Measurement of chemiluminescence induced by cytochrome c plus hydrogen peroxide to characterize the peroxidase activity of various wines and the Botrytis cinerea related quality of Aszú wines of Tokaj in Hungary
Abstract It was suggested that the measurement of chemiluminescence induced by cytochrome c plus hydrogen peroxide might characterize the peroxidase activity of various wines added and, furthermore, the Botrytis cinerea related quality of Aszú wines of Tokaj in Hungary. The chemiluminescence produced by cytochrome c plus hydrogen peroxide reaction was detected by a luminometer. The chemiluminescence stimulating effects of various wines (n = 146) including Aszú wines from Tokaj and other Hungarian white and red wines were compared and analysed by using an “Index of Stimulation”. The content of gluconic acid in Aszú wines was determined colorimetrically. All types of wines tested could stimulate the intensity of chemiluminescence induced by the cytochrome c plus hydrogen peroxide expressed by an Index of Stimulation. This effect could mainly be regarded as a result of the peroxidase activity of wines. The highest values of the Index of Stimulation were found in the Aszú wines of Tokaj reflecting their 5–6 „baskets” types, which characterized their „Botrytis related qualities”. Three categories of Aszú wines could be created on the basis of the Index of Stimulation. The stimulating effect was also proven by pure Botrytis cinerea particles owning peroxidase activity on the cytochrome c plus hydrogen peroxide reaction. The Botrytis influences and gluconic acid concentrations correlated positively. The augmentation of chemiluminescence in the cytochrome c plus hydrogen peroxide reaction could characterize the peroxidase activity of various wines and, furthermore, the „Botrytis cinerea related quality” of various Botrytis wines. However, this quality did not reflect completely the values of flavour and odour in these wines..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:250 |
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| Enthalten in: |
European food research and technology - 250(2023), 1 vom: 10. Okt., Seite 111-118 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Sipka, Sándor [VerfasserIn] |
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| Links: |
Volltext [kostenfrei] |
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| Themen: |
Aszú wines of Tokaj |
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| Anmerkungen: |
© The Author(s) 2023 |
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| doi: |
10.1007/s00217-023-04370-2 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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SPR054347637 |
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| 245 | 1 | 0 | |a Measurement of chemiluminescence induced by cytochrome c plus hydrogen peroxide to characterize the peroxidase activity of various wines and the Botrytis cinerea related quality of Aszú wines of Tokaj in Hungary |
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| 520 | |a Abstract It was suggested that the measurement of chemiluminescence induced by cytochrome c plus hydrogen peroxide might characterize the peroxidase activity of various wines added and, furthermore, the Botrytis cinerea related quality of Aszú wines of Tokaj in Hungary. The chemiluminescence produced by cytochrome c plus hydrogen peroxide reaction was detected by a luminometer. The chemiluminescence stimulating effects of various wines (n = 146) including Aszú wines from Tokaj and other Hungarian white and red wines were compared and analysed by using an “Index of Stimulation”. The content of gluconic acid in Aszú wines was determined colorimetrically. All types of wines tested could stimulate the intensity of chemiluminescence induced by the cytochrome c plus hydrogen peroxide expressed by an Index of Stimulation. This effect could mainly be regarded as a result of the peroxidase activity of wines. The highest values of the Index of Stimulation were found in the Aszú wines of Tokaj reflecting their 5–6 „baskets” types, which characterized their „Botrytis related qualities”. Three categories of Aszú wines could be created on the basis of the Index of Stimulation. The stimulating effect was also proven by pure Botrytis cinerea particles owning peroxidase activity on the cytochrome c plus hydrogen peroxide reaction. The Botrytis influences and gluconic acid concentrations correlated positively. The augmentation of chemiluminescence in the cytochrome c plus hydrogen peroxide reaction could characterize the peroxidase activity of various wines and, furthermore, the „Botrytis cinerea related quality” of various Botrytis wines. However, this quality did not reflect completely the values of flavour and odour in these wines. | ||
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| 700 | 1 | |a Nokhoijav, Erdenetsetseg |4 aut | |
| 700 | 1 | |a Csősz, Éva |4 aut | |
| 700 | 1 | |a Baráth, Sándor |4 aut | |
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