The light-struck taste (LST) is a fault occurring in white and rosé wines associated to the formation of volatile sulfur compounds (VSCs) due to the reactions between riboflavin (RF) and methionine (Met). We investigated the possible preventing effect of 15 commercial tannins of different origin in model wine added with RF and Met, under oxic and anoxic conditions, and submitted to standardized light-exposure. All the tannins limited the degradation of Met in comparison to the tannin-free samples. Lower concentrations of VSCs were found in presence of tannins even under anoxia, condition favouring their formation. The sniffing trials evidenced the minor perception of cooked cabbage note with added tannins. The multivariate analysis showed the presence of flavan-3-ols was related to the formation of DMDS and DMTS, while tannic acid was related to MeSH, both the behaviors occurring under oxic condition. The study highlighted the ability of tannins to prevent the LST.

Evaluation of oenological tannins for preventing the light-struck taste / D. Fracassetti, N. Messina, A. Saligari, A. Tirelli. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 404:(2022 Oct 12), pp. 134563.1-134563.9. [10.1016/j.foodchem.2022.134563]

Evaluation of oenological tannins for preventing the light-struck taste

D. Fracassetti
Primo
;
N. Messina
Secondo
;
A. Tirelli
Ultimo
2022

Abstract

The light-struck taste (LST) is a fault occurring in white and rosé wines associated to the formation of volatile sulfur compounds (VSCs) due to the reactions between riboflavin (RF) and methionine (Met). We investigated the possible preventing effect of 15 commercial tannins of different origin in model wine added with RF and Met, under oxic and anoxic conditions, and submitted to standardized light-exposure. All the tannins limited the degradation of Met in comparison to the tannin-free samples. Lower concentrations of VSCs were found in presence of tannins even under anoxia, condition favouring their formation. The sniffing trials evidenced the minor perception of cooked cabbage note with added tannins. The multivariate analysis showed the presence of flavan-3-ols was related to the formation of DMDS and DMTS, while tannic acid was related to MeSH, both the behaviors occurring under oxic condition. The study highlighted the ability of tannins to prevent the LST.
methionine; riboflavin; volatile sulfur compounds; phenols; multivariate analysis
Settore AGR/15 - Scienze e Tecnologie Alimentari
RL_DG-AGR19ATIRE_01 - Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumante (ENOFOTOSHIELD) - TIRELLI, ANTONIO GIOVANNI - RL_DG-AGR - Bandi DG Agricultura - 2019
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/943608
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