Errichiello Francesco, Picariello Luigi, Guerriero Antonio, Moio Luigi, Forino Martino, Gambuti Angelita
Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples 'Federico II', Viale Italia, 83100 Avellino, Italy.
Molecules. 2021 Jun 11;26(12):3593. doi: 10.3390/molecules26123593.
Numerous oenological practices can cause an excess of dissolved oxygen in wine, thus determining sensory and chromatic defects in the short- to long-term. Hence, it is necessary to manage the excess of oxygen before bottling.
In this study, the management of the dissolved oxygen content by a polypropylene hollow fiber membrane contactor apparatus was performed in two wines from different grape varieties (Aglianico and Falanghina). The wines were analyzed after an 11-month aging. Anthocyanins and acetaldehyde content were evaluated by HPLC. In addition, other phenolic compounds and chromatic characteristics were analyzed by spectrophotometric methods. NMR and HR ESIMS analyses were conducted to evaluate the amount of pyranoanthocyanins and polymeric pigments.
After 11 months of aging, in both wines a decrease of free and total SO with respect to initial values was detected. In the wines with the highest dissolved oxygen levels, a more remarkable loss was observed. No significant differences in terms of color parameters were detected. In red wine with the highest oxygen content, a massive formation of polymeric pigments and BSA reactive tannins was observed, as opposed to wines with lower oxygen levels.
The study demonstrated that the membrane contactor can prove a successful tool to manage dissolved oxygen in wines as to prevent their oxidative spoilage.
众多酿酒工艺会导致葡萄酒中溶解氧过量，从而在短期至长期内造成感官和色泽缺陷。因此，在装瓶前有必要处理过量的氧气。
在本研究中，使用聚丙烯中空纤维膜接触器装置对两种不同葡萄品种（阿利安尼科和法勒娜）的葡萄酒进行溶解氧含量管理。葡萄酒经过11个月陈酿后进行分析。通过高效液相色谱法评估花色苷和乙醛含量。此外，通过分光光度法分析其他酚类化合物和色泽特征。进行核磁共振和高分辨电喷雾电离质谱分析以评估吡喃花色苷和聚合色素的含量。
经过11个月陈酿后，两种葡萄酒中游离态和总二氧化硫含量均相对于初始值有所下降。在溶解氧水平最高的葡萄酒中，观察到更显著的损失。在颜色参数方面未检测到显著差异。与氧气含量较低的葡萄酒相反，在氧气含量最高的红葡萄酒中，观察到大量聚合色素和与牛血清白蛋白反应的单宁形成。
该研究表明，膜接触器可被证明是管理葡萄酒中溶解氧以防止其氧化变质的成功工具。
