ΜΕΛΕΤΗ ΤΗΣ ΑΝΤΟΧΗΣ ΣΤΗΝ ΟΞΕΙΔΩΤΙΚΗ ΑΜΑΥΡΩΣΗ ΟΙΝΟΥ ΤΣΑΟΥΣΙ
Date Issued
October 29, 2024
Type
Πτυχιακή Εργασία
Abstract
Wine is a widespread drink that can be combined with various tastes on a global scale,
it is a great agricultural product that shows the variety of a soil and the climate of a
place.
The white wine oxidation is a major factor in the study of browning in wine.
Browning is a serious problem in relation to the quality and organoleptic
characteristics of white wine. Phenolics are subject to enzymatic oxidation that
usually result in modifications to the antioxidant capacity. The aim of this work is to
investigate and study the above phenomena through laboratory experiments conducted
at the Ionian University of Argostoli in the year 2022.
The rate of wine oxidation was investigated by the accelerated oxidation method in
the Tsaousi’s variety. More specifically, wine samples were used in a water bath at a
temperature of 55°C for 12 days, in order to make the experiment shorter. To study the
darkening, a spectrophotometer was used, measuring the absorbance of the samples at
420nm.The measurement was done on a daily basis every 24 hours and after the
samples had been left for 20 min at room temperature. The recording was done in the
form of diagrams. Then, the samples were subjected to a procedure to observe the
concentration of phenolics and the antioxidant capacity through the Folin-Ciocalteu
and DPPH methods respectively. The most important polyphenolic components in
white wines are hydroxycinnamic compounds and flavanols that lead to the formation
of yellow or brown products.
Finally, as mentioned above, in order to carry out the study, the research was done on
Tsaousi wine. Tsaousi is a white variety of the Ionian Sea and less so in Northern
Greece. The Sarri winery in Kefalonia produces Tsaousi. Tastewise, it gives the
sensation of tropical fruits, flowers, herbs and minerality, while at the same time it
leaves a feeling of oiliness and freshness in the mouth.
Subjects