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Mercanti N, Macaluso M, Pieracci Y, Brazzarola F, Palla F, Verdini PG, Zinnai A. Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation. Heliyon 2024; 10:e35688. [PMID: 39170578 PMCID: PMC11336860 DOI: 10.1016/j.heliyon.2024.e35688] [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: 04/05/2024] [Revised: 07/26/2024] [Accepted: 08/01/2024] [Indexed: 08/23/2024] Open
Abstract
Background Understanding the shelf life of wine is complex and involves factors such as aroma preservation, flavour development and market acceptance. Ageing potential, crucial for flavour complexity, exposes wine to oxidation, influenced by oxygen, temperature and light, with an impact on quality. This type of oxidation is non-enzymatic, is catalyzed by metal ions and alters colour and flavour. Scope and approach This review examines the dynamics of wine preservation, focusing on oxidation and the impact of closure. Corks allow controlled oxygen transfer, while screw caps offer a nearly hermetic closure. Oxygen transfer rates vary, with natural corks having fluctuating rates and synthetic corks causing over-exposure. Additives such as sulphur dioxide and alternative substitute such as lysozyme and ascorbic acid are examined for their role in preventing oxidation and ensuring microbiological stability. Key findings and conclusions Closure choice significantly affects wine preservation. Balancing oxygen exposure, temperature, and light is vital. Effective management, including the strategic use of preservatives and additives, is crucial for maintaining quality and extending shelf life. This review underscores the delicate equilibrium necessary for preserving wine quality from production to consumption.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
- Department of Pharmacy, Via Bonanno 33, 56124, Pisa, Italy
| | | | - Fabrizio Palla
- Istituto Nazionale di Fisica Nucleare (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, Pisa, 56127, Italy
| | - Piero Giorgio Verdini
- Istituto Nazionale di Fisica Nucleare (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, Pisa, 56127, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
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2
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Zhang B, Cao W, Li C, Liu Y, Zhao Z, Qin H, Fan S, Xu P, Yang Y, Lu W. Study on the Effect of Different Concentrations of SO 2 on the Volatile Aroma Components of 'Beibinghong' Ice Wine. Foods 2024; 13:1247. [PMID: 38672922 PMCID: PMC11048983 DOI: 10.3390/foods13081247] [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: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of 'Beibinghong' ice wine, we fermented 'Beibinghong' picked in 2019. We examined the fermentation rate, basic physicochemical properties, and volatile aroma compound concentrations of 'Beibinghong' ice wine under different SO2 additions and constructed a fingerprint of volatile compounds in ice wine. The results showed that 44 typical volatile compounds in 'Beibinghong' ice wine were identified and quantified. The OAV and VIP values were calculated using the threshold values of each volatile compound, and t the effect of SO2 on the volatile compounds of 'Beibinghong' ice wine might be related to five aroma compounds: ethyl butyrate, ethyl propionate, ethyl 3-methyl butyrate-M, ethyl 3-methyl butyrate-D, and 3-methyl butyraldehyde. Tasting of 'Beibinghong' ice wine at different SO2 additions revealed that the overall flavor of 'Beibinghong' ice wine was the highest at an SO2 addition level of 30 mg/L. An SO2 addition level of 30 mg/L was the optimal addition level. The results of this study are of great significance for understanding the effect of SO2 on the fermentation of 'Beibinghong' ice wine.
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Affiliation(s)
- Baoxiang Zhang
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Weiyu Cao
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Changyu Li
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Yingxue Liu
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Zihao Zhao
- School of Foreign Languages, Jilin Science and Technology Vocational College, Changchun 130123, China;
| | - Hongyan Qin
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Shutian Fan
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Peilei Xu
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Yiming Yang
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
| | - Wenpeng Lu
- Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun 130112, China; (B.Z.); (W.C.); (C.L.); (Y.L.); (H.Q.); (S.F.); (P.X.); (Y.Y.)
