Effect of glutathione addition in sparkling wine

Webber, Vanessa; Dutra, Sandra Valduga; Spinelli, Fernanda Rodrigues; Marcon, Ângela Rossi; Carnieli, Gilberto João; Vanderlinde, Regina

doi:10.1016/j.foodchem.2014.03.031

Cited by 33 publications

(22 citation statements)

References 30 publications

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“…Determinations of ethanal, ethyl acetate, 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol and 3methyl-1-butanol content were performed simultaneously as well as those of the fatty acid content, esters, volatile acids, acetates and 2phenylethanol. All determinations were performed by gas chromatography with flame ionization detector (GC-FID), according to the procedure described by Webber et al (2014). Chromatographic analyses were conducted in a Agilent Plus 6890 series chromatograph (Santa Clara, CA, USA), with a capillary column HP Innowax (30 m x 0.25 mm x 0.25 µm).…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

Cisilotto

Rossato

Ficagna

et al. 2019

Ciência Téc. Vitiv.

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Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.

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Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

Cisilotto

Rossato

Ficagna

et al. 2019

Ciência Téc. Vitiv.

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“…The determinations of higher alcohols, esters and carboxylic acids were carried out according to Webber et al (2014), as reported in the Reference Laboratory of Enology -LAREN (Caxias do Sul-RS, Brazil). A HP 6890 Agilent Technologies gas chromatograph (Palo Alto, USA) was used with a flame ionization detector (GC-FID).…”

Section: Volatile Compound Analysismentioning

confidence: 99%

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

Santos¹,

Vanderlinde²,

Machado³

et al. 2016

Afr. J. Agric. Res.

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The aim of this study was to evaluate the effect of indigenous yeasts on the aroma of fermented Chenin Blanc grape must by determining the volatile compounds, the odor activity value (OAV) and carrying out sensory analyses. The must, fermented by Hanseniaspora opuntiae/Saccharomyces cerevisiae combinations, presented higher concentrations of compounds such as ethyl acetate, ethyl hexanoate, 2-methyl-1-propanol and 2-phenylethanol, and a lower production of acids and acetaldehyde. This fermented must presented higher OAV values for compounds such as 2-methyl-1-propanol and ethyl acetate, 687.06 and 1264.16, respectively. 2-phenylethanol was produced by H. opuntiae and Hanseniaspora guilliermondii in combination with S. cerevisiae in amounts that resulted in OAV values of 5.63 and 4.62, respectively. In appropriate concentrations, these volatile compounds contribute positively to the aromatic quality of the fermented must. The highest mean acceptability and purchasing intention scores were obtained by the must fermented by H. opuntiae/S. cerevisiae. In the must fermented by H. guilliermondii/ S. cerevisiae, the absence of ethyl hexanoate and high concentrations of octanoic acid and acetaldehyde probably contributed to its low acceptability. Thus, it was suggested that the yeast genus Hanseniaspora in combination with S. cerevisiae, showed the potential to positively impact the wine aroma.

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“…Eicosapentaenoic acid -enriched phospholipids extracted from sea cucumber Cucumaria frondosa, also has an inhibition effect on the reactive oxygenated species [89,[98][99][100][101][102][103][104][105]. Wu et al [89] remarks that this antioxidant compound alters the metabolic way of the mitochondrial apoptosis [89].…”

Section: Therapy With Antioxidantsmentioning

confidence: 99%

Oxidative stress in severe pulmonary trauma in critical ill patients. Antioxidant therapy in patients with multiple trauma — a review

Bedreag¹,

Rogobete

Sărăndan³

et al. 2015

Anaesthesiol Intensive Ther

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Multiple trauma patients require extremely good management and thus, the trauma team needs to be prepared and to be up to date with the new standards of intensive therapy. Oxidative stress and free radicals represent an extremely aggressive factor to cells, having a direct consequence upon the severity of lung inflammation. Pulmonary tissue is damaged by oxidative stress, leading to biosynthesis of mediators that exacerbate inflammation modulators. The subsequent inflammation spreads throughout the body, leading most of the time to multiple organ dysfunction and death. In this paper, we briefly present an update of biochemical effects of oxidative stress and free radical damage to the pulmonary tissue in patients in critical condition in the intensive care unit. Also, we would like to present a series of active substances that substantially reduce the aggressiveness of free radicals, increasing the chances of survival.

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Effect of glutathione addition in sparkling wine

Cited by 33 publications

References 30 publications

The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

Oxidative stress in severe pulmonary trauma in critical ill patients. Antioxidant therapy in patients with multiple trauma — a review

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