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Published on: December 1, 2023
Controlling the fenton reaction in wine
Ryan J Elias1, Andrew L Waterhouse
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, USA.
Journal of Agricultural and Food Chemistry
|January 6, 2010
Summary
Sulfur dioxide protects wine by scavenging hydrogen peroxide, preventing oxidation via the Fenton reaction. Oxygen
Area of Science:
- Wine chemistry
- Oxidation mechanisms
Background:
- Nonenzymatic wine oxidation involves hydrogen peroxide and Fenton reactions.
- Sulfur dioxide is believed to protect wine by scavenging hydrogen peroxide.
Purpose of the Study:
- Investigate the role of sulfur dioxide in preventing wine oxidation.
- Examine factors influencing hydroxyl radical-mediated ethanol oxidation under wine conditions.
Main Methods:
- Studied hydrogen peroxide fate in a model wine system.
- Utilized ferrous ions, sulfur dioxide, oxygen, and 4-methylcatechol.
- Employed electron paramagnetic resonance spectroscopy to detect radicals.
Main Results:
- Sulfur dioxide scavenges hydrogen peroxide, diverting it from the Fenton reaction.
- Exclusion of oxygen increased acetaldehyde formation.
- 4-methylcatechol did not protect ethanol but may increase Fenton reaction rate.
Conclusions:
- Sulfur dioxide's protective effect in wine is confirmed.
- Oxygen presence and phenolic compounds influence oxidation pathways.
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