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Zhu W, Benkwitz F, Kilmartin PA. Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6177-6190. [PMID: 35559650 DOI: 10.1021/acs.jafc.2c00437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
A new perspective is presented to investigate the sensorially relevant gas-phase concentrations of volatile compounds in wine. This is achieved by measuring the partition coefficients and matrix-phase concentrations of volatiles using static headspace-gas chromatography-ion mobility spectrometry. Physicochemical properties that can contribute to the partition behaviors of 10 volatile esters, such as hydrophobicity and matrix temperature, are also discussed. Partition coefficients are then linked to quantitative measurements to obtain partial pressures, which describe the availability of volatile compounds in the gas phase. The concept of partition coefficients and partial pressure has then been applied to a time series of aroma changes due to oxidation in commercial wines. As a follow-up study, a full factorial design was devised to inspect the impact of three common wine matrix components, namely, copper, polyphenols, and ascorbic acid, on the partial pressure changes after 30-day oxidation treatment in either full-alcohol or low-alcohol simulated wine matrices. Interesting interactive effects between antioxidant behaviors and alcohol levels were elucidated, especially around the controversial use of ascorbic acid in winemaking. These results can guide winemakers who wish to minimize oxidative damage to wine aroma during wine storage or bulk transport, where ullage may be present or continual oxygen ingress may be occurring.
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Affiliation(s)
- Wenyao Zhu
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Kim Crawford Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Frank Benkwitz
- Kim Crawford Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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Gottmann J, Vestner J, Müller D, Schuster J, Fischer U. Uptake and Release of Aroma Compounds by an Ethylene Propylene Diene Monomer Rubber Sealing Polymer: Investigating Aroma Carryover in a Model Wine System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11382-11394. [PMID: 34533305 DOI: 10.1021/acs.jafc.1c04565] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Aromatized wines and regular table wines are often filled on the same bottling line. Sealing polymers in the filling line absorb volatiles from aromatized wines and may migrate due to insufficient cleaning into the subsequently bottled regular wine. Unintentional carryover of volatiles may lead to accusation of illegal aromatization of wine. Absorption, cleaning efficacy, and migration of volatiles into ethylene propylene diene monomer rubber were investigated in a model system. Direct thermal desorption-gas chromatography-mass spectrometry analysis of seven aroma compounds monitored variation in the polymer (μg/g). Absorption of volatiles was mostly driven by their octanol/water partition coefficients. Cleaning of polymers removed 11 to 62% of the absorbed volatiles. Subsequent immersion of cleaned polymers into model wine revealed migration of 20 to 57% of the remaining volatiles. Sensory tests suggested the impact of transferred volatiles into subsequent model wine. For α-ionone, an odor activity value of 1.03 indicated a potential sensory impact.
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Affiliation(s)
- Jörg Gottmann
- Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße 67435, Germany
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Technology Kaiserslautern, Kaiserslautern 67663, Germany
| | - Jochen Vestner
- Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße 67435, Germany
| | - David Müller
- Kaiserslautern University of Applied Sciences, Institut für Kunststofftechnik Westpfalz (IKW), Carl-Schurz-Str. 10-16, Pirmasens 66953, Germany
| | - Jens Schuster
- Kaiserslautern University of Applied Sciences, Institut für Kunststofftechnik Westpfalz (IKW), Carl-Schurz-Str. 10-16, Pirmasens 66953, Germany
| | - Ulrich Fischer
- Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße 67435, Germany
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Technology Kaiserslautern, Kaiserslautern 67663, Germany
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Liu Y, Deng L, Zhang C, Feng F, Zhang H. Tunable Physical Properties of Ethylcellulose/Gelatin Composite Nanofibers by Electrospinning. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1907-1915. [PMID: 29425459 DOI: 10.1021/acs.jafc.7b06038] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this work, the ethylcellulose/gelatin blends at various weight ratios in water/ethanol/acetic acid solution were electrospun to fabricate nanofibers with tunable physical properties. The solution compatibility was predicted based on Hansen solubility parameters and evaluated by rheological measurements. The physical properties were characterized by scanning electron microscopy, porosity, differential scanning calorimetry, thermogravimetry, Fourier transform infrared spectroscopy, and water contact angle. Results showed that the entangled structures among ethylcellulose and gelatin chains through hydrogen bonds gave rise to a fine morphology of the composite fibers with improved thermal stability. The fibers with higher gelatin ratio (75%), possessed hydrophilic surface (water contact angle of 53.5°), and adequate water uptake ability (1234.14%), while the fibers with higher ethylcellulose proportion (75%) tended to be highly water stable with a hydrophobic surface (water contact angle of 129.7°). This work suggested that the composite ethylcellulose/gelatin nanofibers with tunable physical properties have potentials as materials for bioactive encapsulation, food packaging, and filtration applications.
