1
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Vongluanngam I, Zhang X, Blackman JW, Schmidtke LM, Wilkinson KL, Clark AC. Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour. Food Chem 2024; 452:139504. [PMID: 38744135 DOI: 10.1016/j.foodchem.2024.139504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/16/2024] [Accepted: 04/26/2024] [Indexed: 05/16/2024]
Abstract
Cu(II)-organic acid (fraction I) and Cu(I)-thiol (fraction II) complexes can suppress sulfhydryl off-aromas in wine. This study investigated the impact of light exposure on the protective fractions of Cu of bottled white wine. Fluorescent light-exposed Chardonnay with two initial concentrations of dissolved oxygen (0.5 and 10 mg/L) was stored in different coloured bottles and concentrations of Cu fractions and riboflavin, a photo-initiator at 370-440 nm, were measured during 110 days storage. Light-exposed wines with lower oxygen concentrations resulted in a 100-fold decrease in the Cu fraction I half-life, and a 60-fold decrease for Cu fractions I and II combined. The half-life for Cu fraction I decay during light exposure was extended 30-fold with the use of brown compared to flint glass. Light exposure can rapidly exhaust the protective Cu fractions in wine, and bottles with less light transmission below 440 nm can slow this loss.
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Affiliation(s)
- Isara Vongluanngam
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Xinyi Zhang
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - John W Blackman
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Leigh M Schmidtke
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Kerry L Wilkinson
- The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Andrew C Clark
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
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2
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Medina-Plaza C, DuBois A, Tomasino E, Oberholster A. Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes. Food Chem 2024; 439:138032. [PMID: 38039610 DOI: 10.1016/j.foodchem.2023.138032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
The majority of rosé wines are bottled in clear bottles as color is an important factor in consumer preference. Post-bottling wine can be exposed to UV-visible light and temperature fluctuations resulting in quality degradation. This study investigated the impact of bottle color (flint and antique green), light exposure (darkness, LED and fluorescent bulb), and temperature (12 °C and 22 °C) on rosé wine quality using a full factorial design with three different wines (Grenache, Pinot noir and Zinfandel). The impact on chemical composition, color, phenolics and aromatics was determined. Projective mapping was carried out for sensorial analysis. Changes in the aromatics, color and phenolic composition were detectable after three months and more noticeable after six months of storage. Overall, all variables studied impacted rosé wine characteristics significantly. However, higher temperature in combination with clear glass bottles under fluorescent light were the most detrimental conditions.
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Affiliation(s)
- Cristina Medina-Plaza
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
| | - Aubrey DuBois
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA; Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
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3
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Evaluation of oenological tannins for preventing the light-struck taste. Food Chem 2023; 404:134563. [DOI: 10.1016/j.foodchem.2022.134563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/17/2022] [Accepted: 10/08/2022] [Indexed: 11/07/2022]
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4
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Di Canito A, Altomare A, Fracassetti D, Messina N, Tirelli A, Foschino R, Vigentini I. The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste. J Fungi (Basel) 2023; 9:jof9010078. [PMID: 36675899 PMCID: PMC9867360 DOI: 10.3390/jof9010078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Accepted: 12/28/2022] [Indexed: 01/07/2023] Open
Abstract
Riboflavin (RF), or vitamin B2, is an essential compound for yeast growth and a precursor of the flavin coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), involved in redox and non-redox processes. RF is a photosensitive compound involved in the light-struck taste (LST), a fault causing the formation of off-flavors that can develop when the wine is exposed to light in the presence of methionine (Met), as well. As both RF and Met can be associated with detrimental changes in wines, a better comprehension of its yeast-mediated production is relevant to predict the maintenance of the desired character of the wine. This study aims at assessing the production of flavin derivatives (FDs) and Met by S. cerevisiae oenological starters under laboratory conditions. The results showed the presence of extra- and intracellular FDs, and Met is a strain-dependent characteristic being also affected by the initial content of RF in the medium. This finding was confirmed when the winemaking was carried out in a relevant environment. Our results evidenced the important impact of the yeast strain on the content of RF and its derivatives.
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Affiliation(s)
- Alessandra Di Canito
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
| | - Alessio Altomare
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Natalia Messina
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Roberto Foschino
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
| | - Ileana Vigentini
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
- Correspondence:
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5
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Fracassetti D, Ballabio D, Mastro M, Tirelli A, Jeffery DW. Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16347-16357. [PMID: 36512435 PMCID: PMC9937536 DOI: 10.1021/acs.jafc.2c05275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 06/17/2023]
Abstract
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogous experiments were undertaken in MW containing caffeic acid or catechin. The results evidenced the impact of copper, iron, and oxygen in the photo-induced reaction between RF and Met. In particular, considering a number of volatile sulfur compounds (VSCs) that act as markers of light-struck taste (LST), both transition metals can favor VSC formation, which was shown for the first time for iron. Oxygen in combination can also affect the concentration of VSCs, and a lower content of VSCs was revealed in the presence of phenols, especially caffeic acid. The perception of "cabbage" sensory character indicative of LST can be related to the transition metals as well as to the different phenols, with potentially strong prevention by phenolic acids.
