Impact of phenolic composition and antioxidant parameters on the ageing potential of Syrah red wines measured by accelerated ageing tests.

Fourteen Syrah red wines with different initial composition and antioxidant properties (polyphenols, antioxidant capacity, voltammetric behaviour, colour parameters and SO) were selected. Three different accelerated ageing tests (AATs) were then performed on these wines: thermal test at 60 °C (60 °C-ATT), enzymatic test with laccase (Laccase-ATT) and chemical test with HO (HO-ATT). The results showed high correlations between the initial phenolic composition and antioxidant properties of the samples.

Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines.

Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test).

Prefolded Synthetic G-Quartets Display Enhanced Bioinspired Properties.

A water-soluble template-assembled synthetic G-quartet (TASQ) based on the use of a macrocyclodecapeptide scaffold was designed to display stable intramolecular folds alone in solution. The preformation of the guanine quartet, demonstrated by NMR and CD investigations, results in enhanced peroxidase-type biocatalytic activities and improved quadruplex-interacting properties. Comparison of its DNAzyme-boosting properties with the ones of previously published TASQ revealed that, nowadays, it is the best DNAzyme-boosting agent.