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Cvetkova S, Edinger S, Zimmermann D, Woll B, Stahl M, Scharfenberger-Schmeer M, Richling E, Durner D. 2-Aminoacetophenone formation through UV-C induced degradation of tryptophan in the presence of riboflavin in model wine: Role of oxygen and transition metals. Food Chem 2024; 459:140259. [PMID: 39089197 DOI: 10.1016/j.foodchem.2024.140259] [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: 01/30/2024] [Revised: 06/21/2024] [Accepted: 06/26/2024] [Indexed: 08/03/2024]
Abstract
2-Aminoacetophenone is an off-flavor that can result from tryptophan degradation via riboflavin-photosensitized reaction. This study investigates the impact of light exposure, provided by a UV-C source, oxygen concentrations and transition metals on the formation of 2-aminoacetophenone in model wine containing tryptophan and riboflavin. Irrespective of oxygen and transition metals, >85% of tryptophan were degraded via first-order kinetics to unknown product(s). However, longer light exposure and more oxygen caused 2-aminoacetophenone concentrations to increase. Transition metals decelerated the 2-aminoacetophenone formation and acetaldehyde was formed suggesting photo-Fenton reaction occurred as a competitive reaction. The degradation rate of riboflavin inclined with less oxygen and in the presence of transition metals due to the depletion of oxygen by photo-Fenton reaction. Oxygen plays an important role in the regeneration of riboflavin and therefore must be seen as an intensifier for light-induced 2-aminoacetophenone formation. This paper provides new insights into riboflavin-photosensitized reactions.
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Affiliation(s)
- Svetlana Cvetkova
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Sarah Edinger
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Daniel Zimmermann
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Benedikt Woll
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Mario Stahl
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Maren Scharfenberger-Schmeer
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Elke Richling
- Departmant of Chemistry, Division of Food Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schroedinger-Str. 52, 67663 Kaiserslautern, Germany
| | - Dominik Durner
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany.
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2
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Vongluanngam I, Zhang X, Blackman JW, Schmidtke LM, Wilkinson KL, Clark AC. Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour. Food Chem 2024; 452:139504. [PMID: 38744135 DOI: 10.1016/j.foodchem.2024.139504] [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: 03/12/2024] [Revised: 04/16/2024] [Accepted: 04/26/2024] [Indexed: 05/16/2024]
Abstract
Cu(II)-organic acid (fraction I) and Cu(I)-thiol (fraction II) complexes can suppress sulfhydryl off-aromas in wine. This study investigated the impact of light exposure on the protective fractions of Cu of bottled white wine. Fluorescent light-exposed Chardonnay with two initial concentrations of dissolved oxygen (0.5 and 10 mg/L) was stored in different coloured bottles and concentrations of Cu fractions and riboflavin, a photo-initiator at 370-440 nm, were measured during 110 days storage. Light-exposed wines with lower oxygen concentrations resulted in a 100-fold decrease in the Cu fraction I half-life, and a 60-fold decrease for Cu fractions I and II combined. The half-life for Cu fraction I decay during light exposure was extended 30-fold with the use of brown compared to flint glass. Light exposure can rapidly exhaust the protective Cu fractions in wine, and bottles with less light transmission below 440 nm can slow this loss.
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Affiliation(s)
- Isara Vongluanngam
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Xinyi Zhang
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - John W Blackman
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Leigh M Schmidtke
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Kerry L Wilkinson
- The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Andrew C Clark
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
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3
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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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4
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Medina-Plaza C, DuBois A, Tomasino E, Oberholster A. Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes. Food Chem 2024; 439:138032. [PMID: 38039610 DOI: 10.1016/j.foodchem.2023.138032] [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: 09/08/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
The majority of rosé wines are bottled in clear bottles as color is an important factor in consumer preference. Post-bottling wine can be exposed to UV-visible light and temperature fluctuations resulting in quality degradation. This study investigated the impact of bottle color (flint and antique green), light exposure (darkness, LED and fluorescent bulb), and temperature (12 °C and 22 °C) on rosé wine quality using a full factorial design with three different wines (Grenache, Pinot noir and Zinfandel). The impact on chemical composition, color, phenolics and aromatics was determined. Projective mapping was carried out for sensorial analysis. Changes in the aromatics, color and phenolic composition were detectable after three months and more noticeable after six months of storage. Overall, all variables studied impacted rosé wine characteristics significantly. However, higher temperature in combination with clear glass bottles under fluorescent light were the most detrimental conditions.
