1
|
Mercanti N, Macaluso M, Pieracci Y, Flamini G, Scappaticci G, Marianelli A, Zinnai A. Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation. Foods 2024; 13:1108. [PMID: 38611412 PMCID: PMC11012185 DOI: 10.3390/foods13071108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 03/26/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO2 concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, rich in phenolic compounds, emerging as promising substitutes. In this context, Bioma Company has proposed alternative additives deriving from vineyard waste to replace SO2 during winemaking. Thus, the aim of the present work was to compare the compositional characteristics between the product obtained with the alternative vinification and the traditional one during the winemaking, as well as the aroma compositions of the final wines. After a year of experimentation, the wines produced with Bioma products showed compositional characteristics comparable to their traditional counterparts. Notably, these wines comply with current legislation, with significantly reduced total sulphur content, allowing their designation as "without added sulphites". Bioma products emerge as potential catalysts for sustainable and health-conscious winemaking practices, reshaping the landscape of the industry.
Collapse
Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | | | - Guido Flamini
- Department of Pharmacy, Via Bonanno 6, 56126 Pisa, Italy;
| | - Giulio Scappaticci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Andrea Marianelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| |
Collapse
|
2
|
López-Solís R, Cortés-Araya K, Medel-Marabolí M, Obreque-Slier E. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency. Food Res Int 2024; 178:113964. [PMID: 38309881 DOI: 10.1016/j.foodres.2024.113964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Astringency corresponds to the sensation of dryness and roughness that is experienced in the oral cavity in association with the interaction between salivary proteins and food polyphenols. In this study, the phenolic composition of seven varietal wines, the intensity of astringency they evoke and the physicochemical reactivity of these wines with whole human saliva were evaluated. Phenolic composition of wines was characterized by spectrophotometry and HPLC chromatography. Intensity of astringency was evaluated by trained sensory panels. Saliva from a single volunteer subject was used to assess wine-saliva interactions. To this end, binary mixtures were produced at different v/v wine/saliva ratios and each of them assayed for the ability of the salivary protein to diffuse on a cellulose membrane (diffusion test) and to remain in solution (precipitation test). Physicochemical reactivities between wine components and the protein fraction of saliva were contrasted against the astringency and the phenolic profile of each varietal wine. The study supports the view that astringency depends on physicochemical interactions between two complex matrices -wine and saliva- and not between some of their particular components.
Collapse
Affiliation(s)
- Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile
| | - Katherine Cortés-Araya
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile.
| |
Collapse
|
3
|
Zhang XK, Jeffery DW, Li DM, Lan YB, Zhao X, Duan CQ. Red wine coloration: A review of pigmented molecules, reactions, and applications. Compr Rev Food Sci Food Saf 2022; 21:3834-3866. [PMID: 35912664 DOI: 10.1111/1541-4337.13010] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 06/10/2022] [Accepted: 06/29/2022] [Indexed: 01/28/2023]
Abstract
Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field of pigment identification, copigmentation, and oxidation being forthcoming, there is still a large gap between the fundamental research and practical winemaking outcomes. A state-of-art review from these two aspects is, therefore, necessary. This review first introduces updated knowledge about the primary pigments in wine, with emphasis on their physicochemical properties. Then, the mechanisms of copigmentation and oxidation are elucidated in detail, along with their relative contributions to wine color. Finally, the practical effects of copigmentation and micro-oxygenation (MOX) in winemaking are summarized and discussed. In general, wine coloration is ultimately determined by the anthocyanin flavylium cation, which is greatly influenced by wine pH. In young red wine, grape-derived anthocyanins and nonanthocyanin polyphenols (as copigments) are the foundation for wine coloration. During aging and storage, anthocyanin derivatives are formed via various chemical reactions, where moderate oxidation plays a vital role, whereas copigmentation constantly decreases. The essence of wine color evolution relates to the changes of physicochemical properties of primary pigments in wine, where the hydration equilibrium gradually diminishes. In practice, the effects of copigment addition and MOX during real vinification can be viewed as somewhat controversial, considering that many studies showed different effects on wine color and pigment concentration. Universal features can be summarized but some phenomena still remain unclear and deserve further exploration.
