Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, M. Scharfenberger-Schmeer, Dominik Durner
{"title":"紫外线诱导的白葡萄酒变化:评估可水解单宁和二氧化硫的保护能力","authors":"Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, M. Scharfenberger-Schmeer, Dominik Durner","doi":"10.20870/oeno-one.2024.58.1.7697","DOIUrl":null,"url":null,"abstract":"UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-induced oxidation reactions. The formation of reactive oxygen species during the UV-C treatment of wine can be prevented via supplementation with antioxidants. These have the ability to neutralise reactive oxygen species or directly interact with the products of photo-induced oxidation reactions. This study investigates the impact of different UV‑C doses on the chemical and sensory characteristics of Chardonnay wine and examines the protective effect of two antioxidants: sulphur dioxide (SO2) and hydrolysable tannins. A sensory evaluation revealed that UV‑C doses higher than 1 kJ/l increased the colour intensity and the oxidised and burnt odour attributes of the wine. The peach odour attribute decreased with UV‑C treatment. On a chemical level, increasing UV‑C doses promoted the formation of compounds such as acetaldehyde and 2‑aminoacetophenone (2‑AAP), while causing the degradation of C13‑norisoprenoids, higher alcohols, monoterpenes and esters. Contrary to expectations, SO2 did not act as an antioxidant when wine was treated with UV-C. It intensified the burnt odour attribute and did not mitigate the intensity of the oxidised odour attribute, which can be explained by the formation of acetaldehyde. However, hydrolysable tannins acted as antioxidants when combined with UV‑C treatment, effectively mitigating the formation of 2‑AAP and acetaldehyde, while preventing the wine from becoming oxidised.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2000,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO2\",\"authors\":\"Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, M. Scharfenberger-Schmeer, Dominik Durner\",\"doi\":\"10.20870/oeno-one.2024.58.1.7697\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. 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On a chemical level, increasing UV‑C doses promoted the formation of compounds such as acetaldehyde and 2‑aminoacetophenone (2‑AAP), while causing the degradation of C13‑norisoprenoids, higher alcohols, monoterpenes and esters. Contrary to expectations, SO2 did not act as an antioxidant when wine was treated with UV-C. It intensified the burnt odour attribute and did not mitigate the intensity of the oxidised odour attribute, which can be explained by the formation of acetaldehyde. 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UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO2
UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-induced oxidation reactions. The formation of reactive oxygen species during the UV-C treatment of wine can be prevented via supplementation with antioxidants. These have the ability to neutralise reactive oxygen species or directly interact with the products of photo-induced oxidation reactions. This study investigates the impact of different UV‑C doses on the chemical and sensory characteristics of Chardonnay wine and examines the protective effect of two antioxidants: sulphur dioxide (SO2) and hydrolysable tannins. A sensory evaluation revealed that UV‑C doses higher than 1 kJ/l increased the colour intensity and the oxidised and burnt odour attributes of the wine. The peach odour attribute decreased with UV‑C treatment. On a chemical level, increasing UV‑C doses promoted the formation of compounds such as acetaldehyde and 2‑aminoacetophenone (2‑AAP), while causing the degradation of C13‑norisoprenoids, higher alcohols, monoterpenes and esters. Contrary to expectations, SO2 did not act as an antioxidant when wine was treated with UV-C. It intensified the burnt odour attribute and did not mitigate the intensity of the oxidised odour attribute, which can be explained by the formation of acetaldehyde. However, hydrolysable tannins acted as antioxidants when combined with UV‑C treatment, effectively mitigating the formation of 2‑AAP and acetaldehyde, while preventing the wine from becoming oxidised.
OENO OneAgricultural and Biological Sciences-Food Science
CiteScore
4.40
自引率
13.80%
发文量
85
审稿时长
13 weeks
期刊介绍:
OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.