1
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Vongluanngam I, Zhang X, Blackman JW, Schmidtke LM, Wilkinson KL, Clark AC. Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour. Food Chem 2024; 452:139504. [PMID: 38744135 DOI: 10.1016/j.foodchem.2024.139504] [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: 03/12/2024] [Revised: 04/16/2024] [Accepted: 04/26/2024] [Indexed: 05/16/2024]
Abstract
Cu(II)-organic acid (fraction I) and Cu(I)-thiol (fraction II) complexes can suppress sulfhydryl off-aromas in wine. This study investigated the impact of light exposure on the protective fractions of Cu of bottled white wine. Fluorescent light-exposed Chardonnay with two initial concentrations of dissolved oxygen (0.5 and 10 mg/L) was stored in different coloured bottles and concentrations of Cu fractions and riboflavin, a photo-initiator at 370-440 nm, were measured during 110 days storage. Light-exposed wines with lower oxygen concentrations resulted in a 100-fold decrease in the Cu fraction I half-life, and a 60-fold decrease for Cu fractions I and II combined. The half-life for Cu fraction I decay during light exposure was extended 30-fold with the use of brown compared to flint glass. Light exposure can rapidly exhaust the protective Cu fractions in wine, and bottles with less light transmission below 440 nm can slow this loss.
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Affiliation(s)
- Isara Vongluanngam
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Xinyi Zhang
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - John W Blackman
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Leigh M Schmidtke
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Kerry L Wilkinson
- The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Andrew C Clark
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
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2
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Kong C, Zhang Q, Wang Y, Huang J, Li A, Tao Y. Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12707-12718. [PMID: 38757388 DOI: 10.1021/acs.jafc.4c02073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
Abstract
This study extensively characterized yeast polysaccharides (YPs) from Pichia fermentans (PF) and Pichia kluyveri (PK), with a specific focus on their structural attributes and their interaction with wine fruity esters in a model wine system. By finely tuning enzymatic reactions based on temperature, pH, and enzyme dosage, an optimal YP yield of 77.37% was achieved, with a specific mass ratio of cellulase, pectinase, and protease set at 3:5:2. There were four YP fractions (YPPF-W, YPPF-N, YPPK-W, and YPPK-N) isolated from the two yeasts. YPPF-N and YPPK-N were identified as glucans based on monosaccharide analysis and Fourier-transform infrared spectroscopy analysis. "Specific degradation-methylation-nuclear magnetic" elucidated YPPF-W's backbone structure as 1,3-linked α-l-Man and 1,6-linked α-d-Glc residues, while YPPK-W displayed a backbone structure of 1,3-linked α-Man residues, indicative of a mannoprotein nature. Isothermal titration calorimetry revealed spontaneous interactions between YPPK-W/YPPF-W and fruity esters across temperatures (25-45 °C), with the strongest interaction observed at 30 °C. However, distinct esters exhibited varying interactions with YPPK-W and YPPF-W, attributed to differences in molecular weights and hydrophobic characteristics. While shedding light on these intricate interactions, further experimental data is essential for a comprehensive understanding of yeast polysaccharides' or mannoproteins' impact on fruity esters. This research significantly contributes to advancing our knowledge of yeast polysaccharides' role in shaping the nuanced sensory attributes of wine.
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Affiliation(s)
- Cailin Kong
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Qi Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yiqing Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Jie Huang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Aihua Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yongsheng Tao
- College of Enology, Northwest A&F University, Yangling 712100, China
- Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China
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3
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Medina-Plaza C, DuBois A, Tomasino E, Oberholster A. Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes. Food Chem 2024; 439:138032. [PMID: 38039610 DOI: 10.1016/j.foodchem.2023.138032] [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: 09/08/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
The majority of rosé wines are bottled in clear bottles as color is an important factor in consumer preference. Post-bottling wine can be exposed to UV-visible light and temperature fluctuations resulting in quality degradation. This study investigated the impact of bottle color (flint and antique green), light exposure (darkness, LED and fluorescent bulb), and temperature (12 °C and 22 °C) on rosé wine quality using a full factorial design with three different wines (Grenache, Pinot noir and Zinfandel). The impact on chemical composition, color, phenolics and aromatics was determined. Projective mapping was carried out for sensorial analysis. Changes in the aromatics, color and phenolic composition were detectable after three months and more noticeable after six months of storage. Overall, all variables studied impacted rosé wine characteristics significantly. However, higher temperature in combination with clear glass bottles under fluorescent light were the most detrimental conditions.