Collapse
Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - De-Mei Li
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
4
|
Chen H, Liu Y, Chen J, Fu X, Suo R, Chitrakar B, Wang J. Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
5
|
Ma T, Wang J, Wang H, Zhao Q, Zhang F, Ge Q, Li C, Gamboa GG, Fang Y, Sun X. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. Food Res Int 2022; 153:110953. [DOI: 10.1016/j.foodres.2022.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/25/2022]
|
6
|
Solarte N, Cejudo‐Bastante MJ, Hurtado N, Heredia FJ. First accurate profiling of antioxidant anthocyanins and flavonols of
Tibouchina urvilleana
and
Tibouchina mollis
edible flowers aided by fractionation with Amberlite XAD‐7. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Natalia Solarte
- Departamento de Química Grupo de Investigación en Productos de Importancia Biológica (GIPIB) Universidad de Nariño San Juan de Pasto Colombia
| | | | - Nelson Hurtado
- Departamento de Química Grupo de Investigación en Productos de Importancia Biológica (GIPIB) Universidad de Nariño San Juan de Pasto Colombia
| | - Francisco J. Heredia
- Food Colour and Quality Laboratory Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| |
Collapse
|
7
|
Ji J, Henschen CW, Nguyen TH, Ma L, Waterhouse AL. Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15216-15227. [PMID: 33289562 DOI: 10.1021/acs.jafc.0c06118] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Micro-oxygenation (Mox) is a common technique used to stabilize color and reduce harsh astringency in red wines. Here, we investigate the role of residual sugars, phenolics, SO2, and yeast on the oxidation of wine in three studies. In a Mox experiment, populations of yeasts emerged after the loss of SO2, and this was associated with sharp increases in oxygen consumption and acetaldehyde production. No acetaldehyde production was observed without the presence of yeast. In an oxygen saturation experiment, unfiltered wines, in particular those with residual sugar >3 g/L, consumed oxygen more quickly and produced more acetaldehyde than filtered wines. In a final experiment, the reincorporation of oxygen and glucose immediately after the completion of fermentation of an otherwise dry synthetic wine resulted in significant acetaldehyde production. These experiments highlighted the importance of yeast metabolism in determining a wine's response to Mox and suggested that the role of chemical oxidation to produce acetaldehyde during Mox may not be very important. It appears that control of microbial populations and residual sugar levels may be key to managing Mox treatments in winemaking, and production scale experiments should be conducted.
Collapse
Affiliation(s)
- Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China
| | - Charles W Henschen
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
| | - Thi H Nguyen
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China
| | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
| |
Collapse
|
8
|
Waterhouse AL, Zhu J. A quarter century of wine pigment discovery. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5093-5101. [PMID: 31157405 DOI: 10.1002/jsfa.9840] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 04/15/2019] [Accepted: 04/16/2019] [Indexed: 06/09/2023]
Abstract
The red grape berry pigments, anthocyanins, were characterized in the early 20th century, but investigations of wine pigments were stymied during that era. The question of their identity was a major challenge for wine chemists. A number of techniques showed that the pigments were polymeric in nature. Some structures were postulated by mid-century based on reactions between anthocyanins and condensed tannin, and later postulated wine pigments were observed in model reactions. Some related compounds were then observed in wine. By the end of the 20th century, the ionization of non-volatiles for mass spectrometry opened the door to these compounds. In addition, a new class of compounds was observed, the pyranoanthocyanins, a product of fermentation and aging metabolites with anthocyanins. These compounds possess the pigment stability to SO2 and pH change that is characteristic of aged red wine. Aging experiments show a dynamic situation with shifts in the population of pigment classes over time. The very large number of diverse pigments explains why it has been so difficult to answer the century-old question of the structure of wine pigments. Our current understanding is founded on the use of mass spectral analysis using electrospray and related ionization techniques over the last 25 years. Future progress will rely on more sophisticated analysis of this very complex mixture of substances. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Jian Zhu
- Department of Viticulture and Enology, University of California, Davis, California, USA
| |
Collapse
|
9
|
Han G, Webb MR, Waterhouse AL. Acetaldehyde reactions during wine bottle storage. Food Chem 2019; 290:208-215. [DOI: 10.1016/j.foodchem.2019.03.137] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 10/27/2022]
|
10
|
Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition. Food Res Int 2019; 116:223-231. [DOI: 10.1016/j.foodres.2018.08.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/01/2018] [Accepted: 08/04/2018] [Indexed: 11/20/2022]
|
11
|
Sterckx FL, Saison D, Delvaux FR. Wood Aging of Beer. Part I: Influence on Beer Flavor and Monophenol Concentrations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1201-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Femke L. Sterckx
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Daan Saison
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| |
Collapse
|
12
|
Sterckx FL, Saison D, Delvaux FR. Wood Aging of Beer. Part II: Influence of Wood Aging Parameters on Monophenol Concentrations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1201-02] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Femke L. Sterckx
