ABSTRACT Sulfur dioxide (SO2) is an efficient additive that is used during winemaking to prevent microbial contamination as well as the oxidation and color changes caused by enzymatic and nonenzymatic reactions. However, this compound can cause allergic reactions to humans. In this study, α-pinene, a monomeric compound derived from fruits, was used to be an alternative for sulfur dioxide in red wine fermentation. Three concentrations of α-pinene, 0.125%, 0.25%, or 0.5%, were used. The red wine without additive or SO2 was used as controls. No significant differences were found in total soluble solids, pH values, titratable acidity, and ethanol content (n = 3, p < .05) though lower ethanol content was observed in the group at 0.5% α-pinene. The antibacterial results were the same between adding α-pinene and SO2. In the α-pinene group, significantly higher L and a values as well as transmittance were obtained than in the control and SO2 groups. Higher free radical scavenging ability was also obtained in the groups of α-pinene. However, the group with the highest concentration, 0.5%, showed negative effects to ethanol production and sensory performance. Better physicochemical and sensory characteristics were obtained in the groups at 0.125% or 0.25% of α-pinene, particularly, when 0.125% of α-pinene was added. Thus, α-pinene at 0.125% should be the optimal concentration for a potential alternative for SO2 in winemaking.

中文翻译：

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添加α-蒎烯作为红葡萄酒中无二氧化硫的新应用

摘要 二氧化硫 (SO2) 是一种有效的添加剂，在酿酒过程中用于防止微生物污染以及酶促和非酶促反应引起的氧化和颜色变化。然而，这种化合物会引起人体过敏反应。在这项研究中，α-蒎烯是一种源自水果的单体化合物，被用作红葡萄酒发酵中二氧化硫的替代品。使用了三种浓度的 α-蒎烯，0.125%、0.25% 或 0.5%。使用不含添加剂或 SO2 的红酒作为对照。尽管在 0.5% α-蒎烯组中观察到较低的乙醇含量，但在总可溶性固体、pH 值、可滴定酸度和乙醇含量（n = 3，p < .05）方面没有发现显着差异。添加α-蒎烯和SO2的抗菌效果相同。在α-蒎烯组中，与对照组和 SO2 组相比，获得了显着更高的 L 和 a 值以及透光率。α-蒎烯组也获得了更高的自由基清除能力。然而，最高浓度 0.5% 的组对乙醇生产和感官性能表现出负面影响。在 0.125% 或 0.25% 的 α-蒎烯组中获得更好的理化和感官特性，特别是当添加 0.125% 的 α-蒎烯时。因此，0.125% 的 α-蒎烯应该是酿酒中 SO2 潜在替代品的最佳浓度。对乙醇生产和感官性能有负面影响。在 0.125% 或 0.25% 的 α-蒎烯组中获得更好的理化和感官特性，特别是当添加 0.125% 的 α-蒎烯时。因此，0.125% 的 α-蒎烯应该是酿酒中 SO2 潜在替代品的最佳浓度。对乙醇生产和感官性能有负面影响。在 0.125% 或 0.25% 的 α-蒎烯组中获得更好的理化和感官特性，特别是当添加 0.125% 的 α-蒎烯时。因此，0.125% 的 α-蒎烯应该是酿酒中 SO2 潜在替代品的最佳浓度。