Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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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