Traditional sparkling wine production is a lengthy and costly process, involving a double fermentation step and a period of aging sur lie; thus, monitoring quality during the key manufacturing stages is crucial. The effects of the second fermentation on the development of 2-aminoacetophenone (AAP), the main marker of the atypical aging (ATA) defect, were investigated on 55 base wines (BWs) and corresponding sparkling wines (SWs) produced in an experimental winery. While the AAP content of the SWs was observed to be higher than the BWs, it was found that an artificial aging test carried out on the BWs could be a good predictor of ATA development in SWs. Further, the antioxidant capacity of the SWs was noticed to correlate well with the potential AAP formed during accelerated aging. Finally, an analysis of covariance (ANCOVA) model of linearization capable of predicting AAP formation in SWs using the data obtained from the corresponding BWs was created

Delaiti, S.; Nardin, T.; Roman, T.; Pedo', S.; Larcher, R. (9999). Evaluating the atypical aging potential development in sparkling wines can be achieved by assessing the base wines at the end of the alcoholic fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. doi: 10.1021/acs.jafc.3c07037 handle: https://hdl.handle.net/10449/84357

Evaluating the atypical aging potential development in sparkling wines can be achieved by assessing the base wines at the end of the alcoholic fermentation

Delaiti, Simone
Primo
;
Nardin, Tiziana
;
Roman, Tomas;Pedo', Stefano;Larcher, Roberto
Ultimo
In corso di stampa

Abstract

Traditional sparkling wine production is a lengthy and costly process, involving a double fermentation step and a period of aging sur lie; thus, monitoring quality during the key manufacturing stages is crucial. The effects of the second fermentation on the development of 2-aminoacetophenone (AAP), the main marker of the atypical aging (ATA) defect, were investigated on 55 base wines (BWs) and corresponding sparkling wines (SWs) produced in an experimental winery. While the AAP content of the SWs was observed to be higher than the BWs, it was found that an artificial aging test carried out on the BWs could be a good predictor of ATA development in SWs. Further, the antioxidant capacity of the SWs was noticed to correlate well with the potential AAP formed during accelerated aging. Finally, an analysis of covariance (ANCOVA) model of linearization capable of predicting AAP formation in SWs using the data obtained from the corresponding BWs was created
Sparkling wine
Fault
Aroma
Refermentation
Oxidation
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
In corso di stampa
Delaiti, S.; Nardin, T.; Roman, T.; Pedo', S.; Larcher, R. (9999). Evaluating the atypical aging potential development in sparkling wines can be achieved by assessing the base wines at the end of the alcoholic fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. doi: 10.1021/acs.jafc.3c07037 handle: https://hdl.handle.net/10449/84357
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