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Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

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dc.contributor.author CELOTTI, Emilio
dc.contributor.author LAZARIDIS, Georgios
dc.contributor.author FIGELJ, Jakob
dc.contributor.author SCUTARU, Yuri
dc.contributor.author NATOLINO, Andrea
dc.date.accessioned 2022-02-16T11:25:42Z
dc.date.available 2022-02-16T11:25:42Z
dc.date.issued 2022
dc.identifier.citation CELOTTI, Emilio, LAZARIDIS, Georgios, FIGELJ, Jakob et al. Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines. In: Molecules, 2022, V. 27, Art. N. 326. ISSN 1420-3049. en_US
dc.identifier.issn 1420-3049
dc.identifier.uri https://doi.org/10.3390/molecules27010326
dc.identifier.uri http://repository.utm.md/handle/5014/19399
dc.description Access full text - https://doi.org/10.3390/molecules27010326 en_US
dc.description.abstract The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability. en_US
dc.language.iso en en_US
dc.publisher MDPI, Basel, Switzerland en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject white wines en_US
dc.subject wines en_US
dc.title Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines en_US
dc.type Article en_US


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