Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

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

doi:10.1016/j.lwt.2015.08.005

Cited by 31 publications

(25 citation statements)

References 31 publications

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“…Moreover, the lowered content of SO 2 in wine (due only to the amount naturally produced by yeasts during AF) certainly affects the wine phenolic chemistry, and volatile profile, together with the main enological attributes during storage. 8,11 However, even though there are several investigations regarding changes to wines which have been subjected to accelerated browning in conventional storage conditions 1,2,10,14 or to the replacement of SO 2 with other antioxidants, 11,15,16 little is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. 17 In our previous work, 8 we focused on the characterization of the phenolic profile of a white wine without added sulfites (after one-year of storage) in order to tentatively identify the minor compounds resulting from hydroxycinnamic acids oxidation.…”

Section: Introductionmentioning

confidence: 99%

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

et al. 2019

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BACKGROUND Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work is aimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15 months of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12 °C (D12‐S, D12‐NS) and 30 °C (D30‐S, D30‐NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL‐S, UTL‐NS) simulated improper storage conditions. RESULTS Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL‐NS and D30‐NS wines. The trans forms of hydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines. CONCLUSION The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

et al. 2019

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“…Unfortunately, SO 2 has some well‐known drawbacks for human health. Moreover, the addition of SO 2 to wine can modify the sensory properties of the wine, by neutralising the aroma and by causing aroma defects (Raposo et al ). Several technologies, such as pulsed electric field, ultrasound, high pressure and UV light have been proposed in order to prevent the use of SO 2 .…”

Section: Introductionmentioning

confidence: 99%

Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

Bellincontro

Catelli

Cotarella³

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims The request by the consumer for safer food is also pushing the wine sector to find alternative solutions to sulfur dioxide. The aim of this research has been to evaluate the application of ozone as a sanitising agent of grapes before vinification in order to avoid the use of sulfur dioxide. Methods and Results Postharvest ozone fumigation overnight of Petit Verdot grapes increased anthocyanin concentration by 19% versus 9% in the Control (untreated) during fermentation/maceration. Fermentation kinetics were faster in wine made from ozone‐treated grapes (16 vs 21 days for the Control), and extraction of phenolic substances and anthocyanin was more rapid than that in the Control wines, Ozone treatment significantly reduced the count of Saccharomyces cerevisiae and non‐Saccharomyces yeasts but also significantly decreased the acetic acid bacteria. The final wine produced from ozone‐treated grapes was characterised by low volatile acidity (similar to that of the Control wine) with a significant reduction in sulfur dioxide (17 and 8 mg/L, respectively, total and free sulfur dioxide). Sensory evaluation revealed a strong fruity aroma. Conclusions Ozone gas treatment of grapes reduced the microbial count significantly and increased the extraction of phenolic substances and the aroma of the final wine. Significance of the Study Postharvest ozone fumigation can be used to produce wine without sulfur dioxide.

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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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Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

Cited by 31 publications

References 31 publications

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

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Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

Cited by 31 publications

References 31 publications

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

Alternative Methods to SO2 for Microbiological Stabilization of Wine

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Alternative Methods to SO₂ for Microbiological Stabilization of Wine