Next Article in Journal
Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR
Previous Article in Journal
Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties
Previous Article in Special Issue
Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)
Open AccessArticle

Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry

1
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
2
RUFFINO S.r.l.—A Constellation Brands Company-Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy
3
Vinventions, Enology Team, 7 Avenue Yves Cazeaux, 30230 Rodilhan, France
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 728; https://doi.org/10.3390/foods9060728
Received: 1 May 2020 / Revised: 17 May 2020 / Accepted: 21 May 2020 / Published: 3 June 2020
(This article belongs to the Special Issue Advances in Wine, Brewing, Analysis and Grape-Derived Products)
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 (R2 = 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. View Full-Text
Keywords: antioxidants; electrochemical technique; oxidation; winemaking antioxidants; electrochemical technique; oxidation; winemaking
Show Figures

Figure 1

MDPI and ACS Style

Jeremic, J.; Ricci, A.; Tacconi, G.; Lagarde-Pascal, C.; Parpinello, G.P.; Versari, A. Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry. Foods 2020, 9, 728.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop