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Dekker S, Nardin T, Roman T, Tessadri M, Larcher R. Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38605656 DOI: 10.1021/acs.jafc.3c09120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/13/2024]
Abstract
Atypical aging (ATA) is a well-known wine defect that leads to unacceptable off-odors of wet mop, soap, waxy, furniture varnish, and dish rag. The main compound that is responsible for these undesired scents, 2-aminoacetophenone (AAP), results from the oxidative degradation of 3-indole acetic acid. This study aimed to investigate different technological factors for a possible effect on the oxygen radical absorption capacity (ORAC) and ATA development in white wine. Oxygenation during fermentation did not result in a significant effect on the development of ORAC or ATA development. Instead, the addition of ascorbic acid after vinification led to increased ORAC and decreased AAP formation. The first evidence of a tendency toward a correlation between ORAC and potential ATA development was found, with r = 0.365. This study showed the potential of the ORAC assay for an early assessment of the possible formation of ATA during wine storage.
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Affiliation(s)
- Susanne Dekker
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Tiziana Nardin
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Tomas Roman
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Matteo Tessadri
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Roberto Larcher
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
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2
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Clarke S, Bosman G, du Toit W, Aleixandre‐Tudo JL. White wine phenolics: current methods of analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7-25. [PMID: 35821577 PMCID: PMC9796155 DOI: 10.1002/jsfa.12120] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/07/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and electrochemical methods are reported. The interest of research in this area combined with the advances in technology aimed at the winemaking industry are promoting the establishment of novel approaches for identifying, quantifying, and classifying phenolic compounds in white wine. This review article provides an overview of the current research into white wine phenolics through a critical discussion of the analytical methods employed. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sarah Clarke
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Gurthwin Bosman
- Department of PhysicsStellenbosch UniversityStellenboschSouth Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Jose Luis Aleixandre‐Tudo
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
- Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Departamento de Tecnología de AlimentosUniversidad Politécnica de ValenciaValenciaSpain
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3
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Celotti E, Lazaridis G, Figelj J, Scutaru Y, Natolino A. Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines. Molecules 2022; 27:molecules27010326. [PMID: 35011556 PMCID: PMC8746642 DOI: 10.3390/molecules27010326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/27/2021] [Accepted: 12/31/2021] [Indexed: 11/16/2022] Open
Abstract
The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins' additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.
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Affiliation(s)
- Emilio Celotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Georgios Lazaridis
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Jakob Figelj
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Yuri Scutaru
- Department of Oenology and Chemistry, Technical University of Moldova, MD-2004 Chisinau, Moldova;
| | - Andrea Natolino
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
- Correspondence: ; Tel.: +39-0432-558376
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4
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Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry. Antioxidants (Basel) 2021; 10:antiox10121943. [PMID: 34943046 PMCID: PMC8750522 DOI: 10.3390/antiox10121943] [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: 10/29/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022] Open
Abstract
In order to obtain information on the oxidative behavior of red wines, oxygen consumption rates and electrochemical changes (cyclic voltammetry) were measured for nine red wines subject to three different accelerated ageing tests: chemical (with hydrogen peroxide), enzymatic (with laccase from Trametes versicolor), and temperature (at 60 °C). Oxidative behavior depended both on the wine sample and accelerated ageing test type. A good correlation was observed between electrochemical parameters of charges for reference/non-oxidized wines, in accordance with their antioxidant capacity, and the variation of charges after enzymatic and temperature tests, meaning that cyclic voltammetry could be used in order to predict these two oxidation tests and reflect the wine sensitivity towards respective oxidation targets. However, it was not possible to predict wine chemical oxidation test based on hydrogen peroxide from the electrochemical measurements.
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5
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Ferreira C, Sáenz-Navajas MP, Carrascón V, Næs T, Fernández-Zurbano P, Ferreira V. An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates. Food Chem 2021; 365:130405. [PMID: 34284330 DOI: 10.1016/j.foodchem.2021.130405] [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: 02/08/2021] [Revised: 05/26/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
The present work aimed at determining the applicability of linear sweep voltammetry coupled to disposable carbon paste electrodes to predict chemical composition and wine oxygen consumption rates (OCR) by PLS-modeling of the voltammetric signal. Voltammetric signals were acquired in a set of 16 red commercial wines. Samples were extensively characterized including SO2, antioxidant indexes, metals and polyphenols measured by HPLC. Wine OCRs were calculated by measuring oxygen consumption under controlled oxidation conditions. PLS-Regression models were calculated to predict chemical variables and wine OCRs from first order difference voltammogram curves. A significant number of fully validated models predicting chemical variables from voltammetric signals were obtained. Interestingly, monomeric and polymerized anthocyanins can be differently predicted from the first and second wave of the first derivative of voltammograms, respectively. This fast, cheap and easy-to-use approach presents an important potential to be used in wineries for rapid wine chemical characterization.
