A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

“…In the case of tannins, its concentration was lower in HTB wines, around 11% less than in CT wines, without significant differences between CT and HTG wines. These results are in agreement with other authors (Izquierdo-Cañas, García-Romero, Huertas-Nebreda, & Gómez-Alonso, 2012;Salaha, Kallithraka, Marmaras, Koussissi, & Tzourou, 2008) who attributed this fact to the extraction capacity of SO 2 during maceration. However, in the present study, SO 2 was not added until the end of malolactic fermentation ( Fig.…”

Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

“…As mentioned before, the total content of monomeric anthocyanins did not significantly correlate to any antioxidant activity assay, corroborating the findings of Granato et al (2010) and Giovanelli (2005). However, it is important to note that when individual anthocyanins and proanthocyanidins (dimers, trimers and polymers) are quantified, a significant correlation between these compounds and the antioxidant activity is attained (Salaha, Kallithraka, Marmaras, Koussissi, Tzourou, 2008). Therefore, it is possible to assume that quercetin, gallic acid, and myricetin, along with other phenolics compounds such as proanthocyanidins, contribute significantly to the in vitro antioxidant activity of red wines.…”

Valorization of grape stems

“…Among these, the use of phenols is a promising alternative. Oenological tannins (Sonni et al, 2009), vegetal extract (Salaha et al, 2008), almond skin and eucalyptus leaf extracts (González-Rompinelli et al, 2013) have resulted efficient in reducing SO 2 in wines.…”