Work

Electron paramagnetic resonance (EPR) spin trapping applied to Chardonnay wines: impact of phenolic content and ethanol

Year: 2025

Type: article

Abstract: -(4-pyridyl-1-oxide) nitrone as spin trap, was used to study the formation kinetic of 1-HER. Important parameters of the reaction were identified and optimized, i.e., temperature, dissolved oxygen and free bisulfite content. We found that acetaldehyde removed bisulfite without artifacts on 1-HER kinetics, making the protocol suitable for routine laboratory analysis. We then validated the log-normal model to describe the complex formation/degradation kinetic of 1-HER and used it to rank 69 Chardonnay wines in four categories. Low levels of phenolic acid, in particular the cinnamic acids such as caftaric acid, seemed to correspond to a specific formation kinetic of 1-HER (high level produced slowly). In addition, ethanol concentration (0-100 % vol.) greatly impacted its formation kinetics, whereas it had non-significant effect within the white wine range (12-15 % vol.). These results demonstrate that the response of white wines to radical oxidation in controlled and tuned conditions is a promising approach to evaluate aging potential and suggest that maturity level might modulate the 1-HER formation in Chardonnay wines.

Source: Current Research in Food Science

DOI: 10.1016/j.crfs.2025.101276

Authors: Pei Han, Alexandre Pons

Institutions: Université de Bordeaux, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, École Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine, Unité mixte de recherche Œnologie, Institut Polytechnique de Bordeaux

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,170

Funder: Université de Bordeaux