Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Gabrielli, Mário Francisco Real; Aleixandre-Tudó, José Luis; Kilmartin, Paul A.; Sieczkowski, Nathalie; Toit, W. J. Du

doi:10.21548/38-1-794

Cited by 15 publications

(13 citation statements)

References 50 publications

(74 reference statements)

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“…Several studies have examined how IDYs can contribute to wine composition and quality. Many positive effects have been described, such as improving mouthfeel and reducing the perception of acidity (Charpentier, 2010;Del Barrio-Galán et al, 2012), smoothing of astringency (Mekoue-Nguela et al, 2015;González-Royo et al, 2016;Del Barrio-Galán et al, 2019) and bitterness (Pozo-Bayón et al, 2009b;González-Royo et al, 2013;Del Barrio-Galán et al, 2019), improving the foaming properties of sparkling wines (Vanrell et al, 2005;Marti-Raga et al, 2016;Medina-Trujillo et al, 2017), eliminating the presence of ochratoxin (Piotrowska et al, 2013;Petruzzi et al, 2015), preventing browning (Comuzzo and Zironi, 2013;Comuzzo et al, 2015) and ensuring oxidation does not affect aroma (Pozo-Bayón et al, 2009c;Rodríguez-Bencomo et al, 2014) due to the ability of IDYs to release glutathione and other antioxidant compounds (Gabrielli et al, 2017;Bahut et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

et al. 2021

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The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements. The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide. These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research.

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Section: Introductionmentioning

confidence: 99%

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

et al. 2021

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“…Following studies also demonstrated that the combination of SO 2 and GSH involves a notable protective effect in wines [54]. Recent studies have shown that the addition of glutathione-rich dry inactivated yeast to grape juices modifies the white wine aroma influencing the concentrations of some volatile compounds and precursors with some benefits on its preservation [55][56][57]. The GSH amount of wine changes depending on the winemaking period.…”

Section: Chemical Treatments To Elaborate So 2 -Free Winesmentioning

confidence: 99%

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

Ferrer‐Gallego¹,

Puxeu²,

Martin³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Sulfur dioxide (SO 2 ) is the most preservative used in the wine industry and has been widely applied, as antioxidant and antibacterial agent. However, the use of sulfur dioxide implicates a range of adverse clinical effects. Therefore, the replacement of the SO 2 content in wines is one of the most important challenges for scientist and winemakers. This book chapter gives an overview regarding different microbiological, physical, and chemical alternatives to elaborate high-quality SO 2 -free wines. In the present chapter, original research articles as well as review articles and results obtained by the research group of the Wine Technology Center (VITEC) are shown. This study provides useful information related to this novel and healthy type of wines, highlighting the development of winemaking strategies and procedures.

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“…Advanced reductive technologies for white wine production involve the use of inert gases during all stages of processing to counteract the oxygen solubilization from the atmosphere into wine, along with some treatments with certain antioxidants to ensure a good protection. Various authors have already revealed the positive effects of inert gases on white wine production [1][2][3][4][5][6] and also of certain antioxidant treatments and their combined effect during vinification, at bottling or their impact during storage [7][8][9][10][11][12][13][14][15]. The most common antioxidant treatments used on grapes and musts are sulfur dioxide and ascorbic acid, for which a comprehensive review was published in 2016 [16].…”

Section: Introductionmentioning

confidence: 99%

Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile

Cojocaru

Antoce

2019

Biosensors

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Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with these antioxidants affect some volatile compound evolution and positively influence the wine volatile profile. After one year of storage in bottles with and without carbon dioxide protection the volatile profiles of the wines were assessed by using a Fast GC Alpha MOS Heracles e-Nose by applying a DFA multivariate statistical method and AroChemBase database for compound identification. The analyses showed that some higher alcohols, such as 2-phenylethanol and 2-methyl-1-butanol were in lower concentrations in wines treated with reduced glutathione, while the main ethyl fatty acid esters, such as ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were better preserved when higher concentrations of any of the antioxidants were added in must. On the other hand, it was observed that some other volatile compounds were not affected by these applied treatments.

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Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Cited by 15 publications

References 50 publications

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile

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