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Selective methods for polyphenols and sulphur dioxide determination in wines

García-Guzmán, Juan J., Hernández-Artiga, María P., Palacios-Ponce de León, Lourdes, Bellido-Milla, Dolores
Food chemistry 2015 v.182 pp. 47-54
antioxidant activity, beers, biosensors, drinking, international organizations, laccase, polyphenols, sensory properties, spectrophotometers, sulfur dioxide, white wines, wine industry
A critical review to the methods recommended by international bodies and widely used in the winery industry and research studies was performed. A Laccase biosensor was applied to the selective determination of polyphenols in wines. The biosensor response was characterised and it responds mainly to o-diphenols which are the principal polyphenols responsible for the stability and sensory qualities of wines. The spectrophotometric method to determine free and total sulphur dioxide recommended for beers was applied directly to wines. A sampling of 14 red and white wines was performed and they were analysed for biosensor polyphenol index (IBP) and sulphur dioxide concentration (SO2). The antioxidant capacity by the ABTS+ spectrophotometric method was also determined. A correlation study was performed to elucidate the influence of the polyphenols and SO2 on the wines stability. High correlations were found between IBP and antioxidant capacity and low correlation between SO2 and antioxidant capacity. To evaluate the benefits of wine drinking a new parameter (IBP/SO2) is proposed.