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3
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Kumar Y, Marangon M, Mayr Marangon C. The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement. BEVERAGES 2023. [DOI: 10.3390/beverages9020030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent wine oxidation and microbial spoilage, as these processes can negatively affect wine quality and aging potential. However, SO2 can trigger allergic reactions, asthma, and headaches in sensitive consumers, so limitations on their use are needed. In red winemaking, prolonged maceration on skins is required to extract enough phenolic compounds from the wine, which is time-consuming. Consequently, the wine industry is looking for new ways to lower SO2 levels, shorten maceration times, and extend shelf life while retaining wine quality. This review aggregates the information about the novel processing techniques proposed for winemaking, such as high-pressure processing, pulsed electric field, ultrasound, microwave, and irradiation. In general, non-thermal processing techniques have been shown to lead to improvements in wine color characteristics (phenolic and anthocyanin content), wine stability, and wine sensory properties while reducing the need for SO2 additions, shortening the maceration time, and lowering the microbial load, thereby improving the overall quality, safety, and shelf life of the wines.
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Affiliation(s)
- Yogesh Kumar
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile, 14, 31015 Conegliano, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
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4
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Avîrvarei AC, Salanță LC, Pop CR, Mudura E, Pasqualone A, Anjos O, Barboza N, Usaga J, Dărab CP, Burja-Udrea C, Zhao H, Fărcaș AC, Coldea TE. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods 2023; 12:foods12040838. [PMID: 36832913 PMCID: PMC9957501 DOI: 10.3390/foods12040838] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/26/2023] [Accepted: 02/07/2023] [Indexed: 02/18/2023] Open
Abstract
The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.
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Affiliation(s)
- Alexandra Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Ofelia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- Spectroscopy and Chromatography Laboratory, CBP-BI-Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Natalia Barboza
- Food Technology Department, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Jessie Usaga
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Cosmin Pompei Dărab
- Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
- Correspondence:
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Nogueira DP, Jiménez-Moreno N, Esparza I, Moler JA, Ferreira-Santos P, Sagües A, Teixeira JA, Ancín-Azpilicueta C. Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production. Curr Res Food Sci 2023; 6:100453. [PMID: 36815999 PMCID: PMC9932722 DOI: 10.1016/j.crfs.2023.100453] [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: 10/25/2022] [Revised: 01/12/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Sulfur dioxide (SO2), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement of SO2 in Tempranillo wines with Mazuelo grape stem products. Five Tempranillo red wines were elaborated: positive control (60 mg/L SO2); negative control with no preservatives; Mazuelo extract (200 mg/L); Mazuelo extract combined with SO2 (100 mg/L + 20 mg/L); and Mazuelo stem (400 mg/L). The oenological parameters, antioxidant capacity, total phenolic (TP), total flavonoids (TF) and total anthocyanins (TA) contents were determined. Additionally, individual phenols were analyzed by HPLC-DAD-FLD. The spectrophotometric analyses showed that the wines had similar antioxidant capacities and concentrations of TP and TF. However, TA was more affected by the lack of SO2 as anthocyanins presented higher concentrations in positive control samples. The concentrations of individual phenols followed a similar path in all samples. Wines containing sulfites were more similar than the other treatments. However, these similarities were not reflected on the sensory analysis performed, as triangle test did not show differences between the wine with extract addition and the positive control wine. Therefore, Mazuelo stem extract could be a possible strategy for SO2 replacement. Nevertheless, further studies are necessary to confirm the potential of grape stem extracts as wine preservative.
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Affiliation(s)
- Danielle P. Nogueira
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
| | - Nerea Jiménez-Moreno
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain
- Corresponding author. Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.
| | - Irene Esparza
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain
- Corresponding author. Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain.
| | - Jose Antonio Moler
- Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
| | - Pedro Ferreira-Santos
- Centre of Biological Engineering, Universidade do Minho, 4710-057, Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057, Braga, Portugal
| | - Ana Sagües
- Navarra Viticulture and Oenological Research Station (EVENA), C/Valle de Orba, 34, 31390, Olite, Navarra, Spain
| | - José António Teixeira
- Centre of Biological Engineering, Universidade do Minho, 4710-057, Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057, Braga, Portugal
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain
- Corresponding author. Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.
