IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Chemical and sensory influences of the UV-C light of 254 nm in combination with the antioxidant substances in wine

Chemical and sensory influences of the UV-C light of 254 nm in combination with the antioxidant substances in wine

Abstract

The UV-C light enhances oxidative processes in wine. Increasing the dose of UV-C can lead to olfactoric, gustatoric and colour changes in wine. These changes are triggered by a series of photochemical reactions such as degradation of esters, the formation of odour-active substances such as 2 aminoacetophenone through the photooxidation of amino acids. Ultimately, these reactions can lead to a reduced wine quality. The presence of antioxidants like sulphur dioxide and hydrolysable tannins can stop the promoted oxidation process. The experiments were examined on four Chardonnays. Depending on the variant sulphur dioxide and hydrolysable tannins were added separately and in combination to the wine. Wines were treated with two doses of 1 kJ/L and 2 kJ/L and compared against the control wine. The results show that the simultaneous presence of both antioxidants can efficiently reduce the negative effects of UV-C treatment. With an UV-C dose of 2 kJ/L no significant changes on the basis of chemical and sensory tests were detected. Furthermore, it was found that the lower UV-C light dose promoted the formation of odour-active esters and alcohols. Additionally, the results showed that the increasing concentration of free sulphur dioxide can lead to increased formation of odour-active substance with the odour attribute burning.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Cvetkova Svetlana1 and Durner Prof. Dr. Dominik1

1Weincampus Neustadt, Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz

Contact the author

Keywords

UV-C light, photo-oxidation, SO2, hydrolysable tannins, 2-Aminoacetophenone

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Evaluation of the hydroxyethyl radical formation kinetic and Strecker aldehydes distribution for assessing the oxidative susceptibility of Chardonnay wines

Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.
Read More

Comparison between non-Saccharomyces yeasts for the production of Nero d’Avola wine

Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

Read More

Evaluation des impacts environnementaux des itinéraires techniques viticoles de production de vins AOP en Val de Loire: démarche d’adaptation de la méthode de l’analyse du cycle de vie (ACV)

La société et l’état imposent plus que jamais à la viticulture française de prendre en compte ses impacts environnementaux tout en produisant des vins de qualité. Après avoir présenté ces impacts, les auteurs exposent la méthode de l’Analyse du Cycle de Vie. Ils proposent une démarche pour sa mise au point pour évaluer les impacts environnementaux en viticulture AOP en Val de Loire dans le cadre de l’évaluation de la compatibilité des objectifs qualitatifs et environnementaux de la production de raisins de cuve.

Read More