Pathways of oxidative degradation of wine

The production of color/flavor compounds in wine is the result of different interrelated mechanism reactions. Among these, the oxidation phenomenon and the Maillard reaction stands out with particular relevance due to their large impact on the sensory quality of wines and consequently on the product shelflife. The aim of this thesis is to achieve a global vision of wine degradation mechanisms. The identification of mediators’ reactions involved in oxidative browning and aromatic degradation will be attempted based on different detectors. Two approaches are implemented in this work: a “non-target” approach by which relevant analytical tools will be used to merge the information of cyclic voltammetry and Diode-Array (DAD) detectors, allowing a broader overview of the system and the note of interesting compounds, and a “target” approach by which the identification and quantification of the different compounds related to the wine degradation process will be performed using different detectors (HPLC-UV/Vis, LC-MS, GC-MS, and FID). Two different patterns of degradation will be used in this study: wines generated by O2 and temperature perturbations, and synthetic solutions with relevant wine constituents for mechanisms validation. Results clearly demonstrate a “convolution” of chemical mechanisms. The presence of oxygen combined with temperature had a synergistic effect on the formation of several key odorant compounds.The results of this work could be translated to the wine-making and wine-storage environment from the modelling of the analysed compounds.

Micro/nanoreservoirs for controlled release of active species in smart functional coatings

This work reports one possible way to develop new functional coatings used to increase the life time of metallic structures. The functionalities selected and attributed to model coatings in the frame of this work were corrosion protection, self-sensing and prevention of fouling (antifouling). The way used to confer those functionalities to coatings was based on the encapsulation of active compounds (corrosion inhibitors, pH indicators and biocides) in micro and nanocontainers followed by their incorporation into the coating matrices. To confer active corrosion protection, one corrosion inhibitor (2-mercaptobenzothiazole, MBT) was encapsulated in two different containers, firstly in silica nanocapsules (SiNC) and in polyurea microcapsules (PU-MC). The incorporation of both containers in different models coatings shows a significant improvement in the corrosion protection of aluminum alloy 2024 (AA2024). Following the same approach, SiNC and PU-MC were also used for the encapsulation of phenolphthalein (one well known pH indicator) to introduce sensing properties in polymeric coatings. SiNC and PU-MC containing phenolphthalein acted as corrosion sensor, showing a pink coloration due to the beginning of cathodic reaction, resulting in a pH increase identified by those capsules. Their sensing performance was proved in suspension and when integrated in coatings for aluminium alloy 2024 and magnesium alloy AZ31. In a similar way, the biocide activity (antifouling) was assigned to two polymeric matrices using SiNC for encapsulation of one biocide (Dichloro-2-octyl-2H-isothiazol-3-one, DCOIT) and also SiNC-MBT was tested as biocide. The antifouling activity of those two encapsulated compounds was assessed through inhibition and consequent decrease in the bioluminescence of modified E. coli. That effect was verified in suspension and when incorporated in coatings for AISI 1008 carbon steel. The developed micro and nanocontainers presented the desired performance, allowing the introduction of new functionalities to model coatings, showing potential to be used as functional additives in the next generation of multifunctional coatings.