游离二氧化硫与葡萄酒氧化褐变及氧化还原电位的相关性分析
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摘要
为探讨游离SO_2对葡萄酒氧化褐变的影响及建立葡萄酒氧化褐变的快速预警策略,利用加速氧化的方法,通过分析2种葡萄酒氧化褐变过程中褐变程度、游离SO_2、氧化还原电位的变化,研究游离SO_2与葡萄酒氧化褐变及氧化还原电位的关系。试验结果表明:在加速氧化过程中,葡萄酒的游离SO_2快速下降,褐变程度和氧化还原电位加速上升;游离SO_2对葡萄酒氧化褐变具有抑制作用,当游离SO_2含量低于3. 92 mg/L时其抗氧化作用较弱。葡萄酒中游离SO_2与氧化还原电位呈显著的负相关关系,可以利用实时检测氧化还原电位的方法来监测游离SO_2的含量,并对葡萄酒的氧化褐变提供快速预警。
This study aimed to explore the effects of free SO_2 in wines on oxidative browning of wines and to establish an early and rapid warning strategy regarding the oxidative browning of wines. The browning degree,free SO_2 content,as well as the changes in redox potential during oxidative browning of two kinds of southern wild wine were analyzed using accelerated oxidation method. The results showed that free SO_2 decreased rapidly,while the browning degree and the redox potential of wines increased rapidly during accelerated oxidation. Free SO_2 inhibited oxidative browning of wines,but its antioxidant activity became weaker when its content was lower than 3. 92 mg/L. There was a significant negative correlation between free SO_2 and redox potential of wines. The redox potential can be measured in real time to monitor free SO_2 content and to provide a rapid warning of oxidative browning of wines.
This study aimed to explore the effects of free SO_2 in wines on oxidative browning of wines and to establish an early and rapid warning strategy regarding the oxidative browning of wines. The browning degree,free SO_2 content,as well as the changes in redox potential during oxidative browning of two kinds of southern wild wine were analyzed using accelerated oxidation method. The results showed that free SO_2 decreased rapidly,while the browning degree and the redox potential of wines increased rapidly during accelerated oxidation. Free SO_2 inhibited oxidative browning of wines,but its antioxidant activity became weaker when its content was lower than 3. 92 mg/L. There was a significant negative correlation between free SO_2 and redox potential of wines. The redox potential can be measured in real time to monitor free SO_2 content and to provide a rapid warning of oxidative browning of wines.
引文
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[12] RAPOSO R,RUIZ-MORENO M J,GARDE-CERDN T,et al. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine[J]. Food Chemistry,2016,192:25-33.
[13] JACKOWETZ J N,ORDUˇNA R M D. Metabolism of SO2,binding compounds by Oenococcus oeni,during and after malolactic fermentation in white wine[J]. International Journal of Food Microbiology,2012,155(3):153-157.
[14]李华.葡萄酒酿造与质量控制[M].杨凌:天则出版社,1990:59-64.
[15] DANILWEICZ J C,WALLBRIDGE P J. Further studies on the mechanism of interaction of polyphenols,oxygen and sulfite in wine[J]. American Journal of Enology and Viticulture,2010,61(2):166-175.
[16] SIOUMIS N,KALLITHRAKA S,MAKRIS D P,et al.Kinetics of browning onset in white wines:Influence of principal redox-active polyphenols and impact on the reducing capacity[J]. Food Chemistry,2006,94(1):98-104.
[17]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[18] DANILEWICZ J C. Review of oxidative processes in wine and value of reduction potentials in enology[J]. American Journal of Enology and Viticulture,2012,63(1):1-10.
[19] MOROZOVA K,SCHMIDT O,SCHWACK W. Effect of headspace volume,ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine[J].European Food and Technology,2015,240(1):205-221.
[20] PREZ-Z'UIGA F J,ABAD F B,CARTAGENA L G.Kinetics of non-enzymatic oxidation reactions:browning in white wines[J]. European Food Research&Technology,2000,211(4):252-256.
[21] MAKRIS D P,PSARRA E,KALLITHRAKA S,et al.The effect of polyphenolic composition as related to antioxidant capacity in white wines[J]. Food Research International,2003,36(8):805-814.
[22] KALLITHRAKA S,SALACHA M I,TZOUROU I. Changes in phenolic composition and antioxidant activity of white wine during bottle storage:Accelerated browning test versus bottle storage[J]. Food Chemistry,2009,113(2):500-505.
[23]梁莎,李华,郭安鹊,等.“媚丽”葡萄酒氧化褐变的动力学研究[J].西北农林科技大学学报(自然科学版),2012,40(12):164-170.
