Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7595003 | Food Chemistry | 2015 | 8 Pages |
Abstract
Different winemaking products (ascorbic acid, glutathione, yeast lees and a yeast autolysate) were tested in comparison with sulphur dioxide, concerning radical scavenging activity (measured by DPPH assay), oxygen consumption capacity and ability to reduce wine colour and predisposition to browning. Trials were performed in white wines and model solution. SO2 was the most active in reducing wine colour development. Fresh lees and ascorbic acid were very effective in oxygen and free radical scavenging, but they both induced browning during wine storage, the former, by releasing phenolic compounds. Glutathione was also able to scavenge DPPH in wine, but less effective against oxygen, and it induced browning during storage. Surprisingly, the yeast derivative preparation was the treatment that behave more similarly to sulphiting; it was very active in scavenging DPPH, and, even without modifying oxygen consumption rate, it protected quite well wine colour over an 8Â months storage time.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Piergiorgio Comuzzo, Franco Battistutta, Marco Vendrame, Mariana Silvina Páez, Graziano Luisi, Roberto Zironi,