Sulfur dioxide (SO) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (HSO) during the pre-fermentative treatments of Sauvignon Blanc must ( L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466306 | PMC |
| http://dx.doi.org/10.3390/foods9080996 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Comparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation.
Food Chem
December 2024
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note.
View Article and Find Full Text PDFA comprehensive study on fermentation and aroma contributions of Torulaspora delbrueckii in diverse wine varieties: Insights from pure and co-fermentation studies.
Food Res Int
January 2025
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China. Electronic address:
As a well-commercialized and utilized non-Saccharomyces yeast, Torulaspora delbruineckii is gaining increasing relevance in the winemaking industry. However, its ability to produce distinctive aromas in wine has been inconsistently reported in the literature. This study aimed to evaluate the fermentation performance and aroma properties of T.
View Article and Find Full Text PDFDynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine.
Food Res Int
December 2024
College of Enology, Northwest A&F University, Yangling 712100, China; National Forestry and Grassland Administration Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Shaanxi Key Laboratory for Viti-Viniculture, Yangling 712100, China. Electronic address:
Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of flavor compounds during barrel fermentation remain unclear. This study investigated the changes in dissolved oxygen concentrations, microbial communities, and volatile compounds during Sauvignon Blanc wine fermentation in various oak barrels (new and two-year-old Francois Freres and new Taransaud) and stainless-steel tanks.
View Article and Find Full Text PDFWhite wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle.
Food Chem X
December 2024
Université de Bourgogne, Institut Agro, INRAe, UMR PAM 1517, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
Article Synopsis
- Chardonnay and Sauvignon blanc wines aged in oak barrels were studied for their resistance to oxidation during bottle storage, focusing on low and medium tannin potentials.
- The research found that oak wood tannin potential positively impacted the wines' antioxidant capacity after 2 and 4 years of aging, with Sauvignon blanc being more affected than Chardonnay.
- Wines aged in barrels with medium tannin levels had higher antioxidant compounds, while Sauvignon blanc volatile thiols decreased over time, emphasizing that oak barrel aging enhances oxidative stability due to tannin potential.
The Impact of the Inoculation of Different on the Chemical and Organoleptic Profiles of Wines.
Microorganisms
August 2024
Biotecnología Enológica, Department Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/Marcel·lí Domingo 1, 43007 Tarragona, Spain.
Controlling the microorganisms involved in alcoholic fermentation during wine production can be achieved by adding a small quantity of spontaneously fermenting must to freshly crushed grapes, a technique known as (PdC). This method not only serves as an inoculation starter but also enhances the microbial footprint unique to each wine region. Recent studies have confirmed that wines inoculated with PdC exhibit efficient fermentation kinetics comparable to those inoculated with commercial strains of .
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!