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Affiliation(s)
- Yuyu Liu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University , Hangzhou 310058, China
| | - Lingli Deng
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University , Hangzhou 310058, China
| | - Cen Zhang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University , Hangzhou 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University , Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University , Hangzhou 310058, China
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The use of active PET to package rosé wine: Changes of aromatic profile by chemical evolution and by transfers. Food Res Int 2015; 74:63-71. [PMID: 28412004 DOI: 10.1016/j.foodres.2015.04.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 03/25/2015] [Accepted: 04/14/2015] [Indexed: 11/20/2022]
Abstract
Active Polyethylene Terephthalate (PET) bottles containing 1 or 3% of oxygen scavenger (named 1osPET and 3osPET) were used to pack rosé wine. Changes in the aromatic profiles were monitored during 12months and compared to those of a wine packed in glass bottles. Wine in 1osPET bottles was differentiated from wine in glass or 3osPET bottles by ten aging markers such as cis-dioxane, ethyl pyruvate or furfural. Only trans-1,3-dioxolane allowed to discriminate wine in glass and in 3osPET bottles. Methionol, an oxygen sensitive aroma compound, was preserved in glass and 3osPET bottles but was slightly degraded (15%) in 1osPET bottles. Chemical reactions were the main cause of the aroma compound degradation. Indeed, the total amount of compounds sorbed only reached 160μg considering the bottles and the joint of cap after 12months of storage. The use of PET with 3% of oxygen scavenger is adapted to pack wine for at least 12months.
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Aromatic evolution of wine packed in virgin and recycled PET bottles. Food Chem 2015; 176:376-87. [DOI: 10.1016/j.foodchem.2014.12.074] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 07/07/2014] [Accepted: 12/12/2014] [Indexed: 11/18/2022]
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Dombre C, Chalier P. Evaluation of transfer of wine aroma compounds through PET bottles. J Appl Polym Sci 2014. [DOI: 10.1002/app.41784] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Clara Dombre
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Émergentes (UMR IATE), Université de Montpellier II; Place E. Bataillon, 34095 Montpellier cedex 05 France
| | - Pascale Chalier
- Unité Mixte de Recherche, Ingénierie des Agropolymères et Technologies Émergentes (UMR IATE), Université de Montpellier II; Place E. Bataillon, 34095 Montpellier cedex 05 France
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Dombre C, Marais S, Chappey C, Lixon-Buquet C, Chalier P. The behaviour of wine aroma compounds related to structure and barrier properties of virgin, recycled and active PET membranes. J Memb Sci 2014. [DOI: 10.1016/j.memsci.2014.03.066] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Revi M, Badeka A, Kontakos S, Kontominas MG. Effect of packaging material on enological parameters and volatile compounds of dry white wine. Food Chem 2013; 152:331-9. [PMID: 24444945 DOI: 10.1016/j.foodchem.2013.11.136] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Revised: 11/06/2013] [Accepted: 11/23/2013] [Indexed: 10/26/2022]
Abstract
The enological parameters and volatile compounds of white wine packaged in dark coloured glass and two commercial bag-in-box (BIB) pouches (low density polyethylene - LDPE and ethylene vinyl acetate - EVA lined) were determined for a period of 6 months at 20 °C. Parameters monitored included: titratable acidity, volatile acidity, pH, total SO2, free SO2, colour, volatile compounds and sensory attributes. The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3 months vs. at least 6 months for that in glass bottles.
