The light exposure of white wine has a detrimental impact on its sensory characteristics. In these conditions, a fault, known as light-struck taste, can appear due to the formation of sulfur compounds, namely methane thiol (MeSH) and dimethyl disulfide (DMDS). The occurrence of photo-induced reactions is strictly related to the presence of riboflavin (RF), a photosensitive compound, and methionine (MET).Wine treatment with bentonite or active charcoal is effective for RF removal, as well as the addition of wood tannins effectively limits the appearance of the defect in model wine. However, the evolution of this fault is not clear during the shelf-life of white wine. In this research, the effects of a light treatment were evaluated in white wine added with RF, MET and antioxidants including sulfur dioxide, glutathione and chestnut tannins, as single or combined addition, and exposed to light followed by the storage in the dark, after 24 months of storage. As expected, the light induced the degradation of RF in all the conditions assayed. MET also decreased by 21–38% depending on the antioxidants added. The investigated antioxidants limited the formation of lightstruck taste as lower amounts of MeSH and DMDS were found when the antioxidants were used singularly. Our data suggest the hydrolysable tannins can be an effective tool to prevent the appearance of light-struck taste in white wine.
L’esposizione del vino bianco ad una radiazione luminosa impatta negativamente sulle caratteristiche sensoriali. Tale condizione pu`o causare la comparsa di un’alterazione, nota come difetto di luce, causata dalla formazione di composti solforati, quali metantiolo (MeSH) e dimetildisolfuro (DMDS). Le reazioni indotte dalla luce originano dalla riboflavina (RF), un composto fotosensibile, e dalla metionina (MET). I trattamenti del vino bianco con bentonite o carbone attivo sono efficaci per rimuovere parte della RF e l’aggiunta al vino di tannini idrolizzabili limita la comparsa del difetto di luce in soluzione modello. Non `e stata ancora chiarita l’evoluzione del difetto di luce nel vino bianco durante la shelf-life. In questo studio sono stati valutati gli effetti dei fenomeni foto-indotti in vino bianco dopo 24 mesi di conservazione. Il vino `e stato addizionato di RF, MET e antiossidanti, quali glutatione, anidride solforosa e tannino di castagno, singolarmente ed in combinazione, esposto alla luce e conservato al buio. Come atteso, la RF `e degradata in seguito all’esposizione alla fonte luminosa in tutte le condizioni saggiate. La diminuzione di MET `e compresa nel range 21–38% in funzione degli antiossidanti aggiunti che, quando aggiunti singolarmente, limitano la formazione del difetto di luce come dimostra il minore livello di MeSH e DMDS presenti. I dati ottenuti suggeriscono che l’impiego di tannini da legno pu`o essere un efficace strumento per limitare la comparsa del difetto di luce anche nel vino bianco.
Il difetto di luce nel vino bianco : Effetto ed evoluzione nel corso della conservazione = The light-struck taste in white wine : Effect and evolution during the storage / D. Fracassetti, S. Limbo, L. Pellegrino, A. Tirelli. - In: BIO WEB OF CONFERENCES. - ISSN 2117-4458. - 15:(2019 Oct), pp. 02028.1-02028.4. ((Intervento presentato al 42. convegno World congress of vine and wine tenutosi a Geneva (Switzerland) nel 2019 [10.1051/bioconf/20191502028].
Il difetto di luce nel vino bianco : Effetto ed evoluzione nel corso della conservazione = The light-struck taste in white wine : Effect and evolution during the storage
D. Fracassetti
;S. Limbo;L. Pellegrino;A. Tirelli
2019
Abstract
The light exposure of white wine has a detrimental impact on its sensory characteristics. In these conditions, a fault, known as light-struck taste, can appear due to the formation of sulfur compounds, namely methane thiol (MeSH) and dimethyl disulfide (DMDS). The occurrence of photo-induced reactions is strictly related to the presence of riboflavin (RF), a photosensitive compound, and methionine (MET).Wine treatment with bentonite or active charcoal is effective for RF removal, as well as the addition of wood tannins effectively limits the appearance of the defect in model wine. However, the evolution of this fault is not clear during the shelf-life of white wine. In this research, the effects of a light treatment were evaluated in white wine added with RF, MET and antioxidants including sulfur dioxide, glutathione and chestnut tannins, as single or combined addition, and exposed to light followed by the storage in the dark, after 24 months of storage. As expected, the light induced the degradation of RF in all the conditions assayed. MET also decreased by 21–38% depending on the antioxidants added. The investigated antioxidants limited the formation of lightstruck taste as lower amounts of MeSH and DMDS were found when the antioxidants were used singularly. Our data suggest the hydrolysable tannins can be an effective tool to prevent the appearance of light-struck taste in white wine.File | Dimensione | Formato | |
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