Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation

One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e., transition metals and sulfur dioxide) and protects wine against oxidation. This work compares the oxygen consumption rate (OCR) of four commercial oenological tannins (two procyanidins from grape skin and seed, an ellagitannin from oak wood and a gallotannin from gallnut) in a model wine solution and Chianti red wine. All samples were subjected to consecutive cycles of air saturation at 20 °C to increase the total level of oxygen provided. After each cycle, the oxygen level was measured by means of a non-invasive luminescent sensor glued to a transparent surface (sensor dots) until there was no further change in substrate reactivity. The OCR followed first-order kinetics, regardless of the tannin. As expected, the ellagitannin showed the fastest OCR, followed by the two from grape seeds and skins and finally the gallotannin. The total O2 consumption in the red wine was almost double that of the model solution, due to the oxidation of wine substrates. The measurement of OCR is helpful for setting up an advanced winemaking protocol that makes use of tannins to reduce the use of sulfur dioxide.

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Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

OENO One ◽

10.20870/oeno-one.2021.55.2.4618 ◽

2021 ◽

Vol 55 (2) ◽

pp. 147-158

Author(s):

Pere Pons-Mercadé ◽

Sergi Anguela ◽

Pol Giménez ◽

José M. Heras ◽

Nathalie Sieczkowski ◽

...

Keyword(s):

Ascorbic Acid ◽

Oxygen Consumption ◽

Sulfur Dioxide ◽

Future Research ◽

Fluorescence Measurements ◽

Consumption Rates ◽

First Time ◽

Kinetics Of ◽

Interesting Area ◽

Opening Up

The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements. The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide. These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research.

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Compared Study of Radiolysis-Induced Gas Liberation in Rocksalt from Various Origins

MRS Proceedings ◽

10.1557/proc-294-447 ◽

1992 ◽

Vol 294 ◽

Author(s):

N. Akram ◽

J.C. Blanchard ◽

M.T. Gaudez ◽

P. Toulhoat

Keyword(s):

Organic Matter ◽

Oxygen Consumption ◽

Gas Production ◽

Spent Fuel ◽

Γ Irradiation ◽

Consumption Ratio ◽

Initial Stage ◽

High Doses ◽

Organic Fluids

ABSTRACTThe evolution of impure rocksalt samples under irradiation has been investigated and compared to the evolution of pure halite, concerning the radiolytic release of gases. Four different types of rocksalt (pure halite, anhydrite-bearing, sylvinite-bearing, and marneous) have been irradiated with spent fuel at doses ranging from 104Gy to 107Gy, under synthetic air or helium at 50°C, 150°C, and 200°C. Marneous and anhydrite-bearing salt produced higher amounts of gas than the two other types, especially for H2, CO, and CH4. Radiolytic gas production essentially originates from the decomposition of traces of different kind of impurities : fluid inclusions, which can be composed of brine and/or organic fluids and gases; minerals such as carbonates, sulfates, or hydrated minerals; organic matter, in general (kerogen). Pure halite decomposes only at very high doses (more than 107Gy) giving off some Cl2 and other corrosive gases. Gas production increases steadily with dose for H2, CO, and CH4, contrary to what is observed for the pure Asse salt, where H2 and CO, respectively, peak at 106, and 105 Gy. The increase, with dose, in the production of CH4, C2H6, and C3H8 is far higher for marneous salt and higher for anhydrite-bearing salt. The decrease of the O2/N2 (oxygen consumption) ratio in the irradiation atmosphere is in the following order: marneous>anhydrite>halite=sylvinite. The overall effect of γ-irradiation on impure rocksalt can be described as follows : destruction of organic matter that produces chemically reduced gases (H2, CO, hydrocarbons), after an initial stage of oxygen consumption, which is reached more or less quickly, depending on the availability and quantity of organic matter. The use of impure, i.e, organic matter-bearing salt, as host-rock or engineered barrier for nuclear wastes, may be questioned, because of the high amount of gases produced in the immediate vicinity of the container (explosion hazards, pressure build-up). The present study will be followed by a modelling of the in-situ radiolytic gas production, taking into account: 1) the dose distribution with time, 2) the temperature distribution with time, and 3) the geometry of the repository, and will allow us to estimate the potentiel safety impact of radiolytic gas production in the case of a repository emplaced in impure rocksalt.

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Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines

Antioxidants ◽

10.3390/antiox9080663 ◽

2020 ◽

Vol 9 (8) ◽

pp. 663

Author(s):

Stacy Deshaies ◽

Guillaume Cazals ◽

Christine Enjalbal ◽

Thibaut Constantin ◽

François Garcia ◽

...

Keyword(s):

Hydrogen Peroxide ◽

Oxygen Consumption ◽

Reaction Mechanisms ◽

Red Wine ◽

Chemical Oxidation ◽

Red Wines ◽

Chemical Test ◽

Specific Oxidation ◽

Wine Oxidation ◽

Enzymatic Test

Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h−1 for the heat test to 3.33 ppm·h−1 for the enzymatic test and 2.86 ppm·h−1 for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H]+ = 291, 331, 347, 493, 535, 581, 639 Da.

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Endogenous adenosine improves work rate to oxygen consumption ratio in catecholamine stimulated isovolumic rat heart

Pflügers Archiv - European Journal of Physiology ◽

10.1007/bf00584483 ◽

1989 ◽

Vol 413 (4) ◽

pp. 354-358 ◽

Cited By ~ 9

Author(s):

John Headrick ◽

Roger J. Willis

Keyword(s):

Oxygen Consumption ◽

Rat Heart ◽

Work Rate ◽

Consumption Ratio ◽

Endogenous Adenosine

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Theoretical analysis of effects of blood substitute affinity and cooperativity on organ oxygen transport

Journal of Applied Physiology ◽

10.1152/japplphysiol.00676.2002 ◽

2002 ◽

Vol 93 (6) ◽

pp. 2122-2128 ◽

Cited By ~ 25

Author(s):

Mahendra Kavdia ◽

Roland N. Pittman ◽

Aleksander S. Popel

Keyword(s):

Blood Flow ◽

Oxygen Consumption ◽

First Principles ◽

Animal Studies ◽

Blood Substitute ◽

Oxygen Binding ◽

Binding Parameters ◽

Consumption Ratio ◽

Wide Range

Hemoglobin-based O2carriers (HBOCs), which are developed as an alternative to blood transfusion, provide O2 delivery. At present, there is no model to predict the O2 transport for a red blood cell-HBOC mixture on a whole organ basis. On the basis of the first principles of mass balance, a model of O2 transport for an organ was derived to calculate venous Po 2(PvO2 ) for a given inlet arterial Po 2 (PaO2 ), blood flow, and oxygen consumption. The model was validated by using several in vivo animal studies on HBOC administration for a wide range of HBOC oxygen-binding parameters and predicted PvO2 for various PaO2 in the same species. The model was also used to predict the effect of HBOC affinity and cooperativity on PvO2 for humans. The results indicate that PvO2 can be increased at a constant blood flow-to-oxygen consumption ratio by reducing the affinity of HBOC for normoxia and mild hypoxia; however, a high-affinity HBOC would be more efficient in maintaining higher PvO2 for severe hypoxia (PaO2 < 40 Torr).

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Yeast stress and death caused by the synergistic effect of ethanol and SO2 during the second fermentation of sparkling wines

OENO One ◽

10.20870/oeno-one.2021.55.4.4809 ◽

2021 ◽

Vol 55 (4) ◽

pp. 49-69

Author(s):

Bruno Cisilotto ◽

Fernando Joel Scariot ◽

Luisa Vivian Schwarz ◽

Ronaldo Kauê Mattos Rocha ◽

Ana Paula Longaray Delamare ◽

...

Keyword(s):

Sulfur Dioxide ◽

Synergistic Effect ◽

Intracellular Ph ◽

Efflux Pump ◽

Joint Effect ◽

Root Cause ◽

Expression Of Genes ◽

Ros Accumulation ◽

Negative Effect ◽

Wine Oxidation

Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers.

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