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Daan Saison
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K.U. Leuven, Kasteelpark Arenberg 22, box 2463, 3001 Heverlee, Belgium
| |
Collapse
|
13
|
Quaglieri C, Jourdes M, Waffo-Teguo P, Teissedre PL. Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
14
|
Carrascón V, Vallverdú-Queralt A, Meudec E, Sommerer N, Fernandez-Zurbano P, Ferreira V. The kinetics of oxygen and SO 2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition? Food Chem 2017; 241:206-214. [PMID: 28958520 DOI: 10.1016/j.foodchem.2017.08.090] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Revised: 08/27/2017] [Accepted: 08/28/2017] [Indexed: 12/25/2022]
Abstract
This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620nm and slower with higher levels of gallic acid and catechin terminal units in tannins. Acetaldehyde Reactive Polyphenols (ARPs) may be key elements determining OCRs. It is confirmed that SO2 is poorly consumed in the first saturation. Phenylalanine, methionine and maybe, cysteine, seem to be consumed instead. A low SO2 consumption is favoured by low levels of SO2, by a low availability of free SO2 caused by a high anthocyanin/tannin ratio, and by a polyphenolic profile poor in epigallocatechin and rich in catechin-rich tannins. Wines consuming SO2 efficiently consume more epigallocatechin, prodelphinidins and procyanidins.
Collapse
Affiliation(s)
- Vanesa Carrascón
- Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain
| | - Anna Vallverdú-Queralt
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Emmanuelle Meudec
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Nicolas Sommerer
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Purificación Fernandez-Zurbano
- Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja-CSIC-Gobierno de la Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain
| | - Vicente Ferreira
- Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain; Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja-CSIC-Gobierno de la Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain.
| |
Collapse
|
15
|
Harrison R. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roland Harrison
- Centre for Viticulture and Oenology Lincoln University PO Box 85084 Lincoln Christchurch 7647 New Zealand
| |
Collapse
|
16
|
Baiano A, Scrocco C, Sepielli G, Del Nobile MA. Wine Processing: A Critical Review of Physical, Chemical, and Sensory Implications of Innovative Vinification Procedures. Crit Rev Food Sci Nutr 2017; 56:2391-407. [PMID: 25629416 DOI: 10.1080/10408398.2013.842886] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Wine is one of the most popular alcoholic beverages in the world, although it is mainly consumed in European and South American countries. Several thousand years have passed since the product of grape fermentation was accidentally discovered. Over the last 100-150 years, winemaking has been completely revolutionized in terms of procedures and equipment. This work is aimed to give a comprehensive overview of the consolidated use of winemaking innovations that are still in the development stage or already applied to commercial products. Their effects on physical, chemical, and sensory characteristics of wines will also be discussed in comparison with the consolidated vinification procedures.
Collapse
Affiliation(s)
- Antonietta Baiano
- a Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente , University of Foggia , Foggia , Italy
| | - Carmela Scrocco
- a Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente , University of Foggia , Foggia , Italy
| | - Grazia Sepielli
- a Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente , University of Foggia , Foggia , Italy
| | | |
Collapse
|
17
|
Improving the color and aging aptitude of Syrah wines in warm climate by wood–grape mix maceration. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2767-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
18
|
Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials. MATERIALS 2016; 9:ma9050316. [PMID: 28773444 PMCID: PMC5503068 DOI: 10.3390/ma9050316] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 03/29/2016] [Accepted: 04/20/2016] [Indexed: 12/15/2022]
Abstract
Biomaterials releasing bactericides have currently become tools for thwarting medical device-associated infections. The ideal anti-infective biomaterial must counteract infection while safeguarding eukaryotic cell integrity. Red wine is a widely consumed beverage to which many biological properties are ascribed, including protective effects against oral infections and related bone (osteoarthritis, osteomyelitis, periprosthetic joint infections) and cardiovascular diseases. In this study, fifteen red wine samples derived from grapes native to the Oltrepò Pavese region (Italy), obtained from the winemaking processes of “Bonarda dell’Oltrepò Pavese” red wine, were analyzed alongside three samples obtained from marc pressing. Total polyphenol and monomeric anthocyanin contents were determined and metabolite profiling was conducted by means of a chromatographic analysis. Antibacterial activity of wine samples was evaluated against Streptococcus mutans, responsible for dental caries, Streptococcus salivarius, and Streptococcus pyogenes, two oral bacterial pathogens. Results highlighted the winemaking stages in which samples exhibit the highest content of polyphenols and the greatest antibacterial activity. Considering the global need for new weapons against bacterial infections and alternatives to conventional antibiotics, as well as the favorable bioactivities of polyphenols, results point to red wine as a source of antibacterial substances for developing new anti-infective biomaterials and coatings for biomedical devices.
