Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines
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 a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/1/326 |
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| author | Emilio Celotti Georgios Lazaridis Jakob Figelj Yuri Scutaru Andrea Natolino |
| author_facet | Emilio Celotti Georgios Lazaridis Jakob Figelj Yuri Scutaru Andrea Natolino |
| author_sort | Emilio Celotti |
| collection | DOAJ |
| description | 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 (R<sup>2</sup> > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H<sub>2</sub>O<sub>2</sub> 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. |
| first_indexed | 2024-03-10T03:30:02Z |
| format | Article |
| id | doaj.art-8da9c036dcd04bc99b72516951b46317 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:30:02Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8da9c036dcd04bc99b72516951b463172023-11-23T11:59:58ZengMDPI AGMolecules1420-30492022-01-0127132610.3390/molecules27010326Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White WinesEmilio Celotti0Georgios Lazaridis1Jakob Figelj2Yuri Scutaru3Andrea Natolino4Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDepartment of Oenology and Chemistry, Technical University of Moldova, MD-2004 Chisinau, MoldovaDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyThe 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 (R<sup>2</sup> > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H<sub>2</sub>O<sub>2</sub> 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.https://www.mdpi.com/1420-3049/27/1/326white winewine oxidationbrowninglight exposuretannins |
| spellingShingle | Emilio Celotti Georgios Lazaridis Jakob Figelj Yuri Scutaru Andrea Natolino Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines Molecules white wine wine oxidation browning light exposure tannins |
| title | Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines |
| title_full | Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines |
| title_fullStr | Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines |
| title_full_unstemmed | Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines |
| title_short | Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines |
| title_sort | comparison of a rapid light induced and forced test to study the oxidative stability of white wines |
| topic | white wine wine oxidation browning light exposure tannins |
| url | https://www.mdpi.com/1420-3049/27/1/326 |
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