Effect of Polyphenol, Sulfur Dioxide, and Metal Ions on Acetaldehyde Variation during Wine Oxidation

Xiaoqian Cui; Shiyao Li; Jiaqi Wang; Qinglong Wang; Lingmin Dai; Heqiang Chang; Guomin Han

doi:10.54097/d4th6g70

Authors

Xiaoqian Cui
Shiyao Li
Jiaqi Wang
Qinglong Wang
Lingmin Dai
Heqiang Chang
Guomin Han

DOI:

https://doi.org/10.54097/d4th6g70

Keywords:

Wine, acetaldehyde, oxygenation, polyphenol, sulfur dioxide, metal ions

Abstract

This work seeks to investigate the effects of SO2 and polyphenol on acetaldehyde content in wine oxidation catalyzed by metal ions and to describe the changes in chemical components related to this process. Wine, containing different levels of polyphenol, was added with SO2 and copper iron ions respectively. O2 and acetaldehyde were monitored periodically; SO2, color, and polyphenol were determined after each micro-oxygenation (MOx) treatment cycle. The content of SO2 in bottling is an important factor in the acetaldehyde compound profile, the accumulation of acetaldehyde and oxygen consumption rate (OCR) in sulfur-containing wines are both higher than those in non-sulfur wines. Copper and iron ions did not show an obvious catalytic impact as expected.

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