Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy; Université Bordeaux Segalen, Unité de recherche Oenologie, EA 4577, USC 1219 INRA, IPB, Faculté d'Oenologie, Institut des Sciences de la Vigne et du Vin, 210, Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France.
Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
Food Res Int. 2017 Aug;98:68-78. doi: 10.1016/j.foodres.2016.11.013. Epub 2016 Nov 12.
Recently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic composition and extractability. Vitis vinifera L. cv Nebbiolo and Barbera, chosen for their different anthocyanin profiles, were post-harvest treated for 24 and 72h with gaseous ozone (30μL/L). Skin anthocyanin and flavanol extractability was assessed during maceration (6, 24, 48, 96, 168 and 240h) using a wine-like solution. In our experimental conditions, ozone did not affect significantly the final extraction yield of anthocyanins (TA), proanthocyanidins (PRO), and flavanols reactive to vanillin (FRV) in Barbera, although TA and FRV extractabilities were higher in control samples than in ozone-treated samples during the first stages of maceration. In Nebbiolo, the final TA extraction yield was positively influenced by the ozone treatment (68.6, 64.2, and 59.9% for 24h ozone-treated berries, 72h ozone-treated berries and control samples, respectively). Final PRO and FRV extractability also increased in both ozone-treated samples compared to the control (+8.6-9.1% for PRO and +7.3-11.7% for FRV). No significant differences were found among treatments for individual anthocyanins in both cultivars at the end of maceration. Therefore, the use of ozone as sanitizing agent in red varieties prior to winemaking process can be considered because it did not negatively affect the extractability of skin anthocyanins and flavanols.
最近，人们提议在葡萄收获后使用臭氧作为杀菌剂来控制真菌区系。本研究旨在探讨臭氧处理对浆果果皮酚类成分和可提取性的可能间接理化影响。选择了具有不同花色苷图谱的酿酒葡萄品种 Nebbiolo 和 Barbera，在收获后用 30μL/L 的气态臭氧处理 24 和 72h。在浸渍过程中（6、24、48、96、168 和 240h）使用类似于葡萄酒的溶液评估果皮花色苷和黄烷醇的可提取性。在我们的实验条件下，臭氧处理对 Barbera 中花色苷（TA）、原花青素（PRO）和香草醛反应性黄烷醇（FRV）的最终提取产率没有显著影响，尽管在浸渍的最初阶段，对照样品中的 TA 和 FRV 可提取性高于臭氧处理样品。在 Nebbiolo 中，臭氧处理（24h 臭氧处理的浆果、72h 臭氧处理的浆果和对照样品的最终 TA 提取率分别为 68.6、64.2 和 59.9%）对最终 TA 提取产率有积极影响。与对照相比，两种臭氧处理样品的最终 PRO 和 FRV 可提取性也增加（PRO 增加 8.6-9.1%，FRV 增加 7.3-11.7%）。在浸渍结束时，两种品种的处理之间在单个花色苷方面没有发现显著差异。因此，在酿酒前用臭氧作为杀菌剂处理红葡萄品种可以被认为是可行的，因为它不会对果皮花色苷和黄烷醇的可提取性产生负面影响。
