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

•The aromatic and phenolic fractions of spray dried wines were investigated.•Wines under investigation were from red grapes “Nero d’Avola”, produced in Sicily.•The microencapsulation process affected the volatile composition of wines. The purpose of the present work was to find a correlation between...

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Bibliographic Details
Published in:Food chemistry 2018-02, Vol.240, p.222-230
Main Authors: Avellone, Giuseppe, Salvo, Andrea, Costa, Rosaria, Saija, Emanuele, Bongiorno, David, Di Stefano, Vita, Calabrese, Giorgio, Dugo, Giacomo
Format: Article
Language:English
Subjects:
Anthocyanins
Aroma
Gas Chromatography-Mass Spectrometry
Nero d’Avola
Phenolic compounds
Sicily
SPME
Spray-drying
Vitis
Wine
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Summary:•The aromatic and phenolic fractions of spray dried wines were investigated.•Wines under investigation were from red grapes “Nero d’Avola”, produced in Sicily.•The microencapsulation process affected the volatile composition of wines. 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 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.07.116