Abstract
The present work aimed at determining the applicability of linear sweep voltammetry coupled to disposable carbon paste electrodes to predict chemical composition and wine oxygen consumption rates (OCR) by PLS-modeling of the voltammetric signal. Voltammetric signals were acquired in a set of 16 red commercial wines. Samples were extensively characterized including SO2, antioxidant indexes, metals and polyphenols measured by HPLC. Wine OCRs were calculated by measuring oxygen consumption under controlled oxidation conditions. PLS-Regression models were calculated to predict chemical variables and wine OCRs from first order difference voltammogram curves.A significant number of fully validated models predicting chemical variables from voltammetric signals were obtained. Interestingly, monomeric and polymerized anthocyanins can be differently predicted from the first and second wave of the first derivative of voltammograms, respectively. This fast, cheap and easy-to-use approach presents an important potential to be used in wineries for rapid wine chemical characterization.
Highlights
Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/
A significant number of fully validated models predicting chemical variables from voltammetric signals were obtained. This fast, cheap and easy-to-use approach presents an important potential to be used in wineries for rapid wine chemical characterization
It is interesting to note that models (Figure 3, Figure 4 and Figure S5 of Supporting Information) for flavonols, gallic acid ethyl ester, flavanols, and monomeric anthocyanins, including the overall measure of bleachable anthocyanins (MP), present positive coefficients for potentials belonging to the first anodic wave of voltammograms, which is supported by the fact that these compounds are most readily oxidizable molecules of wines and involved in most rapid oxidative reactions (Ugliano, 2016)
Summary
Oxygen consumption rates of wines were determined from data collected in an oxidation experiment consisting of five consecutive air-saturation cycles as described in Ferreira, Carrascon, Bueno, Ugliano, and Fernandez-Zurbano (2015). Air saturations were carried out by gentle shaking 500 mL of wine contained in a closed 1-liter glass bottle, the cap was opened to allow fresh air to enter the bottle. This procedure was repeated for each saturation until a final concentration of 5.6±0.1 mg L-1 of dissolved oxygen was reached. Wine samples were incubated in the dark (25±0.5 oC) and dissolved oxygen was monitored at least once a day with a non-destructive Nomasense oxygen analyzer (Nomacorc S.A., Thimister-Clermont, Belgium) until 90% of oxygen was consumed or during 7 days
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