Tags

Type your tag names separated by a space and hit enter

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).
Food Res Int. 2017 08; 98:68-78.FR

Abstract

Recently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic composition and extractability. Vitis vinifera L. cv Nebbiolo and Barbera, chosen for their different anthocyanin profiles, were post-harvest treated for 24 and 72h with gaseous ozone (30μL/L). Skin anthocyanin and flavanol extractability was assessed during maceration (6, 24, 48, 96, 168 and 240h) using a wine-like solution. In our experimental conditions, ozone did not affect significantly the final extraction yield of anthocyanins (TA), proanthocyanidins (PRO), and flavanols reactive to vanillin (FRV) in Barbera, although TA and FRV extractabilities were higher in control samples than in ozone-treated samples during the first stages of maceration. In Nebbiolo, the final TA extraction yield was positively influenced by the ozone treatment (68.6, 64.2, and 59.9% for 24h ozone-treated berries, 72h ozone-treated berries and control samples, respectively). Final PRO and FRV extractability also increased in both ozone-treated samples compared to the control (+8.6-9.1% for PRO and +7.3-11.7% for FRV). No significant differences were found among treatments for individual anthocyanins in both cultivars at the end of maceration. Therefore, the use of ozone as sanitizing agent in red varieties prior to winemaking process can be considered because it did not negatively affect the extractability of skin anthocyanins and flavanols.

Authors+Show Affiliations

Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy; Université Bordeaux Segalen, Unité de recherche Oenologie, EA 4577, USC 1219 INRA, IPB, Faculté d'Oenologie, Institut des Sciences de la Vigne et du Vin, 210, Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France.Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.Industrie De Nora SpA, Via Bistolfi 35, 20134 Milano, MI, Italy.Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.Université Bordeaux Segalen, Unité de recherche Oenologie, EA 4577, USC 1219 INRA, IPB, Faculté d'Oenologie, Institut des Sciences de la Vigne et du Vin, 210, Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France.Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy. Electronic address: luca.rolle@unito.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28610734

Citation

Paissoni, Maria Alessandra, et al. "Impact of Post-harvest Ozone Treatments On the Skin Phenolic Extractability of Red Winegrapes Cv Barbera and Nebbiolo (Vitis Vinifera L.)." Food Research International (Ottawa, Ont.), vol. 98, 2017, pp. 68-78.
Paissoni MA, Río Segade S, Giacosa S, et al. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.). Food Res Int. 2017;98:68-78.
Paissoni, M. A., Río Segade, S., Giacosa, S., Torchio, F., Cravero, F., Englezos, V., Rantsiou, K., Carboni, C., Gerbi, V., Teissedre, P. L., & Rolle, L. (2017). Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.). Food Research International (Ottawa, Ont.), 98, 68-78. https://doi.org/10.1016/j.foodres.2016.11.013
Paissoni MA, et al. Impact of Post-harvest Ozone Treatments On the Skin Phenolic Extractability of Red Winegrapes Cv Barbera and Nebbiolo (Vitis Vinifera L.). Food Res Int. 2017;98:68-78. PubMed PMID: 28610734.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.). AU - Paissoni,Maria Alessandra, AU - Río Segade,Susana, AU - Giacosa,Simone, AU - Torchio,Fabrizio, AU - Cravero,Francesco, AU - Englezos,Vasileios, AU - Rantsiou,Kalliopi, AU - Carboni,Cristian, AU - Gerbi,Vincenzo, AU - Teissedre,Pierre-Louis, AU - Rolle,Luca, Y1 - 2016/11/12/ PY - 2016/05/18/received PY - 2016/10/27/revised PY - 2016/11/11/accepted PY - 2017/6/15/entrez PY - 2017/6/15/pubmed PY - 2019/5/2/medline KW - Anthocyanins KW - Extractability KW - Flavanols KW - Grape post-harvest treatment KW - Ozone SP - 68 EP - 78 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 98 N2 - Recently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic composition and extractability. Vitis vinifera L. cv Nebbiolo and Barbera, chosen for their different anthocyanin profiles, were post-harvest treated for 24 and 72h with gaseous ozone (30μL/L). Skin anthocyanin and flavanol extractability was assessed during maceration (6, 24, 48, 96, 168 and 240h) using a wine-like solution. In our experimental conditions, ozone did not affect significantly the final extraction yield of anthocyanins (TA), proanthocyanidins (PRO), and flavanols reactive to vanillin (FRV) in Barbera, although TA and FRV extractabilities were higher in control samples than in ozone-treated samples during the first stages of maceration. In Nebbiolo, the final TA extraction yield was positively influenced by the ozone treatment (68.6, 64.2, and 59.9% for 24h ozone-treated berries, 72h ozone-treated berries and control samples, respectively). Final PRO and FRV extractability also increased in both ozone-treated samples compared to the control (+8.6-9.1% for PRO and +7.3-11.7% for FRV). No significant differences were found among treatments for individual anthocyanins in both cultivars at the end of maceration. Therefore, the use of ozone as sanitizing agent in red varieties prior to winemaking process can be considered because it did not negatively affect the extractability of skin anthocyanins and flavanols. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28610734/Impact_of_post_harvest_ozone_treatments_on_the_skin_phenolic_extractability_of_red_winegrapes_cv_Barbera_and_Nebbiolo__Vitis_vinifera_L___ DB - PRIME DP - Unbound Medicine ER -