Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Gabrielli, Mário Francisco Real; Aleixandre-Tudó, José Luis; Kilmartin, Paul A.; Sieczkowski, Nathalie; Toit, W. J. Du

doi:10.21548/38-1-794

Cited by 21 publications

(20 citation statements)

References 50 publications

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“…Several studies have examined how IDYs can contribute to wine composition and quality. Many positive effects have been described, such as improving mouthfeel and reducing the perception of acidity (Charpentier, 2010;Del Barrio-Galán et al, 2012), smoothing of astringency (Mekoue-Nguela et al, 2015;González-Royo et al, 2016;Del Barrio-Galán et al, 2019) and bitterness (Pozo-Bayón et al, 2009b;González-Royo et al, 2013;Del Barrio-Galán et al, 2019), improving the foaming properties of sparkling wines (Vanrell et al, 2005;Marti-Raga et al, 2016;Medina-Trujillo et al, 2017), eliminating the presence of ochratoxin (Piotrowska et al, 2013;Petruzzi et al, 2015), preventing browning (Comuzzo and Zironi, 2013;Comuzzo et al, 2015) and ensuring oxidation does not affect aroma (Pozo-Bayón et al, 2009c;Rodríguez-Bencomo et al, 2014) due to the ability of IDYs to release glutathione and other antioxidant compounds (Gabrielli et al, 2017;Bahut et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

et al. 2021

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The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements. The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide. These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research.

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Section: Introductionmentioning

confidence: 99%

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

et al. 2021

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“…During winemaking, application of g‐IDY can improve the wine anthocyanin content, provoking a slower color evolution during their shelf life (Andujar‐Ortiz, Angeles Pozo‐Bayon, et al, ). It has been demonstrated that g‐IDY can influence volatile compounds composition in wine and modify white wine aroma (Gabrielli, Aleixandre‐Tudo, Kilmartin, Sieczkowski, & du Toit, ). Previous research has shown that g‐IDY products also contained other sulfur compounds of yeast origin that might act as antioxidants (Rodríguez‐Bencomo et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Liú

Cao

et al. 2019

J Food Process Preserv

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Fresh “Xuxiang” kiwifruit juice with or without pomace was used for fermentation with different levels of glutathione‐enriched inactive dry yeast (g‐IDY). After alcohol fermentation, the glutathione (GSH) content, color parameters, phenolic composition, and antioxidant activities of kiwi wine were determined. The results suggested that the addition of g‐IDY to kiwi juice increased GSH, glutathione disulfide, total GSH concentrations, and the total phenolic content of kiwi wine. No obvious effect on individual phenolic content was found in wine with g‐IDY. The color parameters of wines fermented with pomace were remarkably improved with addition of 100 mg/L and 300 mg/L g‐IDY. The supply of g‐IDY improved the antioxidant activities of kiwi wine fermented with pomace. Principal component analysis suggested that with the same supplies of g‐IDY, wine fermented with pomace was better than wine fermented through pure juice in all measurements. Practical applications The improvements in color and antioxidant capacity of kiwi wine have always been the focus of kiwi wine brewing. Constant improvement in methods which contribute to high quality of kiwi wine provides crucial support for wine industry and even agriculture development. The aim of this study is to investigate the impacts of glutathione‐enriched inactive dry yeast (g‐IDY) on quality of kiwi wine. These results could provide feasible advices about g‐IDY application to kiwi wine for improving the sensory and nutritional properties.

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“…Following studies also demonstrated that the combination of SO 2 and GSH involves a notable protective effect in wines [54]. Recent studies have shown that the addition of glutathione-rich dry inactivated yeast to grape juices modifies the white wine aroma influencing the concentrations of some volatile compounds and precursors with some benefits on its preservation [55][56][57]. The GSH amount of wine changes depending on the winemaking period.…”

Section: Chemical Treatments To Elaborate So 2 -Free Winesmentioning

confidence: 99%

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

Ferrer‐Gallego¹,

Puxeu²,

Martin³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Sulfur dioxide (SO 2 ) is the most preservative used in the wine industry and has been widely applied, as antioxidant and antibacterial agent. However, the use of sulfur dioxide implicates a range of adverse clinical effects. Therefore, the replacement of the SO 2 content in wines is one of the most important challenges for scientist and winemakers. This book chapter gives an overview regarding different microbiological, physical, and chemical alternatives to elaborate high-quality SO 2 -free wines. In the present chapter, original research articles as well as review articles and results obtained by the research group of the Wine Technology Center (VITEC) are shown. This study provides useful information related to this novel and healthy type of wines, highlighting the development of winemaking strategies and procedures.

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Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

Cited by 21 publications

References 50 publications

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

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

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