Atypical aging (ATA) is a well-known wine defect that leads to unacceptable off-odors of wet mop, soap, waxy, furniture varnish, and dish rag. The main compound that is responsible for these undesired scents, 2-aminoacetophenone (AAP), results from the oxidative degradation of 3-indole acetic acid. This study aimed to investigate different technological factors for a possible effect on the oxygen radical absorption capacity (ORAC) and ATA development in white wine. Oxygenation during fermentation did not result in a significant effect on the development of ORAC or ATA development. Instead, the addition of ascorbic acid after vinification led to increased ORAC and decreased AAP formation. The first evidence of a tendency toward a correlation between ORAC and potential ATA development was found, with r = 0.365. This study showed the potential of the ORAC assay for an early assessment of the possible formation of ATA during wine storage

Dekker, S.; Nardin, T.; Roman Villegas, T.; Tessadri, M.; Larcher, R. (2024-04-12). Evidence of the relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the potential exposure of white wines to Atypical Aging (ATA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (16): 9330-9336. doi: 10.1021/acs.jafc.3c09120 handle: https://hdl.handle.net/10449/87042

Evidence of the relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the potential exposure of white wines to Atypical Aging (ATA)

Dekker, S.
Primo
;
Nardin, T.
;
Roman Villegas, T.;Larcher, R.
Ultimo
2024-04-12

Abstract

Atypical aging (ATA) is a well-known wine defect that leads to unacceptable off-odors of wet mop, soap, waxy, furniture varnish, and dish rag. The main compound that is responsible for these undesired scents, 2-aminoacetophenone (AAP), results from the oxidative degradation of 3-indole acetic acid. This study aimed to investigate different technological factors for a possible effect on the oxygen radical absorption capacity (ORAC) and ATA development in white wine. Oxygenation during fermentation did not result in a significant effect on the development of ORAC or ATA development. Instead, the addition of ascorbic acid after vinification led to increased ORAC and decreased AAP formation. The first evidence of a tendency toward a correlation between ORAC and potential ATA development was found, with r = 0.365. This study showed the potential of the ORAC assay for an early assessment of the possible formation of ATA during wine storage
ORAC
UHPLC-HRMS
Antioxidants
Atypical aging
Oxidation
Wine
Settore CHEM-01/A - Chimica analitica
12-apr-2024
Dekker, S.; Nardin, T.; Roman Villegas, T.; Tessadri, M.; Larcher, R. (2024-04-12). Evidence of the relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the potential exposure of white wines to Atypical Aging (ATA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 72 (16): 9330-9336. doi: 10.1021/acs.jafc.3c09120 handle: https://hdl.handle.net/10449/87042
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