MiPNet06.08 Weinatmung

Oroboros (2001) Weinatmung. Mitochondr Physiol Network 06.08

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Oroboros (2001) Mitochondr Physiol Network

Abstract: Respiration of wine is a widely considered process for quality improvement upon opening the bottle, yet any scientific approach towards experimental determination of the corresponding oxygen consumption is lacking. High-resolution respirometry was applied for the first time to quantify the rate of respiration in wine, combined with a test for antioxidative capacity upon addition of ascorbic acid. Respiration ranged from 1 to 7 pmol O2.s-1.mL-1 in various wines, which is far below the limit of detection in conventional respirometers. Respiration was lowest in a white wine and highest in high-quality red wines. Low respiration of low-quality red wines was stimulated by ascorbate, whereas the antioxidative capacity of high-quality red wines prevented stimulation of respiration by ascorbate. High-resolution respirometry provides a sensitive tool for the quantitative determination of wine respiration as a basis for quality control of wine. • Keywords: Archive

Labels: MiParea: Respiration 

Stress:Oxidative stress;RONS 

Preparation: Oxidase;biochemical oxidation