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Affiliation(s)
- Cristina Medina-Plaza
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
| | - Aubrey DuBois
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA; Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
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5
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Zhao X, Duan CQ, Li SY, Zhang XK, Zhai HY, He F, Zhao YP. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chem 2023; 425:136420. [PMID: 37269635 DOI: 10.1016/j.foodchem.2023.136420] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/03/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.
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Affiliation(s)
- Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Si-Yu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Xin-Ke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Hong-Yue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yu-Ping Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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6
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Luzzini G, Slaghenaufi D, Facinelli D, Ugliano M. Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37024446 DOI: 10.1002/jsfa.12609] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 03/20/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND The present study aimed to assess the chemical and sensory variability existing across sparkling white wines of a single appellation in relation to production technique and aging, identifying the existence of specific aroma chemical and sensory (odor) signatures. For this purpose, we selected Durello, an emerging sparkling white wine from the Veneto region produced using either Charmat or Classico methods. RESULTS Comparison of Durello varietal volatiles profile with other Italian sparkling and still wines highlighted specific features of Durello, such as high content of 1,4-cineole and non-megastigmane norisoprenoids. The production technique (Charmat or Champenoise) impacted both the volatile chemical profile, influencing the content of esters, fatty acids, cyclic terpenoids, C6 alcohols, β-damascenone and methanethiol. With regard to wine age and vintage, an influence on esters, p-menthane-1,8-diol, cineoles and methyl salicylate was observed. CONCLUSION Sensory evaluation by means of a sorting task approach indicated the existence of two main types of odor profile, one clearly associated with Classico method. The main drivers of such aroma diversity were esters, 1,4-cineole and methanethiol. © 2023 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)
- Giovanni Luzzini
- Department of Biotechnology, University of Verona, Verona, Italy
| | | | | | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, Verona, Italy
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7
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Evaluation of oenological tannins for preventing the light-struck taste. Food Chem 2023; 404:134563. [DOI: 10.1016/j.foodchem.2022.134563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/17/2022] [Accepted: 10/08/2022] [Indexed: 11/07/2022]
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8
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Di Canito A, Altomare A, Fracassetti D, Messina N, Tirelli A, Foschino R, Vigentini I. The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste. J Fungi (Basel) 2023; 9:jof9010078. [PMID: 36675899 PMCID: PMC9867360 DOI: 10.3390/jof9010078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Accepted: 12/28/2022] [Indexed: 01/07/2023] Open
Abstract
Riboflavin (RF), or vitamin B2, is an essential compound for yeast growth and a precursor of the flavin coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), involved in redox and non-redox processes. RF is a photosensitive compound involved in the light-struck taste (LST), a fault causing the formation of off-flavors that can develop when the wine is exposed to light in the presence of methionine (Met), as well. As both RF and Met can be associated with detrimental changes in wines, a better comprehension of its yeast-mediated production is relevant to predict the maintenance of the desired character of the wine. This study aims at assessing the production of flavin derivatives (FDs) and Met by S. cerevisiae oenological starters under laboratory conditions. The results showed the presence of extra- and intracellular FDs, and Met is a strain-dependent characteristic being also affected by the initial content of RF in the medium. This finding was confirmed when the winemaking was carried out in a relevant environment. Our results evidenced the important impact of the yeast strain on the content of RF and its derivatives.
