Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines

Abstract

BACKGROUND: In recent years the use of sulfur dioxide, a commonly used additive in winemaking, has been questioned because of its toxic effects on human health. Studies have been conducted to find alternatives that can effectively substitute for this additive in all its various technological functions. In previous work, lysozyme and oenological tannins were found as possible substitutes in controlling bacterial undesirable fermentations and phenolic oxidation. However, data on the volatile composition of wines obtained by that protocol are lacking. In this work, the effects on volatile composition of white wines by the substitution of SO 2 during fermentation with lysozyme and tannin were studied. At the same time, the technological performance of two strains of yeast that produce low amounts of SO 2 were evaluated.

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

“…These results showed a total SO 2 production lesser than 10 mg/L in all cases. The results in agreement with other works which also showed diverse yeast strains are able to produce small amounts of total SO 2 (<1.4 mg/L) [16,17]. Thus, several commercial and indigenous yeast strains have proved to be able to produce SO 2 -free wines.…”

“…In winemaking, indigenous LAB, such as Lactobacillus brevis, Oenococcus oeni, Lactobacillus kunkeei, Pediococcus parvulus and Pediococcus damnosus, can be completely inhibited by lysozyme, being this efficacy strongly affected by winemaking and dosage [80,81]. The addition of lysozyme did not have any negative effect on yeast growth and sugar reduction and may prevent the increase of volatile acidity during the stuck/sluggish of the alcoholic fermentation [17,81]. This substance had little or no effect on the content of alcohol, titratable acidity, and pH value and did not cause important changes on the sensory characteristics of wines.…”

“…Both characteristics make tannins a very attractive alternative to the use of SO 2 in wine. Some studies showed hopeful results when mixed with antimicrobials, such as lysozyme [17,73]. The studies carried out in VITEC have recently shown that the addition of tannins mixed with glutathione may be an effective alternative to the use of SO 2 [74].…”

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

“…There are indications in the literature that lysozyme additions can modify the volatile aroma characteristics of wine even if no MLF is observed [29]. In the present study, additional observations could be made that involve the effect of lysozyme on the phenolic profile of wine, suggesting that lysozyme addition to the juice prior to fermentation may not only affect bacterial activity but also the release of hydroxycinnamic acids from their tartrate esters.…”

Evaluating the Efficacy of Lysozyme Against Lactic Acid Bacteria Under Different Winemaking Scenarios

“…The benefits derived from the control of wine spoilage LAB are mainly the reduction in the risk of increased volatile acidity, as well as an increase in biogenic amines. The main technological interest of lysozyme is to reduce the traditional use of sulphur dioxide, which can cause health concerns in consumers (Bartowsky, 2009;Sonni et al, 2009).…”