INDUSTRIE DELLE BEVANDE Vol. 48 - SEPTEMBER/OCTOBER 2019

CONTENTS

3 - Combination of analytical techniques to study white wine stability
E. Celotti - Y. Scutaru - A. Rabacu - A. Balanuta - D. Zgardan - J. Fiegl - G. Lazaridis - M. D’Andrea - L. Malgarin - E. Bellantuono

The white wine, during its shelf-life, could undergo physical- chemical modifications able to compromise the final product quality. For this reason, it is important to place on the market stable products that are not susceptible to alterations. The most common wine faults coming from oxidative browning that often cause also off-flavors. The causes could derive from many factors like the chemical and enzymatic oxidation of some wine compounds or the incorrect wine exposure to the light. This research was focused on spectra analysis (UV-vis region) studying the second order derivative spectra and combinations of light and chemical stress on different kind of white wines. Wines with different levels of technological stabilizations were analyzed to identify the test able to better estimate the potential wine instability depending on its shelf-life. The factors that were evaluated in single and in combination were: chemical stress with hydrogen peroxide and ascorbic acid, light stress in the visible region and different time of exposition. From the laboratory experiences, the white and light blue exposure resulted the most effective on the phenolic compound instability. However, the results coming from the exposure under the single lights and combination of them are correlated to the vinification/stabilization technique used. Following tests showed that the combination of chemical and light stress highlights white wine instability risks, otherwise no detectable with traditional methods. Complementary and important information were obtained by second order derivative spectra analysis, thanks to the interdependences d2A/dλ2. The different analytical approaches showed distinct aid to estimate white wine instability. Their results will be utilized and analyzed according to the vinification technique used and the product expected shelf-life. The aim of this study is develop another test able to evaluate the real white wine instability risk with more accuracy.

DEPARTMENTS

14 - EXHIBITION (VINITALY)

26 - MACHINES & EQUIPMENT

40 - CONTAINERS & CLOSURES

46 - PRODUCTS

52 - HYGIENE

54 - ENERGY & SUSTAINABILITY

62 - LAWS

64 - MARKETING

72 - NEWS

80 - AGENDA

88 - ADVERTISERS’ LIST & COMPANIES’ ADDRESS