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…

El viñedo en Lanzarote y el Archipiélago Canario

La isla de Lanzarote, primera en ser ocupada en los albores del siglo XV, es la única del archipiélago, junto con Fuerteventura, que no produjo vino. Ocasionalmente hubo algún parral para el consumo

The effects of perennial cover crop management on soil temperature and vine water status

The implications of perennial cover crop management on vine vigor and yield have been well documented. However, whereas multiple studies show that cover crop management affects grapevine dry matter production, water, and nutrient status, the specific effects of a new hybrid perennial cover crop on soil temperature and its relationship to vine water status in vineyards has not been explored. This study will compare 3 different perennial cover crop combinations and tillage practices with a no-till seeding of a new hybrid perennial, Poa bulbosa (Pb).

Understanding the genetic determinism of phenological and quality traits in ‘Corvina’ grape variety for selection of improved genotypes

Downy and powdery mildew are major issues in grapevine cultivation, requiring many phytosanitary treatments to ensure yield and quality. Climatic changes are also challenging grape cultivation

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

The adaptative capacity of a viticultural area (Valle Telesina, Southern Italy) to climate changes

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation