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Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation. Foods 2022; 11:foods11131961. [PMID: 35804778 PMCID: PMC9266014 DOI: 10.3390/foods11131961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/27/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023] Open
Abstract
The development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with this grape prior to alcoholic fermentation. The main objective of this method was to optimize a formulation of the potential wine, based on the grape extracts (GEs), to subsequently evaluate its oxygen consumption kinetics, guaranteeing maximum differentiation between the different GEs. The optimization was carried out with a Taguchi orthogonal matrix design, which optimized the variables to be used in the GE reconstitution. The variables studied were pH, Fe2+, Cu2+, Mn2+, alcohol content and acetaldehyde. The evaluation of the characteristic parameters of the consumption kinetics of each of the GEs allowed us to know the different reconstitution conditions that most influence the differentiation of the oxygen consumption kinetics of very similar GEs. The reconstitution conditions chosen were pH 3.3; 1 mg/L Fe2+; 0.1 mg/L Cu2+; 1 mg/L Mn2+; 12% (v/v) alcoholic strength and 10 mg/L acetaldehyde, with pH, Fe2+ and Mn2+ being the significant conditions. The kinetics of reconstituted GE could be a tool for the classification and evaluation of grapes according to their aging potential or shelf life of the wine made.
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2
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Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must. Foods 2022; 11:foods11101405. [PMID: 35626974 PMCID: PMC9140449 DOI: 10.3390/foods11101405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/22/2022] [Accepted: 05/10/2022] [Indexed: 02/04/2023] Open
Abstract
Ozone is widely used for storage and processing facilities and food sanitization. In this research, ozone was tested as an alternative to high temperature vacuum must desulfurization in order to make a more sustainable process. Bubbling ozone in highly sulfited red must (mute must) at two treatment temperatures, a significant reduction in total and free sulfites from around 1000 mg/L to 200 and 120 mg/L at 20 and 10 °C, respectively, was observed in 24 h, but already after 4 h the concentration was halved. Air flushing of the mute must did not reduce the SO2 content. To evaluate the potential ozone effect on polyphenol oxidation, we carried out the ozone treatment on a water solution with tannins, ascorbic acid, or potassium metabisulfite (MBK) as single and as mixture. In 1 h, 2/3 of sulfite disappeared with the treatment, but the reduction was greater with ascorbate and tannins; the same was observed for ascorbate, whereas tannins decreased to a lesser extent when combined with ascorbate and MBK. Taken together, the results indicate that ozone could be an environmentally friendly, low cost, treatment for desulfurization, especially for white must, and is also easy to use by small wineries.
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Chen BY, Zhang QA, Zhang BS, Zhang YF, Li EC. Effects of ultrasound on the formation of oxidative pigments in a model red wine solution containing glutathione. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Fia G, Bucalossi G, Zanoni B. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods 2021; 10:1499. [PMID: 34203363 PMCID: PMC8305229 DOI: 10.3390/foods10071499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/20/2021] [Accepted: 06/24/2021] [Indexed: 12/29/2022] Open
Abstract
Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.
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Affiliation(s)
- Giovanna Fia
- DAGRI—Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Via Donizetti, 6-50144 Firenze, Italy; (G.B.); (B.Z.)
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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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6
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Almeida Santos CV, Gomes da Silva M, Cabrita MJ. Impact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109893] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Jagatić Korenika AM, Biloš J, Kozina B, Tomaz I, Preiner D, Jeromel A. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods 2020; 9:E996. [PMID: 32722317 PMCID: PMC7466306 DOI: 10.3390/foods9080996] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/20/2020] [Accepted: 07/20/2020] [Indexed: 11/16/2022] Open
Abstract
Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.
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Affiliation(s)
- Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Josipa Biloš
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Bernard Kozina
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, Zagreb 10000, Croatia
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
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8
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Tracing oxidation reaction pathways in wine using 13C isotopolog patterns and a putative compound database. Anal Chim Acta 2019; 1054:74-83. [DOI: 10.1016/j.aca.2018.12.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 12/03/2018] [Accepted: 12/09/2018] [Indexed: 11/21/2022]
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9
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Ma L, Waterhouse AL. Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning. Anal Chim Acta 2018; 1039:162-171. [DOI: 10.1016/j.aca.2018.07.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 07/01/2018] [Accepted: 07/05/2018] [Indexed: 10/28/2022]
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10
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Beara IN, Torović LD, Pintać DĐ, Majkić TM, Orčić DZ, Mimica-Dukić NM, Lesjak MM. Polyphenolic profile, antioxidant and neuroprotective potency of grape juices and wines from Fruška Gora region (Serbia). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1375512] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Ivana N. Beara
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Ljilja D. Torović
- Department of Pharmacy, University of Novi Sad Faculty of Medicine, Novi Sad, Serbia
| | - Diandra Đ. Pintać
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Tatjana M. Majkić
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Dejan Z. Orčić
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Neda M. Mimica-Dukić
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Marija M. Lesjak
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
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Tomic D, Grigorakis S, Loupassaki S, Makris DP. Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2766-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Chinnici F, Natali N, Riponi C. Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9868-9875. [PMID: 25234009 DOI: 10.1021/jf5025664] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The efficacy of chitosan and sulfites in inhibiting the oxidation of (+)-catechin in aerated model white wines has been compared by monitoring the browning development and the generation of oxidized phenolic compounds. In addition, the protecting effects of these two additives toward the oxidative decay of varietal thiols were investigated. Chitosan effectively contrasted the browning onset in model solutions all along the entire duration of the experimentation. Color development was limited and comparable in both the sulfite and chitosan added samples. Thanks to its polyelectrolyte behavior, chitosan adsorbed up to 80% of the more hydrophilic oxidized phenolic species and chelated 70 and 30% of Fe and Cu added to the solutions, respectively. Thiol oxidation was significantly lowered by chitosan, suggesting that this additive could contribute to maintain the varietal character of wines coming from aromatic grapes and vinified with reduced sulfite amounts.
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Affiliation(s)
- Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , Piazza Goidanich, 60, 47521 Cesena, Forlì-Cesena, Italy
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14
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Effect of headspace volume, ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2321-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Galuska S, Makris DP. The effect of chlorogenic acid, catechin and SO2on browning development in white wine model solutions. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.94] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Sergiu Galuska
- Food Quality and Chemistry of Natural Products Programme; Mediterranean Agronomic Institute of Chania; PO Box 85 Chania 73100 Greece
| | - Dimitris P. Makris
- Department of Food Science and Nutrition; University of the Aegean; Mitr. Ioakim Str. Myrina 81400 Lemnos Greece
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