Naslov
The effect of heat and light on the composition of some volatile compounds in wine

Autori
D'Auria, Maurizio ; Emanuele, Lucia ; Racioppi, Rocco

Izvornik
Food chemistry (0308-8146) 117 (2009), 1; 9-14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
HS-SPME– GC– MS analysis ; volatile compounds ; photodegradation

Sažetak
HS-SPME– GC– MS analysis of Aglianico del Vulture red wine from Southern Italy showed the presence of ethyl acetate, 3-methyl-1-butanol, 3- methylbutyl acetate, ethyl hexanoate, diethyl butanedioate, ethyl octanoate, and ethyl decanoate. Thermal treatment for 24 h in the 20– 60 C range showed that for most of the compounds analysed the simple transition from 20 to 30 C induces a significant modification on the composition of volatile compounds. A sharp decrease was observed for ethyl acetate, diethyl butane- dioate, and 3-methylbutyl acetate ; a moderate decrease was observed for ethyl hexanoate, while an increase was observed for 3- methyl-1-butanol, ethyl octanoate, and ethyl decanoate. The temperature of 40 C induces the maximum evolution of this type of compound. Higher temperatures induce a reduc- tion of volatile compounds in wine. Irradiation of Barolo (red wine, Northern Italy), Amarone (red wine, Northern Italy), and Brunello di Montalcino (red wine, Central Italy), at 20 C was performed with a 13W neon lamp. 3-Methyl-1-butanol was affected by the irradiation. In the case of Barolo and Amarone, we observed a moderate increase, while, for Brunello di Montalcino, a decrease was observed. In the same way, esters were degraded during irradiation. In the red wine one or more components (phenols?) are able to protect esters from photodegradation. In diethyl butanedioate and ethyl hexanoate, octanoate, and decanoate we observed an initial increase of the concentration of the esters in some cases.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

POVEZANOST RADA