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6
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Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor. Food Chem X 2022; 17:100554. [PMID: 36845494 PMCID: PMC9944979 DOI: 10.1016/j.fochx.2022.100554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 12/20/2022] [Accepted: 12/23/2022] [Indexed: 12/25/2022] Open
Abstract
Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation during aging period, aging mechanisms and discrimination strategies for vintage Baijiu are systematically illuminated. The aging mechanisms of Baijiu cover volatilization, oxidation, association, esterification, hydrolysis, formation of colloid molecules and catalysis by metal elements or other raw materials dissolved from storage vessels. The discrimination of aged Baijiu has been performed by electrochemical method, colorimetric sensor array or component characterization coupled with multivariate analysis. Nevertheless, the characterization of non-volatile compounds in aged Baijiu is deficient. Further research on the aging principles, more easy-operation and low-cost discrimination strategies for aged Baijiu are imperative. The above information is favorable to better understand the aging process and mechanisms of Baijiu, and promote the development of artificial aging techniques.
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7
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Wu CP, Wu SM, Lin YH, Wu YH, Huang BC, Huang HW, Wang CY. High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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8
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Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04064-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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9
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Vejarano R, Luján-Corro M. Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking. Front Nutr 2022; 9:890066. [PMID: 35694174 PMCID: PMC9174943 DOI: 10.3389/fnut.2022.890066] [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: 03/05/2022] [Accepted: 05/05/2022] [Indexed: 12/25/2022] Open
Abstract
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.
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Affiliation(s)
- Ricardo Vejarano
- Department of Research, Innovation and Social Responsibility, Universidad Privada del Norte (UPN), Trujillo, Peru
| | - Mariano Luján-Corro
- School of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Trujillo, Peru
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10
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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]
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11
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Dey G, Ghosh A, Tangirala RK. “Technological convergence” of preventive nutrition with non‐thermal processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gargi Dey
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
- GUT LEBEN INC. San Diego California USA
| | - Annesha Ghosh
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
| | - Rajendra K Tangirala
- GUT LEBEN INC. San Diego California USA
- Clinical Chemistry Department of Laboratory Medicine Karolinska Institutet Stockholm Sweden
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12
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Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02766-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AbstractA cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use of SO2. The UHPH treatment of the must was carried out continuously at a pressure of 300 MPa and reaching a maximum temperature of 77 °C for less than 0.2 s. The colloidal structure of the UHPH must was evaluated by atomic force microscopy (AFM) measuring an average particle size of 457 nm. The initial microbial load was 4-log CFU/mL (yeast), 3-log CFU/mL (bacteria). No yeast and non-sporulating bacteria were detected in 1 mL and 10 mL of the UHPH-treated must, respectively. Furthermore, no fermentative activity was detected in the non-inoculated UHPH-treated musts for more than 50 days. A strong inactivation of the oxidative enzymes was observed, with lower oxidation (≈ × 3) than controls. The antioxidant activity of the UHPH-treated must was much higher (106%) than that of the control must. UHPH had a protective effect in total anthocyanins, and especially in acylated anthocyanins (+ 9.3%); furthermore, the fermentation produces fewer higher alcohol (-44,3%) and more 2-phenylethyl acetate (+ 63%).
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13
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Niedźwiedź I, Płotka-Wasylka J, Kapusta I, Simeonov V, Stój A, Waśko A, Pawłat J, Polak-Berecka M. The impact of cold plasma on the phenolic composition and biogenic amine content of red wine. Food Chem 2022; 381:132257. [PMID: 35121310 DOI: 10.1016/j.foodchem.2022.132257] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/10/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022]
Abstract
The effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC-MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved by CP treatment (5 min, helium/nitrogen) compared to a sample preserved by the addition of potassium metabisulfite (100 mg/L). On a positive note, CP treatment reduced the concentration of BAs in the wine samples. The lowest BA contents were recorded after 10 min of cold plasma (helium/oxygen) treatment with the addition of potassium metabisulfite (1120.85 μg/L). The results may promote interest in CP as a potential alternative method for the preservation of wine and other alcoholic beverages.