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Affiliation(s)
- Alessandra Di Canito
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
| | - Alessio Altomare
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Natalia Messina
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Roberto Foschino
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
| | - Ileana Vigentini
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
- Correspondence:
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9
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Moriones J, Jiménez-Moreno N, Ancín-Azpilicueta C, de Ara JF, Navarcorena B, Almandoz E, Esparza I. Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles. Curr Res Food Sci 2023; 6:100501. [PMID: 37122484 PMCID: PMC10133651 DOI: 10.1016/j.crfs.2023.100501] [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: 01/30/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 05/02/2023] Open
Abstract
Flint bottles make rosé wines more attractive to the customers and, also, allow them to detect oxidation problems in the color of these wines. Nonetheless, transparent bottles do not protect wines from light. In this work, a device capable of accelerating the degradation of rosé wines using W lamps radiation for short times of exposure has been developed. This equipment has been used to accelerate the color photodegradation of rosé wines, allowing, thus, to identify which parameters can be used as markers of such degradation. The irradiation treatment applied to rosé wines bottled in different types of glass (Flint and Antique Green glass) influenced all the samples. However, the wines treated in Flint bottles displayed more important color variations, especially in color intensity (CI) and hue, than the wines treated in Antique Green bottles. These changes entailed a quality loss of rosé wines that can be appreciated with a naked eye. The yellow component of rosé wines treated in transparent bottles increased the detriment of the red and blue ones. Therefore, color parameters such as CI and a*, together with the total anthocyanin content, seem to be good markers of the loss of quality of rosé wines due to the light effects. The next step will be to find a physical, chemical or physical-chemical protection strategy that, when applied to transparent glass, allow to achieve the light-filtering properties of green glass bottles.
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Affiliation(s)
- Jennifer Moriones
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | - Nerea Jiménez-Moreno
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | - Carmen Ancín-Azpilicueta
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | | | - Beatriz Navarcorena
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
| | - Eluxka Almandoz
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
- Corresponding author. Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain.
| | - Irene Esparza
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
- Corresponding author. Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.
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10
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Fracassetti D, Ballabio D, Mastro M, Tirelli A, Jeffery DW. Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16347-16357. [PMID: 36512435 PMCID: PMC9937536 DOI: 10.1021/acs.jafc.2c05275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 06/17/2023]
Abstract
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogous experiments were undertaken in MW containing caffeic acid or catechin. The results evidenced the impact of copper, iron, and oxygen in the photo-induced reaction between RF and Met. In particular, considering a number of volatile sulfur compounds (VSCs) that act as markers of light-struck taste (LST), both transition metals can favor VSC formation, which was shown for the first time for iron. Oxygen in combination can also affect the concentration of VSCs, and a lower content of VSCs was revealed in the presence of phenols, especially caffeic acid. The perception of "cabbage" sensory character indicative of LST can be related to the transition metals as well as to the different phenols, with potentially strong prevention by phenolic acids.
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Affiliation(s)
- Daniela Fracassetti
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Davide Ballabio
- Department
of Earth and Environmental Sciences, University
of Milano-Bicocca, Piazza della Scienza 1, 20126 Milan, Italy
| | - Melissa Mastro
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Tirelli
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - David W. Jeffery
- Department
of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South
Australia 5064, Australia
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11
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Jia X, Ren J, Fan G, Reineccius GA, Li X, Zhang N, An Q, Wang Q, Pan S. Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques. Crit Rev Food Sci Nutr 2022; 64:3018-3043. [PMID: 36218250 DOI: 10.1080/10408398.2022.2129581] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the formation of off-flavor compounds are easy to occur in processing and storage conditions. This review provides a comprehensive literature of recent research and discovery on citrus juice off-flavor, primarily focusing on off-flavor compounds induced during processing and storage (i.e., thermal, storage, light, oxygen, package, fruit maturity, diseases, centrifugal pretreatment, and debittering process), formation pathways (i.e., terpene acid-catalyzed hydration, caramelization reaction, Maillard reaction, Strecker degradation, and other oxidative degradation) of the off-flavor compounds, effective inhibitor pathway to off-flavor (i.e., electrical treatments, high pressure processing, microwave processing, ultrasound processing, and chemical treatment), as well as odor assessment techniques based on molecular sensory science. The possible precursors (terpenes, sulfur-containing amino acids, carbohydrates, carotenoids, vitamins, and phenolic acids) of citrus juice off-flavor are listed and are also proposed. This review intends to unravel the regularities of aroma variations and even off-flavor formation of citrus juice during processing and storage. Future aroma analysis techniques will evolve toward a colorimetric sensor array for odor visualization to obtain a "marker" of off-flavor in citrus juice.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gary A Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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12
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A comprehensive review of liquid chromatography hyphenated to post-column photoinduced fluorescence detection system for determination of analytes. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104091] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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13
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Abstract
Due to marketing recommendations, white wines are often bottled in flint glass to improve aesthetics and showcase wine color. Although this practice is known to cause a wine fault, the influence of light on the fruity and flowery aromatic profile of wine is unknown. The aim of this study was to investigate the changes to the white wine volatilome under typical supermarket shelf conditions, using 1,052 bottles of 24 white wines. After only 7 d of shelf life in flint glass bottles, a dramatic loss in terpenes (10 to 30%) and norisoprenoids (30 to 70%) was recorded, whereas colored glass bottles did not evidence such behavior even after 50 d, and darkness preserved the wine's fruity and flowery aromatic integrity. We also proposed an alternative mechanism for the insurgence of the lightstrike off-odor, which takes the varietal aroma loss into account. In light of this understanding of the flint glass negative impact on white wine aroma identity and sensorial character, this packaging should be strongly discouraged. The same findings should be valid for a wide range of several daily consumed foodstuff where transparent packaging is used.
