into a fluorescent product in presence of H2O2. The total production of H2O2 during 30 min was quantified with low within-day and between-day variabilities. Polymerized pigments, but not total polyphenols, played a major role in the determination of H2O2 levels, which were lower in white wines than red wines. H2O2 amounts also increased with temperature and the addition of metal ions, but did not depend on the concentration of many other wine constituents such as SO2. H2O2 levels did not correlate with anti-oxidant properties. We believe that this novel methodology might be generically used to decipher the oxidation mechanisms in wines and food products.


Keywords:
Article Type:
scientifique
Faculty:
Ingénierie et Architecture
School:
HEI-VS
Changins
Institute:
Institut Technologies du vivant
Date:
2016-11
Pagination:
6 p.
Published in:
Food Chemistry
Numeration (vol. no.):
2016, vol. 211, pp. 957-962
DOI:
ISSN:
0308-8146
Appears in Collection:

Note: The status of this file is: restricted


 Record created 2021-03-15, last modified 2021-03-19

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