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Affiliation(s)
- Iwona Niedźwiedź
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, College of Natural Science, Rzeszów University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
| | - Vasil Simeonov
- Faculty of Chemistry and Pharmacy, University of Sofia, 1 James Bourchier Blvd., 1126 Sofia, Bulgaria
| | - Anna Stój
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Adam Waśko
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Joanna Pawłat
- Faculty of Electrical Engineering and Computer Science, Lublin University of Technology, 38A Nadbystrzycka Street, 20-618 Lublin, Poland
| | - Magdalena Polak-Berecka
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland.
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Enaru B, Drețcanu G, Pop TD, Stǎnilǎ A, Diaconeasa Z. Anthocyanins: Factors Affecting Their Stability and Degradation. Antioxidants (Basel) 2021; 10:antiox10121967. [PMID: 34943070 PMCID: PMC8750456 DOI: 10.3390/antiox10121967] [Citation(s) in RCA: 124] [Impact Index Per Article: 41.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/27/2021] [Accepted: 12/08/2021] [Indexed: 01/16/2023] Open
Abstract
Anthocyanins are secondary metabolites and water-soluble pigments belonging to the phenolic group, with important functions in nature such as seed dispersal, pollination and development of plant organs. In addition to these important roles in plant life, anthocyanins are also used as natural pigments in various industries, due to the color palette they can produce from red to blue and purple. In addition, recent research has reported that anthocyanins have important antioxidant, anticancer, anti-inflammatory and antimicrobial properties, which can be used in the chemoprevention of various diseases such as diabetes, obesity and even cancer. However, anthocyanins have a major disadvantage, namely their low stability. Thus, their stability is influenced by a number of factors such as pH, light, temperature, co-pigmentation, sulfites, ascorbic acid, oxygen and enzymes. As such, this review aims at summarizing the effects of these factors on the stability of anthocyanins and their degradation. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability of anthocyanins, in order to minimize their negative action and subsequently potentiate their beneficial health effects.
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Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins. Antioxidants (Basel) 2021; 10:antiox10121863. [PMID: 34942965 PMCID: PMC8698441 DOI: 10.3390/antiox10121863] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/16/2023] Open
Abstract
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.
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Emerging Non-Thermal Technologies as Alternative to SO 2 for the Production of Wine. Foods 2021; 10:foods10092175. [PMID: 34574285 PMCID: PMC8469166 DOI: 10.3390/foods10092175] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/04/2021] [Accepted: 09/08/2021] [Indexed: 11/24/2022] Open
Abstract
SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.
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Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021; 20:4841-4880. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/22/2021] [Accepted: 06/10/2021] [Indexed: 12/15/2022]
Abstract
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France
| | | | - Sylvain Guyot
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), Le Rheu, France
| | - Catherine M G C Renard
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France.,INRAE, TRANSFORM, Nantes, France
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Valdés ME, Ramírez R, Martínez-Cañas MA, Frutos-Puerto S, Moreno D. Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak ( Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics. Foods 2021; 10:899. [PMID: 33921857 PMCID: PMC8072562 DOI: 10.3390/foods10040899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/30/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. METHODS Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. RESULTS HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. CONCLUSIONS This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.
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Affiliation(s)
- María Esperanza Valdés
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
| | - Rosario Ramírez
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
| | - Manuel Alejandro Martínez-Cañas
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Institute of Cork, Wood and Charcoal (ICMC-IPROCOR), 06800 Mérida, Spain
| | - Samuel Frutos-Puerto
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
| | - Daniel Moreno
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
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Casquete R, Benito MJ, Pérez-Nevado F, Martínez A, Martín A, de Guía Córdoba M. Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:2783. [PMID: 33803386 PMCID: PMC7967275 DOI: 10.3390/ijerph18052783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.