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14
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Yuan JF, Chen ZY, Lai YT, Qiu ZJ, Wang DH, Zhao JF, Sun JR, Li X. Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02871-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Yao SC, Jiang YY, Ni S, Wang L, Feng J, Yang RW, Yang LX, Len QY, Zhang L. Development of a highly efficient virus-free regeneration system of Salvia miltiorrhiza from Sichuan using apical meristem as explants. PLANT METHODS 2022; 18:50. [PMID: 35436933 PMCID: PMC9014595 DOI: 10.1186/s13007-022-00872-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Accepted: 03/10/2022] [Indexed: 06/14/2023]
Abstract
BCAKGROUND The dry root and rhizome of Salvia miltiorrhiza are used to treat cardiovascular diseases, chronic pain, and thoracic obstruction over 2000 years in Asian countries. For high quality, Sichuan Zhongjiang is regarded as the genuine producing area of S. miltiorrhiza. Given its abnormal pollen development, S. miltiorrhiza from Sichuan (S.m.-SC) relies on root reproduction and zymad accumulation; part of diseased plants present typical viral disease symptoms and seed quality degeneration. This study aim to detected unknown viruses from mosaic-diseased plants and establish a highly efficient virus-free regeneration system to recover germplasm properties. RESULTS Tobacco mosaic virus (TMV) and cucumber mosaic virus (CMV) were detected from mosaic-diseased plants. Primary apical meristem with two phyllo podium in 0.15-0.5 mm peeled from diseased plants were achieved 73.33% virus-free rate. The results showed that the medium containing MS, 0.5 mg/L 6-BA, 0.1 mg/L NAA, 0.1 mg/L GA3, 30 g/L sucrose and 7.5 g/L agar can achieve embryonic-tissue (apical meristem, petiole and leaf callus) high efficient organogenesis. For callus induction, the optimal condition was detected on the medium containing MS, 2 mg/L TDZ, 0.1 mg/L NAA by using secondary petiole of virus-free plants under 24 h dark/d condition for 21 d. The optimal system for root induction was the nutrient solution with 1/2 MS supplemented with 1 mg/L NAA. After transplant, the detection of agronomic metric and salvianolic acid B content confirmed the great germplasm properties of S.m.-SC virus-free plants. CONCLUSIONS A highly efficient virus-free regeneration system of S.m.-SC was established based on the detected viruses to recover superior seed quality. The proposed system laid support to control disease spread, recover good germplasm properties in S.m.-SC.
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Affiliation(s)
- Si Cheng Yao
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
| | - Yuan Yuan Jiang
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
| | - Su Ni
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
- College of Agriculture, Sichuan Agricultural University, Chengdu, 610000, China
| | - Long Wang
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
| | - Jun Feng
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
| | - Rui Wu Yang
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
| | - Li Xia Yang
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
| | - Qiu Yan Len
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China
| | - Li Zhang
- College of Science, Sichuan Agricultural University, Ya'an, 625000, China.
- Featured Medicinal Plants Sharing and Service Plantform of Sichuan Province, Ya'an, 625000, China.