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Affiliation(s)
- Cristina Medina-Plaza
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
| | - Aubrey DuBois
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA; Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
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4
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Chanut J, Bellat JP, Gougeon RD, Karbowiak T. A key to wine conservation lies in the glass-cork interface. PNAS NEXUS 2023; 2:pgad344. [PMID: 37941808 PMCID: PMC10629979 DOI: 10.1093/pnasnexus/pgad344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 10/01/2023] [Indexed: 11/10/2023]
Abstract
This study investigates the evolution of the oxygen barrier properties of the bottleneck-stopper system under conditions simulating the conservation of wine in the bottle (presence of model wine, storage position, and temperature) over a long aging period of 24 months. The results highlighted that the oxygen diffusion coefficient of the stopper alone is not modified regardless of the storage conditions. At 20°C, the presence of model wine favors oxygen transfer at the glass-cork interface, accounting for nearly 75% of total oxygen transfer in comparison to cork studied without model wine. Yet, the position of the bottle during storage, vertical (i.e. cork in contact with the vapor phase of the model wine) or horizontal (i.e. cork in contact with the liquid phase), does not influence the oxygen transfer. At higher storage temperatures (35 and 50°C), the barrier properties of the bottleneck-cork system remain stable up to 9 and 3 months, respectively. After this period, an alteration of the barrier properties is observed with an increase of the transfer at the glass-cork interface.
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Affiliation(s)
- Julie Chanut
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Univ. Bourgogne Franche-Comté, 9 Avenue Alain Savary, Dijon 21000, France
| | - Jean-Pierre Bellat
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Univ. Bourgogne Franche-Comté, 9 Avenue Alain Savary, Dijon 21000, France
| | - Régis D Gougeon
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
- Institut Universitaire de la Vigne et du Vin, Univ. Bourgogne Franche-Comté, 1 rue Claude Ladrey, Dijon 21000, France
| | - Thomas Karbowiak
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
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5
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Zhao X, Duan CQ, Li SY, Zhang XK, Zhai HY, He F, Zhao YP. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chem 2023; 425:136420. [PMID: 37269635 DOI: 10.1016/j.foodchem.2023.136420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/03/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.
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Affiliation(s)
- Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Si-Yu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Xin-Ke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Hong-Yue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yu-Ping Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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6
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Moriones J, Jiménez-Moreno N, Ancín-Azpilicueta C, de Ara JF, Navarcorena B, Almandoz E, Esparza I. Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles. Curr Res Food Sci 2023; 6:100501. [PMID: 37122484 PMCID: PMC10133651 DOI: 10.1016/j.crfs.2023.100501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 05/02/2023] Open
Abstract
Flint bottles make rosé wines more attractive to the customers and, also, allow them to detect oxidation problems in the color of these wines. Nonetheless, transparent bottles do not protect wines from light. In this work, a device capable of accelerating the degradation of rosé wines using W lamps radiation for short times of exposure has been developed. This equipment has been used to accelerate the color photodegradation of rosé wines, allowing, thus, to identify which parameters can be used as markers of such degradation. The irradiation treatment applied to rosé wines bottled in different types of glass (Flint and Antique Green glass) influenced all the samples. However, the wines treated in Flint bottles displayed more important color variations, especially in color intensity (CI) and hue, than the wines treated in Antique Green bottles. These changes entailed a quality loss of rosé wines that can be appreciated with a naked eye. The yellow component of rosé wines treated in transparent bottles increased the detriment of the red and blue ones. Therefore, color parameters such as CI and a*, together with the total anthocyanin content, seem to be good markers of the loss of quality of rosé wines due to the light effects. The next step will be to find a physical, chemical or physical-chemical protection strategy that, when applied to transparent glass, allow to achieve the light-filtering properties of green glass bottles.
