ABSTRACT Sulfur dioxide is widely used as a preservative in winemaking owing to its antioxidant and antimicrobial properties. However, it exerts adverse effects on health, causing dermatitis, urticaria, angioedema, diarrhea, and abdominal pain. In the present study, we used α-pinene, which is a fragrant monomeric compound derived from fruit-aroma compounds, as an alternative for SO2 in white wine fermentation. Three concentrations of α-pinene, 0.03125 g/100 mL, 0.0625 g/100 mL, and 0.125 g/100 mL were used. White wine added with SO2 at 40 ppm was also used (SO2 group). The white wine without addition of SO2 and α-pinene as used as the control. Total bacterial count and physicochemical characteristics including pectin content, degree of esterification, ethanol content, color, total phenolic acid content, and DPPH activity were analyzed. The antibacterial activities of α-pinene groups were similar to SO2 group but significantly higher than the control group. Specifically, 0.03125 g/100 mL and 0.0625 g/100 mL α-pinene groups showed significantly higher transmittance, L values, and color values than the control at the day 180, which suggested that the addition of α-pinene effectively inhibited the browning of white wine during storage. These findings indicated that α-pinene possessed an excellent antibacterial ability and could be a viable alternative for SO2 in winemaking.

中文翻译：

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萜类化合物α-蒎烯替代无二氧化硫白葡萄酒的新应用

【摘要】：二氧化硫具有抗氧化和抗菌的特性,在酿酒过程中被广泛用作防腐剂。然而，它对健康产生不利影响，引起皮炎、荨麻疹、血管性水肿、腹泻和腹痛。在本研究中，我们使用 α-蒎烯（一种源自水果香气化合物的芳香单体化合物）作为白葡萄酒发酵中 SO2 的替代品。使用三种浓度的 α-蒎烯，0.03125 g/100 mL、0.0625 g/100 mL 和 0.125 g/100 mL。还使用了添加了 40 ppm SO2 的白葡萄酒（SO2 组）。不添加二氧化硫和α-蒎烯的白葡萄酒作为对照。分析了总细菌数和理化特性，包括果胶含量、酯化度、乙醇含量、颜色、总酚酸含量和 DPPH 活性。α-蒎烯组的抗菌活性与SO2组相似，但显着高于对照组。具体而言，0.03125 g/100 mL 和 0.0625 g/100 mL α-蒎烯组在第 180 天表现出显着高于对照的透光率、L 值和色值，表明 α-蒎烯的加入有效抑制了褐变储存期间的白葡萄酒。这些发现表明，α-蒎烯具有优异的抗菌能力，可以作为酿酒中 SO2 的可行替代品。这表明α-蒎烯的添加有效地抑制了白葡萄酒在储存过程中的褐变。这些发现表明，α-蒎烯具有优异的抗菌能力，可以作为酿酒中 SO2 的可行替代品。这表明α-蒎烯的添加有效地抑制了白葡萄酒在储存过程中的褐变。这些发现表明，α-蒎烯具有优异的抗菌能力，可以作为酿酒中 SO2 的可行替代品。