Effects of α-Pinene Sulfur Dioxide-Free Red Winemaking

• Main Authors: HOU, ZHENG-TING, 侯政廷
• Other Authors: HOU, CHIH-YAO
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/7zb7sn

碩士 === 國立高雄科技大學 === 水產食品科學系 === 107 === The use of sulfur dioxide as a preservative in the wine industry directly affects the quality of the wine. However, sulfites are prone to cause various risks or allergies in the human body, dermatitis, urticaria, angioedema, diarrhea, abdominal pain and bronchoconstriction, which are related to their presence in wine. Therefore, it is very important to find alternatives to sulfur dioxide during the brewing process. In this study, the antibacterial activity of α-pinene on foodborne pathogens was applied and used to replace sulfur dioxide in red wine fermentation, and the parameters of red wine were analyzed. α-pinene is a perfume monomer compound derived from fruit aroma substances including grapes, and is one of the terpene families, and has physiological activities such as antibacterial and antioxidation. The antibacterial activity tests were carried out on three pathogenic bacteria (Escherichia coil, Salmonella enterica, Staphylococcus aureus) using α-pinene concentrations of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%. The results showed that 0.686 mg/mL reached the MIC to effectively inhibit the growth of pathogenic bacteria, while 3.432 mg/mL reached the result that MBC completely inhibited the growth of pathogenic bacteria. For its brewing applications, wines treated with α-pinene (0.125%, 0.25%, 0.5%) were compared to wines treated with sulfur dioxide. The parameters between the sulfur dioxide group and the sulfur dioxide-free red wine (α-pinene treatment group) were studied. The results showed no significant difference in soluble solids, pH, titratable acidity and ethanol content (n = 9, p <0.05). However, after adding α-pinene, the growth of total bacteria was effectively inhibited, and the light transmittance (%T) and the redness (a value) α-pinene group (0.125%, 0.25%) were superior to the control group, which could be increased to the appearance of the wine. It found that α-pinene itself is an antioxidant substance, and its antioxidant capacity in wine is better than that of the control group and the sulfur dioxide group. Among the main phenolic acids in wine, Chlorogenic acid, the α-pinene group is better than the control group and sulfur dioxide group, which can increase one of its wine functionalities. The above results show that α-pinene has excellent antibacterial and antioxidative ability, and is added as a good substitute for replacing sulfur dioxide in wine.