Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation

J Agric Food Chem. 2007 Jul 25;55(15):6104-9. doi: 10.1021/jf070625h. Epub 2007 Jun 30.


A Merlot wine in 15 L research tanks was subjected to micro-oxygenation at 10 mL O2 per liter of wine per month over a 16 week period with additions of 0, 50, 100, and 200 mg/L SO2. A large decrease in monomeric anthocyanins and flavan-3-ols was seen in wines with a lower concentration of SO2, coupled with an increase in nonbleachable pigments; an increase in tannin, measured using precipitation with methyl cellulose; and a greater size and red coloration of a proanthocyanidin extract obtained using Sephadex LH-20. These changes were largely suppressed in wines initially treated with 200 mg/L SO2 and occurred more slowly in wines stored in bottles in the absence of O2. The concentration of SO2 is shown to regulate the polyphenol chemistry involved in the formation of polymeric pigments and changes in tannin structure affecting wine astringency.

MeSH terms

  • Flavonoids / analysis*
  • Food Handling / methods
  • Oxygen / administration & dosage*
  • Phenols / analysis*
  • Polyphenols
  • Sulfur Dioxide / analysis*
  • Tannins / analysis
  • Wine / analysis*


  • Flavonoids
  • Phenols
  • Polyphenols
  • Tannins
  • Sulfur Dioxide
  • Oxygen