Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

Yang, Yi; Ye, Zhijing; Qin, Yunxuan; Pathirana, Sreeni; Araujo, Leandro Dias; Culley, Neill J.; Kilmartin, Paul A.

doi:10.1016/j.foodchem.2024.138976

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138976

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Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

Yi Yang,

Zhijing Ye,

Yunxuan Qin

et al.

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2024

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Cited by 2 publications

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The Effect of Ethanol, SO₂, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine

Kumar,

Ricci,

Wang

et al. 2024

Journal of Food Biochemistry

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The study delved into the rate of browning (A420 nm) within a model wine solution, aiming to elucidate mechanisms impacting real product scenarios, including low‐ and no‐alcohol wines. The model wine solutions were prepared by adding tartaric acid, caffeic acid, and catechin into an aqueous ethanol solution containing transition metals (iron [Fe] and copper [Cu]) along with sulfur dioxide (SO2). The results indicated that the model wines without ethanol exhibited the highest browning rates both in the presence (k = 0.0022 day−1) and absence (k = 0.0035 day−1) of SO2. Notably, ethanol concentration showed a negative correlation with kinetic rates in both scenarios: with SO2 (r = −0.9317) and without SO2 (r = −0.9667). The addition of Fe and Cu separately led to a slight elevation in browning, particularly evident with Fe, while adding only Cu exhibited nonsignificant impact. However, their combined addition revealed a marked synergistic effect, rendering the rate notably sensitive to Cu concentration.

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The Effect of Ethanol, SO₂, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine

Kumar,

Ricci,

Wang

et al. 2024

Journal of Food Biochemistry

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Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

Huang,

Yan,

Yao

et al. 2024

Molecules

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Tea wine has garnered significant attention due to its unique fusion of tea and wine flavors, as well as its alleged health benefits. This study aimed to investigate the effects of various treatments on the physicochemical properties of tea wine, including viable cell counts, pH, acidity, total ester content, tea polyphenol content, and volatile flavoring substances during the storage period. The findings indicated that tea wine subjected to low-temperature plasma (LTPS) treatment exhibited superior quality maintenance and an enhanced tea polyphenol content compared to untreated, UV-treated, and HTHP-treated tea wine. Analysis of volatile compounds revealed that the LTPS group exhibited the highest relative content of alcohols and esters (89.72%) during storage, thereby enhancing the fruity and sweet aroma of the tea wine. This study provides a theoretical basis for the application of low-temperature plasma technology in the storage of tea wine.

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Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

Cited by 2 publications

References 73 publications

The Effect of Ethanol, SO₂, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine

The Effect of Ethanol, SO₂, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

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About

Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

Cited by 2 publications

References 73 publications

The Effect of Ethanol, SO2, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine

The Effect of Ethanol, SO2, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

Contact Info

Product

Resources

About

The Effect of Ethanol, SO₂, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine

The Effect of Ethanol, SO₂, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine