Botanical Extracts Used as Wine Preservatives

Abstract

The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine -based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze -dried samples taken from the plants Hippophaes and Goji Berry were added to dry white and red wines after their fermentation phase. In all sample tests the sensory and oenological characteristics remained almost unchanged compared to original samples (without the addition of natural products), although their antioxidant activity was significantly increased when leaves of the plant Hippophaes were added. Goji berry fruits and fruit of Hippophaes plant increased antioxidant activity compared to original samples.

Effect of <em>Hippophae Rhamnoides L.</em> Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide

“…Colour intensity increased in a linear manner with the increasing HRL treatments. Values of alcohol content, total and volatile acidity, ph and sugar are in accordance with previously published data for Greek white wines [24,34].…”

“…Proestos et al (2015) [24] reported that a 0.3g/l HRL treatment resulted approximately in 3.5fold increase in AC via the DPPH assay (from 0.42 to 1.82 mM TE) which is significantly higher than the increase rate in the present study for all white wine samples and for the HR leaves from the 2 consecutive harvests as presented in table 3. This discrepancy may be attributed to several factors namely the chemical composition of the leaves which could be affected by the growing conditions, maturity level, time of harvest [40] as well as drying duration and temperature [21].…”

“…Values of the wine samples prior to the HRL treatments are in the range of previously published literature. Stratil et al (2008) [39] report FRAP values ranging from 0.86 to 2.14 mM TE for 8 commercial white wines from Chech republic whereas Proestos et al (2015) [24] report a FRAP value equal to 1.79 mM TE for greek white wine from savatiano c.v. grapes.…”

“…Apart from the berries and seeds , HR leaf extracts have recently gained in interest for their antimicrobial and antioxidant properties [19,21] and for various pharmacological activities such as anti-inflammation, immunomodulation, radioprotection and tissue regeneration [22][23]. Proestos et al (2015) [24] reported an increase in the antioxidant capacity of wines after the addition of 0.3 g/l of HRL which was found higher than the corresponding addition of HR berries.…”