College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China.
Molecules. 2023 Jul 6;28(13):5255. doi: 10.3390/molecules28135255.
Significant efforts have been made in recent years to produce healthier wines, with the primary goal of reducing the use of sulfur dioxide (SO), which poses health risks. This study aimed to assess the effectiveness of three plant-derived polyphenols (dihydromyricetin, resveratrol, and catechins) as alternatives to SO in wine. After a three-month aging process, the wines were evaluated using analytical techniques such as high-performance liquid chromatography, colorimetry, gas chromatography-olfactometry-mass spectrometry, as well as electronic nose and electronic tongue analyses, with the purpose to assess parameters including antioxidant activity, color, contents of volatile aroma compounds, and sensory characteristics. The results demonstrated various degrees of improvement in the antioxidant activity, aromatic intensity, and sensory characteristics of wines using polyphenols. Notably, dihydromyricetin (200 mg/L) exhibited the strongest antioxidant activity, with increases of 18.84%, 23.28%, and 20.87% in 2,2-diphenyl-1-picrylhydrazyl, 2,2'azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric-ion-reducing antioxidant power assays, respectively. Resveratrol (200 mg/L) made the most significant contribution to volatile aroma compounds, with an 8.89% increase in the total content of alcohol esters. In E-nose analysis, catechins (200 mg/L) showed the highest response to aromatic compounds and the lowest response to volatile sulfur compounds, while also exhibiting the best sensory characteristics. Therefore, the three plant-derived polyphenols investigated here exhibited the potential to enhance wine quality as alternatives to SO. However, it is important to consider the specific impact of different polyphenols on wine; hence, suitable antioxidants should be selected in wine production according to specific requirements.
近年来，人们做出了巨大努力来生产更健康的葡萄酒，主要目标是减少二氧化硫（SO）的使用，因为 SO 对健康有风险。本研究旨在评估三种植物来源的多酚（二氢杨梅素、白藜芦醇和儿茶素）作为葡萄酒中 SO 的替代品的效果。经过三个月的陈酿过程，使用高效液相色谱、比色法、气相色谱-嗅闻-质谱联用、电子鼻和电子舌分析等分析技术对葡萄酒进行评估，目的是评估抗氧化活性、颜色、挥发性香气化合物含量和感官特性等参数。结果表明，多酚在不同程度上改善了葡萄酒的抗氧化活性、香气强度和感官特性。值得注意的是，二氢杨梅素（200mg/L）表现出最强的抗氧化活性，在 2,2-二苯基-1-苦基肼基、2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）和铁离子还原抗氧化能力测定中，分别增加了 18.84%、23.28%和 20.87%。白藜芦醇（200mg/L）对挥发性香气化合物的贡献最大，醇酯总含量增加了 8.89%。在电子鼻分析中，儿茶素（200mg/L）对芳香化合物的响应最高，对挥发性硫化合物的响应最低，同时表现出最好的感官特性。因此，这里研究的三种植物来源的多酚作为 SO 的替代品具有提高葡萄酒质量的潜力。然而，考虑到不同多酚对葡萄酒的具体影响非常重要；因此，在葡萄酒生产中应根据具体要求选择合适的抗氧化剂。
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