Collapse
|
19
|
Navarro M, Kontoudakis N, Giordanengo T, Gómez-Alonso S, García-Romero E, Fort F, Canals JM, Hermosín-Gutíerrez I, Zamora F. Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content. Food Chem 2015; 199:822-7. [PMID: 26776040 DOI: 10.1016/j.foodchem.2015.12.081] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 11/26/2015] [Accepted: 12/19/2015] [Indexed: 11/28/2022]
Abstract
The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins. Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation.
Collapse
Affiliation(s)
- María Navarro
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Nikolaos Kontoudakis
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Thomas Giordanengo
- R&D - Qualité Pronektar, Sciage du Berry/Tonnellerie Radoux, ZA des Noraies, 36290 Mézières-en-Brenne, France
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain; Fundación Parque Científico y Tecnológico de Castilla La-Mancha, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Francesca Fort
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Isidro Hermosín-Gutíerrez
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.
| |
Collapse
|
20
|
Yamamoto LY, de Assis AM, Roberto SR, Bovolenta YR, Nixdorf SL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.10.019] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
21
|
Tao Y, Sun DW, Górecki A, Błaszczak W, Lamparski G, Amarowicz R, Fornal J, Jeliński T. A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine. Food Chem 2015; 194:545-54. [PMID: 26471591 DOI: 10.1016/j.foodchem.2015.07.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 07/06/2015] [Accepted: 07/09/2015] [Indexed: 11/28/2022]
Abstract
The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up to 45min and French oak chips (5g/L) were added. HHP enhanced the extraction of phenolics from oak chips. The phenolic contents and antioxidant activity of the wine increased after HHP processing in the presence of oak chips. Meanwhile, the anthocyanin content and wine color intensity decreased in the first 5min of pressure treatment and then increased gradually. The multivariate analysis revealed that "pressure holding time" was the key factor affecting wine physicochemical characteristics during HHP processing in the presence of oak chips. Furthermore, oak chip maceration with and without HHP processing weakened the intensities of several sensory attributes and provided the wine with an artificial taste.
Collapse
Affiliation(s)
- Yang Tao
- FRCFT, UCD School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- FRCFT, UCD School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
| | - Adrian Górecki
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Grzegorz Lamparski
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Józef Fornal
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Tomasz Jeliński
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| |
Collapse
|
22
|
Yamamoto LY, Koyama R, Assis AMD, Roberto SR, Bovolenta YR, Nixdorf SL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement. BIO WEB OF CONFERENCES 2015. [DOI: 10.1051/bioconf/20150501014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
23
|
Palomero F, Bertani P, Fernández de Simón B, Cadahía E, Benito S, Morata A, Suárez-Lepe JA. Wood impregnation of yeast lees for winemaking. Food Chem 2015; 171:212-23. [PMID: 25308662 DOI: 10.1016/j.foodchem.2014.08.108] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 07/08/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
Abstract
This study develops a new method to produce more complex wines by means of an indirect diffusion of wood aromas from yeast cell-walls. An exogenous lyophilized biomass was macerated with an ethanol wood extract solution and subsequently dried. Different times were used for the adsorption of polyphenols and volatile compounds to the yeast cell-walls. The analysis of polyphenols and volatile compounds (by HPLC/DAD and GC-MS, respectively) demonstrate that the adsorption/diffusion of these compounds from the wood to the yeast takes place. Red wines were also aged with Saccharomyces cerevisiae lees that had been impregnated with wood aromas and subsequently dried. Four different types of wood were used: chestnut, cherry, acacia and oak. Large differences were observed between the woods studied with regards to their volatile and polyphenolic profiles. Sensory evaluations confirmed large differences even with short-term contact between the wines and the lees, showing that the method could be of interest for red wine making. In addition, the results demonstrate the potential of using woods other than oak in cooperage.
