Copigmentation effect and mechanism of α-cyclodextrin on wine color quality and stability: combining dynamics, thermodynamics, structural characterization and quantum mechanics
Food Hydrocolloids,
Год журнала:
2025,
Номер
163, С. 111068 - 111068
Опубликована: Янв. 11, 2025
Язык: Английский
Storage Time in Bottle: Influence on Physicochemical and Phytochemical Characteristics of Wine Spirits Aged Using Traditional and Alternative Technologies
Molecules,
Год журнала:
2025,
Номер
30(9), С. 2018 - 2018
Опубликована: Апрель 30, 2025
Few
studies
have
investigated
the
influence
on
physicochemical
and
phytochemical
compositions
during
storage
in
bottle
of
wine
spirits
(WSs)
aged
using
alternative
ageing
technology
(AAT)
compared
to
traditional
(TAT).
The
aim
this
study
was
evaluate
effect
over
one
four
years
evolution
chromatic
characteristics
(CIELab
method)
(alcoholic
strength,
acidity,
total
dry
extract),
phenolic
index
(TPI),
low
molecular
weight
compound
contents
(HPLC-DAD
technique),
vitro
antioxidant
activities
(DPPH,
FRAP,
ABTS
assays),
characterisation
(HPLC-DAD-ESI-MS/MS
technique)
WSs
with
chestnut
wood
TAT
(barrels,
B)
AAT
(micro-oxygenation
levels
(MOX):
O15,
O30,
O60;
control
(N)).
results
showed
that
after
bottle,
O60
modality
resulted
smaller
changes
characteristics,
higher
preservation
content,
greater
ensuring
its
overall
quality
other
modalities.
Antioxidant
activity
decreased
similarly
both
technologies,
such
as
acid
particular,
gallic
content.
According
findings
study,
might
be
best
for
spirit
process
sustainability.
Язык: Английский
Chemical Characterisation of Inorganic Profile of Wine Obtained by Alternative Vinification in Comparison with Traditional One
Foods,
Год журнала:
2025,
Номер
14(11), С. 1912 - 1912
Опубликована: Май 28, 2025
The
complex
dynamics
between
oxygen
exposure,
sulphur
dioxide
use,
and
wine
quality
are
of
the
utmost
importance
in
modern
winemaking.
While
SO2
acts
as
an
effective
antiseptic
antioxidant,
its
excessive
use
raises
health
concerns,
prompting
stricter
regulations
(Council
Regulation
EC
No.
1493/1999;
Commission
1622/2000)
increasing
interest
natural
alternatives.
In
this
context,
Bioma
SA
developed
plant-based
additives
derived
from
vineyard
by-products
rich
phenolic
compounds
to
replace
vinification.
This
study
has
evaluated
impact
these
on
inorganic
elemental
composition
Sangiovese
wines,
comparing
traditional
sulphite-based
vinification
with
Bioma-based
alternative.
Using
triple
quadrupole
ICP-MS,
23
elements
were
quantified
analysed
via
ANOVA
principal
component
analysis
(PCA).
results
revealed
significant
effects
protocol
ageing
method
key
such
Mn,
Rb,
Sr,
Ni,
As.
Importantly,
all
toxic
elements,
Pb
(≤5.9
µg/L),
Cd
(≤0.3
As
(≤12.1
remained
well
below
EU
safety
thresholds.
PCA
further
highlighted
distinct
profiles
wines.
These
findings
confirm
that
enable
production
wines
reduced
content
compliant
safety,
supporting
their
potential
sustainable,
health-conscious
alternatives
oenology.
Язык: Английский
Wine polyphenol oxidation mechanism and the effects on wine quality: A review
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
23(6)
Опубликована: Окт. 30, 2024
Abstract
Over
the
last
few
decades,
there
has
been
considerable
interest
in
studying
wine
oxidation.
This
review
paper
provides
a
comprehensive
overview
and
analysis
of
molecular
changes
caused
by
oxidation
how
they
affect
quality.
Simultaneously,
recent
advancements
understanding
pathways
involved
are
also
discussed.
The
first
explores
process
oxygen
dissolution
complex
transformations
that
occur
polyphenols
during
It
then
reviews
current
methods
micro‐oxidation
(MOX)
over‐oxidation
(OOX).
Subsequently,
it
introduces
kinetics,
controls
indexes
for
degree
underlying
principles.
Additionally,
discusses
effects
on
sensory
qualities
analyzes
interrelationships
between
oxidation,
functional
components,
drinkability.
literature
shows
OOX
leads
to
rapid
depletion
polyphenols,
reducing
overall
antioxidant
capacity
affecting
its
appearance
flavor.
In
contrast,
MOX
promotes
balanced
matrix
enhances
complexity
aroma.
Polyphenols,
particularly
resveratrol,
can
interact
with
reactive
species
or
activate
endogenous
defense
mechanisms
mitigate
diseases
risks.
However,
presence
mechanism
resulting
decreased
content
diminished
anti‐disease
effect.
Despite
this,
clear
distinction
not
established.
Future
research
should
focus
identifying
defining
precise
levels
using
control
Язык: Английский