Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology
The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The conte...
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doaj-e10a0ba41db64be5b7902270126383bd2021-08-06T15:18:32ZengMDPI AGApplied Sciences2076-34172021-07-01116735673510.3390/app11156735Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing TechnologyŠtefan Ailer0Roman Serenčéš1Dagmar Kozelová2Zuzana Poláková3Silvia Jakabová4Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, 94976 Nitra, SlovakiaDepartment of Economic Policy, Faculty of Economics and Management, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Statistics and Operations Research, Faculty of Economics and Management, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaBioFood Centre, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaThe influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents.https://www.mdpi.com/2076-3417/11/15/6735targeted must oxygenationvolatile phenolic compoundsbrettywine maturationcostsprofit |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Štefan Ailer Roman Serenčéš Dagmar Kozelová Zuzana Poláková Silvia Jakabová |
spellingShingle |
Štefan Ailer Roman Serenčéš Dagmar Kozelová Zuzana Poláková Silvia Jakabová Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology Applied Sciences targeted must oxygenation volatile phenolic compounds bretty wine maturation costs profit |
author_facet |
Štefan Ailer Roman Serenčéš Dagmar Kozelová Zuzana Poláková Silvia Jakabová |
author_sort |
Štefan Ailer |
title |
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology |
title_short |
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology |
title_full |
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology |
title_fullStr |
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology |
title_full_unstemmed |
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology |
title_sort |
possibilities for depleting the content of undesirable volatile phenolic compounds in white wine with the use of low-intervention and economically efficient grape processing technology |
publisher |
MDPI AG |
series |
Applied Sciences |
issn |
2076-3417 |
publishDate |
2021-07-01 |
description |
The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents. |
topic |
targeted must oxygenation volatile phenolic compounds bretty wine maturation costs profit |
url |
https://www.mdpi.com/2076-3417/11/15/6735 |
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