The Management of Dissolved Oxygen by a Polypropylene Hollow Fiber Membrane Contactor Affects Wine Aging
| Autor: | Luigi Moio, Luigi Picariello, Antonio Guerriero, Angelita Gambuti, Martino Forino, Francesco Errichiello |
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| Přispěvatelé: | Errichiello, Francesco, Picariello, Luigi, Guerriero, Antonio, Moio, Luigi, Forino, Martino, Gambuti, Angelita |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
oxidation
Food spoilage Pharmaceutical Science chemistry.chemical_element Organic chemistry Acetaldehyde Polypropylenes 01 natural sciences Oxygen Article Analytical Chemistry Anthocyanins Bottling line Pigment chemistry.chemical_compound 0404 agricultural biotechnology QD241-441 Phenols Drug Discovery Vitis Food science Physical and Theoretical Chemistry wine polymeric pigments Wine membrane contactor Chemistry 010401 analytical chemistry Aging of wine digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Membrane contactor Oxidation Polymeric pigments Wine Chemistry (miscellaneous) Hollow fiber membrane visual_art visual_art.visual_art_medium Molecular Medicine Oxidation-Reduction |
| Zdroj: | Molecules, Vol 26, Iss 3593, p 3593 (2021) Molecules Volume 26 Issue 12 |
| ISSN: | 1420-3049 |
| Popis: | Background: Numerous oenological practices can cause an excess of dissolved oxygen in wine, thus determining sensory and chromatic defects in the short‐ to long‐term. Hence, it is necessary to manage the excess of oxygen before bottling. Methods: In this study, the management of the dissolved oxygen content by a polypropylene hollow fiber membrane contactor apparatus was performed in two wines from different grape varieties (Aglianico and Falanghina). The wines were analyzed after an 11‐month aging. Anthocyanins and acetaldehyde content were evaluated by HPLC. In addition, other phenolic compounds and chromatic characteristics were analyzed by spectrophotometric methods. NMR and HR ESIMS analyses were conducted to evaluate the amount of pyranoanthocyanins and polymeric pigments. Results: After 11 months of aging, in both wines a decrease of free and total SO2 with respect to initial values was detected. In the wines with the highest dissolved oxygen levels, a more remarkable loss was observed. No significant differences in terms of color parameters were detected. In red wine with the highest oxygen content, a massive formation of polymeric pigments and BSA reactive tannins was observed, as opposed to wines with lower oxygen levels. Conclusion: The study demonstrated that the membrane contactor can prove a successful tool to manage dissolved oxygen in wines as to prevent their oxidative spoilage. © 2021 by the authors. Licensee MDPI, Basel, Switzerland. |
| Databáze: | OpenAIRE |
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