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Affiliation(s)
- M Revi
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - A Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - S Kontakos
- Democretus University of Thrace, Department of Social Administration and Political Science, Komotini 69100, Greece
| | - M G Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece; Department of Chemistry, American University in Cairo, New Cairo 11835, Egypt.
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Hopfer H, Buffon PA, Ebeler SE, Heymann H. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3320-3334. [PMID: 23458342 DOI: 10.1021/jf3051736] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A Californian Cabernet Sauvignon was stored for 6 months at three different constant temperatures to study the combined effects of storage temperature and packaging configuration. Glass bottles with natural cork, synthetic cork, and screw cap closure, as well as two Bag-in-Box treatments, were used in the experiment. A trained sensory panel was able to detect significant changes in aroma, flavor, taste, mouthfeel, and color attributes among the samples, differences that were found also with various chemical and physical measurements (volatile profile, polyphenol pattern, enological parameters, color space). Additionally, two commonly used polyphenol assays were compared to each other in terms of their ability to detect the changes in the polyphenol profile. Generally, sample changes were more pronounced due to the different storage temperatures, with 30 sensory attributes differing significantly among the three different storage temperatures, while only 17 sensory attributes showed a significant packaging effect. With increasing storage temperature the packaging effect became more pronounced, resulting in the largest changes in the Bag-in-Box samples stored at the highest temperature of 40 °C. At the highest storage temperature, all wines showed oxidized characters, independent of the wine packaging configurations, but to a varying degree. Generally, wines that received highest oxygen amounts and storage temperatures were much lighter, less red, and more brown-yellow at the end of the 6-month storage period, compared to their counterparts stored at 10 °C. These changes in color and polyphenols, respectively, were also detected with the two spectrophotometric assays. With increasing storage temperature both assays measured reduced concentrations in total phenols and total anthocyanins, while total tannins, degree of ionized anthocyanins, and color density increased. Various volatile compounds differed significantly among the samples, with largest relative concentration changes in acetates, organic acids, and alcohols, in good agreement with previous literature reports, with some being well correlated to specific sensory attributes too; for example, various acetates correlated to cherry and fruit aromas and flavors. The study shows that storage at elevated temperatures could be a valuable tool for wine packaging screening and testing new and improved wine packaging types under the worst conditions, which are unfortunately not unrealistic.
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Affiliation(s)
- Helene Hopfer
- Department of Viticulture & Enology, University of California, Davis, Davis, California 95616, United States.
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Hopfer H, Ebeler SE, Heymann H. The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10743-10754. [PMID: 23035911 DOI: 10.1021/jf302910f] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Californian Chardonnay was stored in five different wine-packaging configurations at three different temperatures for a period of 3 months to study the combined packaging and temperature effects on the sensory and chemical properties of the wines. A trained descriptive panel evaluated aroma, taste, mouthfeel, and color attributes, and the sensory results were correlated to physical and chemical measurements including volatile compounds, SO(2), titratable and volatile acidity, oxygen consumption, and wine color, using partial least squares regression. In general, increased storage temperatures induced the largest changes in the wines; however, significant packaging--temperature effects were found for some attributes as well. Particularly wines stored in bag-in-boxes at 40 °C showed significant increases in oxidized and vinegar aromas and yellow color. Volatile esters also decreased in these wines, while increased levels of compounds generally associated with age- or heat-affected wine were found including 1,1,6-trimethyl-1,2-dihydronaphthalene and furfuryl ether, consistent with previously reported chemical aging reactions. In summary, storing unoaked Chardonnay in different packages significantly changes the sensory and chemical properties depending on the storage temperature. After a storage period of 3 months, bottle storage with various closures (natural cork, synthetic cork, and screw cap) changed the wine in a different way than bag-in-box storage.
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Affiliation(s)
- Helene Hopfer
- Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
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