Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability.
Fiche publication
Date publication
novembre 2021
Journal
Food chemistry
Auteurs
Membres identifiés du Cancéropôle Est :
Pr DENAT Franck
Tous les auteurs :
Tachtalidou S, Sok N, Denat F, Noret L, Schmit-Kopplin P, Nikolantonaki M, Gougeon RD
Lien Pubmed
Résumé
SO reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct H NMR profiling was used to monitor the reactivity of SO with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO was evidenced suggesting that released free SO can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first evidence of acetaldehyde bound SO dissociation provides a completely new representation of the long-term protection efficiency of SO during bottle aging.
Mots clés
Aldehydes, Antioxidant activity, Chardonnay, Oxidation, White wine
Référence
Food Chem. 2021 Nov 26;:131679