| Title: | Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite |
| Author(s): | Pati S; Crupi P; Savastano ML; Benucci I; Esti M; |
| Address: | "Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy. CREA-VE, Council for Agricultural Research and Economics - Research Center for Viticulture and Enology, Via Casamassima, Italy. Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work is aimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15 months of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12 degrees C (D12-S, D12-NS) and 30 degrees C (D30-S, D30-NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL-S, UTL-NS) simulated improper storage conditions. RESULTS: Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL-NS and D30-NS wines. The trans forms of hydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines. CONCLUSION: The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. (c) 2019 Society of Chemical Industry" |
| Keywords: | Color Food Storage/*methods Humans Hydrolysis Mass Spectrometry Odorants/analysis Phenols/*analysis Sulfites/*analysis Sulfur Dioxide/analysis Taste Temperature Volatile Organic Compounds/*analysis Wine/*analysis bottle storage light and temperature expos; |
| Notes: | "MedlinePati, Sandra Crupi, Pasquale Savastano, Maria L Benucci, Ilaria Esti, Marco eng Evaluation Study England 2019/10/13 J Sci Food Agric. 2020 Jan 30; 100(2):775-784. doi: 10.1002/jsfa.10084. Epub 2019 Oct 11" |
