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Open Access Green as soon as Postprint is submitted to ZB.
1H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls.
Food Chem. 449:138944 (2024)
Sulfite addition is a common tool for ensuring wines' oxidative stability via the activity of its free and weakly bound molecular fraction. As a nucleophile, bisulfite forms covalent adducts with wine's most relevant electrophiles, such as carbonyls, polyphenols, and thiols. The equilibrium in these reactions is often represented as dissociation rather than formation. Recent studies from our laboratory demonstrate, first, the acetaldehyde sulfonate dissociation, and second, the chemical stability of cysteine and epicatechin sulfonates under wine aging conditions. Thus, the objective of this study was to monitor by 1H NMR the binding specificity of known carbonyl-derived SO2 binders (acetaldehyde and pyruvic acid) in the presence of S-containing compounds (cysteine and glutathione). We report that during simulated wine aging, the sulfur dioxide that is rapidly bound to carbonyl compounds will be released and will bind to cysteine and glutathione, demonstrating the long-term sulfur dioxide binding potential of S-containing compounds. These results are meant to serve as a complement to existing literature reviews focused on molecular markers related to wines' oxidative stability and emphasize once more the importance of S-containing compounds in wine aging chemical mechanisms.
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Publication type
Article: Journal article
Document type
Scientific Article
Keywords
Acetaldehyde ; Chardonnay ; Glutathione ; Oxidation ; Sulfur Dioxide; Sulfite; Glutathione; Oxygen
ISSN (print) / ISBN
0308-8146
e-ISSN
1873-7072
Journal
Food Chemistry
Quellenangaben
Volume: 449,
Article Number: 138944
Publisher
Elsevier
Publishing Place
Amsterdam [u.a.] ; Jena
Non-patent literature
Publications
Reviewing status
Peer reviewed
Institute(s)
Research Unit Analytical BioGeoChemistry (BGC)
Grants
European Union (European Regional Development Fund)
Project "FoodOmicsGR_RI Comprehensive Characterization of Foods" - Operational Programme Competitiveness, Entrepreneurship and Innovation (NSRF 2014-2020)
European Union through the PO FEDER-FSE Bourgogne 2014/2020 programs
Conseil Regional de Bourgogne Franche-Comte
European Union (European Regional Development Fund)
Project "FoodOmicsGR_RI Comprehensive Characterization of Foods" - Operational Programme Competitiveness, Entrepreneurship and Innovation (NSRF 2014-2020)
European Union through the PO FEDER-FSE Bourgogne 2014/2020 programs
Conseil Regional de Bourgogne Franche-Comte