The light-struck taste is a fault prevalent in white wine due to the formation of sulfur compounds, namely methane thiol (MeSH) and dimethyl disulfide (DMDS). These compounds arise from the photooxidative reactions involving riboflavin (RF), a photosensitive compound, and methionine (MET). It has been shown that the addition of wood tannins effectively hampers the appearance of the defect in model solution. However, the evolution of the spoilage is not clear during the shelf-life. In this research the photo-oxidative phenomena were evaluated after 18 months of storage. A model solution was added with RF, MET and antioxidants including sulfur dioxide, glutathione and chestnut tannins, as single or combined addition, and exposed to light. As expected, the light – induced degradation of RF was always detected. On the contrary, the decrease of MET after light exposure was dependent to the antioxidant added, even in the samples stored in the dark. The results evidenced that addition of all the antioxidants limited the formation of light-struck taste as lower levels of the sulfur compounds, MeSH, DMDS and dimethyl trisulfide, were detected. The three antioxidants can exert a protective effect against the appearance of the light-struck taste.
Il difetto di luce e un’alterazione che pu ` o avvenire nel vino bianco dovuto alla formazione di ` composti solforati, quali metantiolo (MeSH) e dimetildisolfuro (DMDS). Tali composti derivano dalle reazioni foto-ossidative che coinvolgono la riboflavina (RF), un composto fotosensibile, e la metionina (MET). E stato recentemente osservato che l’aggiunta di tannini di legno limita la comparsa del difetto in soluzione ` modello. Non e stata ancora chiarita l’evoluzione del difetto di luce nel corso della shelf-life. In questo ` studio sono stati valutati i fenomeni foto-ossidativi in soluzione modello dopo 24 mesi di conservazione. La soluzione modello e stata addizionata di RF e MET, e di antiossidanti, quali anidride solforosa, glutatione ` e tannino di castagno, singolarmente ed in combinazione, ed esposta alla luce. Come atteso, RF e stata ` degradata con la luce in tutte le condizioni saggiate. Al contrario, la diminuzione di MET e dipendente ` dalla tipologia di antiossidante aggiunto, anche nei campioni conservati al buio. L’aggiunta degli antiossidanti limita la formazione del difetto di luce come dimostra il minore livello dei composti solforati, MeSH, DMDS and dimetil trisolfuro ed il minor punteggio ottenuto dall’analisi sensoriale. Gli antiossidanti testati possono svolgere un’azione protettiva contro la comparsa del difetto di luce.
Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life = Antioxidants for limiting the light-struck taste during the shelf-life / D. Fracassetti, S. Limbo, A. Tirelli. - In: BIO WEB OF CONFERENCES. - ISSN 2117-4458. - 12:(2019), pp. 02016.1-02016.3. ((Intervento presentato al 41. convegno World Congress of Vine and Wine tenutosi a Punta del Este nel 2018 [10.1051/bioconf/20191202016].
Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life = Antioxidants for limiting the light-struck taste during the shelf-life
D. Fracassetti
Primo
;S. Limbo;A. TirelliUltimo
2019
Abstract
The light-struck taste is a fault prevalent in white wine due to the formation of sulfur compounds, namely methane thiol (MeSH) and dimethyl disulfide (DMDS). These compounds arise from the photooxidative reactions involving riboflavin (RF), a photosensitive compound, and methionine (MET). It has been shown that the addition of wood tannins effectively hampers the appearance of the defect in model solution. However, the evolution of the spoilage is not clear during the shelf-life. In this research the photo-oxidative phenomena were evaluated after 18 months of storage. A model solution was added with RF, MET and antioxidants including sulfur dioxide, glutathione and chestnut tannins, as single or combined addition, and exposed to light. As expected, the light – induced degradation of RF was always detected. On the contrary, the decrease of MET after light exposure was dependent to the antioxidant added, even in the samples stored in the dark. The results evidenced that addition of all the antioxidants limited the formation of light-struck taste as lower levels of the sulfur compounds, MeSH, DMDS and dimethyl trisulfide, were detected. The three antioxidants can exert a protective effect against the appearance of the light-struck taste.File | Dimensione | Formato | |
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