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

Raposo, Rafaela; Ruiz‐Moreno, María José; Garde‐Cerdán, Teresa; Puertas, Belén; Moreno-Rojas, José Manuel; Gonzalo-Diago, A.; Guerrero, Raúl F.; Ortiz, Victor; Cantos‐Villar, Emma

doi:10.1016/j.foodchem.2015.06.085

Cited by 34 publications

(18 citation statements)

References 36 publications

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“…These results are in agreement with the observations made by other authors, who found higher anthocyanin, polyphenol, or flavonoid levels in wines treated with standard doses of SO 2 than in wines treated with other alternatives, such as black radish extracts and ascorbic acid [ 49 ], hydroxytyrosol [ 22 ], or a commercial vine wood extract called Vineatrol ® , similar to one of the extracts used in the present work [ 33 ].…”

Section: Resultssupporting

confidence: 94%

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Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

et al. 2020

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SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.

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Section: Resultssupporting

confidence: 94%

“…The main drawback of these physical techniques is their lack of antioxidant activity, although they have a strong antimicrobial action. Regarding the addition of alternative chemicals, different doses of lysozyme and dimethyl dicarbonate [ 20 ], colloidal silver [ 21 ], and hydroxytyrosol [ 22 ] have been tested.…”

Section: Introductionmentioning

confidence: 99%

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

et al. 2020

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“…Also, a high antioxidant activity was shown in model wine (Ruiz‐Moreno et al., ), however, in red wine (Syrah) and white wine (Sauvignon blanc), the addition of hydroxytyrosol in the replacement of SO 2 was not able to prevent oxidation during bottle aging (Raposo et al., ; Raposo et al., ). After only 6 months of bottle aging the wine to which hydroxytyrosol was added showed clear effects of chemical oxidation, such as a rapid evolution of color, the appearance of oxidized odors, and the formation of oxidation‐related volatiles as phenylacetaldehyde (Raposo et al., ; Raposo et al., ). Based on actual knowledge, the use of hydroxytyrosol as an alternative to SO 2 , both as antimicrobial and as antioxidant, seems not to be feasible in practice.…”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

“…Hydroxytyrosol has well-known antimicrobial properties (Bisignano et al, 1999). Recently the use of hydroxytyrosol in winemaking as an alternative to SO 2 was evaluated (Raposo et al, 2016a;Raposo et al, 2016b;Ruiz-Moreno et al, 2015). Hydroxytyrosol is a phenyl ethyl alcohol showing high antioxidant and antimicrobial activity.…”

Section: Mechanism Of Actionmentioning

confidence: 99%

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2. This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low‐sulfite winemaking, rather than being seen as its substitutes.

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“…Then, over the course of time, malvidin-coumarylglucoside and its carbinol form precipitated after 6M, as well as hydroxytyrosol-glucoside (m/z 315) (glucosylated of the bioactive compound hydroxytyrosol found in wine) and syringetin (m/z 507). A recent study has evaluated the impact of hydroxytyrosol addition in Syrah wines, as alternative to SO 2, with the result of an improvement in the wine colour at bottling (Raposo et al, 2016). The present of this fragment in the precipitate samples may be linked to the loss of colour overtime (data not shown, Garrido-Bañuelos, 2018).…”

Section: (Supplementarymentioning

confidence: 99%

Impact of Time, Oxygen and Different Anthocyanin to Tannin Ratios on the Precipitate and Extract Composition Using Liquid Chromatography-High Resolution Mass Spectrometry

Garrido-Bañuelos¹,

Buica²,

Villiers³

et al. 2018

SAJEV

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Wine colour and phenolic stability over time are influenced by the amount and nature of phenolics in young wines. The ratio between different phenolic compounds can also be determinant in the colour and phenolic development of red wines. Three different anthocyanin to tannin ratios extracted in a wine-like system were saturated with oxygen several times during sample storage. A LC-HRMS method was used to evaluate the impact of a forced oxidation and of the different extracts on the wine-like composition and on the precipitate formed over time. The extract composition was found to be the most determinant factor for the precipitate formed. Time was also found to be a relevant factor according to the precipitate composition.

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

Cited by 34 publications

References 36 publications

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Impact of Time, Oxygen and Different Anthocyanin to Tannin Ratios on the Precipitate and Extract Composition Using Liquid Chromatography-High Resolution Mass Spectrometry

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

Cited by 34 publications

References 36 publications

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Alternative Methods to SO2 for Microbiological Stabilization of Wine

Impact of Time, Oxygen and Different Anthocyanin to Tannin Ratios on the Precipitate and Extract Composition Using Liquid Chromatography-High Resolution Mass Spectrometry

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Alternative Methods to SO₂ for Microbiological Stabilization of Wine