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Affiliation(s)
- Rocío Casquete
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María José Benito
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Ana Martínez
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Alberto Martín
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María de Guía Córdoba
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
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Morata A, Guamis B. Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO 2. Front Nutr 2020; 7:598286. [PMID: 33344493 PMCID: PMC7746610 DOI: 10.3389/fnut.2020.598286] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 10/13/2020] [Indexed: 01/17/2023] Open
Abstract
Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce the nanofragmentation of biological tissue at a range of 100-300 nm. The antimicrobial effect is highly effective, reaching easily inactivation levels higher than 6-log cycles even at low in-valve temperatures. At in-valve temperatures of 140-150°C (0.02 s) the destruction of thermoresistant spores is possible. Even when the temperature in-valve can be elevated (70-150°C), it can be considered a gentle technology because of the tremendously short processing time. It is easy to get outlet temperatures after valve of 20-25°C by the expansion and assisted by heat exchangers. Thermal markers as hydroxymethylfurfural (HMF) are not formed, nor are deleterious effects observed in sensitive compounds as terpenes or anthocyanins, probably because of the low effect in covalent bonds of small molecules of the high-pressure techniques compared with thermal technologies. Additionally, intense inactivation of oxidative enzymes is observed, therefore protecting the sensory and nutritional quality of fruit juices and avoiding or reducing the use of antioxidants as sulphites. UHPH can be consider a powerful and highly effective continuous and sterilizing technology without thermal repercussions, able to keep fresh juices with most of their initial sensory and nutritional quality and allowing high-quality and natural fermented derivatives as wine.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
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21
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Pachnowska K, Cendrowski K, Stachurska X, Nawrotek P, Augustyniak A, Mijowska E. Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model. Foods 2020; 9:E1338. [PMID: 32971933 PMCID: PMC7555740 DOI: 10.3390/foods9091338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/10/2020] [Accepted: 09/18/2020] [Indexed: 01/20/2023] Open
Abstract
The emerging trend towards the reduction of SO2 in winemaking has created a need to look for alternative methods to ensure the protection of wine against the growth of undesired species of microorganisms and to safely remove wine microorganisms. This study describes the possible application of silica nanospheres as a wine stabilisation agent, with Oenococcus oeni (DSM7008) as a model strain. The experiment was conducted firstly on model solutions of phosphate-buffered saline and 1% glucose. Their neutralising effect was tested under stirring with the addition of SiO2 (0.1, 0.25, and 0.5 mg/mL). Overall, the highest concentration of nanospheres under continuous stirring resulted in the greatest decrease in cell counts. Transmission electron microscope (TEM) and scanning electron microscopy (SEM) analyses showed extensive damage to the bacterial cells after stirring with silica nanomaterials. Then, the neutralising effect of 0.5 mg/mL SiO2 was tested in young red wine under stirring, where cell counts were reduced by over 50%. The obtained results suggest that silica nanospheres can serve as an alternative way to reduce or substitute the use of sulphur dioxide in the microbial stabilisation of wine. In addition, further aspects of following investigations should focus on the protection against enzymatic and chemical oxidation of wine.
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Affiliation(s)
- Kamila Pachnowska
- Department of Nanomaterials Physicochemistry, Institute of Chemical and Environment Engineering, West Pomeranian University of Technology in Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland; (K.P.); (K.C.); (E.M.)
| | - Krzysztof Cendrowski
- Department of Nanomaterials Physicochemistry, Institute of Chemical and Environment Engineering, West Pomeranian University of Technology in Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland; (K.P.); (K.C.); (E.M.)
| | - Xymena Stachurska
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland;
| | - Paweł Nawrotek
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland;
| | - Adrian Augustyniak
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Szczecin, Piastów Avenue 42, 71-065 Szczecin, Poland;
- Chair of Building Materials and Construction Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Ewa Mijowska
- Department of Nanomaterials Physicochemistry, Institute of Chemical and Environment Engineering, West Pomeranian University of Technology in Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland; (K.P.); (K.C.); (E.M.)
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Lukić K, Ćurko N, Tomašević M, Kovačević Ganić K. Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure. Foods 2020; 9:E1034. [PMID: 32752199 PMCID: PMC7466237 DOI: 10.3390/foods9081034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.
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Affiliation(s)
| | | | | | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.L.); (N.Ć.); (M.T.)
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