Colloidal silver complex as an alternative to sulphur dioxide in winemaking

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.…”

“…HT wines showed higher aroma intensity and more scents of fruit (black fruit and mature fruit) than CT ones, especially in HTB wines. This is in agreement with authors who described greater intensity of the olfactory descriptor in red wines elaborated with colloidal silver complex instead of SO 2 (Izquierdo-Cañas et al, 2012). In fact, it has been described that SO 2 may neutralize aromas (Li, Guo, & Wang, 2008).…”

“…Other authors have described an improvement of color parameters when testing alternatives to SO 2 (Garde-Cerdán et al, 2014;Izquierdo-Cañas et al, 2012). Since SO 2 binds to anthocyanins discoloring them, the use of no SO 2 improved color parameters at bottling.…”

Valorization of grape stems

“…In wine, SO 2 exhibits an important antioxidant function that helps to reduce the effects of dissolved oxygen and inhibit oxidase enzymes, which are endogenous to grapes and also come from fungal infections (Izquierdo-Cañas et al, 2012). Moreover, SO 2 inhibits the development of all types of microorganisms, such as yeasts, lactic acid bacteria and, to a lesser extent, acetic acid bacteria (Santos et al, 2012).…”

New challenges in the application of biocompatible silver nanoparticles in enology: Antimicrobial capacity, digestibility and potential cytotoxicity

“…Some recent papers have evaluated the effects of antiseptic a e-mail: victoria.moreno@csic.es kaolin-silver complex for substituting the use of sulfites in winemaking [5,6].…”