Nitrogen gas affects the quality and the phenolic profile of must obtained from vacuum-pressed white grapes

Boselli, Emanuele; Lecce, Giuseppe Di; Alberti, Francesca; Frega, Natale G.

doi:10.1016/j.lwt.2010.03.006

Cited by 12 publications

(11 citation statements)

References 31 publications

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“…For example, hydroxycinnamic acids in wine originate during fermentation from the hydrolysis of hydroxycinnamic tartaric esters [13,24]. They can be an oxidation substrate and precursors of browning of white wines and give a bitter flavor [13,25].…”

Section: Phenolic Acidsmentioning

confidence: 99%

Phenolic Compounds as Markers of Wine Quality and Authenticity

Merkytė

Longo

Windisch

et al. 2020

Foods

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Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

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Section: Phenolic Acidsmentioning

confidence: 99%

Phenolic Compounds as Markers of Wine Quality and Authenticity

Merkytė

Longo

Windisch

et al. 2020

Foods

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“…Reaction of ozone with the nucleotides releases the carbohydrate and phosphate ions. Total browning was evaluated by measuring the absorbance at 420 nm (A420) and normalized to the total polyphenol content (TPC) according to Boselli et al (2010). Every analysis was replicated three times.…”

Section: The Chemistry Of Ozonementioning

confidence: 99%

Influence of Short-Term Postharvest Ozone Treatments in Nitrogen or Air Atmosphere on the Metabolic Response of White Wine Grapes

Carbone

Mencarelli

2015

Food Bioprocess Technol

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This PhD thesis aimed to clarify the effects due to different ozone postharvest treatments on quality traits and accumulation of phenolic healthy compounds in white wine grapes, belonging to Grechetto cv. The thesis also aimed to investigate whether and how the ozone treatments could affect the flavor profile of the grapes. Finally, it aimed to apply one of the most used chemometric tools, the principal component analysis (PCA), to gain insights into variations in the nutritional profiles between different postharvest treatments trying to classify them on the basis of some molecular markers of oxidative state. Grapes were exposed to ozone gas in air (GO) or in nitrogen atmosphere (GNO) for 12 hours at 10°C and then kept in normal atmosphere for one day at room temperature. Grapes kept at 10°C, for 12 hours without ozone treatment plus one day at room temperature, were considered as the control sample (GC). Results showed that low temperature induced a great change of ripening features only in GC with reduction of weight, loss of sugars (about 20%) and increase in titratable acidity but, above all, 15% of increase in malondialdehyde (MDA). The use of ozone in air or in nitrogen neither altered the fruit quality attributes nor modified MDA concentration. Ozone provoked a high decrease of hydroxycinnamic acids, compared to the harvest grapes, overall in GNO samples (caftaric acid:-38.8%; coutaric acid:-26.1%). Besides, cold storage treatment without ozone enhanced the antiradical capacity of grapes. Three main flavonols, named hyperoside (quercetin-3-O-galactoside), rutin

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“…However, it may be misleading to consider the OTR as the only parameter related to the susceptibility of wine to oxidation during storage. In fact, aeration occurs in the different steps of the winemaking process starting from grape harvest and pressing [ 13 ] to the final package, and may dramatically affect the final wine quality. Determining the oxygen dissolved in wine before bottling has been the objective of extensive research [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

Rossetti¹,

Jouin

Jourdes

et al. 2020

Molecules

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Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.

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Nitrogen gas affects the quality and the phenolic profile of must obtained from vacuum-pressed white grapes

Cited by 12 publications

References 31 publications

Phenolic Compounds as Markers of Wine Quality and Authenticity

Phenolic Compounds as Markers of Wine Quality and Authenticity

Influence of Short-Term Postharvest Ozone Treatments in Nitrogen or Air Atmosphere on the Metabolic Response of White Wine Grapes

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

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