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Advisor(s)
Abstract(s)
Organic wines are prone to suffer from oxidative degradation due to the restrictions in the winemaking. This work studies the influence of different chemical routes, due to thermal and oxidative processes, in the wine aromatic profile. The resistance to these processes after the addition of compounds with a presumably antioxidant capacity was evaluated. Ascorbic acid, resveratrol, calcium disodium ethylenediaminetetraacetate (EDTA), sulphur dioxide (SO2) and the polyphenols: gallic acid, epicatechin and caffeic acid, were tested. The oxidative estate by cyclic voltammetry, aromatic composition and general profiles and sensorial analysis were
performed; obtaining interesting differences depending on the applied treatment. All samples gave a characteristic voltammetry signal; showing a remarkable decrease in the current intensity on those samples that suffer a deeper degradation. Regarding the chemical analysis results, the application of the metal chelator EDTA, apart from the SO2 treatment, might be of interest to partly reduce the oxidative effect. Sensory differences were only found in samples treated with SO2 and those that had the addition of polyphenols, due to the appearance in these last samples of a strong vegetable aroma not perceptible in the other treatments.
Description
Keywords
Antioxidant capacity EDTA Oxidative degradation Polyphenols SO2 Voltammetry
Pedagogical Context
Citation
BALBOA-LAGUNERO, T.; AZNAR, M.; FERREIRA, A. C. - Alternatives for avoiding degradation in ecological wine. Italian Journal of Food Science. ISSN 1120-1770. Special Issue (2010), p. 55-58
Publisher
Chiriotti Editori