Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour

被引：1
|
作者：
Vongluanngam, Isara [1 ,2 ,3 ]
Zhang, Xinyi [1 ,2 ]
Blackman, John W. [1 ,2 ]
Schmidtke, Leigh M. [1 ,2 ,3 ]
Wilkinson, Kerry L. [3 ,4 ,5 ]
Clark, Andrew C. [1 ,2 ,3 ]
机构：
[1] Charles Sturt Univ, Sch Agr Environm & Vet Sci, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
[2] Charles Sturt Univ, Gulbali Inst, Wagga Wagga, NSW 2678, Australia
[3] Univ Adelaide, Australian Res Council Training Ctr Innovat Wine P, Waite Campus, Urrbrae, 5064, Australia
[4] Univ Adelaide, Dept Wine Sci, PMB 1, Glen Osmond, SA 5064, Australia
[5] Univ Adelaide, Waite Res Inst, PMB 1, Glen Osmond, SA 5064, Australia
来源：
FOOD CHEMISTRY | 2024年 / 452卷
关键词：
Riboflavin; Cu fractions; Wine bottle colour; Photo-degradation; Light exposure; White wine; VOLATILE SULFUR-COMPOUNDS; COPPER; TEMPERATURE; RIBOFLAVIN;
D O I：
10.1016/j.foodchem.2024.139504
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Cu(II)-organic acid (fraction I) and Cu(I)-thiol (fraction II) complexes can suppress sulfhydryl off-aromas in wine. This study investigated the impact of light exposure on the protective fractions of Cu of bottled white wine. Fluorescent light-exposed Chardonnay with two initial concentrations of dissolved oxygen (0.5 and 10 mg/L) was stored in different coloured bottles and concentrations of Cu fractions and riboflavin, a photo-initiator at 370-440 nm, were measured during 110 days storage. Light-exposed wines with lower oxygen concentrations resulted in a 100-fold decrease in the Cu fraction I half-life, and a 60-fold decrease for Cu fractions I and II combined. The half-life for Cu fraction I decay during light exposure was extended 30-fold with the use of brown compared to flint glass. Light exposure can rapidly exhaust the protective Cu fractions in wine, and bottles with less light transmission below 440 nm can slow this loss.
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页数：8
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