title: Monitoring peroxides generation during model wine fermentation by FOX-1 assay.
abstract: The quality of wine is mainly determined during the alcoholic fermentation that gradually transforms the grape juice into wine. Along this process the yeast goes through several stressful stages which can affect its fermentative ability and industrial performance, affecting wine quality. Based on their actual application on industrial winemaking, commercial Saccharomyces cerevisiae strains (EC1118, QA23, VIN7 and VL3) were used. They were inoculated in batch laboratory fermentations in a model wine solution for evaluating the production of reactive oxygen species (ROS) during the yeast's alcoholic fermentation. For first time total hydroperoxides were determined by FOX-1 assay to follow ROS generation. The total hydroperoxides accumulated along the 10 days of fermentation peaked up to 10.0 μM in yeast EC1118, of which 1.3 μM was hydrogen peroxide (H2O2). The FOX-1 based analytical approach herein presented is a valuable tool for the quantification of ROS oxidative damage during winemaking.
authors.affiliation: Departamento de Farmacia, Facultad de Química, Pontificia Universidad Católica de Chile, C.P. 782 0436, Santiago, Chile. Electronic address: rbridi@uc.cl.
authors.forename: Raquel
authors.initials: R
authors.lastname: Bridi
authors.affiliation: Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
authors.forename: Alvaro
authors.initials: A
authors.lastname: González
authors.affiliation: Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
authors.forename: Edmundo
authors.initials: E
authors.lastname: Bordeu
authors.affiliation: Departamento de Farmacia, Facultad de Química, Pontificia Universidad Católica de Chile, C.P. 782 0436, Santiago, Chile.
authors.forename: Camilo
authors.initials: C
authors.lastname: López-Alarcón
authors.affiliation: Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile.
authors.forename: Alexis
authors.initials: A
authors.lastname: Aspée
authors.affiliation: Departamento de Farmacia, Facultad de Química, Pontificia Universidad Católica de Chile, C.P. 782 0436, Santiago, Chile.
authors.forename: Benjamin
authors.initials: B
authors.lastname: Diethelm
authors.affiliation: Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Lissi
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena (FC) 47521, Italy.
authors.forename: Giuseppina Paola
authors.initials: GP
authors.lastname: Parpinello
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena (FC) 47521, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Versari
mesh_terms: D018533:Biomass; D005285:Fermentation; D006861:Hydrogen Peroxide / Q000032:analysis / Q000378:metabolism*; D010084:Oxidation-Reduction; D017382:Reactive Oxygen Species / Q000032:analysis / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D017382:Reactive Oxygen Species; D006861:Hydrogen Peroxide
keywords: Hydrogen peroxide; Hydroperoxides; Reactive oxygen species; Saccharomyces cerevisiae; Wine