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Affiliation(s)
- Jennifer Moriones
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | - Nerea Jiménez-Moreno
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | - Carmen Ancín-Azpilicueta
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | | | - Beatriz Navarcorena
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
| | - Eluxka Almandoz
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
- Corresponding author. Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain.
| | - Irene Esparza
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
- Corresponding author. Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.
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7
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Kong CL, Zhu DY, Zhao Y, Zhao TY, Tao YS. Spent yeast polysaccharides in mixed alcoholic fermentation between Pichia kluyveri, Pichia fermentans and Saccharomyces cerevisiae retarded wine fruity ester hydrolysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104200] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Fracassetti D, Di Canito A, Bodon R, Messina N, Vigentini I, Foschino R, Tirelli A. Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Lan H, Li S, Yang J, Li J, Yuan C, Guo A. Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles. Food Chem 2020; 345:128854. [PMID: 33601661 DOI: 10.1016/j.foodchem.2020.128854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/06/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022]
Abstract
The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.
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Affiliation(s)
- Huijing Lan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Shuai Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jie Yang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinliang Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chunlong Yuan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Anque Guo
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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10
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Benucci I. Impact of post-bottling storage conditions on colour and sensory profile of a rosé sparkling wine. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. BEVERAGES 2018. [DOI: 10.3390/beverages4040089] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity 40–65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro.
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12
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Grant-Preece P, Barril C, Schmidtke LM, Clark AC. Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron. Food Chem 2018; 243:239-248. [DOI: 10.1016/j.foodchem.2017.09.093] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 09/10/2017] [Accepted: 09/18/2017] [Indexed: 10/18/2022]
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13
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Grant-Preece P, Barril C, Schmidtke LM, Scollary GR, Clark AC. Light-induced changes in bottled white wine and underlying photochemical mechanisms. Crit Rev Food Sci Nutr 2017; 57:743-754. [PMID: 25879850 DOI: 10.1080/10408398.2014.919246] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.
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Affiliation(s)
- Paris Grant-Preece
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
| | - Celia Barril
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
| | - Leigh M Schmidtke
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
| | - Geoffrey R Scollary
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,c School of Chemistry , The University of Melbourne , Melbourne , Victoria , Australia
| | - Andrew C Clark
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
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14
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Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature. Food Chem 2017; 215:292-300. [DOI: 10.1016/j.foodchem.2016.07.131] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 07/21/2016] [Accepted: 07/21/2016] [Indexed: 11/23/2022]
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15
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Fracassetti D, Gabrielli M, Encinas J, Manara M, Pellegrino L, Tirelli A. Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702022] [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
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16
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Kemp B, Alexandre H, Robillard B, Marchal R. Effect of production phase on bottle-fermented sparkling wine quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:19-38. [PMID: 25494838 DOI: 10.1021/jf504268u] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.
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Cáceres-Mella A, Flores-Valdivia D, Laurie VF, López-Solís R, Peña-Neira Á. Chemical and sensory effects of storing sauvignon Blanc wine in colored bottles under artificial light. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7255-7262. [PMID: 24983902 DOI: 10.1021/jf501467f] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by fluorescent tubes with a regime of 16 h of exposure during 8 months of storage. The results indicated that the wine's chemical composition was affected by the type of bottle used. The Flint bottle presented the lowest concentration of total phenols. Yellow coloration was not dependent on the bottle color, as the wine in darker bottles (Amber, Antique Green, and Dead Leaf Green) had considerably more yellow color development than the wine in clear bottles. With regard to the sensory analyses performed, a trend showing an increase in color intensity and a decrease in overall aromas depending on the bottle color was observed. The wine's aromatic description changed significantly during its storage under artificial light conditions, demonstrating a decrease in vegetal aromas and an increase in citrus and tropical flavors that was dependent on the bottle color.
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Affiliation(s)
- Alejandro Cáceres-Mella
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile , Santa Rosa 11315, Santiago, La Pintana, Chile
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