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

• 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
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.07.116

•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.