Jeremic Jelena, Ricci Arianna, Tacconi Gabriele, Lagarde-Pascal Christine, Parpinello Giuseppina Paola, Versari Andrea
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
RUFFINO S.r.l.-A Constellation Brands Company-Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy.
Foods. 2020 Jun 3;9(6):728. doi: 10.3390/foods9060728.
An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation ( = 0.72) between the total phenolic compounds (PhenOx) and the easily oxidizable compounds (EasyOx), the latter representing approx. 30% on average of the total phenolics. Furthermore, the maceration of red grapes was concluded after 29 days based on information driven by the phenolics pattern. As expected, during alcoholic fermentation, white wines showed a lower content of phenolic compounds than those found in red wines, with an average ratio PhenOx/EasyOx of about 4.7, 5.0 and 3.6 for Chardonnay, Pinot gris and Vermentino, respectively. The portable tool with miniaturized disposable electrodes showed interesting analytical features that can be exploited for on-site and real-time quality control for monitoring change in phenolic composition during wine processing and storage, and for tailoring winemaking practices to enhance the color stability of products.
评估了一种基于线性扫描伏安法的电化学便携式设备，用于研究工业规模酿酒过程中多酚类化合物的氧化还原行为，以推断选定的早期加工步骤对灰皮诺、霞多丽、维蒙蒂诺和桑娇维塞葡萄酿酒试验的影响。对于每个样品，氧化还原行为显示出与酿酒过程中的加工步骤相关的独特伏安信号模式，因此可作为葡萄酒识别的潜在指纹，并提供有关酚类含量的见解。例如，总酚类化合物（PhenOx）与易氧化化合物（EasyOx）之间存在高度相关性（r = 0.72），后者平均约占总酚类的30%。此外，根据酚类物质模式提供的信息，红葡萄的浸渍在29天后结束。正如预期的那样，在酒精发酵过程中，白葡萄酒中的酚类化合物含量低于红葡萄酒，霞多丽、灰皮诺和维蒙蒂诺的PhenOx/EasyOx平均比值分别约为4.7、5.0和3.6。具有小型化一次性电极的便携式工具显示出有趣的分析特性，可用于现场和实时质量控制，以监测葡萄酒加工和储存过程中酚类成分的变化，并调整酿酒工艺以提高产品的颜色稳定性。
