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Mercanti N, Pieracci Y, Macaluso M, Fedel M, Brazzarola F, Palla F, Verdini PG, Zinnai A. Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality. Foods 2024; 13:1812. [PMID: 38928754 PMCID: PMC11202423 DOI: 10.3390/foods13121812] [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: 05/03/2024] [Revised: 06/03/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Massimo Fedel
- IFN CNR: Istituto di Fotonica e Nanotecnolgie, Consiglio Nazionale delle Ricerche, Via Trasea 7, 35131 Padova, Italy;
| | | | - Fabrizio Palla
- INFN Pisa Section, Largo Bruno Pontecorvo 3, 56127 Pisa, Italy;
| | - Piero Giorgio Verdini
- European Organization for Nuclear Research Espl. des Particules 1, 1211 Meyrin, Switzerland;
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Sánchez-Acevedo E, Lopez R, Ferreira V. Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential. Food Chem 2024; 438:137935. [PMID: 37979268 DOI: 10.1016/j.foodchem.2023.137935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/12/2023] [Accepted: 11/03/2023] [Indexed: 11/20/2023]
Abstract
This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. A first-order kinetics model effectively interprets this accumulation, including subsequent degradation. Experimentation at three temperatures categorizes specific grape-derived aroma molecules into three stability-based groups: labile molecules from labile precursors, stable molecules from labile precursors, and stable molecules from stable precursors. While many grape-derived aromas exhibit similar patterns and levels of accumulation across temperatures, reaction rates significantly increase with temperature. The analysis of 12 samples of two grape varieties hydrolyzed at 50 °C for 5 weeks and 75 °C for 24 h confirms that fast hydrolysis accurately replicates varietal and between-sample aroma compositional differences. Moreover, the accumulated levels of 21 relevant grape-derived aromas strongly correlate with those at 50 °C, indicating that fast hydrolysis at 75 °C reliably predicts grape aroma potential.
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Affiliation(s)
- Elayma Sánchez-Acevedo
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain.
| | - Ricardo Lopez
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain.
| | - Vicente Ferreira
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain.
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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] [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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Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in Oxidation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103056. [PMID: 35630541 PMCID: PMC9146978 DOI: 10.3390/molecules27103056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/02/2022] [Accepted: 05/06/2022] [Indexed: 11/17/2022]
Abstract
Strecker aldehydes (SA) can be formed in wine from the degradation of Strecker and, to a lesser degree, via the oxidation of higher alcohols. The objective of this article is to assess the magnitude of the differences introduced by wine compositional factors other than amino acids and Fe, in the accumulation of SA during oxidation. Eight red, two rosé and two white wines were oxidized. The accumulation of SA was analyzed. Whites and rosés presented negative accumulations for isobutyraldehyde, and in general, these wines accumulated smaller concentrations of the other SA than red wines. Only methional and phenylacetaldehyde were accumulated in all of the wines during oxidation. 2-methylbutanal and 3-methylbutanal were accumulated in 9 out of the 12 wines, whereas isobutyraldehyde was accumulated only in 5 out of the 12. 2-methylbutanal was, on average, the least accumulated aldehyde. Methional was the aldehyde formed most homogenously. Most of the observed differences can be attributed to three factors: the pH, oxidation time and native levels of Strecker aldehydes. The influence of pH was particularly intense in the cases of phenylacetaldehyde and methional. An independent test using synthetic wines with Strecker amino acids and 4-methylcatechol with different pHs (4.2, 3.5 and 2.8) was carried out in order to verify the higher pH value, the greater accumulation in SA after oxidation process. The results strongly suggest the important role played by pH in the accumulation of SA in wine oxidation.
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Marrufo-Curtido A, Ferreira V, Escudero A. An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation. Foods 2022; 11:foods11030476. [PMID: 35159626 PMCID: PMC8834303 DOI: 10.3390/foods11030476] [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: 01/08/2022] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 11/16/2022] Open
Abstract
The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of wines, different reactive conditions have been studied: acetaldehyde concentration, temperature and pH. The evaluation/validation of developed ARP assay was made with 12 wines. Results have shown that high temperatures cannot be used to estimate wine ARP. In fact, at 70 °C acetaldehyde reacts strictly proportionally to wine total polyphenols. A reproducible index by letting wine at pH 2 react with 35 mgL−1 of acetaldehyde for 7 days was obtained and applied to 12 wines. Rosés did not consume any, whites consumed 8% and reds between 18 and 38% of their total acetaldehyde content. After pH correction, whites ARP can be similar to low ARP reds. Basic kinetic considerations derived from the measurement of ARP were applied to interpret observed acetaldehyde accumulation and consumption during the forced oxidation of the 12 wines. It is concluded that wine ARPs cannot explain the huge fraction of acetaldehyde presumably consumed by wine and the fraction of H2O2 produced during oxidation and not consumed by SO2 has to oxidize majorly wine components other than ethanol.
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Affiliation(s)
| | | | - Ana Escudero
- Correspondence: ; Tel.: +34-976-762503; Fax: +34-976-761292
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