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

Vita Di Stefano, Giuseppe Avellone, David Bongiorno, Andrea Salvo, Giorgio Calabrese, Emanuele Saija, Andrea Salvo, Giacomo Dugo, Giacomo Dugo, Rosaria Costa, Giacomo Dugo

Risultato della ricerca: Articlepeer review

20 Citazioni (Scopus)

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 HSâSPME coupled with GCâMS; 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 reductionThe 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.
Lingua originaleEnglish
pagine (da-a)222-230
Numero di pagine9
RivistaFOOD CHEMISTRY
Volume240
Stato di pubblicazionePublished - 2018

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.1100.1106???

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