Resistance to oxidation of white wines assessed by voltammetric means

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 10557-10562

  Rodrigues, Astride ^a   Silva Ferreira, A C ^a   Guedes De Pinho, Paula ^b   Bento, Fátima ^c   Geraldo, Dulce ^c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF MINHO   (Portugal)

Author keywords

Cyclic voltammetry; Resistance to oxidation; White wines

Indexed keywords

ASCORBIC ACID; PHENOL DERIVATIVE; SULFUR DIOXIDE;

ARTICLE; ELECTRIC CONDUCTIVITY; OXIDATION REDUCTION REACTION; TIME; WINE;

ASCORBIC ACID; ELECTRIC CONDUCTIVITY; OXIDATION-REDUCTION; PHENOLS; SULFUR DIOXIDE; TIME FACTORS; WINE;

EID: 38049040806     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0723099     Document Type: Article

References (19)

1. Oliveira, C. L.; Silva Ferreira, A. C.; Guedes de Pinho, P.; Hogg, T. Development of a Potentiometric method in order to measure the resistance to oxidation of white wines and the antioxidant power of their constituents. J. Agric. Food Chem. 2002, 50, 2121-2124.
2. Silva Ferreira, A. C.; Guedes de Pinho, P.; Rodrigues, P.; Hogg, T. Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. J. Agric. Food Chem. 2002, 50, 5919-5924.
3. Gilis, M.; Duriliat, H.; Comtat, M. Contribution of a zero current potential measurement to wine making. Biotechnol. Tech. 1999, 13, 195-199.
4. Laurie, V. F.; Waterhouse, A. L. Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. Potential effects on wine colour. J. Agric. Food Chem. 2005, 54, 4668-4673.
5. Roginsky, V.; Lissi, E. A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chem. 2005, 92, 235-254.
6. Beer, D. D.; Harbertsone, J. F.; Kilmartin, P. A.; Roginsky, V.; Barsukova, T.; Adams, D. O.; Waterhouse, A. L. Phenolics: Aa comparison of diverse analytical methods. Am. J. Enol. Vitic. 2004, 55, 389-400.
7. Vrhovsek, U.; Mattivi, F.; Waterhouse, A. L. Analysis of red wine phenolics: comparison of HPLC and spectrophotometric methods. Vitis 2001, 40, 87-91.
8. Kilmartin, P. A.; Zou, H.; Waterhouse, A. L. A cyclic voltammetry method suitable for characterizing antioxidant properties of wine and wine phenolics. J. Agric. Food Chem. 2001, 49, 1957-1965.
9. Huang, T.; Goa, P.; Hageman, M. J. Rapid screening of antioxidants in pharmaceutical formulation development using cyclic voltammetry - potential and limitations. Curr. Drug Discovery Technol. 2004, 1, 173-179.
10. Bradshaw, M. P.; Prenzler, P. D.; Scollary, G. R. Square-wave voltammetric determination of hydrogen peroxide generated from the oxidation of ascorbic acid in a model wine based. Electroanalysis 2002, 14, 546-550.
11. Alonso, A. M.; Dominguez, C.; Guillén, D. A.; Barroso, C. G. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with poyphenolic content. J. Agric. Food Chem. 2002, 50, 3112-3115.
12. Silva Ferreira, A. C.; Oliveira, C; Hogg, T.; Guedes de Pinho, P. Resistance to oxidation of white wines. Relationship between potentiometric measurements and substances responsible for aroma degradation. J. Agric. Food Chem. 2003, 51, 4668-4672.
13. Ribereau-Gayon, J.; Peynaud, E.; Ribereau-Gayon, P.; Sudraud, P. Traité d'Oenologie. Sciences et Techniques du Vin. Tome 1. Analyse et Contrôle des Vins; Dunod: Paris, France, 1976.
14. Iland, P.; Ewart, A.; Sitters, J. Techniques for Chemical Analysis and Stability Tests of Grape Juice and Wine; Patrick Iland Wind Promotions: South Australia, 1993.
15. Box, J. D. Investigation of the Folin-Ciocalteu phenol reagent for the determination of polyphenols substances in natural waters. Water Res. 1983, 17, 511-525.
16. Peterson, G. L. Review of the Folin phenol protein quantitation method of Lowry, Rosebrough, Farr, and Randall. Anal. Biochem. 1979, 18, 201-220.
17. Singleton, V. L. Oxygen with phenols and related reactions in musts, wines, and model systems: observations and practical implications. Am. J. Enol. Vitic. 1987, 38, 69-77.
18. Tulyathan, V.; Boulton, R. B.; Singleton, V. L. Oxygen uptake by gallic acid as a model for similar reactions in wines. J. Agric. Food Chem. 1989, 37, 844-849.
19. Cillierst, J. J. L.; Singleton, V. L. Characterization of the products of nonenzymic autoxidative phenolic reactions in a caffeic acid model system. J. Agric. Food Chem. 1991, 39, 1298-1303.