Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection

Janeš, Lucija; Lisjak, Klemen; Vanzo, Andreja

doi:10.1016/j.aca.2010.06.040

Cited by 99 publications

(53 citation statements)

References 12 publications

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“…The concentration in the must is influenced by the nitrogen uptake of the vine (Choné et al, 2006) and it is accumulated in the berry at the onset of véraison (Adams & Liyanage, 1993). Concentrations of GSH in 28 young Sauvignon blanc wines averaged at 12.5 mg/L (Janeš et al, 2010), and winemaking conditions promoting oxygen exposure led to a decrease in GSH concentrations, while higher concentrations have been observed in juices treated reductively (Du Toit et al, 2007;Maggu et al, 2007).…”

Section: The Role Of Antioxidantsmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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Section: The Role Of Antioxidantsmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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“…Additionally, the concentration of GSH in finished wines was lower than in the initial must, as reported by others (Lavigne et al, 2007;Du Toit et al, 2007), which is probably a consequence of yeast GSH uptake (Miyake et al, 1998), induced by nitrogen or sulfur limitation, and its use as a major sulfur reserve compound (Mehdi and Panninckx, 1997;Miyake et al, 1999) It was expected that higher concentrations of GSH would contribute to enhanced sensory quality of wines due to reduced wine oxidation. However, GSH concentrations were probably too low (3.7 mg L -1 on average, which is lower than that obtained by Janeš et al, (2010) (12 mg L -1 on average)) to correlate with the flavor of wine. In our study, different yeast starter cultures did not influence the methoxypyrazine concentration, since there were no significant differences found in their concentration between wines.…”

Section: Concentration Of Volatile Thiols In Wines After Alcoholic Fementioning

confidence: 71%

“…Determination of glutathione concentration in must and wine GSH determination was performed using the method described in Janeš et al (2010). The samples of must and wine were mixed with methanol at a 1:10 ratio to avoid oxidation of GSH.…”

Section: Yeast Strains and Fermentation Conditionsmentioning

confidence: 99%

The Influence of Yeast Strain Combinations on the Quality of Sauvignon Blanc Wine

Jenko

Lisjak

Košmerl

et al. 2013

FSTR

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The main objective of this study was to investigate the influence of different commercial wine yeast strain combinations on wine varietal aroma and glutathione concentration. Four combinations of yeast strains were selected to produce Sauvignon Blanc wine under controlled conditions. The concentration of volatile thiols and methoxypyrazines in produced wines was quantified using GC-MS and the concentration of glutathione during fermentation was monitored and quantified using HPLC-FLD. Sensory analysis of wines was performed by a group of experienced wine assessors. The results indicated that the yeast strain combinations differed significantly in terms of their ability to release volatile thiols and to preserve glutathione levels, but had no impact on methoxypyrazine concentrations. In accordance with the chemical composition of wines, significant differences were found in their sensory quality. It can be concluded that the selection of an appropriate yeast strain combination for alcoholic fermentation presents the potential to greatly modulate wine aroma.

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“…En ambas campañas el contenido más bajo correspondió a los vinos de Malvasía riojana. Los contenidos de glutation en un estudio efectuado sobre 28 vinos de Sauvignon blanc mostraron un rango de concentraciones entre 1.3 y 34.7 mg/L, con un valor medio de 12.5 mg/L [17]. En 43 vinos de Sudáfrica procedentes de diferentes variedades de uva (Chardonnay, Sauvignon blanc, Chennin blanc, Semillon y Petillant blanc) el valor más elevado de glutation encontrado fue de 27.4 mg/L [16], observándose un descenso de su contenido durante el envejecimiento.…”

Section: Resultados Y Discusiónunclassified

Efecto varietal sobre el contenido de glutatión en mostos y vinos blancos

Martínez

García-Escudero

2014

37th World Congress of Vine and Wine and 12th General Assembly of the OIV

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Resumen. El glutatión desempeña un papel fundamental en la prevención de las oxidaciones en mostos y vinos. Se origina durante la maduración de la uva, y su contenido está influenciado por numerosos factores, entre los que se encuentra la variedad. Asimismo, manifiesta efectos beneficiosos sobre la salud humana, por lo que está siendo objeto de numerosos estudios en loś ultimos años. En este trabajo se analizó el contenido de glutatión en mostos y vinos de las variedades Tempranillo blanco, Maturana blanca, Turruntés, Garnacha blanca, Malvasía riojana y Viura en la D.O.Ca. Rioja (España), durante las campañas 2012 y 2013. Su determinación analítica se efectuó por HPLC mediante derivatización automática en precolumna con OPA. No se observaron diferencias varietales en el contenido de glutatión en los mostos, con valores medios más elevados en Tempranillo blanco y más bajos en Garnacha blanca. En los vinos se produjo un notable incremento de los niveles de glutatión con respecto a los mostos, y el efecto varietal fue significativo, destacando Tempranillo blanco y Viura por su elevada concentración y Malvasía por ser la más baja. Las elevadas concentraciones de este compuesto en Tempranillo blanco sugieren que esta variedad tienen un buen potencial antioxidante. IntroducciónEl glutatión es un compuesto que desempeña un papel fundamental en la prevención de los procesos oxidativos de los mostos y vinos debido a su elevada actividad antioxidante [1]. Se trata de un tripéptido compuesto de tres aminoácidos (ácido glutámico, cisteína y glicina), que fue cuantificado por primera vez en la uva en 1989 [2], donde se encuentra principalmente en forma reducida. Los niveles de glutatión presentes en las bayas están influenciados por numerosos factores (variedad, localización, condiciones ambientales, añada, prácticas culturales...). Se origina durante la maduración de la uva, incrementándose significativamente después del envero [3]. Su acumulación en la baya es paralela a la de sólidos solubles hasta que se alcanzan los 16 • Brix, y a partir de este momento se mantiene estable. Asimismo, el glutatión presente en la uva está estrechamente relacionado con el nivel de nutrición nitrogenada de la viña, habiéndose observado valores más bajos en el caso de viñedos con deficiencia en nitrógeno [4]. En el mosto, su contenido es muy variable y puede estar influenciado por numerosos factores, como son la exposición al oxígeno, la actividad tirosinasa, el tiempo de maceración prefermentativa, el prensado. . . [5]. Los resultados existentes acerca de su evolución durante la fermentación alcohólica son contradictorios. Algunos autores [6-8] observaron un incremento, mientras que en otros casos este compuesto disminuyó [5,7]. El glutatión está implicado en algunos mecanismos de respuesta al estrés en Saccharomyces cerevisiae, pudiendo ser asimilado o excretado durante la fermentación alcohólica [9]. El contenido de glutatión después de la fermentación puede depender de la cepa de a e-mail: jmartinezg@larioja.org levadura utilizada [7], a...

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Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection

Cited by 99 publications

References 12 publications

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

The Influence of Yeast Strain Combinations on the Quality of Sauvignon Blanc Wine

Efecto varietal sobre el contenido de glutatión en mostos y vinos blancos

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