Collapse
Affiliation(s)
- Felipe Palomero
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain.
| | - Paolo Bertani
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
| | - Brígida Fernández de Simón
- Departamento de Productos Forestales, Instituto de Investigación y Tecnología Agraria y Alimentaria, CSIC, Spain
| | - Estrella Cadahía
- Departamento de Productos Forestales, Instituto de Investigación y Tecnología Agraria y Alimentaria, CSIC, Spain
| | - Santiago Benito
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
| | - Antonio Morata
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
| | - José A Suárez-Lepe
- Laboratorio de Enología, Dpto. Tecnología de Alimentos, ETSI Agrónomos, Universidad Politécnica de Madrid, Spain
| |
Collapse
|
24
|
Barcia MT, Pertuzatti PB, Gómez-Alonso S, Godoy HT, Hermosín-Gutiérrez I. Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena. Food Chem 2014; 159:95-105. [DOI: 10.1016/j.foodchem.2014.02.163] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2013] [Revised: 02/01/2014] [Accepted: 02/27/2014] [Indexed: 10/25/2022]
|
25
|
Blanco-Vega D, Gómez-Alonso S, Hermosín-Gutiérrez I. Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines. Food Chem 2014; 158:449-58. [PMID: 24731369 DOI: 10.1016/j.foodchem.2014.02.154] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Revised: 01/18/2014] [Accepted: 02/26/2014] [Indexed: 11/29/2022]
Abstract
The content and distribution of low molecular weight red wine pigments (anthocyanins, flavanol-anthocyanins adducts and pyranoanthocyanins) has been analysed in 283 wine samples. A total of 90 red wine pigments were identified and up to 68 of them quantified in most of the wine samples. The content of the different pigments classes accounted for wide ranges of values, because of the diversity of the commercial wines regarding grape cultivar and age. Garnacha young wines were prone to contain higher hydroxyphenyl-pyranoanthocyanin concentrations. The aging had an effect of making uniform the concentrations and molar percentages of every type of pigments, and only slight differences among wine groups were found for B-type vitisins (highest values for Syrah wines) and 10-hydroxyphenyl-pyranoanthocyanins (highest values for Merlot wines). Among Tempranillo wines, the ethylidene-bridged flavanol-anthocyanin adducts were the most affected by disappearance during aging, whereas hydroxyphenyl-pyranoanthocyanins increased their contribution in most of those aged wines.
Collapse
Affiliation(s)
- Dora Blanco-Vega
- Escuela de Ingenieros Agrónomos de Ciudad Real, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain; Fundación Parque Científico y Tecnológico de Albacete, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Isidro Hermosín-Gutiérrez
- Escuela de Ingenieros Agrónomos de Ciudad Real, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain; Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain.
| |
Collapse
|
26
|
A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
27
|
Evaluation of Portuguese and Spanish Quercus pyrenaica and Castanea sativa species used in cooperage as natural source of phenolic compounds. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1999-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
28
|
Anli RE, Cavuldak ÖA. A review of microoxygenation application in wine. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.51] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- R. Ertan Anli
- Ankara University; Department of Food Engineering; 06110 Diskapi Ankara Turkey
| | - Özge Algan Cavuldak
- Bulent Ecevit University; Caycuma Vocational School of Higher Education; 67900 Caycuma Zonguldak Turkey
| |
Collapse
|
29
|
Cejudo-Bastante MJ, Hermosín-Gutiérrez I, Pérez-Coello MS. Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5962-5973. [PMID: 22642478 DOI: 10.1021/jf300662z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this paper was to check whether a micro-oxygenation technique applied after malolactic fermentation could improve the quality of Cencibel red wines. For that purpose, the color-related phenolics, volatile composition, and sensory characteristics during the micro-oxygenation treatment have been considered. The phenolic compounds more affected by the oxygen addition were hydroxycinnamic acids and their derivatives [(+)-catechin and (-)-epicatechin], flavonols (glycosilated forms), and anthocyanins-related pigments. The fact that the concentration of pyranoanthocyanins and hydroxyphenyl-pyranoanthocyanins was higher in treated red wines is closely related to their color stabilization. As a consequence, higher values of the yellow and red component of the color (b* and a*, respectively) were also observed in micro-oxygenated red wines. Red wine aroma quality was also improved in treated wines. A significant decrease in herbaceous notes, bitterness, acidity, and astringency was found, as well as higher scores of red fruits, plum, liquorice, and spicy attributes in oxygen-added red wines.