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16
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Furet A, Sicello A, Guillemat B, Absalon C, Langleron E, Bassani DM. Revisiting the mechanism responsible for the light-struck flavor in white wines and Champagnes. Food Chem 2022; 372:131281. [PMID: 34655832 DOI: 10.1016/j.foodchem.2021.131281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/23/2021] [Accepted: 09/28/2021] [Indexed: 11/04/2022]
Abstract
The mechanism responsible for the appearance of the light-struck fault upon exposure of white wines and Champagnes to natural or artificial light is examined in light of new experiments involving methionine analogues. The latter show that the formation of volatile sulfur species upon irradiation of riboflavin in the presence of methionine in model wine solutions at pH 3 is not dependent on the existence of neighboring group stabilization of the sulfur-centered cation radical through a 5- or 6-membered cyclic intermediate. Instead, the formation of a dimer radical cation is proposed in agreement with the formation of oxidation products such as dimethyl disulfide at early reaction times and the observed steric effect upon product distribution. The limiting quantum yield for the release of sulfur atoms from a solution of methionine in model wine solutions at pH 3.5 containing riboflavin was found to be 0.26 (435 nm irradiation). No dependence of the quantum yield or product distribution on the irradiation wavelength was found over the range 365-90 nm.
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Affiliation(s)
- Amaury Furet
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France
| | - Audrey Sicello
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France
| | - Bruno Guillemat
- Pernod-Ricard S.A., 5, cours Paul Ricard, 75008 Paris, France
| | - Christelle Absalon
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France
| | - Emilie Langleron
- Mumm, Perrier-Jouët, 34, Rue du Champ de Mars, 51053 Reims, France
| | - Dario M Bassani
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France.
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17
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Mislata AM, Puxeu M, Nadal M, de Lamo S, Mestres M, Ferrer-Gallego R. Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rosé wines. Food Chem 2022; 371:131144. [PMID: 34560334 DOI: 10.1016/j.foodchem.2021.131144] [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: 07/01/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/19/2022]
Abstract
The effect of LEDs light on the formation of volatile sulfur compounds (VSCs) and the final sensory quality of white and rosé wines was evaluated. Thus, different commercial wines were exposed for ten days to three types of lights. All wine samples were analyzed throughout the exposure period to determine the usual oenological parameters together with some other chemical characteristics (color evolution; riboflavin, cysteine and methionine photodegradation), VSC amounts and sensory characteristics. The results showed that the wines exposed to ultraviolet light suffered greater degradation of the aromatic precursors, mainly riboflavin, and had higher concentrations of VSCs. Regarding LED lights, these produced minimal degradative effects. So that we can consider this type of light as an alternative to reduce the economic impact that currently occurs due to the photodegradation of bottled wines.
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Affiliation(s)
- A M Mislata
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain; Sensometria Instrumental (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona 43007, Spain
| | - M Puxeu
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
| | - M Nadal
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
| | - S de Lamo
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
| | - M Mestres
- Sensometria Instrumental (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona 43007, Spain
| | - R Ferrer-Gallego
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain.
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18
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Celotti E, Lazaridis G, Figelj J, Scutaru Y, Natolino A. Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines. Molecules 2022; 27:molecules27010326. [PMID: 35011556 PMCID: PMC8746642 DOI: 10.3390/molecules27010326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/27/2021] [Accepted: 12/31/2021] [Indexed: 11/16/2022] Open
Abstract
The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins' additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.
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Affiliation(s)
- Emilio Celotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Georgios Lazaridis
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Jakob Figelj
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Yuri Scutaru
- Department of Oenology and Chemistry, Technical University of Moldova, MD-2004 Chisinau, Moldova;
| | - Andrea Natolino
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
- Correspondence: ; Tel.: +39-0432-558376
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19
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Noviello M, Gattullo CE, Faccia M, Paradiso VM, Gambacorta G. Application of natural and synthetic zeolites in the oenological field. Food Res Int 2021; 150:110737. [PMID: 34865756 DOI: 10.1016/j.foodres.2021.110737] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/23/2021] [Accepted: 10/06/2021] [Indexed: 11/29/2022]
Abstract
Zeolites are crystalline hydrated aluminosilicates, of natural or synthetic origin, characterized by a microporous structure and high adsorption properties. They are employed as soil amendments and fertilizer carriers in agriculture, as catalysts, detergents, adsorbents and molecular sieves in many chemical processes, as well as in water and soil decontamination, and in food processing. They have been also tested in the oenological field for several potential applications; yet an overview on such topic is not still available. The present review summarizes the recent and innovative applications of zeolites in winemaking and supplies a critical discussion about their potential to prevent protein haze, tartrate instability or the appearance of certain defects, like light-struck off-flavour and earthy off-flavours. Further applications of these minerals in the management of winery wastes and in the analytical field are also reviewed. The outcomes of this work evidenced the need of further research on the use of zeolites in oenology for better exploiting their peculiar sorption and exchange properties, selecting the most efficient natural types and improving the performances of the synthetic ones, without disregarding the potential secondary effects of these treatments on wine quality.
