Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

Celotti Emilio; Lazaridis Georgios; Figelj Jakob; Scutaru Iury; Natolino Andrea

Conţinutul numărului revistei

Articolul precedent

Articolul urmator

325

Ultima descărcare din IBN:
2023-07-19 16:33

SM ISO690:2012

CELOTTI, Emilio, LAZARIDIS, Georgios, FIGELJ, Jakob, SCUTARU, Iury, NATOLINO, Andrea. Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines. In: Molecules (Basel, Switzerland), 2022, vol. 27, pp. 1-14. ISSN -. DOI: https://doi.org/10.3390/molecules27010326

EXPORT metadate:
Google Scholar
Crossref
CERIF

DataCite
Dublin Core

Molecules (Basel, Switzerland)

Volumul 27 / 2022 / ISSN - /ISSNe 1420-3049

Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

DOI:https://doi.org/10.3390/molecules27010326

Pag. 1-14

Celotti Emilio¹, Lazaridis Georgios¹, Figelj Jakob¹, Scutaru Iury², Natolino Andrea¹

¹ University of Udine,
² Technical University of Moldova

Disponibil în IBN: 12 ianuarie 2022

Descarcă PDF

Rezumat

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.

Cuvinte-cheie
browning, light exposure, tannins, white wine, Wine oxidation

Cerif XML Export

<?xml version='1.0' encoding='utf-8'?>
<CERIF xmlns='urn:xmlns:org:eurocris:cerif-1.5-1' xsi:schemaLocation='urn:xmlns:org:eurocris:cerif-1.5-1 http://www.eurocris.org/Uploads/Web%20pages/CERIF-1.5/CERIF_1.5_1.xsd' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' release='1.5' date='2012-10-07' sourceDatabase='Output Profile'>
<cfResPubl>
<cfResPublId>ibn-ResPubl-147802</cfResPublId>
<cfResPublDate>2022-01-01</cfResPublDate>
<cfStartPage>1</cfStartPage>
<cfURI>https://ibn.idsi.md/ro/vizualizare_articol/147802</cfURI>
<cfTitle cfLangCode='EN' cfTrans='o'>Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines</cfTitle>
<cfKeyw cfLangCode='EN' cfTrans='o'>browning; light exposure; tannins; white wine; Wine oxidation</cfKeyw>
<cfAbstr cfLangCode='EN' cfTrans='o'><p>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 (R<sup>2</sup>&nbsp;&gt; 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H<sub>2</sub>O<sub>2</sub>&nbsp;was also studied on the hydrolyzable and condensed tannins&rsquo; 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.&nbsp;</p></cfAbstr>
<cfResPubl_Class>
<cfClassId>eda2d9e9-34c5-11e1-b86c-0800200c9a66</cfClassId>
<cfClassSchemeId>759af938-34ae-11e1-b86c-0800200c9a66</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
</cfResPubl_Class>
<cfResPubl_Class>
<cfClassId>e601872f-4b7e-4d88-929f-7df027b226c9</cfClassId>
<cfClassSchemeId>40e90e2f-446d-460a-98e5-5dce57550c48</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
</cfResPubl_Class>
<cfPers_ResPubl>
<cfPersId>ibn-person-96048</cfPersId>
<cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId>
<cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
</cfPers_ResPubl>
<cfPers_ResPubl>
<cfPersId>ibn-person-96049</cfPersId>
<cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId>
<cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
</cfPers_ResPubl>
<cfPers_ResPubl>
<cfPersId>ibn-person-96051</cfPersId>
<cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId>
<cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
</cfPers_ResPubl>
<cfPers_ResPubl>
<cfPersId>ibn-person-14001</cfPersId>
<cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId>
<cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
</cfPers_ResPubl>
<cfPers_ResPubl>
<cfPersId>ibn-person-96052</cfPersId>
<cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId>
<cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
</cfPers_ResPubl>
<cfFedId>
<cfFedIdId>ibn-doi-147802</cfFedIdId>
<cfFedId>10.3390/molecules27010326</cfFedId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
<cfFedId_Class>
<cfClassId>31d222b4-11e0-434b-b5ae-088119c51189</cfClassId>
<cfClassSchemeId>bccb3266-689d-4740-a039-c96594b4d916</cfClassSchemeId>
</cfFedId_Class>
<cfFedId_Srv>
<cfSrvId>5123451</cfSrvId>
<cfClassId>eda2b2e2-34c5-11e1-b86c-0800200c9a66</cfClassId>
<cfClassSchemeId>5a270628-f593-4ff4-a44a-95660c76e182</cfClassSchemeId>
</cfFedId_Srv>
</cfFedId>
</cfResPubl>
<cfPers>
<cfPersId>ibn-Pers-96048</cfPersId>
<cfPersName_Pers>
<cfPersNameId>ibn-PersName-96048-3</cfPersNameId>
<cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId>
<cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
<cfFamilyNames>Celotti</cfFamilyNames>
<cfFirstNames>Emilio</cfFirstNames>
</cfPersName_Pers>
</cfPers>
<cfPers>
<cfPersId>ibn-Pers-96049</cfPersId>
<cfPersName_Pers>
<cfPersNameId>ibn-PersName-96049-3</cfPersNameId>
<cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId>
<cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
<cfFamilyNames>Lazaridis</cfFamilyNames>
<cfFirstNames>Georgios</cfFirstNames>
</cfPersName_Pers>
</cfPers>
<cfPers>
<cfPersId>ibn-Pers-96051</cfPersId>
<cfPersName_Pers>
<cfPersNameId>ibn-PersName-96051-3</cfPersNameId>
<cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId>
<cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
<cfFamilyNames>Figelj</cfFamilyNames>
<cfFirstNames>Jakob</cfFirstNames>
</cfPersName_Pers>
</cfPers>
<cfPers>
<cfPersId>ibn-Pers-14001</cfPersId>
<cfPersName_Pers>
<cfPersNameId>ibn-PersName-14001-3</cfPersNameId>
<cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId>
<cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
<cfFamilyNames>Scutaru</cfFamilyNames>
<cfFirstNames>Iury</cfFirstNames>
</cfPersName_Pers>
</cfPers>
<cfPers>
<cfPersId>ibn-Pers-96052</cfPersId>
<cfPersName_Pers>
<cfPersNameId>ibn-PersName-96052-3</cfPersNameId>
<cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId>
<cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId>
<cfStartDate>2022-01-01T24:00:00</cfStartDate>
<cfFamilyNames>Natolino</cfFamilyNames>
<cfFirstNames>Andrea</cfFirstNames>
</cfPersName_Pers>
</cfPers>
<cfSrv>
<cfSrvId>5123451</cfSrvId>
<cfName cfLangCode='en' cfTrans='o'>CrossRef DOI prefix service</cfName>
<cfDescr cfLangCode='en' cfTrans='o'>The service of issuing DOI prefixes to publishers</cfDescr>
<cfKeyw cfLangCode='en' cfTrans='o'>persistent identifier; Digital Object Identifier</cfKeyw>
</cfSrv>
</CERIF>