FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE

Onofrio Corona, Antonio Tirelli, Margherita Squadrito

Risultato della ricerca: Articlepeer review

1 Citazioni (Scopus)

Abstract

The quantification of flavonoids in wine and grape skin extract by spectrophotometric evaluation at 280 nm wavelength provides essential information to oenologist concerning wine composition and evolution, and it is commonly applied in wine labs. The measurement of the absorption peak height at 280 nm reported by DI STEFANO and GUIDONI (1989) allows to selectively quantify flavonoids with minor interferences. However, it has proved to be susceptible to SO2 at low pH or acetone in unpurified grape skin extracts. Moreover, the effect of pH on flavonoids quantification in wine, either containing SO2 or not, has not been assessed. The effect of SO2, purification, pH and dilution solvent on spectrophotometric quantification of flavonoids in red wine samples has been evaluated in this work. SO2 can overrate the flavonoids content in red wine when ethanol and Cl- ions are contained in acid dilution solvents. A wine sample dilution with a strong acid solvent is mandatory to attain a reliable quantification of flavonoids due to the low anthocyanins absorption at 280 nm in water solution. A minor effect arises from the ethanol content. Eventually, flavonoids can be quantified in SO2-containing wine diluted with a strong acid solution but a 7% overrating should be expected.
Lingua originaleEnglish
pagine (da-a)459-469
Numero di pagine11
RivistaItalian Journal of Food Science
Volume31
Stato di pubblicazionePublished - 2019

All Science Journal Classification (ASJC) codes

  • Food Science

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