Macrowine 2021
IVES 9 IVES Conference Series 9 Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process

Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process

Abstract

This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies (e.g. fining on lees and addition of sulfur dioxide, ascorbic acid, glutathione, and chitosan) on the overall kinetics. To this purpose, a mass spectrometric approach has been adopted by using HPLC-MS/MS, in order to get new insights in the understanding of wine oxidation processes. Sulphonated compounds related to oxidation were identified (e.g. S-sulfonated glutathione, and tryptophol and indole-3-lactic sulfonates) and their production was revealed to occur after alcoholic fermentation or fining on lees and to increase after 10 months of storage. On the other hand, treatments with chitosan during winemaking seemed linked to the hydrolysis of hydroxycinnamates, releasing their corresponding hydroxycinnamic acids. Surprisingly, when present during storage in bottle a particular behavior of chitosan was observed, where this biopolymer avoided the phenomenon of hydrolysis and showed higher inhibition against phenolic products of oxidation such as hydroxycaffeic acid dimers. Furthermore, the addition of ascorbic acid to chitosan-treated wines before bottling, reduced the generation of oxidations products and raised the production of GRP derived phenols, correlated to a better protection against oxygen. The absorption properties of chitosan with regard to phenolics were also proposed to have some consequences on the evolution of wine browning. Based on these results, the knowledge about polyphenols fate may represent a useful approach to manage the antioxidant strategies during winemaking processes.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Antonio Castro Marin

Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy,Federico, BARIS. Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy  Fabio Chinnici. Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy

Contact the author

Keywords

polyphenols, antioxidants, oxidation, sulfur dioxide, chitosan, ascorbic acid, winemaking

Citation

Related articles…

Weather classification over the Western Cape (February, 1996 – 2000) and viticultural implications in the Stellenbosch wine district

Une étude préliminaire des situations météorologiques journalières a été réalisée pour l’Afrique du Sud et pour les mois de février (période de maturation des raisins dans la Province occidentale du Cap), à l’image de la classification synoptique réalisée aux latitudes tempérées en France (Jones & Davis, 2000), afin d’étudier les relations entre le climat et la viticulture à des latitudes plus basses.

Aroma profile of Oenococcus oeni strains in different life styles

AIM: Three Oenococcus oeni strains previously isolated from spontaneous malolactic fermentation were characterized for their surface properties. Planktonic and sessile cells were investigated for aroma compounds production and the expression of genes involved in citrate and malate metabolism (citE and mleA, respectively), glycoside-hydrolase (dsrO), fructansucrase (levO), rhamnosyl-transferase (wobB), glycosyltransferase (wobO).

Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (5)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Texas terroir: gis characterization of the texas high plains ava

The Texas High Plains AVA is one of eight officially recognized wine regions in Texas, established in 1993. Six local wineries, including the second-largest in Texas, are supported by approximately 50 vineyards, which are also major suppliers of grapes to Texas wineries outside the region.

Analyses of a long-term soil temperature record for the prediction of climate change induced soil carbon changes and greenhouse gas emissions in vineyards

The evaluation of the current and future impact of climate change on viticulture requires an integrated view on a complex interacting system within the soil-plant-atmospheric continuum under continuous change. Aside of the globally observed increase in temperature in almost all viticulture regions for at least four decades, we observe several clear trends at the regional level in the ratio of precipitation to potential evapotranspiration. Additionally the recently published 6th assessment report of the ipcc (the physical science basis) shows case-dependent further expected shifts in climate patterns which will have substantial impacts on the way we will conduct viticulture in the decades to come.