Avellone Giuseppe, Salvo Andrea, Costa Rosaria, Saija Emanuele, Bongiorno David, Di Stefano Vita, Calabrese Giorgio, Dugo Giacomo
Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università di Palermo, Viale delle Scienze, Parco d'Orleans II, 90128 Palermo, Italy.
Dipartimento di Scienze Biomediche, Odontoiatriche, e delle Immagini Morfologiche e Funzionali (Biomorf), University of Messina, Viale Annunziata, 98168 Messina, Italy; Science4Life s.r.l., A Spin-off of the University of Messina, Messina, Italy.
Food Chem. 2018 Feb 1;240:222-230. doi: 10.1016/j.foodchem.2017.07.116. Epub 2017 Jul 25.
The purpose of the present work was to find a correlation between microencapsulation technology applied to wines and the resulting quality of the wine itself in terms of volatile composition and phenolic profile. To this aim, samples of Nero d'Avola wines produced in Sicily (Italy) were investigated in order to: i) elucidate the aromatic composition by means of HS-SPME coupled with GC-MS; ii) assess the polyphenolic content by UHPLC mass spectrometry; iii) compare the results obtained from both the screenings with those relative to the same wines that had previously been subjected to spray-drying. The results showed a marked reductionThe results here obtained evidenced a marked reduction of odour active compounds in microencapsulated wines, after resolubilization in water/ethanol; when considering the total amount of volatiles, a twofold reduction was observed. Conversely, the qualitative analysis of phenolic compounds and anthocyanin-derived pigments showed no influence of the spray-drying process on these functional constituents.
本研究的目的是探究应用于葡萄酒的微胶囊化技术与葡萄酒本身在挥发性成分和酚类物质方面的品质之间的相关性。为此，对产自意大利西西里岛的黑达沃拉葡萄酒样本进行了研究，以：i）通过顶空固相微萃取结合气相色谱 - 质谱联用技术阐明其香气成分；ii）采用超高效液相色谱 - 质谱联用技术评估多酚含量；iii）将这两种筛选结果与之前经过喷雾干燥处理的相同葡萄酒的结果进行比较。结果表明，重新溶解于水/乙醇后，微胶囊化葡萄酒中的气味活性化合物显著减少；就挥发物总量而言，减少了两倍。相反，酚类化合物和花青素衍生色素的定性分析表明，喷雾干燥过程对这些功能成分没有影响。