[24] ATANASOVA V,FULCRAND H,CHEYNIER V,et al.Effect of oxygenation on polyphenol changes occurring in the course of wine-making[J]. Analytica Chimica Acta,2002,458(1):15-27.
[2] LI Hua,GUO An-que,WANG Hua. Mechanisms of oxidative browning of wine[J]. Food Chemistry,2008,108(1):1-13.
[3] DANILEWICZ J C. Mechanism of autoxidation of polyphenols and participation of sulfite in wine:Key role of iron[J]. American Journal of Enology&Viticulture,2011,62(3):319-328.
[4] BRITZ T J,TRACEY R P. The combination effect of p H,SO2,ethanol and temperature on the growth of Leuconostoc oenos[J]. Journal of Applied Microbiology,2010,68(1):23-31.
[5] SCRIMGEOUR N,NORDESTGAARD S,LLOYD N D R,et al. Exploring the effect of elevated storage temperature on wine composition[J]. Australian Journal of Grape&Wine Research,2016,21(S1):713-722.
[6]李华,康文怀,陶永胜,等.微氧处理对赤霞珠葡萄酒多酚及其品质的影响[J].江苏大学学报(自然科学版),2006,27(5):401-404.
[7] ATANASOVA V,FULCRAND H,CHEYNIER V,et al.Effect of oxygenation on polyphenol changes occurring in the course of wine-making[J]. Analytica Chimica Acta,2002,458(1):15-27.
[8] UGLIANO M. Oxygen contribution to wine aroma evolution during bottle aging[J]. Journal of Agricultural&Food Chemistry,2013,61(26):6 125-6 136.
[9]王华,李华,郭安鹊.二氧化硫在红葡萄酒中的抗氧化性研究[J].中国食品添加剂,2003(5):31-35.
[10] GALUSKA S,MAKRIS D P,KEFALAS P. Browning development in wine-like liquid model matrices:dependence on phenolic,Fe(iii)and SO2,concentrations[J]. Journal of Food Process Engineering,2010,33(5):934-945.
[11] SANTOS M C,NUNES C,ROCHA M A M,et al. High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage[J]. Food Chemistry,2015,188:406-414.
[12] RAPOSO R,RUIZ-MORENO M J,GARDE-CERDN T,et al. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine[J]. Food Chemistry,2016,192:25-33.
[13] JACKOWETZ J N,ORDUˇNA R M D. Metabolism of SO2,binding compounds by Oenococcus oeni,during and after malolactic fermentation in white wine[J]. International Journal of Food Microbiology,2012,155(3):153-157.
[14]李华.葡萄酒酿造与质量控制[M].杨凌:天则出版社,1990:59-64.
[15] DANILWEICZ J C,WALLBRIDGE P J. Further studies on the mechanism of interaction of polyphenols,oxygen and sulfite in wine[J]. American Journal of Enology and Viticulture,2010,61(2):166-175.
[16] SIOUMIS N,KALLITHRAKA S,MAKRIS D P,et al.Kinetics of browning onset in white wines:Influence of principal redox-active polyphenols and impact on the reducing capacity[J]. Food Chemistry,2006,94(1):98-104.
[17]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[18] DANILEWICZ J C. Review of oxidative processes in wine and value of reduction potentials in enology[J]. American Journal of Enology and Viticulture,2012,63(1):1-10.
[19] MOROZOVA K,SCHMIDT O,SCHWACK W. Effect of headspace volume,ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine[J].European Food and Technology,2015,240(1):205-221.
[20] PREZ-Z'UIGA F J,ABAD F B,CARTAGENA L G.Kinetics of non-enzymatic oxidation reactions:browning in white wines[J]. European Food Research&Technology,2000,211(4):252-256.
[21] MAKRIS D P,PSARRA E,KALLITHRAKA S,et al.The effect of polyphenolic composition as related to antioxidant capacity in white wines[J]. Food Research International,2003,36(8):805-814.
[22] KALLITHRAKA S,SALACHA M I,TZOUROU I. Changes in phenolic composition and antioxidant activity of white wine during bottle storage:Accelerated browning test versus bottle storage[J]. Food Chemistry,2009,113(2):500-505.
[23]梁莎,李华,郭安鹊,等.“媚丽”葡萄酒氧化褐变的动力学研究[J].西北农林科技大学学报(自然科学版),2012,40(12):164-170.
[24] ATANASOVA V,FULCRAND H,CHEYNIER V,et al.Effect of oxygenation on polyphenol changes occurring in the course of wine-making[J]. Analytica Chimica Acta,2002,458(1):15-27.