Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Zhao, Xu; Duan, Chang‐Qing; Li, Siyu; Zhang, Xinke; Zhai, Hong-Yue; He, Fei; Zhao, Yong

doi:10.1016/j.foodchem.2023.136420

Cited by 12 publications

(4 citation statements)

References 95 publications

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“…The relevant mechanism involves the decomposition of H 2 O 2 , which is facilitated by iron(II) in the Fenton reaction. H 2 O 2 is an unavoidable byproduct of wine oxidation (Zhao et al., 2023). The CK group exhibited the lowest ability to scavenge hydroxyl radicals, whereas the g‐IDY group exhibited the highest.…”

Section: Resultsmentioning

confidence: 99%

Effect of SO₂, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Zhang,

Jiang,

Zhang

et al. 2024

Journal of Food Science

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Conventional methods for inhibiting browning in wine are not suitable for cili (Roxburgh rose) wine, which is naturally rich in ascorbic acid and subject to restrictions on SO2 addition. In this study, the capacity of various additives to suppress the browning of cili wine caused by ascorbic acid degradation was investigated. SO2, pure reduced glutathione (GSH), regular inactive dry yeast (IDY), and IDY with various levels of glutathione enrichment (g‐IDY) were separately introduced into cili wine following the completion of alcoholic fermentation. Over a period of 12 months, the color parameters, levels of ascorbic acid, phenolic compounds, antioxidant activity, and GSH content of the aged cili wine were analyzed. Among the investigated additives, g‐IDY exhibited the strongest inhibitory effect on browning. Moreover, adding 800 mg L−1 g‐IDY increased the total reducing power and residual GSH content by factors of 1.52 and 2.44, respectively, with respect to those of the SO2‐treated cili wine, thus enhancing its antioxidant capacity. Using ultra‐performance liquid chromatography–tandem mass spectrometry analysis, a total of 22 monomeric phenolic compounds were identified. After g‐IDY treatment, the contents of 15 easily oxidizable o‐diphenols decreased, preventing the depletion of ascorbic acid as an antioxidant. As a result, the levels of ascorbic acid and total phenolics were 1.5‐fold and 1.17‐fold higher than those in the SO2‐treated wine, respectively. This study demonstrates that g‐IDY provides a new approach to preventing the browning of wine caused by ascorbic acid degradation.Practical ApplicationCili wine, characterized by its high ascorbic acid content, can decelerate cellular senescence and bolster immune function, which has contributed to its popularity. Ascorbic acid, a potent antioxidant, can be spiked into white wines to significantly enhance their antioxidative properties. Nevertheless, the high ascorbic acid content in cili wine renders it susceptible to oxidation under both aerobic and anaerobic conditions, which alters the wine's hue from golden to dark brown, thus diminishing its commercial value. Overcoming this browning associated with ascorbic acid degradation is therefore of considerable importance and could facilitate the advancement of the cili industry.

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Section: Resultsmentioning

confidence: 99%

Effect of SO₂, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Zhang,

Jiang,

Zhang

et al. 2024

Journal of Food Science

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“…Danilewicz and Wallbridge (2010) adopted model wines and real wines to study the effects of Fe and Cu on O 2 or SO 2 consumption, respectively, whereas Berg and Akiyoshi (1956) used real wines to explore the effects of Fe and Cu on wine browning. Reactions involved in wine browning are more complex and there may be polymerization reactions of pigments that are not catalyzed by Fe and Cu leading to browning (Zhao et al., 2023). Hence more consistent studies should be continued to explore the effects of Fe and Cu on oxidation, and extra attention to the difference between model and real wine.…”

Section: Role Of Transition Metals: Fe and Cumentioning

confidence: 99%

“…Wine oxidation can be classified into enzymatic and non‐enzymatic oxidation (Li et al., 2008). In general, enzymatic oxidation may occur in the early stages of winemaking and it is facilitated primarily by oxidoreductases (Zhao et al., 2023). As the fermentation process advances and ethanol is produced, the activity of oxidoreductases is gradually suppressed.…”

Section: Introductionmentioning

confidence: 99%

“…The presence of oxygen significantly influences wine by generating H 2 O 2 and quinone (formed by oxidizing polyphenols through the presence of iron), which can further oxidize other substrates or form color compounds, thereby impacting the color and aroma profiles of the wine (Zhao et al., 2023). The addition of SO 2 serves as a preventive measure against oxygen‐induced wine oxidation by reacting with H 2 O 2 and quinone.…”

Section: Introductionmentioning

confidence: 99%

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Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review

Wang,

Kumar

2024

Journal of Food Science

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Non‐enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non‐enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO2) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non‐enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO2 in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO2 and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non‐enzymatic oxidation of wine and anticipates the potential for further research.

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Systematic Assessment of Mechanisms, Developments, Innovative Solutions, and Future Perspectives of Microplastics and Ecotoxicity – A Review

Manikandan,

Preethi,

Deena

et al. 2024

Advanced Sustainable Systems

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As plastics become more ubiquitous, their impact on the environment and on human health cannot be overlooked. Once generated, micro‐ and nano‐plastics end‐up in the environment, causing widespread health and environmental risks. This is a significant environmental problem given the minuscule sizes of microplastics, and therefore warrants further investigation. This study presents a comprehensive review of the ecotoxicology of microplastics and methods for their degradation and decomposition besides discussing the fate and transport processes, recent progress, emerging strategies, challenges and potential future directions. The authors carefully evaluate the processes through which microplastics cause harm, from molecular interactions in species, to ecological impacts, and end with advances in microplastic biodegradation. Different kinds of microplastics found in the environment include polyethylene, polystyrene, polypropylene, polyvinyl chloride, polycarbonate, polyurethane, polypropylene, and polyethylene terephthalate. Analysis of microbial and enzymatic decomposition provides several swelling mitigation strategies designed to reduce environmental threats. In‐depth investigations of microplastic ecotoxicity and biodegradation are being facilitated by interdisciplinary proposals in the areas of nanotechnology, new analytical methods, and synthetic biology. The extensive study helps understand microplastics comprehensively which in‐turn ensures informed actions to mitigate the challenge of the environmental impact of microplastics for sustainable future.

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Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Cited by 12 publications

References 95 publications

Effect of SO₂, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Effect of SO₂, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review

Systematic Assessment of Mechanisms, Developments, Innovative Solutions, and Future Perspectives of Microplastics and Ecotoxicity – A Review

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Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Cited by 12 publications

References 95 publications

Effect of SO2, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Effect of SO2, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review

Systematic Assessment of Mechanisms, Developments, Innovative Solutions, and Future Perspectives of Microplastics and Ecotoxicity – A Review

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Product

Resources

About

Effect of SO₂, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

Effect of SO₂, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine