The Kinetics of Oxygen and SO Consumption by Red Wines. What Do They Tell About Oxidation Mechanisms and About Changes in Wine Composition?

This work seeks to understand the kinetics of O and SO consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620nm and slower with higher levels of gallic acid and catechin terminal units in tannins. Acetaldehyde Reactive Polyphenols (ARPs) may be key elements determining OCRs. It is confirmed that SO is poorly consumed in the first saturation. Phenylalanine, methionine and maybe, cysteine, seem to be consumed instead. A low SO consumption is favoured by low levels of SO, by a low availability of free SO caused by a high anthocyanin/tannin ratio, and by a polyphenolic profile poor in epigallocatechin and rich in catechin-rich tannins. Wines consuming SO efficiently consume more epigallocatechin, prodelphinidins and procyanidins.