Oxygen and SO 2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics

The oxidative behavior of five commercial enological tannins of different sources (tea, grape marc, grape seed, untoasted oak, and toasted oak) was investigated in model wine solutions in the presence or absence of SO . Solutions of the tannins were also analyzed for total phenolics, methyl cellulos...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2020-11, Vol.68 (47), p.13418-13425
Main Authors: Ugliano, Maurizio, Slaghenaufi, Davide, Picariello, Luigi, Olivieri, Gianmarco
Format: Article
Language:English
Subjects:
Antioxidants - chemistry
Camellia sinensis - chemistry
Oxidation-Reduction
Oxygen - chemistry
Plant Extracts - chemistry
Quercus - chemistry
Sulfur Dioxide - chemistry
Tannins - chemistry
Vitis - chemistry
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Summary:The oxidative behavior of five commercial enological tannins of different sources (tea, grape marc, grape seed, untoasted oak, and toasted oak) was investigated in model wine solutions in the presence or absence of SO . Solutions of the tannins were also analyzed for total phenolics, methyl cellulose precipitable tannins, high-performance liquid chromatography, and linear sweep voltammetry. Tea and oak-derived tannin solutions were characterized by the highest oxygen consumption rates, with oak-derived tannins exhibiting the highest oxygen consumption rates per milligram of phenolic material present. Linear sweep and derivative voltammetry parameters were well-correlated with oxygen consumption rates, whereas total phenolics or total tannins were not. All tannins were associated with consumption of SO upon reaction with oxygen, with the lowest rate of SO lost per milligram of O reacted being observed for oak tannins.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.0c00044