Effect of glutathione during bottle storage of sparkling wine

Webber, Vanessa; Dutra, Sandra Valduga; Spinelli, Fernanda Rodrigues; Carnieli, Gilberto João; Cardozo, Alejandro; Vanderlinde, Regina

doi:10.1016/j.foodchem.2016.08.042

Cited by 34 publications

(26 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The same was verified for furfuryl alcohol found at levels from 10.4 to 42μg L -1 , which correspond to EDI of 0.047 to 0.189μg kg -1 of BW, respectively; and therefore, also lower than the ADI (500μg kg -1 of BW). Regarding the occurrence of these compounds reported in literature, only acetaldehyde was previously verified in sparkling wines (WEBBER et al, 2017), which levels was higher (up 60mg L -1 , which indicate risk for consumers' health) than those reported in this study.…”

Section: Food Technologycontrasting

confidence: 46%

Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines

et al. 2019

View full text Add to dashboard Cite

The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and to evaluate, for the first time, whether the consumption of the samples under study could represent risk to consumers health. These compounds are electrophilic; and therefore, may covalently bind to DNA, which may result in mutagenicity. EC and formaldehyde were present at low levels (<1μg L-1) in all samples. Acetaldehyde, furfural and acrolein were also found in low levels (<1.5, 1.4 and 1.0μg L-1, respectively) in 57, 71 and 76% of samples. In the other samples, levels of acetaldehyde, furfural and acrolein ranged from 5.2 to 54.8, 10.5 to 41.0 and 20.3 to 36.7μg L-1, respectively. Furfuryl alcohol was also reported in all samples in levels from 10.4 to 33.5μg L-1. Acrolein was the only compound reported at levels sufficient to represent risk to health, which occurred in 24% of the samples. A study focused on the origin of acrolein deserves attention, investigating the influence of the concentration of precursors and the role of fermentation in the formation of this aldehyde, besides the evaluation of possible environmental contamination of grapes during cultivation.

show abstract

Section: Food Technologycontrasting

confidence: 46%

Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines

et al. 2019

View full text Add to dashboard Cite

show abstract

“…These results might be probably related to the decrease in the trans ‐caftaric concentration during the biological aging of sparkling wines (Table ). These changes can be attributed to the hydrolysis of the ester bond of trans ‐caftaric acid during aging, releasing free caffeic acid (Webber et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Among the sparkling wines evaluated, those produced with Niagara variety presented higher concentration of total glutathione, which can be correlated with the lowest percentage of browning index (22%), along with aging in relation to the other samples evaluated, and also with the highest concentration of catechin during this period (Table ). This relation between glutathione and catechin indicates that the glutathione might prevent the formation of catechin polymers, which contribute to the browning of sparkling wines (Webber et al., ). In relation to the reduced (GSH) and oxidized (GSSG) forms of glutathione (Table ), it could be observed that the concentration of GSH decreased during the biological aging along with an increase in the concentration of the oxidized form, considering the initial (3 months) and final period (18 months), for the sparkling wine samples, with the exception of Manzoni variety.…”

Section: Resultsmentioning

confidence: 99%

Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging

Sartor

Burin

Ferreira‐Lima

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Sparkling wines were elaborated with the nontraditional varieties Villenave, Niagara, Manzoni, and Goethe, and monitored in relation to the changes in phenolic composition, browning index, and glutathione content during 18 months of biological aging (sur lies). Important changes in the phenolic profile, browning index, and glutathione content were observed in the sparkling wines during the over-lees aging period. The major phenolic compound in the sparkling wines was tyrosol, followed by caffeic, trans-caftaric, and gallic acids, catechin and epicatechin. The biological aging led to an increase in the individual phenolic compounds, especially caffeic, gallic, and ellagic acids, and an increase in the browning index was also observed during the aging period. Caffeic acid was significantly correlated with browning and aging period in all sparkling wines, which indicates that this compound can be useful as a quality marker to monitoring the biological aging profile of white sparkling wines. The results obtained indicate that the aging period (sur lie) had an important influence on the changes in the unique phenolic profile of the sparkling wines elaborated with nontraditional varieties.Practical Application: In sparkling wines production, the secondary fermentation occurring in the sealed bottle during the vinification contributes greatly to their quality and sensory complexity. The Vitis labrusca and hybrid grapes varieties represent most of the grapes cultivated in Brazil being employed in the elaboration of juices and wines. These varieties present a great oenological potential and have not been explored yet regarding to the production of white sparkling wines. The use of these nontraditional grape varieties cultivated in South Brazil may be a viable alternative in the production of white sparkling wines with biological aging potential and particular bioactive properties.

show abstract

“…GSH's role in protecting aroma compounds or otherwise inhibiting premature oxidative aging is appreciated by winemakers, but poorly documented or explained. However, it is shown that spiking wine with GSH at bottling, limits the accumulation of acetaldehyde and preserves aromatic complexity and freshness after 12 months of storage (Webber et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study

et al. 2018

View full text Add to dashboard Cite

This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure effect was also considered. The sensory analysis revealed a clear vintage, closure and glutathione effect on wines oxidative character after several years of bottle aging. Spearman rank correlation was applied to link the sensory analysis and the exact mass information from FT-ICR-MS. FTICR–MS along with multivariate statistical analyses put in evidence that glutathione efficiency against wines sensory oxidative stability is related to wines antioxidant metabolome consisting of N- and S- containing compounds like amino acids, aromatic compounds and peptides. The chemical composition and origin of wines antioxidant metabolome suggests that its management since the very beginning of the vinification process is a key factor to estimate wines aging potential.

show abstract

Effect of glutathione during bottle storage of sparkling wine

Cited by 34 publications

References 34 publications

Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines

Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines

Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging

Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study

Contact Info

Product

Resources

About