The purpose of the present work was to find a correlation between microencapsulation technology applied to wines and the resulting quality of the wine itself in terms of volatile composition and phenolic profile. To this aim, samples of Nero d’Avola wines produced in Sicily (Italy) were investigated in order to: i) elucidate the aromatic composition by means of HS–SPME coupled with GC–MS; ii) assess the polyphenolic content by UHPLC mass spectrometry; iii) compare the results obtained from both the screenings with those relative to the same wines that had previously been subjected to spray-drying. The results showed a marked reduction. The results here obtained evidenced a marked reduction of odour active compounds in microencapsulated wines, after resolubilization in water/ethanol; when considering the total amount of volatiles, a twofold reduction was observed. Conversely, the qualitative analysis of phenolic compounds and anthocyanin-derived pigments showed no influence of the spray-drying process on these functional constituents.

Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines

SALVO, Andrea
;
COSTA, ROSARIA;SAIJA, EMANUELE;DUGO, Giacomo
Ultimo
2018-01-01

Abstract

The purpose of the present work was to find a correlation between microencapsulation technology applied to wines and the resulting quality of the wine itself in terms of volatile composition and phenolic profile. To this aim, samples of Nero d’Avola wines produced in Sicily (Italy) were investigated in order to: i) elucidate the aromatic composition by means of HS–SPME coupled with GC–MS; ii) assess the polyphenolic content by UHPLC mass spectrometry; iii) compare the results obtained from both the screenings with those relative to the same wines that had previously been subjected to spray-drying. The results showed a marked reduction. The results here obtained evidenced a marked reduction of odour active compounds in microencapsulated wines, after resolubilization in water/ethanol; when considering the total amount of volatiles, a twofold reduction was observed. Conversely, the qualitative analysis of phenolic compounds and anthocyanin-derived pigments showed no influence of the spray-drying process on these functional constituents.
2018
File in questo prodotto:
File Dimensione Formato  
FOODCHEM-D-17-02185R2.pdf

accesso aperto

Descrizione: Articolo principale - Manuscript draft
Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 1.38 MB
Formato Adobe PDF
1.38 MB Adobe PDF Visualizza/Apri
Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines.pdf

solo utenti autorizzati

Descrizione: Articolo principale - Printed edition
Tipologia: Versione Editoriale (PDF)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 1.48 MB
Formato Adobe PDF
1.48 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/3111230
Citazioni
  • ???jsp.display-item.citation.pmc??? 5
  • Scopus 30
  • ???jsp.display-item.citation.isi??? 28
social impact