壳聚糖对不同单宁/花青素比红酒氧化后乙醛及聚合色素生成的影响

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2023-07-20 DOI:10.1007/s00217-023-04292-z

Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti

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引用次数: 0

摘要

为了评价壳聚糖对不同初始成分的红葡萄酒的应用效果，采用壳聚糖对单宁/花青素比(T/A)在0.15 ~ 2.44之间的4种葡萄酒进行处理。由于氧化是影响葡萄酒陈酿的主要因素之一，因此对所有样品都进行了强制氧化测试。壳聚糖的加入决定了总酚类化合物的减少，主要是由于蛋白质反应性单宁的吸附，从初始值的10%下降到50%。之前添加的壳聚糖在氧化后测定了较低的乙醛产量，证实了这种氨基多糖的抗氧化活性。在T/ a比较高的样品中，乙醛的产量较低，这可能是由于乙醛与黄烷醇和花青素反应产生聚合色素。这些结果表明，在T/ a比较高的红酒中使用壳聚糖可能会降低对蛋白质起反应的单宁含量，并起到抗氧化剂的作用。

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Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio

In order to evaluate the effect of the application of chitosan to red wines with different initial composition, four wines showing tannins/anthocyanins ratio (T/A) ranging from 0.15 to 2.44 were treated with this amino polysaccharide. As one of the main factors involved in red wine ageing is the oxidation, even a forced oxidation test was applied on all the samples. The addition of chitosan determined a decrease in total phenolic compounds mainly due to the adsorption of protein-reactive tannins which decreased from 10 to 50% of the initial value. The previous addition of chitosan determined a lower production of acetaldehyde after oxidation confirming the antioxidant activity of this amino polysaccharide. The production of acetaldehyde was lower in samples with a higher T/A ratio probably due to the involvement of acetaldehyde in reactions with flavanols and anthocyanins giving polymeric pigments. These results suggest a possible use of chitosan in red wine with a higher T/A ratio to decrease the content of tannins reactive towards proteins and, contemporary, to act as antioxidant.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.