Collapse
Affiliation(s)
- Maria Jesús Cejudo-Bastante
- Área de Tecnología de los Alimentos , Facultad de Ciencias Químicas, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
| | | | | |
Collapse
|
30
|
Martínez-Gil AM, Garde-Cerdán T, Zalacain A, Pardo-García AI, Salinas MR. Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
31
|
Arapitsas P, Scholz M, Vrhovsek U, Di Blasi S, Biondi Bartolini A, Masuero D, Perenzoni D, Rigo A, Mattivi F. A metabolomic approach to the study of wine micro-oxygenation. PLoS One 2012; 7:e37783. [PMID: 22662221 PMCID: PMC3360592 DOI: 10.1371/journal.pone.0037783] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2011] [Accepted: 04/24/2012] [Indexed: 01/27/2023] Open
Abstract
Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and iron (two levels) were applied to Sangiovese wine, before and after malolactic fermentation. Data analysis using supervised and unsupervised multivariate methods highlighted some known candidate biomarkers, together with a number of metabolites which had never previously been considered as possible biomarkers for wine micro-oxygenation. Various pigments and tannins were identified among the known candidate biomarkers. Additional new information was obtained suggesting a correlation between oxygen doses and metal contents and changes in the concentration of primary metabolites such as arginine, proline, tryptophan and raffinose, and secondary metabolites such as succinic acid and xanthine. Based on these findings, new hypotheses regarding the formation and reactivity of wine pigment during micro-oxygenation have been proposed. This experiment highlights the feasibility of using unbiased, untargeted metabolomic fingerprinting to improve our understanding of wine chemistry.
Collapse
Affiliation(s)
- Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Matthias Scholz
- Department of Computational Biology, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Urska Vrhovsek
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | | | | | - Domenico Masuero
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Daniele Perenzoni
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Adelio Rigo
- Department of Biological Chemistry, University of Padova, Padova, Italy
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| |
Collapse
|
32
|
Blanco-Vega D, López-Bellido FJ, Alía-Robledo JM, Hermosín-Gutiérrez I. HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9523-9531. [PMID: 21806064 DOI: 10.1021/jf201546j] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Formation of wine pyranoanthocyanins in model wine was monitored by HPLC-DAD-ESI-MS/MS, using red grape skin extracts and wine fermentation metabolites (acetaldehyde, pyruvic and acetoacetic acids, and diacetyl) and also hydroxycinnamic acids (p-coumaric, caffeic, ferulic, and sinapic acids). Pyruvic acid and acetaldehyde reacted fast, the first reaching high product yield and the second inducing mainly pigment polymerization. In contrast, acetoacetic acid and diacetyl reacted slowly with poor product yields. Hydroxycinnamic acids progressively reacted without apparent formation of polymeric pigments, the reaction rate and yield increasing as the number of hydroxy/methoxy groups did. Substituent at C-10 strongly affected the visible maximum absorbance wavelength, whereas B-ring substitution pattern or sugar acylation exerted little effect. The 10-methylpyranoanthocyanins formed from acetoacetic acid were also found as side products in the formation of 10-carboxypyranoanthocyanins. Finally, we report for the first time on UV-vis and MS spectral data of 10-acetylpyranoanthocyanins formed from diacetyl, and their occurrence in commercial red wines is suggested.
Collapse
Affiliation(s)
- Dora Blanco-Vega
- Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
| | | | | | | |
Collapse
|
33
|
Cejudo-Bastante MJ, Hermosín-Gutiérrez I, Castro-Vázquez LI, Pérez-Coello MS. Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4171-4182. [PMID: 21395324 DOI: 10.1021/jf104744q] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The effects of hyperoxygenation on Chardonnay white musts and the influence of subsequent storage on the corresponding wines have been evaluated. Attention was focused on the color characteristics, phenolic and volatile composition, and sensorial analysis, not previously reported in conjunction. On the one hand, the hyperoxygenation treatment provoked a significant decrease in the concentration of virtually all phenolic compounds in musts, young wines, and one-year-stored wines. In addition, a higher resistance to browning was observed in stored wines derived from hyperoxygenated musts. Different storage conditions (light and dark) produced significant differences in the 2-S-glutathionylcaftaric acid derivatives amounts. On the other hand, significant differences were observed in the volatile composition of wines due to the hyperoxygenation treatment, such as a decrease in the isoamylic alcohols concentration, acetaldehyde, and β-damascenone, even after storage under different conditions. Finally, Chardonnay white wines derived from hyperoxygenated musts had higher banana odor and lower herbaceous and flowery notes.
Collapse
Affiliation(s)
- María Jesús Cejudo-Bastante
- Analytical Chemistry and Food Science Department, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
| | | | | | | |
Collapse
|