title: Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.
abstract: Fifteen Spanish red wines extensively characterized in terms of SO2, color, antioxidant indexes, metals, and polyphenols were subjected to five consecutive sensor-controlled cycles of air saturation at 25 °C. Within each cycle, O2 consumption rates cannot be interpreted by simple kinetic models. Plots of cumulated consumed O2 made it possible to define a fast and highly wine-dependent initial O2 consumption rate and a second and less variable average O2 consumption rate which remains constant in saturations 2 to 5. Both rates have been satisfactorily modeled, and in both cases they were independent of Fe and SO2 and highly dependent on Cu levels. Average rates were also related to Mn, pH, Folin, protein precipitable proanthocyanidins (PPAs), and polyphenolic profile. Initial rates were strong and negatively correlated to SO2 consumption, indicating that such an initial rate is either controlled by an unknown antioxidant present in some wines or affected by a poor real availability of SO2. Remaining unreacted SO2 is proportional to initial combined SO2 and to final free acetaldehyde.
authors.affiliation: Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza , 50009, Zaragoza, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
authors.affiliation: Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza , 50009, Zaragoza, Spain.
authors.forename: Vanesa
authors.initials: V
authors.lastname: Carrascon
authors.affiliation: Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza , 50009, Zaragoza, Spain.
authors.forename: Mónica
authors.initials: M
authors.lastname: Bueno
authors.affiliation: Nomacorc SA , Chemin Xhenorie 7, B-4890 Thimister Clermont, Belgium.
authors.forename: Maurizio
authors.initials: M
authors.lastname: Ugliano
authors.affiliation: Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja-CSIC-Gobierno de la Rioja , Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain.
authors.forename: Purificación
authors.initials: P
authors.lastname: Fernandez-Zurbano
mesh_terms: D000079:Acetaldehyde / Q000032:analysis; D000975:Antioxidants; D003300:Copper / Q000032:analysis; D007501:Iron / Q000032:analysis; D007700:Kinetics; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis; D044945:Proanthocyanidins / Q000032:analysis; D013030:Spain; D013458:Sulfur Dioxide / Q000032:analysis* / Q000737:chemistry*; D013997:Time Factors; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D059808:Polyphenols; D044945:Proanthocyanidins; D013458:Sulfur Dioxide; D003300:Copper; D007501:Iron; D000079:Acetaldehyde; D010100:Oxygen
keywords: copper; iron; oxygen consumption rate; polyphenols; radicals; red wine; sulfur dioxide