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Food Chem

Title:		Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rose wines
Author(s):		Mislata AM; Puxeu M; Nadal M; de Lamo S; Mestres M; Ferrer-Gallego R;
Address:		"VITEC- Centro Tecnologico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain; Sensometria Instrumental (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona 43007, Spain. VITEC- Centro Tecnologico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain. Sensometria Instrumental (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona 43007, Spain. VITEC- Centro Tecnologico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain. Electronic address: raul.ferrer@vitec.wine"
Journal Title:		Food Chem
Year:		2022
Volume:		20210915
Issue:
Page Number:		131144 -
DOI:		10.1016/j.foodchem.2021.131144
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effect of LEDs light on the formation of volatile sulfur compounds (VSCs) and the final sensory quality of white and rose wines was evaluated. Thus, different commercial wines were exposed for ten days to three types of lights. All wine samples were analyzed throughout the exposure period to determine the usual oenological parameters together with some other chemical characteristics (color evolution; riboflavin, cysteine and methionine photodegradation), VSC amounts and sensory characteristics. The results showed that the wines exposed to ultraviolet light suffered greater degradation of the aromatic precursors, mainly riboflavin, and had higher concentrations of VSCs. Regarding LED lights, these produced minimal degradative effects. So that we can consider this type of light as an alternative to reduce the economic impact that currently occurs due to the photodegradation of bottled wines"
Keywords:		Sulfur Compounds Ultraviolet Rays *Wine/analysis Amino acids Aroma LED lights Riboflavin Sensory analysis Wine;
Notes:		"MedlineMislata, A M Puxeu, M Nadal, M de Lamo, S Mestres, M Ferrer-Gallego, R eng England 2021/09/25 Food Chem. 2022 Mar 1; 371:131144. doi: 10.1016/j.foodchem.2021.131144. Epub 2021 Sep 15"