Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Gabrielli, Mário Francisco Real; Fracassetti, Daniela; Romanini, Elia; Colangelo, Donato; Tirelli, Antonio; Lambri, Milena

doi:10.1016/j.foodchem.2020.128922

Cited by 21 publications

(14 citation statements)

References 93 publications

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“…When riboflavin is exposed to light, it reaches the singlet state that is converted to the triplet state with an intercrossing system. Riboflavin is reduced by the acquisition of two electrons from a donor compound, that consequently undergoes oxidation [ 8 ].…”

Section: Resultsmentioning

confidence: 99%

“…The oxidation level of white wine in the bottle is commonly estimated by color with the extent of browning at 420 nm [ 8 ]. As reported in Figure 4 , the OD at 420 nm increased significantly only after the addition of hydrogen peroxide, which is the most significant factor for all the analytical parameters ( p < 0.001).…”

Section: Resultsmentioning

confidence: 99%

“…The phenol oxidation induces, contemporary, the oxygen reduction to hydrogen peroxide, which is a potent oxidative compound that can also oxidize ethanol to acetaldehyde in the presence of transition metals [ 7 ]. Besides transition metals (i.e., Fe, Cu), other factors could affect the non-enzymatic oxidation: temperature, pH, and light exposure [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2022

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2022

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“…However, metals as oxidation activators of phenols oxidize them to the corresponding quinones, which have a yellow-brown color, instead of pink. Some authors note that "pinking" does not usually affect other sensory features of wine [4], but in [9] there is another opinion that pinking is associated with oxidation, so, there is a change in the aroma and taste of wine. Obviously, "pinking" is the initial oxidation process and its continuation leads to the appearance of brown shades in color, although wine may darken, without the pinking stage.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Investigation of the appearance and elimination of pinking coloration in white wines

Bilko

Gunko

Babych

et al. 2022

EEJET

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Investigation of the appearance and elimination of “pinking” phenomenon in white wines is presented in the paper. Several factors that can cause pinking were analyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvinylpolypyrrolidone (PVPP) on the elimination of “pinking” was determined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sorbents and flocculants, is an effective way to eliminate the “pinking” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and flocculants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of technical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” susceptibility of wine.

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“…Several changes can take place in wine after bottling, some of them desired and expected as increasing of complexity, roundness, pleasant and desired evolution. Anyway, also unexpected changes derived from stoppers can also occur due wine oxidation or reduction [43]. Some of these unexpected changes can modify the quality of wines and, in the worst case, these wines could be considered defective products and often undrinkable.…”

Section: Type Of Closures (Otr)mentioning

confidence: 99%

The Light Struck Taste of Wines

Mislata¹,

Puxeu²,

Mestres³

et al. 2022

Grapes and Wine

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The light-struck taste (LST) of wine is a defect that mainly occurs in bottled wines exposed to light. Factors that influence the onset of the LST in wines were reported. The effect of grapes and wine composition, the alcoholic fermentation process, the yeast strains used and the conditions of yeast nutrition were included. The external factors, such as bottle color, time and nature to light exposure and type of closure were considered. Finally, the analysis of the main molecules related to this default (sulfur volatile compounds and their amino acids and riboflavin precursors) and possible prevention measurements were also exposed.

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Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Cited by 21 publications

References 93 publications

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

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

Investigation of the appearance and elimination of pinking coloration in white wines

The Light Struck Taste of Wines

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