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Affiliation(s)
- Chelo Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain; Instituto Universitario de Matemáticas y Aplicaciones (IUMA-UNIZAR), Spain
| | - Maria-Pilar Sáenz-Navajas
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Vanesa Carrascón
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Tormod Næs
- Nofima AS, Osloveien 1, P.O. Box 210, N-1431 Ås, Norway
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
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6
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Del Alamo-Sanza M, Sánchez-Gómez R, Martínez-Martínez V, Martínez-Gil A, Nevares I. Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics. Food Res Int 2021; 147:110535. [PMID: 34399512 DOI: 10.1016/j.foodres.2021.110535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
The great heterogeneity currently present when characterizing wine consumption kinetics means that a saturation method, as well as different parameters that allow comparison between wines, need to be established. The aim of this work was to establish a robust method for a wine saturation protocol and compare different fitting models to approximate the oxygen consumption kinetics. To differentiate wines, parameters extracted from the oxygen consumption curves were studied and proposed. 72 young commercial wines (red, white and rosé) from different Spanish appellations of origin, varieties and vintages were used. The results revealed that 5 min was enough to saturate wines up to the maximum level for each one at 35 °C. The inverse curve fitting model showed the best results for all wines. Oxygen at half consumption time (Omid) and time required to consume from 90% to 10% of the oxygen initially available (ΔtO_90_10) were the parameters that differentiated wines the most.
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Affiliation(s)
- Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain.
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain
| | - Víctor Martínez-Martínez
- Department of Agroforestry Engineering, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain
| | - Ana Martínez-Gil
- Department of Analytical Chemistry, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain.
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7
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Geană EI, Artem V, Apetrei C. Discrimination and classification of wines based on polypyrrole modified screen-printed carbon electrodes coupled with multivariate data analysis. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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9
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Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives. BEVERAGES 2020. [DOI: 10.3390/beverages7010001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting.
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10
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Ugliano M, Slaghenaufi D, Picariello L, Olivieri G. Oxygen and SO 2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13418-13425. [PMID: 32153190 PMCID: PMC7997567 DOI: 10.1021/acs.jafc.0c00044] [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] [Received: 01/03/2020] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 05/20/2023]
Abstract
The oxidative behavior of five commercial enological tannins of different sources (tea, grape marc, grape seed, untoasted oak, and toasted oak) was investigated in model wine solutions in the presence or absence of SO2. Solutions of the tannins were also analyzed for total phenolics, methyl cellulose precipitable tannins, high-performance liquid chromatography, and linear sweep voltammetry. Tea and oak-derived tannin solutions were characterized by the highest oxygen consumption rates, with oak-derived tannins exhibiting the highest oxygen consumption rates per milligram of phenolic material present. Linear sweep and derivative voltammetry parameters were well-correlated with oxygen consumption rates, whereas total phenolics or total tannins were not. All tannins were associated with consumption of SO2 upon reaction with oxygen, with the lowest rate of SO2 lost per milligram of O2 reacted being observed for oak tannins.
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Affiliation(s)
- Maurizio Ugliano
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Luigi Picariello
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Gianmarco Olivieri
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
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11
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Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry. Foods 2020; 9:foods9060728. [PMID: 32503105 PMCID: PMC7353553 DOI: 10.3390/foods9060728] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 05/17/2020] [Accepted: 05/21/2020] [Indexed: 11/24/2022] Open
Abstract
An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation (R2 = 0.72) between the total phenolic compounds (PhenOx) and the easily oxidizable compounds (EasyOx), the latter representing approx. 30% on average of the total phenolics. Furthermore, the maceration of red grapes was concluded after 29 days based on information driven by the phenolics pattern. As expected, during alcoholic fermentation, white wines showed a lower content of phenolic compounds than those found in red wines, with an average ratio PhenOx/EasyOx of about 4.7, 5.0 and 3.6 for Chardonnay, Pinot gris and Vermentino, respectively. The portable tool with miniaturized disposable electrodes showed interesting analytical features that can be exploited for on-site and real-time quality control for monitoring change in phenolic composition during wine processing and storage, and for tailoring winemaking practices to enhance the color stability of products.
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12
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Picariello L, Slaghenaufi D, Ugliano M. Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2522-2533. [PMID: 31960975 DOI: 10.1002/jsfa.10278] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/17/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND During the production of red wine, moderate uptake of oxygen in the post-fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation-maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine. RESULTS Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation-maceration showed reduced ability to react with oxygen during storage. CONCLUSIONS Fermentative and post-fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Luigi Picariello
- Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Avellino, Italy
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
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Abstract
Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.
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14
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Zhao K, Liu L, Zheng Q, Gao F, Chen X, Yang Z, Qin Y, Yu Y. Differentiating between ageing times of typical Chinese liquors by steady-state microelectrode voltammetry. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Abstract
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.
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16
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Kulikova TN, Porfireva AV, Vorobev VV, Saveliev AA, Ziyatdinova GK, Evtugyn GA. Discrimination of Tea by the Electrochemical Determination of its Antioxidant Properties by a Polyaniline – DNA – Polyphenazine Dye Modified Glassy Carbon Electrode. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1618321] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- T. N. Kulikova
- Chemistry Institute named after A. M. Butlerov of Kazan Federal University, Kazan, Russian Federation
| | - A. V. Porfireva
- Chemistry Institute named after A. M. Butlerov of Kazan Federal University, Kazan, Russian Federation
| | - V. V. Vorobev
- Interdisciplinary Center of Analytical Microscopy of Kazan Federal University, Kazan, Russian Federation
| | - A. A. Saveliev
- Institute of Environemntal Sciences of Kazan Federal University, Kazan, Russian Federation
| | - G. K. Ziyatdinova
- Chemistry Institute named after A. M. Butlerov of Kazan Federal University, Kazan, Russian Federation
| | - G. A. Evtugyn
- Chemistry Institute named after A. M. Butlerov of Kazan Federal University, Kazan, Russian Federation
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