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Affiliation(s)
- Mirella Noviello
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
| | - Concetta Eliana Gattullo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, Laboratory of Agri-food microbiology and Food technologies, University of Salento, Centro Ecotekne, S.P. 6 Lecce-Monteroni, I-73100 Lecce, Italy.
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
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20
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Cheng Y, Li G, Wu H, Huang L, Wang H. Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC-MS/PFPD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14259-14269. [PMID: 34784211 DOI: 10.1021/acs.jafc.1c05465] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) and a GC-MS/pulsed flame photometric detector (GC-MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
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Affiliation(s)
- Yujiao Cheng
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Houjiu Wu
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
| | - Hua Wang
- Citrus Research Institute, Southwest University, Chongqing 400712, China
- National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China
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21
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Fracassetti D, Limbo S, Messina N, Pellegrino L, Tirelli A. Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins. Molecules 2021; 26:5297. [PMID: 34500729 PMCID: PMC8434244 DOI: 10.3390/molecules26175297] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 11/26/2022] Open
Abstract
Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.
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Affiliation(s)
- Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (S.L.); (N.M.); (L.P.); (A.T.)
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22
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Fracassetti D, Di Canito A, Bodon R, Messina N, Vigentini I, Foschino R, Tirelli A. Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Díaz I, Castro RI, Ubeda C, Loyola R, Laurie VF. Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc. Food Chem 2021; 356:129689. [PMID: 33831830 DOI: 10.1016/j.foodchem.2021.129689] [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: 11/26/2020] [Revised: 02/07/2021] [Accepted: 03/21/2021] [Indexed: 11/25/2022]
Abstract
Oxygen exposure may trigger a series of changes that could be detrimental to the quality white wines. This study evaluated the combined effects of sulfur dioxide, glutathione and light exposure on the chemistry and sensory perception of bottled Sauvignon blanc. The wines were manually bottled into clear bottles, closed with low oxygen transfer rate stoppers, and stored for three months, either exposed or protected from light. The wines exposed to artificial light showed higher rates of sulfite loss and oxygen consumption, were significantly darker in color, exhibited significant changes in the concentration of phenolics and volatile compounds, were perceived as less fruity/floral, and had higher nuances of solvent, earthy and honey aromas than the ones protected from light. The treatments with higher amounts of initial sulfites and glutathione were able to delay some of these changes but were less significant than protecting the wines from artificial light.
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Affiliation(s)
- Irina Díaz
- Instituto de Investigaciones Agropecuarias, INIA, Avda. Esperanza s/n, Km 284, Villa Alegre, Chile
| | - Ricardo I Castro
- Multidisciplinary Agroindustry Research Laboratory, Carrera Ingeniería en Construcción, Instituto de Ciencias Químicas Aplicadas, Universidad Autónoma de Chile, sede Talca. 5(1/2) Norte 1670, Talca, Chile
| | - Cristina Ubeda
- Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Chile; Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | - Rodrigo Loyola
- Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay s/n, Talca, Chile
| | - V Felipe Laurie
- Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay s/n, Talca, Chile.
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24
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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25
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Lan H, Li S, Yang J, Li J, Yuan C, Guo A. Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles. Food Chem 2020; 345:128854. [PMID: 33601661 DOI: 10.1016/j.foodchem.2020.128854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/06/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022]
Abstract
The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.
