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三种加速氧化试验应用于不同化学成分红葡萄酒的比较

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition.

作者信息

Coppola Francesca, Picariello Luigi, Forino Martino, Moio Luigi, Gambuti Angelita

机构信息

Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples 'Federico II', Viale Italia, 83100 Avellino, Italy.

出版信息

Molecules. 2021 Feb 4;26(4):815. doi: 10.3390/molecules26040815.

DOI:10.3390/molecules26040815
PMID:33557306
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7915871/
Abstract

BACKGROUND

Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine.

METHODS

Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods.

RESULTS

Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of HO and the air saturation method.

CONCLUSION

The study demonstrated that HO addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

摘要

背景

提出了三种加速氧化试验来模拟红葡萄酒的氧化，从而提供有关在陈酿过程中正确控制葡萄酒适度氧气暴露对酚类成分和葡萄酒颜色影响的有用信息。由于从未在初始成分不同的葡萄酒上比较过这些试验的结果，本研究的目的是找到一种适合模拟任何静止红葡萄酒氧化的方法。

方法

对阿利安尼科、巴贝拉、加廖波、马利奥科和内雷洛葡萄酒进行了以下处理：（1）三个空气饱和循环；（2）添加过氧化氢；（3）添加乙醛。通过分光光度法和高效液相色谱法测定色度特征和酚类成分的变化。

结果

检测到不同葡萄酒行为的重要差异：在巴贝拉和阿利安尼科葡萄酒中观察到聚合物色素的形成最多。相比之下，加廖波和马利奥科葡萄酒在氧化前后的变异性较低，这可能是由于花青素/单宁比例较低。在所应用的加速氧化试验中，添加过氧化氢处理的样品和空气饱和法处理的样品在颜色参数和酚类成分方面未检测到显著差异。

结论

该研究表明，添加过氧化氢是预测葡萄酒空气饱和处理过程中不同酚类化合物演变的成功工具。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/39f5887989e2/molecules-26-00815-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/737456ebc45c/molecules-26-00815-g0A1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/76d865afe6b8/molecules-26-00815-g0A2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/dcbcd72efbee/molecules-26-00815-g0A3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/7cc1707f559f/molecules-26-00815-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/dfdaff841cf6/molecules-26-00815-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/7d0465c24c20/molecules-26-00815-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/39f5887989e2/molecules-26-00815-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/737456ebc45c/molecules-26-00815-g0A1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/76d865afe6b8/molecules-26-00815-g0A2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/dcbcd72efbee/molecules-26-00815-g0A3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/7cc1707f559f/molecules-26-00815-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/dfdaff841cf6/molecules-26-00815-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/7d0465c24c20/molecules-26-00815-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e439/7915871/39f5887989e2/molecules-26-00815-g004.jpg

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