Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines

Detalhes bibliográficos
Autor(a) principal: Santos, Cátia V.Almeida
Data de Publicação: 2023
Outros Autores: Pereira, Catarina, Martins, Nuno, Cabrita, Maria João, Gomes da Silva, Marco
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/158278
Resumo: Funding Information: This work was supported by National Funds through FCT—Foundation for Science and Technology under the Ph.D. Grant [PD/BD/135081/2017] (Cátia Almeida Santos) and Ph.D Grant FCT 2021.07306.BD (Catarina Pereira); Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES [UID/QUI/50006/2020] and the project [UIDB/05183/2020]. Publisher Copyright: © 2023 by the authors.
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spelling Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Winesamino acids (AAs)HPLC-DADHS-SPME-GC/MSsulfur dioxide (SO)volatile organic compound (VOC)white wineFood ScienceFunding Information: This work was supported by National Funds through FCT—Foundation for Science and Technology under the Ph.D. Grant [PD/BD/135081/2017] (Cátia Almeida Santos) and Ph.D Grant FCT 2021.07306.BD (Catarina Pereira); Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES [UID/QUI/50006/2020] and the project [UIDB/05183/2020]. Publisher Copyright: © 2023 by the authors.SO2 is a preservative often used in the food industry, particularly in the wine industry. However, regulatory authorities and consumers have been strongly suggesting its reduction or even its replacement. In order to understand the impact of SO2 on the profiles of volatile organic compounds (VOCs) as well as amino acids (AAs), the aging of two white wines (one being a varietal and another being a blend) under identical conditions and in the presence of different doses of total SO2 was studied. After alcoholic fermentation (t = 0), either no SO2 was added (0 mg/L), or 30, 60, 90, or 120 mg/L of SO2 was applied. The samples under study were kept on fine lees for 3 months (t = 3). After 3 months (t = 6) and 9 months (t = 12), the wines were bottled and analyzed. For t = 0 and t = 3, the samples were submitted to HS-SPME-GC/MS for VOC analysis and LC-DAD for AA analysis. From the principal component analysis of the detected VOCs, it was observed that the blended wine in comparison with the varietal wine, was less impacted by the applied SO2 doses and aging time. From the AA profile, it was also observed in this study that maturation on fine lees resulted in an increase in the total concentration of AAs as would be expected.LAQV@REQUIMTEDQ - Departamento de QuímicaRUNSantos, Cátia V.AlmeidaPereira, CatarinaMartins, NunoCabrita, Maria JoãoGomes da Silva, Marco2023-09-25T22:20:54Z2023-062023-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article15application/pdfhttp://hdl.handle.net/10362/158278eng2306-5710PURE: 72369911https://doi.org/10.3390/beverages9020033info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:40:35Zoai:run.unl.pt:10362/158278Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:57:03.221554Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
title Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
spellingShingle Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
Santos, Cátia V.Almeida
amino acids (AAs)
HPLC-DAD
HS-SPME-GC/MS
sulfur dioxide (SO)
volatile organic compound (VOC)
white wine
Food Science
title_short Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
title_full Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
title_fullStr Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
title_full_unstemmed Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
title_sort Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
author Santos, Cátia V.Almeida
author_facet Santos, Cátia V.Almeida
Pereira, Catarina
Martins, Nuno
Cabrita, Maria João
Gomes da Silva, Marco
author_role author
author2 Pereira, Catarina
Martins, Nuno
Cabrita, Maria João
Gomes da Silva, Marco
author2_role author
author
author
author
dc.contributor.none.fl_str_mv LAQV@REQUIMTE
DQ - Departamento de Química
RUN
dc.contributor.author.fl_str_mv Santos, Cátia V.Almeida
Pereira, Catarina
Martins, Nuno
Cabrita, Maria João
Gomes da Silva, Marco
dc.subject.por.fl_str_mv amino acids (AAs)
HPLC-DAD
HS-SPME-GC/MS
sulfur dioxide (SO)
volatile organic compound (VOC)
white wine
Food Science
topic amino acids (AAs)
HPLC-DAD
HS-SPME-GC/MS
sulfur dioxide (SO)
volatile organic compound (VOC)
white wine
Food Science
description Funding Information: This work was supported by National Funds through FCT—Foundation for Science and Technology under the Ph.D. Grant [PD/BD/135081/2017] (Cátia Almeida Santos) and Ph.D Grant FCT 2021.07306.BD (Catarina Pereira); Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES [UID/QUI/50006/2020] and the project [UIDB/05183/2020]. Publisher Copyright: © 2023 by the authors.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-25T22:20:54Z
2023-06
2023-06-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/158278
url http://hdl.handle.net/10362/158278
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2306-5710
PURE: 72369911
https://doi.org/10.3390/beverages9020033
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 15
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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