Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2024-11-26 DOI:10.1021/acsfoodscitech.4c0042310.1021/acsfoodscitech.4c00423

Francesco Maioli*, Maria del Alamo-Sanza, Ignacio Nevares Domínguez, Tania Martellini, Alessandra Cincinelli, Stefano Caporali, Samuele Ciattini, Lorenzo Guerrini, Alessandro Parenti and Valentina Canuti,

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Abstract

The aim of this study was to investigate the properties of materials used for tank manufacturing and to test their effect on a Sangiovese wine dissolved oxygen (DO), and redox potential (ORp) during aging in an industrial scale experiment. Uncoated (UC) and epoxy-coated concrete (EC) and raw earthenware (RE) were characterized for their morphology (scanning electronic microscopy), thickness, density, dry weight, water absorption, porosity, microtomography analysis, and oxygen transmission rate (OTR). The results of this characterization show that different materials have different microstructures and OTR values. EC material was impermeable to oxygen, and RE showed a lower OTR compared to UC, and a higher water absorption rate. The tank material’s oxygen permeability was reflected in the ORp and DO values of wines during the aging test. Wines that are aged in RE and UC showed an ORp and DO higher than those aged in EC and SS tanks.

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新型传统酒窖材料的表征及其对陈酿过程中红酒氧化还原状态的影响

本研究的目的是在工业规模实验中研究用于制造酒窖的材料的性能，并测试它们对桑娇维塞葡萄酒在陈酿过程中的溶解氧（DO）和氧化还原电位（ORp）的影响。对未涂覆（UC）和环氧树脂涂覆混凝土（EC）和原料陶器（RE）的形貌（扫描电子显微镜）、厚度、密度、干重、吸水率、孔隙率、显微断层扫描分析和氧透射率（OTR）进行了表征。表征结果表明，不同的材料具有不同的微观结构和OTR值。EC材料不透氧，RE材料的OTR比UC材料低，吸水率更高。在陈酿过程中，酒体的ORp和DO值反映了酒体材料的透氧性。在RE和UC中陈酿的葡萄酒的ORp和DO高于在EC和SS中陈酿的葡萄酒。

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ACS food science & technology

CiteScore

3.30

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0.00%

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