| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7589743 | Food Chemistry | 2016 | 9 Pages |
Abstract
In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6Â months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6Â months of storage in bottle HT wines were more oxidized than SO2 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R. Raposo, M.J. Ruiz-Moreno, T. Garde-Cerdán, B. Puertas, J.M. Moreno-Rojas, A. Gonzalo-Diago, R.F. Guerrero, V. Ortiz, E. Cantos-Villar,