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Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry

An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and San...

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Autores principales: Jeremic, Jelena, Ricci, Arianna, Tacconi, Gabriele, Lagarde-Pascal, Christine, Parpinello, Giuseppina Paola, Versari, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353553/
https://www.ncbi.nlm.nih.gov/pubmed/32503105
http://dx.doi.org/10.3390/foods9060728
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author Jeremic, Jelena
Ricci, Arianna
Tacconi, Gabriele
Lagarde-Pascal, Christine
Parpinello, Giuseppina Paola
Versari, Andrea
author_facet Jeremic, Jelena
Ricci, Arianna
Tacconi, Gabriele
Lagarde-Pascal, Christine
Parpinello, Giuseppina Paola
Versari, Andrea
author_sort Jeremic, Jelena
collection PubMed
description An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation (R(2) = 0.72) between the total phenolic compounds (PhenOx) and the easily oxidizable compounds (EasyOx), the latter representing approx. 30% on average of the total phenolics. Furthermore, the maceration of red grapes was concluded after 29 days based on information driven by the phenolics pattern. As expected, during alcoholic fermentation, white wines showed a lower content of phenolic compounds than those found in red wines, with an average ratio PhenOx/EasyOx of about 4.7, 5.0 and 3.6 for Chardonnay, Pinot gris and Vermentino, respectively. The portable tool with miniaturized disposable electrodes showed interesting analytical features that can be exploited for on-site and real-time quality control for monitoring change in phenolic composition during wine processing and storage, and for tailoring winemaking practices to enhance the color stability of products.
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spelling pubmed-73535532020-07-15 Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry Jeremic, Jelena Ricci, Arianna Tacconi, Gabriele Lagarde-Pascal, Christine Parpinello, Giuseppina Paola Versari, Andrea Foods Article An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation (R(2) = 0.72) between the total phenolic compounds (PhenOx) and the easily oxidizable compounds (EasyOx), the latter representing approx. 30% on average of the total phenolics. Furthermore, the maceration of red grapes was concluded after 29 days based on information driven by the phenolics pattern. As expected, during alcoholic fermentation, white wines showed a lower content of phenolic compounds than those found in red wines, with an average ratio PhenOx/EasyOx of about 4.7, 5.0 and 3.6 for Chardonnay, Pinot gris and Vermentino, respectively. The portable tool with miniaturized disposable electrodes showed interesting analytical features that can be exploited for on-site and real-time quality control for monitoring change in phenolic composition during wine processing and storage, and for tailoring winemaking practices to enhance the color stability of products. MDPI 2020-06-03 /pmc/articles/PMC7353553/ /pubmed/32503105 http://dx.doi.org/10.3390/foods9060728 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jeremic, Jelena
Ricci, Arianna
Tacconi, Gabriele
Lagarde-Pascal, Christine
Parpinello, Giuseppina Paola
Versari, Andrea
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry
title Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry
title_full Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry
title_fullStr Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry
title_full_unstemmed Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry
title_short Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry
title_sort monitoring oxidative status in winemaking by untargeted linear sweep voltammetry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353553/
https://www.ncbi.nlm.nih.gov/pubmed/32503105
http://dx.doi.org/10.3390/foods9060728
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