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Affiliation(s)
- Huijing Lan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Shuai Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jie Yang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinliang Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chunlong Yuan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Anque Guo
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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26
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Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100572] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Fracassetti D, Tirelli A, Limbo S, Mastro M, Pellegrino L, Ragg EM. Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A 1H-NMR Approach. ACS OMEGA 2020; 5:26220-26229. [PMID: 33073148 PMCID: PMC7558052 DOI: 10.1021/acsomega.0c03845] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Accepted: 09/03/2020] [Indexed: 06/11/2023]
Abstract
Riboflavin (RF) is a well-known photosensitizer, responsible for the light-induced oxidation of methionine (Met) leading to the spoilage of wine. An NMR approach was used to investigate the role of gallic acid (GA) and sulfur dioxide (SO2) in the RF-mediated photo-oxidation of Met. Water solutions of RF and Met, with and without GA or SO2, were exposed to visible light for increasing time in both air and nitrogen atmospheres. Upon light exposure, a new signal appeared at 2.64 ppm that was assigned to the S(O)CH3 moiety of methionine sulfoxide. Its formation rate was lower in a nitrogen atmosphere and even lower in the presence of GA, supporting the ability of this compound in quenching the singlet oxygen. In contrast, SO2 caused relevant oxidation of Met, moderately observed even in the dark, making Met less available in donating electrons to RF. The competition of GA versus Met photo-oxidation was revealed, indicating effectiveness of this antioxidant against the light-dependent spoilage of wine. A pro-oxidant effect of SO2 toward Met was found as a possible consequence of radical pathways involving oxygen.
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28
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Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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Arapitsas P, Dalledonne S, Scholz M, Catapano A, Carlin S, Mattivi F. White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100492] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Kontoudakis N, Clark AC. Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates. Food Chem 2020; 316:126352. [PMID: 32062232 DOI: 10.1016/j.foodchem.2020.126352] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 01/10/2023]
Abstract
This study investigates the relationship between the two main forms of Cu in wine and their impact on the rate of oxygen consumption. The Cu forms were differentiated by medium exchange constant current stripping potentiometry, which classified the Cu as either bound to sulfide or not. Oxygen consumption rates were determined in red, white and model wines after saturation with oxygen. The results for white wines showed that the oxygen consumption was sensitive to the non-sulfide-bound Cu concentration when ascorbic acid was present, and the first order rates ranged from 0.02 to 0.11 h-1. However, the same was not true for wines without added ascorbic acid that showed little influence of Cu form on oxygen decay rates. Cu forms were also found to significantly change in some wines during the oxygen decay experiment. Ascorbic acid is critical in enabling the form of Cu to significantly influence the oxygen reaction rate in wine.
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Affiliation(s)
- Nikolaos Kontoudakis
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
| | - Andrew C Clark
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
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31
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Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide. Food Chem 2019; 298:124952. [DOI: 10.1016/j.foodchem.2019.124952] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 06/04/2019] [Accepted: 06/05/2019] [Indexed: 11/30/2022]
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32
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UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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33
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Fracassetti D, Limbo S, Tirelli A. Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191202016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Il difetto di luce è un'alterazione che può avvenire nel vino bianco dovuto alla formazione di composti solforati, quali metantiolo (MeSH) e dimetildisolfuro (DMDS). Tali composti derivano dalle reazioni foto-ossidative che coinvolgono la riboflavina (RF), un composto fotosensibile, e la metionina (MET). È stato recentemente osservato che l'aggiunta di tannini di legno limita la comparsa del difetto in soluzione modello. Non è stata ancora chiarita l'evoluzione del difetto di luce nel corso della shelf-life. In questo studio sono stati valutati i fenomeni foto-ossidativi in soluzione modello dopo 24 mesi di conservazione. La soluzione modello è stata addizionata di RF e MET, e di antiossidanti, quali anidride solforosa, glutatione e tannino di castagno, singolarmente ed in combinazione, ed esposta alla luce. Come atteso, RF è stata degradata con la luce in tutte le condizioni saggiate. Al contrario, la diminuzione di MET è dipendente dalla tipologia di antiossidante aggiunto, anche nei campioni conservati al buio. L'aggiunta degli antiossidanti limita la formazione del difetto di luce come dimostra il minore livello dei composti solforati, MeSH, DMDS and dimetil trisolfuro ed il minor punteggio ottenuto dall'analisi sensoriale. Gli antiossidanti testati possono svolgere un'azione protettiva contro la comparsa del difetto di luce.