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Affiliation(s)
- Daniela Fracassetti
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Davide Ballabio
- Department
of Earth and Environmental Sciences, University
of Milano-Bicocca, Piazza della Scienza 1, 20126 Milan, Italy
| | - Melissa Mastro
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Tirelli
- Department
of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - David W. Jeffery
- Department
of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South
Australia 5064, Australia
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6
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Abstract
Due to marketing recommendations, white wines are often bottled in flint glass to improve aesthetics and showcase wine color. Although this practice is known to cause a wine fault, the influence of light on the fruity and flowery aromatic profile of wine is unknown. The aim of this study was to investigate the changes to the white wine volatilome under typical supermarket shelf conditions, using 1,052 bottles of 24 white wines. After only 7 d of shelf life in flint glass bottles, a dramatic loss in terpenes (10 to 30%) and norisoprenoids (30 to 70%) was recorded, whereas colored glass bottles did not evidence such behavior even after 50 d, and darkness preserved the wine's fruity and flowery aromatic integrity. We also proposed an alternative mechanism for the insurgence of the lightstrike off-odor, which takes the varietal aroma loss into account. In light of this understanding of the flint glass negative impact on white wine aroma identity and sensorial character, this packaging should be strongly discouraged. The same findings should be valid for a wide range of several daily consumed foodstuff where transparent packaging is used.
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7
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Jiang B, Wu L, Wang Q, Yang L, Zheng J, Zhou S, He C, Jiao W, Xu B, Liu K. The microbial communities in
Zaopeis
, free amino acids in raw liquor, and their correlations for
Wuliangye‐flavor
raw liquor production. Food Sci Nutr 2022; 10:2681-2693. [PMID: 35959276 PMCID: PMC9361440 DOI: 10.1002/fsn3.2872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/05/2022] [Accepted: 03/23/2022] [Indexed: 11/09/2022] Open
Abstract
Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20‐ and 50‐year ZPs were significantly higher (p < .05) than 1‐ and 5‐year ZPs. Gram‐positive bacteria (G+), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased (p < .05) in RLs of aged fermentation pit (20‐ and 50‐year, 24.86–30.23 mg/g, 28.73–37.15 mg/g) compared with young (1‐ and 5‐year, 20.97–26.46 mg/g, 17.83–28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; p < .05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram‐negative bacteria (G−) and fungi, but negatively correlated with G+. This is the first report to uncover the microbial communities in zaopeis, free amino acids in RL, and their correlations for Wuliangye‐flavor raw liquor production.
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Affiliation(s)
- Bin Jiang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Li Wu
- Leshan Food and Drug Inspection Center Leshan China
| | - Qi Wang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Liran Yang
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Jia Zheng
- Flavor Innovation Center Technology Research Center, Wuliangye Yibin Co., Ltd. Yibin China
| | - Shulai Zhou
- Department of Pharmacy Leshan Vocational and Technical College Leshan China
| | - Cuirong He
- Sichuan Research Institute of Alcoholic Drinks Chengdu China
| | - Wenwen Jiao
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
| | - Bin Xu
- Luzhou Greenland Wine Co., Ltd. Luzhou China
| | - Kunyi Liu
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture Yibin Vocational and Technical College Yibin China
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8
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Furet A, Sicello A, Guillemat B, Absalon C, Langleron E, Bassani DM. Revisiting the mechanism responsible for the light-struck flavor in white wines and Champagnes. Food Chem 2022; 372:131281. [PMID: 34655832 DOI: 10.1016/j.foodchem.2021.131281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/23/2021] [Accepted: 09/28/2021] [Indexed: 11/04/2022]
Abstract
The mechanism responsible for the appearance of the light-struck fault upon exposure of white wines and Champagnes to natural or artificial light is examined in light of new experiments involving methionine analogues. The latter show that the formation of volatile sulfur species upon irradiation of riboflavin in the presence of methionine in model wine solutions at pH 3 is not dependent on the existence of neighboring group stabilization of the sulfur-centered cation radical through a 5- or 6-membered cyclic intermediate. Instead, the formation of a dimer radical cation is proposed in agreement with the formation of oxidation products such as dimethyl disulfide at early reaction times and the observed steric effect upon product distribution. The limiting quantum yield for the release of sulfur atoms from a solution of methionine in model wine solutions at pH 3.5 containing riboflavin was found to be 0.26 (435 nm irradiation). No dependence of the quantum yield or product distribution on the irradiation wavelength was found over the range 365-90 nm.
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Affiliation(s)
- Amaury Furet
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France
| | - Audrey Sicello
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France
| | - Bruno Guillemat
- Pernod-Ricard S.A., 5, cours Paul Ricard, 75008 Paris, France
| | - Christelle Absalon
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France
| | - Emilie Langleron
- Mumm, Perrier-Jouët, 34, Rue du Champ de Mars, 51053 Reims, France
| | - Dario M Bassani
- Univ. Bordeaux, CNRS UMR 5255, Inst. des Sciences Moléculaires, 351, Cours de la Libération, 33405 Talence, France.
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9
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Mislata AM, Puxeu M, Nadal M, de Lamo S, Mestres M, Ferrer-Gallego R. Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rosé wines. Food Chem 2022; 371:131144. [PMID: 34560334 DOI: 10.1016/j.foodchem.2021.131144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/19/2022]
Abstract
The effect of LEDs light on the formation of volatile sulfur compounds (VSCs) and the final sensory quality of white and rosé 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.
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Affiliation(s)
- A M Mislata
- VITEC- Centro Tecnológico 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
| | - M Puxeu
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
| | - M Nadal
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
| | - S de Lamo
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
| | - M Mestres
- Sensometria Instrumental (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona 43007, Spain
| | - R Ferrer-Gallego
- VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain.
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10
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Wang Q, Liu K, Liu L, Zheng J, He C, Jiang B. The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
With the enhancement of people’s awareness of drinking health, the health factors in Wuliangye-flavour liquor is worth our attention. Bacterial communities in 4 layers of Zaopei from the same fermentation pit and amino acids as major health factors in 4 liquors directly related Zaopeis were investigated by Illumina MiSeq sequencing and liquid chromatography mass spectrometry, respectively. Results indicated that 18 amino acids were detected and 8 dominant bacteria (genus level) were observed. Meanwhile, total amino acids, 11 amino acids (Glu, Asp, Val, etc), bacterial diversity, and the percentages of Lactobacillus and Pseudomonas increased with the increase of Zaopei’s depth; 5 amino acids (Pro, Ser, Phe, etc) and the percentages of Pediococcus and Bacteroides first increased and then decreased with the increase of Zaopei’s depth. Moreover, 11 amino acids were significantly (P < 0.01) and strongly (|ρ| > 0.8) positively correlated with Lactobacillus and Pseudomonas numbers.
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Affiliation(s)
- Q. Wang
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
- College of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, 650201, Kunming, China
| | - K.Y. Liu
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
- College of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, 650201, Kunming, China
| | - L.L. Liu
- College of Suzi Education and College of Modern Agriculture, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
| | - J. Zheng
- Technology Research Center, Wuliangye Yibin Co., Ltd., Minjiang West Road 150, 644000, Yibin, China
| | - C.R. He
- Sichuan Research Institute of Alcoholic Drinks, Yusha Road 144, 610017, Chengdu, China
| | - B. Jiang
- College of Suzi Education and College of Modern Agriculture, Yibin Vocational and Technical College, Xincun 74, 644003, Yibin, China
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11
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Noviello M, Gattullo CE, Faccia M, Paradiso VM, Gambacorta G. Application of natural and synthetic zeolites in the oenological field. Food Res Int 2021; 150:110737. [PMID: 34865756 DOI: 10.1016/j.foodres.2021.110737] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/23/2021] [Accepted: 10/06/2021] [Indexed: 11/29/2022]
Abstract
Zeolites are crystalline hydrated aluminosilicates, of natural or synthetic origin, characterized by a microporous structure and high adsorption properties. They are employed as soil amendments and fertilizer carriers in agriculture, as catalysts, detergents, adsorbents and molecular sieves in many chemical processes, as well as in water and soil decontamination, and in food processing. They have been also tested in the oenological field for several potential applications; yet an overview on such topic is not still available. The present review summarizes the recent and innovative applications of zeolites in winemaking and supplies a critical discussion about their potential to prevent protein haze, tartrate instability or the appearance of certain defects, like light-struck off-flavour and earthy off-flavours. Further applications of these minerals in the management of winery wastes and in the analytical field are also reviewed. The outcomes of this work evidenced the need of further research on the use of zeolites in oenology for better exploiting their peculiar sorption and exchange properties, selecting the most efficient natural types and improving the performances of the synthetic ones, without disregarding the potential secondary effects of these treatments on wine quality.
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Affiliation(s)
- Mirella Noviello
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
| | - Concetta Eliana Gattullo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, Laboratory of Agri-food microbiology and Food technologies, University of Salento, Centro Ecotekne, S.P. 6 Lecce-Monteroni, I-73100 Lecce, Italy.
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, I-70126 Bari, Italy
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12
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Fracassetti D, Limbo S, Messina N, Pellegrino L, Tirelli A. Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins. Molecules 2021; 26:5297. [PMID: 34500729 PMCID: PMC8434244 DOI: 10.3390/molecules26175297] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 11/26/2022] Open
Abstract
Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.
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Affiliation(s)
- Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (S.L.); (N.M.); (L.P.); (A.T.)
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13
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Varun DN, Manjunatha JG, Hareesha N, Sandeep S, Mallu P, Karthik CS, Prinith NS, Sreeharsha N, Asdaq SMB. Simple and sensitive electrochemical analysis of riboflavin at functionalized carbon nanofiber modified carbon nanotube sensor. MONATSHEFTE FUR CHEMIE 2021. [DOI: 10.1007/s00706-021-02839-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Optimizing the Efficiency of a Cytocompatible Carbon-Dots-Based FRET Platform and Its Application as a Riboflavin Sensor in Beverages. NANOMATERIALS 2021; 11:nano11081981. [PMID: 34443812 PMCID: PMC8399497 DOI: 10.3390/nano11081981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 07/17/2021] [Accepted: 07/20/2021] [Indexed: 12/19/2022]
Abstract
In this work, the Förster resonance energy transfer (FRET) between carbon dots (CDs) as energy donors and riboflavin (RF) as an energy acceptor was optimized and the main parameters that characterize the FRET process were determined. The results were successfully applied in the development of an ultrasensitive ratiometric fluorescent sensor for the selective and sensitive determination of RF in different beverages. Water-soluble CDs with a high quantum yield (54%) were synthesized by a facile and direct microwave-assisted technique. The CDs were characterized by transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS), Zeta potential, and UV-visible and molecular fluorescence spectroscopy. The study of the FRET process at two donor concentrations showed that the energy transfer efficiency decreases as the donor concentration increases, confirming its dependence on the acceptor:donor ratio in nanoparticle-based systems. The results show the importance of optimizing the FRET process conditions to improve the corresponding output signal. The variation in the ratiometric signal with the concentration of RF showed linearity in a concentration range of 0 to 11 µM with R2 = 0.9973 and a detection limit of 0.025 µM. The developed nanosensor showed good selectivity over other possible types of interference. The sensor was then applied for the determination of RF in beverage samples using the standard addition method with recoveries between 96% and 106%. Preliminary cytocompatibility tests carried out with breast cancer cells (MDA-MB-231) revealed the nanosensor to be cytocompatible in its working concentration regime, even after long incubation times with cells. Altogether, the developed RF determination method was found to be fast, low-cost, highly sensitive, and selective and can be extended to other samples of interest in the biological and food sectors. Moreover, thanks to its long-lasting cytocompatibility, the developed platform can also be envisaged for other applications of biological interest, such as intracellular sensing and staining for live cell microscopy.
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15
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Fracassetti D, Di Canito A, Bodon R, Messina N, Vigentini I, Foschino R, Tirelli A. Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Lan H, Li S, Yang J, Li J, Yuan C, Guo A. Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles. Food Chem 2020; 345:128854. [PMID: 33601661 DOI: 10.1016/j.foodchem.2020.128854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/06/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022]
Abstract
The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.
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Affiliation(s)
- Huijing Lan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Shuai Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jie Yang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinliang Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chunlong Yuan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Anque Guo
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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17
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Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100572] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Fracassetti D, Tirelli A, Limbo S, Mastro M, Pellegrino L, Ragg EM. Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A 1H-NMR Approach. ACS OMEGA 2020; 5:26220-26229. [PMID: 33073148 PMCID: PMC7558052 DOI: 10.1021/acsomega.0c03845] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Accepted: 09/03/2020] [Indexed: 06/11/2023]
Abstract
Riboflavin (RF) is a well-known photosensitizer, responsible for the light-induced oxidation of methionine (Met) leading to the spoilage of wine. An NMR approach was used to investigate the role of gallic acid (GA) and sulfur dioxide (SO2) in the RF-mediated photo-oxidation of Met. Water solutions of RF and Met, with and without GA or SO2, were exposed to visible light for increasing time in both air and nitrogen atmospheres. Upon light exposure, a new signal appeared at 2.64 ppm that was assigned to the S(O)CH3 moiety of methionine sulfoxide. Its formation rate was lower in a nitrogen atmosphere and even lower in the presence of GA, supporting the ability of this compound in quenching the singlet oxygen. In contrast, SO2 caused relevant oxidation of Met, moderately observed even in the dark, making Met less available in donating electrons to RF. The competition of GA versus Met photo-oxidation was revealed, indicating effectiveness of this antioxidant against the light-dependent spoilage of wine. A pro-oxidant effect of SO2 toward Met was found as a possible consequence of radical pathways involving oxygen.
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19
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A comprehensive study on the effect of bentonite fining on wine charged model molecules. Food Chem 2020; 338:127840. [PMID: 32822903 DOI: 10.1016/j.foodchem.2020.127840] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 08/11/2020] [Accepted: 08/12/2020] [Indexed: 01/11/2023]
Abstract
In bottled wines, haze and turbidity are phenomena to be avoided. Since bentonite fining is a common process to clarify wines removing heat unstable proteins, a theoretical study on the adsorption of three Charged Model Molecules (CMMs, egg albumin, polyphenols and riboflavin) was carried out to deep comprehend this chemical phenomenon. Four bentonites were adopted and finely characterized together with the potential release of Na+ and Ca2+ cations, revealing suitable for RT albumin removal within 120 min. Better results in terms of adsorbed quantity were achieved by adopting 12%v/v EtOH/H2O solvent and by swelling bentonites for 24 h before use. With the most performing sample (Na/Ca_0.27), a comprehensive study on simultaneous adsorption of the three CMMs was performed, resulting in polyphenols adsorption increase due to their interactions with albumin. Notwithstanding the majority of albumin and riboflavin was successfully removed, ca. 40-50% of tested polyphenols was preserved.
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20
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Arapitsas P, Dalledonne S, Scholz M, Catapano A, Carlin S, Mattivi F. White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100492] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide. Food Chem 2019; 298:124952. [DOI: 10.1016/j.foodchem.2019.124952] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 06/04/2019] [Accepted: 06/05/2019] [Indexed: 11/30/2022]
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22
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Fracassetti D, Limbo S, Pellegrino L, Tirelli A. Il difetto di luce nel vino bianco: Effetto ed evoluzione nel corso della conservazione. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191502028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
L'esposizione del vino bianco ad una radiazione luminosa impatta negativamente sulle caratteristiche sensoriali. Tale condizione può 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 è 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 è 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 è degradata in seguito all'esposizione alla fonte luminosa in tutte le condizioni saggiate. La diminuzione di MET è 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 può essere un efficace strumento per limitare la comparsa del difetto di luce anche nel vino bianco.
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23
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Fracassetti D, Limbo S, Tirelli A. Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191202016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Il difetto di luce è un'alterazione che può 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). È stato recentemente osservato che l'aggiunta di tannini di legno limita la comparsa del difetto in soluzione modello. Non è 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 è 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 è stata degradata con la luce in tutte le condizioni saggiate. Al contrario, la diminuzione di MET è 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.
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24
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Grant-Preece P, Barril C, Schmidtke LM, Scollary GR, Clark AC. Light-induced changes in bottled white wine and underlying photochemical mechanisms. Crit Rev Food Sci Nutr 2017; 57:743-754. [PMID: 25879850 DOI: 10.1080/10408398.2014.919246] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.
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Affiliation(s)
- Paris Grant-Preece
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
| | - Celia Barril
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
| | - Leigh M Schmidtke
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
| | - Geoffrey R Scollary
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,c School of Chemistry , The University of Melbourne , Melbourne , Victoria , Australia
| | - Andrew C Clark
- a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.,b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia
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25
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Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature. Food Chem 2017; 215:292-300. [DOI: 10.1016/j.foodchem.2016.07.131] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 07/21/2016] [Accepted: 07/21/2016] [Indexed: 11/23/2022]
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26
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Radzevič A, Niaura G, Ignatjev I, Rakickas T, Celiešiūtė R, Pauliukaite R. Electropolymerisation of the natural monomer riboflavin and its characterisation. Electrochim Acta 2016. [DOI: 10.1016/j.electacta.2016.11.166] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Hucker B, Vriesekoop F, Vriesekoop-Beswick A, Wakeling L, Vriesekoop-Beswick H, Hucker A. Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.312] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Barry Hucker
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Frank Vriesekoop
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
| | | | - Lara Wakeling
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | | | - Amy Hucker
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
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28
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Fracassetti D, Gabrielli M, Encinas J, Manara M, Pellegrino L, Tirelli A. Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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29
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Coelho C, Aron A, Roullier-Gall C, Gonsior M, Schmitt-Kopplin P, Gougeon RD. Fluorescence fingerprinting of bottled white wines can reveal memories related to sulfur dioxide treatments of the must. Anal Chem 2015; 87:8132-7. [PMID: 26190639 DOI: 10.1021/acs.analchem.5b00388] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
For the first time, Excitation Emission Matrix (EEM) fluorescence spectroscopy was combined with parallel factor statistical analysis (PARAFAC) and applied to a set of 320 dry white wines of the Chardonnay grape variety. A four component PARAFAC model (C1, C2, C3 and C4) best explained the variability of fluorescence signatures of white wines. Subtle changes were observed in EEMs of white wines from two different vintages (2006 and 2007), where different concentrations of sulfur dioxide (0, 4, and 8 g·hL(-1)) were added to the grape must at pressing. PARAFAC results clearly indicated that sulfur dioxide added to the must subsequently influenced white wine chemistry into three distinct sulfur dioxide dose-dependent aging mechanisms. For both vintages, C1 and C2 were the dominant components affected by sulfur dioxide and likely reacting with phenolic compounds associated with some presumably proteinaceous material. Distinct component combinations revealed either SO2 dependent or vintage-dependent signatures, thus, showing the extent of the complex versatile significance underlying such fluorescence spectra, even after several years of bottle aging.
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Affiliation(s)
- Christian Coelho
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Alissa Aron
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - Chloé Roullier-Gall
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.,‡Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.,§Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany
| | - Michael Gonsior
- ∥University of Maryland Center for Environmental Science, Chesapeake Biological Laboratory, Solomons, Maryland 20688, United States
| | - Philippe Schmitt-Kopplin
- ‡Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.,§Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany
| | - Régis D Gougeon
- †UMR PAM Université de Bourgogne/AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
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30
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Sheraz MA, Kazi SH, Ahmed S, Anwar Z, Ahmad I. Photo, thermal and chemical degradation of riboflavin. Beilstein J Org Chem 2014; 10:1999-2012. [PMID: 25246959 PMCID: PMC4168737 DOI: 10.3762/bjoc.10.208] [Citation(s) in RCA: 138] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2014] [Accepted: 08/14/2014] [Indexed: 02/02/2023] Open
Abstract
Riboflavin (RF), also known as vitamin B2, belongs to the class of water-soluble vitamins and is widely present in a variety of food products. It is sensitive to light and high temperature, and therefore, needs a consideration of these factors for its stability in food products and pharmaceutical preparations. A number of other factors have also been identified that affect the stability of RF. These factors include radiation source, its intensity and wavelength, pH, presence of oxygen, buffer concentration and ionic strength, solvent polarity and viscosity, and use of stabilizers and complexing agents. A detailed review of the literature in this field has been made and all those factors that affect the photo, thermal and chemical degradation of RF have been discussed. RF undergoes degradation through several mechanisms and an understanding of the mode of photo- and thermal degradation of RF may help in the stabilization of the vitamin. A general scheme for the photodegradation of RF is presented.
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Affiliation(s)
- Muhammad Ali Sheraz
- Baqai Institute of Pharmaceutical Sciences, Baqai Medical University, 51, Deh Tor, Toll Plaza, Super Highway, Gadap Road, Karachi 74600, Pakistan
| | - Sadia Hafeez Kazi
- Baqai Institute of Pharmaceutical Sciences, Baqai Medical University, 51, Deh Tor, Toll Plaza, Super Highway, Gadap Road, Karachi 74600, Pakistan
| | - Sofia Ahmed
- Baqai Institute of Pharmaceutical Sciences, Baqai Medical University, 51, Deh Tor, Toll Plaza, Super Highway, Gadap Road, Karachi 74600, Pakistan
| | - Zubair Anwar
- Baqai Institute of Pharmaceutical Sciences, Baqai Medical University, 51, Deh Tor, Toll Plaza, Super Highway, Gadap Road, Karachi 74600, Pakistan
| | - Iqbal Ahmad
- Baqai Institute of Pharmaceutical Sciences, Baqai Medical University, 51, Deh Tor, Toll Plaza, Super Highway, Gadap Road, Karachi 74600, Pakistan
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31
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Horlacher N, Schwack W. Photooxidation of Tryptophan Leading to 2-Aminoacetophenone - A Possible Reason for the Untypical Aging Off-flavor in Wine. Photochem Photobiol 2014; 90:1257-63. [DOI: 10.1111/php.12321] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Accepted: 07/18/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Nora Horlacher
- Institute of Food Chemistry; University of Hohenheim; Stuttgart Germany
| | - Wolfgang Schwack
- Institute of Food Chemistry; University of Hohenheim; Stuttgart Germany
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32
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Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions. Food Chem 2013; 138:2451-9. [DOI: 10.1016/j.foodchem.2012.12.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2012] [Revised: 12/07/2012] [Accepted: 12/10/2012] [Indexed: 11/19/2022]
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33
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Dias DA, Smith TA, Ghiggino KP, Scollary GR. The role of light, temperature and wine bottle colour on pigment enhancement in white wine. Food Chem 2012; 135:2934-41. [PMID: 22980893 DOI: 10.1016/j.foodchem.2012.07.068] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 07/04/2012] [Accepted: 07/10/2012] [Indexed: 11/30/2022]
Abstract
Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50°C before enhanced pigmentation became apparent. It was found that ultraviolet and, to a lesser extent, low wavelength visible light contributed to pigment production. The development of pigmentation depended on wine bottle glass colour: Flint>Arctic Blue>French Green>Antique Green. This is in agreement with the transmission characteristics of the bottles with even the darkest (Antique Green) allowing the transmission of some ultraviolet light. Riboflavin, when added to the wine, degraded rapidly when exposed to radiation <400 nm. The degradation of riboflavin and the onset of colour development depended on the actual amounts as well as the ratio of riboflavin to flavan-3-ol, suggesting that a complex series of reactions are occurring. A degradation product of riboflavin may be contributing to the increase in absorbance in the visible region observed during light exposure.
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Affiliation(s)
- Daniel A Dias
- School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia.
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34
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Hucker B, Wakeling L, Vriesekoop F. The quantitative analysis of thiamin and riboflavin and their respective vitamers in fermented alcoholic beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12278-12285. [PMID: 22087742 DOI: 10.1021/jf202647x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This research aimed to develop a simple and effective method for analyzing thiamin (B(1)), riboflavin (B(2)) and their respective vitamers by high performance liquid chromatography (HPLC) in fermented alcoholic beverages. The method developed here employs a phosphate buffer/methanol gradient elution on a single reverse phase column, coupled with independent fluorescent detection regimes. It also employs a precolumn derivatization to convert thiamin to thiochrome via an alkaline potassium ferricyanide solution. The method described here allowed a spike recovery of better than 97%, with a typical linear detection range (R(2) ≥ 0.9997) between ≤ 5 and ≥ 500 μg/L for all vitamers studied. Lager style beers were found to contain significantly (p < 0.001) less thiamin than other tested styles of beers (lager, 35.7 μg/L; ale, 88.3 μg/L; stout/porters, 104.4 μg/L; wheat beers, 130.7 μg/L), which may be due to the raw material and extensive processing that occurs for this style. There was no statistical difference (p = 0.608) between the riboflavin content of each beer style. Furthermore, wines and ciders contain less thiamin and riboflavin than beer, which is also likely to be due to the base materials used and the differences in processing steps to produce these beverages.
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Affiliation(s)
- Barry Hucker
- Institute of Food and Crop Science, School of Health Sciences, University of Ballarat, Post Office Box 663, Ballarat 3353, Victoria, Australia
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35
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Huvaere K, Nielsen JH, Bakman M, Hammershøj M, Skibsted LH, Sørensen J, Vognsen L, Dalsgaard TK. Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8718-8723. [PMID: 21721579 DOI: 10.1021/jf201139e] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation products were not detected, but their interference was suggested from the formation of secondary lipid oxidation products such as hexanal and heptanal. The occurrence of these oxidation markers was inhibited by spiking with 50 ppm EDTA or 750 ppm GTE, or a combination of the two prior to irradiation. In contrast, addition of 50 ppm EDTA to samples with 6% fat was ineffective, but 750 ppm GTE (alone or in combination with EDTA) strongly reduced levels of hexanal and heptanal. Accumulation of primary lipid hydroperoxides was not affected by GTE, hence antioxidative activity was ascribed to scavenging of hexanal and heptanal precursors. These radical intermediates result from hydroperoxide disintegration, and subsequent scavenging by GTE, which acts as a radical sink, corroborates the intense signal observed by electron paramagnetic resonance (EPR) spectroscopy.
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Affiliation(s)
- Kevin Huvaere
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark
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Airado-Rodríguez D, Durán-Merás I, Galeano-Díaz T, Wold JP. Front-face fluorescence spectroscopy: A new tool for control in the wine industry. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.10.005] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Voltammetric detection of riboflavin based on ordered mesoporous carbon modified electrode. J Solid State Electrochem 2010. [DOI: 10.1007/s10008-010-1065-1] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Maury C, Clark AC, Scollary GR. Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions. Anal Chim Acta 2009; 660:81-6. [PMID: 20103147 DOI: 10.1016/j.aca.2009.11.048] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2009] [Revised: 11/19/2009] [Accepted: 11/20/2009] [Indexed: 11/25/2022]
Abstract
The exposure to sunlight of a Sauvignon blanc wine stored in bottles of different colours has been examined. Wine in darker bottles (Antique Green and French Green) showed considerably more colour development than wine in clear (Flint) or lighter (French Green) bottles, provided a high concentration of catechin-type phenolic compounds was present. Xanthylium pigments were identified by LC-MS as one of the main contributing phenolic pigments to the increased colour in the dark bottles. This is the first observation of yellow xanthylium pigments in a white wine. A Principal Component Analysis of the variation in absorbance measurements at Day 59 of the exposure further confirmed the importance of bottle colour on the result. One component, dominated by the darker Antique Green and Classic Green, reflected the development of colour at 440 and 520 nm. The second component, to which the Flint and French Green bottles contributed the most, was based on a decrease in the 280 nm absorbance. The implication of these results for the safe storage of wine is discussed.
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Affiliation(s)
- Chantal Maury
- UMT Vinitera, Ecole Supérieure d'Agriculture, Laboratoire GRAPPE, 55 rue Rabelais, BP 30748, 49007 Angers Cedex 1, France
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40
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Varavuth S, Jiraratananon R, Atchariyawut S. Experimental study on dealcoholization of wine by osmotic distillation process. Sep Purif Technol 2009. [DOI: 10.1016/j.seppur.2008.12.011] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Zhu L, Luo D. Determination of Riboflavin Using the Polarographic Reduction Wave of Its Photochemical Reaction Products. ANAL LETT 2008. [DOI: 10.1080/00032710802463899] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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Karoui R, Dufour É, De Baerdemaeker J. Front face fluorescence spectroscopy coupled with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.01.028] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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43
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Safavi A, Karimi MA, Nezhad MRH. Flow injection analysis of riboflavin with chemiluminescence detection using a N-halo compounds-luminol system. LUMINESCENCE 2005; 20:170-5. [PMID: 15924325 DOI: 10.1002/bio.811] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A chemiluminescent method for the determination of riboflavin is described. The method is based on the chemiluminescence (CL) generated during the oxidation of luminol by N-bromosuccinimide (NBS) and N-chlorosuccinimide (NCS) in alkaline medium. It was found that riboflavin could greatly enhance this CL intensity when present in the luminol solution. Based on this observation, a new flow-injection CL method for the determination of riboflavin is proposed in this paper. The detection limits were 7.5 ng/mL and 3.5 ng/mL of riboflavin for the NBS- and NCS-luminol CL systems, respectively. The relative CL intensity was linear, with riboflavin concentration in the range 19-600 ng/mL and 600-2000 ng/mL for the NBS-luminol CL system, and 12-200 ng/mL and 200-2000 ng/mL for the NCS-luminol CL system. The results obtained for the assay of pharmaceutical preparations compared well with those obtained by the official method and demonstrated good accuracy and precision.
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Affiliation(s)
- A Safavi
- Department of Chemistry, Faculty of Sciences, Shiraz University, Shiraz 71454, Iran.
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44
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Viñas P, Balsalobre N, López-Erroz C, Hernández-Córdoba M. Liquid chromatographic analysis of riboflavin vitamers in foods using fluorescence detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:1789-1794. [PMID: 15053510 DOI: 10.1021/jf030756s] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The analysis of free riboflavin (RF) and its two coenzymes, flavin mononucleotide (FMN) and flavin-adenine dinucleotide (FAD), is optimized using reversed phase liquid chromatography with fluorescence detection. The stationary phase was amide-based and endcapped with trimethylsilyl, and the isocratic mobile phase consisted of a 10:90 v/v acetonitrile/phosphate buffer (pH 5). Peaks were identified by the retention characteristics and fluorescence spectra. Detection limits were 0.03, 0.05, and 0.24 ng for RF, FMN, and FAD, respectively. The vitamins were extracted using acetonitrile and the phosphate buffer. The procedure was applied to the determination of B2 vitamers in different types of food such as milk and soy-based infant formulas, beer, fruit juices, and honey of different types. Most B2 vitamin appeared as RF, while the coenzymes were present in lower amounts. The method was validated using two certified reference materials, and results within the certified range were obtained.
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Affiliation(s)
- Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, E-30071 Murcia, Spain
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Benítez P, Castro R, García Barroso C. Changes in the polyphenolic and volatile contents of "fino" sherry wine exposed to ultraviolet and visible radiation during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:6482-6487. [PMID: 14558766 DOI: 10.1021/jf030223j] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Experiments of accelerated oxidation of "fino" sherry wines have been conducted at 25 degrees C and under the influence of UV-visible radiation (a xenon lamp of 1500 W). With the aim of determining the contribution of UV-vis radiation to the browning phenomenon, two types of glass bottles were employed: topaz bottles (with low values of transmittance in the UV-visible range) and transparent bottles. To identify significant differences between the wine before and after being subjected to the influence of the UV-vis radiation, the values of absorbance at 420 nm and the concentrations of various polyphenolic and volatile compounds were submitted to a multivariate variance analysis. Both factors considered (time and type of bottle) had a statistically significant effect on the values of absorbance at 420 nm and on the concentration of most of the polyphenolic compounds, whereas only the "time" factor was significant for volatile compounds. All wines showed losses in several polyphenolic compounds, which were more severe for the wines bottled in transparent glasses. However, these wines exhibited a lower degree of visual browning (abs 420 nm). In the case of volatile compounds, most of these presented increases during storage exposed to the influence of the UV-vis radiation.
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Affiliation(s)
- Patricia Benítez
- Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, Pol. Rio San Pedro s/n, P.O. Box 40, E-11510 Puerto Real, Cádiz, Spain
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Cataldi TR, Nardiello D, Carrara V, Ciriello R, De Benedetto GE. Assessment of riboflavin and flavin content in common food samples by capillary electrophoresis with laser-induced fluorescence detection. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00567-8] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Cataldi TRI, Nardiello D, Scrano L, Scopa A. Assay of riboflavin in sample wines by capillary zone electrophoresis and laser-induced fluorescence detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:6643-6647. [PMID: 12405754 DOI: 10.1021/jf020212a] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
To routinely assay the concentration of riboflavin (RF) in wines, a rapid and sensitive method was developed and evaluated. The method is based on a simple sample preparation, capillary zone electrophoretic separation and laser-induced fluorescence detection (CZE-LIF). Sample preparation required only dilution and filtration. Under optimized conditions, the limit of detection of riboflavin was 0.5 micro g/L, using a hydrodynamic sample introduction of 10 s at 54 mbar. The method was fully validated: the recovery of RF in wines was >95%. The concentrations of RF within the three sample types of Italian wines investigated here ranged from 69 to 151 micro g/L with a mean value (+/-SD) of 112 +/- 25 micro g/L, from 74 to 193 micro g/L with a mean value of 115 +/- 45 micro g/L, and from 156 to 292 micro g/L with a mean value of 226 +/- 40 micro g/L, for white, rosé, and red wines, respectively. Such an accurate and highly sensitive CZE-LIF method represents a powerful improvement over previous methods in terms of sensitivity, simplicity, and efficiency. It is well suited to satisfy the demands for accurate and sensitive detection with minimal sample preparation and cleanup.
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Affiliation(s)
- Tommaso R I Cataldi
- Dipartimento di Chimica and Dipartimento di Produzione Vegetale, Università degli Studi della Basilicata, Via N. Sauro 85, 85100 Potenza, Italy.
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Catald TRI, Nardiello D, De Benedetto GE, Bufo SA. Optimizing separation conditions for riboflavin, flavin mononucleotide and flavin adenine dinucleotide in capillary zone electrophoresis with laser-induced fluorescence detection. J Chromatogr A 2002; 968:229-39. [PMID: 12236507 DOI: 10.1016/s0021-9673(02)00953-6] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A method was developed for the quantitative determination of riboflavin, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), using free solution capillary zone electrophoresis in uncoated fused-silica capillaries with laser-induced fluorescence (LIF) detection. Various factors influencing the separation and detection of flavin vitamers were investigated, including pH (5.5-10.5), concentration and nature of the run buffer (phosphate, borate and carbonate), applied voltage (15-30 kV), temperature (15-30 degrees C) and injection time. Optimal resolution and detection were obtained with a pH 9.8, 30 mM aqueous phosphate buffer at 15 degrees C and 30 kV of applied voltage. LIF detection was obtained with a He-Cd laser source using an excitation wavelength at 442 nm and lambda(em) > or = 515 nm. Riboflavin could be determined in the concentration ranges 0.5-350 microg/l with a rather low detection limit (LOD) down to 50 amol. The LODs of FAD and FMN were slightly higher, 300 and 350 amol, respectively. Combined with a simple clean-up procedure, the practical utility of this method is illustrated by the measurements of flavin derivates in foods and beverages, such as wines, milk, yoghurt and raw eggs.
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Affiliation(s)
- Tommaso R I Catald
- Dipartimento di Chimica, Università degli Studi della Basilicata, Potenza, Italy.
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