Mercanti Nicola, Pieracci Ylenia, Macaluso Monica, Zinnai Angela, Donard Olivier F X, Vacchina Véronique
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy.
Foods. 2025 May 28;14(11):1912. doi: 10.3390/foods14111912.
The complex dynamics between oxygen exposure, sulphur dioxide use, and wine quality are of the utmost importance in modern winemaking. While SO acts as an effective antiseptic and antioxidant, its excessive use raises health concerns, prompting stricter regulations (Council Regulation EC No. 1493/1999; Commission Regulation EC No. 1622/2000) and increasing interest in natural alternatives. In this context, Bioma SA developed plant-based additives derived from vineyard by-products rich in phenolic compounds to replace SO in vinification. This study has evaluated the impact of these additives on the inorganic elemental composition of Sangiovese wines, comparing traditional sulphite-based vinification with the Bioma-based alternative. Using triple quadrupole ICP-MS, 23 elements were quantified and analysed via ANOVA and principal component analysis (PCA). The results revealed significant effects of the vinification protocol and ageing method on key elements such as Mn, Rb, Sr, Ni, and As. Importantly, all toxic elements, Pb (≤5.9 µg/L), Cd (≤0.3 µg/L), and As (≤12.1 µg/L), remained well below EU safety thresholds. PCA further highlighted distinct elemental profiles between traditional and Bioma wines. These findings confirm that Bioma additives enable the production of wines with reduced sulphur content and compliant elemental safety, supporting their potential as sustainable, health-conscious alternatives in modern oenology.
在现代酿酒过程中，氧气暴露、二氧化硫使用和葡萄酒品质之间的复杂动态关系至关重要。虽然二氧化硫是一种有效的防腐剂和抗氧化剂，但其过量使用引发了健康问题，促使出台了更严格的法规（欧盟理事会第1493/1999号条例；欧盟委员会第1622/2000号条例），并增加了对天然替代品的兴趣。在此背景下，Bioma SA公司开发了源自富含酚类化合物的葡萄园副产品的植物基添加剂，以在酿酒过程中替代二氧化硫。本研究评估了这些添加剂对桑娇维塞葡萄酒无机元素组成的影响，将传统的基于亚硫酸盐的酿酒方法与基于Bioma的替代方法进行了比较。使用三重四极杆电感耦合等离子体质谱仪，对23种元素进行了定量分析，并通过方差分析和主成分分析（PCA）进行了分析。结果显示，酿酒方案和陈酿方法对锰、铷、锶、镍和砷等关键元素有显著影响。重要的是，所有有毒元素，铅（≤5.9微克/升）、镉（≤0.3微克/升）和砷（≤12.1微克/升），均远低于欧盟安全阈值。主成分分析进一步突出了传统葡萄酒和Bioma葡萄酒之间不同的元素特征。这些发现证实，Bioma添加剂能够生产出硫含量降低且元素安全性符合标准的葡萄酒，支持了它们作为现代酿酒学中可持续、注重健康的替代品的潜力。