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34
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Grant-Preece P, Barril C, Schmidtke LM, Clark AC. Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron. Food Chem 2018; 243:239-248. [DOI: 10.1016/j.foodchem.2017.09.093] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 09/10/2017] [Accepted: 09/18/2017] [Indexed: 10/18/2022]
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35
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Kreitman GY, Elias RJ, Jeffery DW, Sacks GL. Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. Crit Rev Food Sci Nutr 2018; 59:1728-1752. [DOI: 10.1080/10408398.2018.1427043] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Gal Y. Kreitman
- Department of Food Science, The Pennsylvania State University, University Park PA, USA
| | - Ryan J. Elias
- Department of Food Science, The Pennsylvania State University, University Park PA, USA
| | - David W. Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide. Waite Campus, PMB 1, Glen Osmond, SA, Australia
| | - Gavin L. Sacks
- Department of Food Science, Cornell University, Ithaca NY, USA
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36
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Lu B, Zhao Y. Photooxidation of phytochemicals in food and control: a review. Ann N Y Acad Sci 2017; 1398:72-82. [DOI: 10.1111/nyas.13377] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 04/11/2017] [Accepted: 04/14/2017] [Indexed: 01/02/2023]
Affiliation(s)
- Baiyi Lu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
| | - Yajing Zhao
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou China
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37
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Grant-Preece P, Barril C, Schmidtke LM, Clark AC. Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and Iron. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2383-2393. [PMID: 28238266 DOI: 10.1021/acs.jafc.6b04669] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Previous studies have provided evidence that light exposure can increase oxygen consumption in wine and that the photodegradation of iron(III) tartrate could contribute to this process. In the present study, model wine solutions containing iron(III) and various organic acids, either alone or combined, were stored in sealed clear glass wine bottles and exposed to light from fluorescent lamps. Dissolved oxygen was monitored, and afterward the organic acid degradation products were determined and the capacity of the solutions to bind sulfur dioxide, the main wine preservative, was assessed. In the dark controls, little or no dissolved oxygen was consumed and the organic acids were stable. In the irradiated solutions, dissolved oxygen was consumed at a rate that was dependent on the specific organic acid present, and the latter were oxidized to various carbonyl compounds. For the solutions containing tartaric acid, malic acid, and/or citric acid, irradiation increased their sulfur dioxide-binding capacity.
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Affiliation(s)
- Paris Grant-Preece
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Celia Barril
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Andrew C Clark
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
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38
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Guo A, Kontoudakis N, Scollary GR, Clark AC. Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2414-2425. [PMID: 28231705 DOI: 10.1021/acs.jafc.6b05554] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study establishes the influence of Cu(II), Fe(II), Fe(III), Zn(II), Al(III), and Mn(II) on the oxidative production of xanthylium cations from (+)-catechin and either tartaric acid or glyoxylic acid in model wine systems. The reaction was studied at 25 °C using UHPLC and LC-HRMS for the analysis of phenolic products and their isomeric distribution. In addition to the expected products, a colorless product, tentatively assigned as a lactone, was detected for the first time. The results show the importance of Fe ions and a synergistic influence of Mn(II) in degrading tartaric acid to glyoxylic acid, whereas the other metal ions had minimal activity in this mechanistic step. Fe(II) and Fe(III) were shown to mediate the (+)-catechin-glyoxylic acid addition reaction, a role previously attributed to only Cu(II). Importantly, the study demonstrates that C-8 addition products of (+)-catechin are promoted by Cu(II), whereas C-6 addition products are promoted by Fe ions.
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Affiliation(s)
- Anque Guo
- College of Enology, Northwest A&F University , Yangling, Shaanxi 712100, China
- National Wine and Grape Industry Centre , Mambarra Drive, Wagga Wagga, New South Wales 2678, Australia
| | - Nikolaos Kontoudakis
- National Wine and Grape Industry Centre , Mambarra Drive, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Geoffrey R Scollary
- National Wine and Grape Industry Centre , Mambarra Drive, Wagga Wagga, New South Wales 2678, Australia
- School of Chemistry, The University of Melbourne , Melbourne, Victoria 3010, Australia
| | - Andrew C Clark
- National Wine and Grape Industry Centre , Mambarra Drive, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
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39
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Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature. Food Chem 2017; 215:292-300. [DOI: 10.1016/j.foodchem.2016.07.131] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 07/21/2016] [Accepted: 07/21/2016] [Indexed: 11/23/2022]
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