Effects of Glutathione and Ascorbic Acid Addition on the CIELab Chromatic Characteristics of Muscat Ottonel Wines

Antoce, Arina Oana; Badea, G. A.; Cojocaru, George Adrian

doi:10.1016/j.aaspro.2016.09.054

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…Glutathione is a cysteine-containing peptide and is considered to be the most abundant low molecular thiol in yeast cells (Elskens et al, 1991). In winemaking, GSH has been proposed to reduce the oxidation phenomena that leads to browning, and thus improves wine preservation and varietal aroma stability during aging (Antoce et al, 2016;Kritzinger et al, 2013;Nikolantonaki et al, 2018;Webber et al, 2016).…”

mentioning

confidence: 99%

Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study

Bahut

Liu

Romanet

et al. 2019

Food Research International

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mentioning

confidence: 99%

Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study

Bahut

Liu

Romanet

et al. 2019

Food Research International

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“…Furthermore, compared to control, pressurized low-SO 2 +GSH and low-SO 2 wines showed slightly higher values of ∆E* ranging from 1.0 to 1.6 and from 1.2 to 2.6. Moreover, the addition of GSH in our case did not significantly affect the overall color of white wine, although it was reported that glutathione in the presence of small amounts of SO 2 has the ability to delay the oxidative color changes and the formation of xanthylium cation pigments [ 60 , 61 ]. Therefore, combination of HHP treatment with the addition of antioxidants (SO 2 and GSH) did not remarkably influence the color properties of white wine, except lightness, as stated above.…”

Section: Resultsmentioning

confidence: 54%

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Lukić

Ćurko

Tomašević

et al. 2020

Foods

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The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

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“…Total acidity values obtained are specific vine variety investigated, and also the values of aged samples are in the normal rage. Antoce and Cojocaru (2015) studied the obaining of wines of Feteasca regala variety by inoculation and co-inoculation with several commercially available wine yeasts. and they found out that the grapes had high sugar content at harvest.…”

Section: Resultsmentioning

confidence: 99%

Obtaining Active Dry Yeasts Biomass for the Production of Pietroasa Wines

BARBULESCU,

TEODORESCU,

DUMITRACHE

et al. 2023

AGROLIFE

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Consumers are increasingly demanding traditional beverages such as wines that are obtained through innovative technologies and that use indigenous yeasts to preserve the concept of `terroir`. The paper presents the study performed for the exploitation the microbial diversity in the Pietroasa wine region in Romania and to obtain autochthones yeasts biomass. Yeasts were isolated from grapes and must from Feteasca regala FR) and Cabernet Sauvignon (CS) varieties cultivated at the Pietroasa Viticulture and Vinification Research and Development Station. Five yeast isolates were selected and identified by the MALDI-TOF, these belonging to the S. cerevisiae and non-Saccharomyces genera. By using these yeast isolates, active dry biomass was obtained through fermentation on a substrate based on sterilised diluted must (from the Feteasca regala and Cabernet Sauvignon varieties), synthetic sterilised media, followed by freeze-drying. Subsequently, the active dry biomass was used to obtain wines, using two types of nutrients: ET (Energyvin Thiols) and NO (Nutristart® ORG). All studied yeast isolates showed a promising potential for obtaining white wine from Feteasca regala grapes and rosé wine from the Cabernet Sauvignon grapes variety.

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Effects of Glutathione and Ascorbic Acid Addition on the CIELab Chromatic Characteristics of Muscat Ottonel Wines

Cited by 6 publications

References 19 publications

Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study

Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Obtaining Active Dry Yeasts Biomass for the Production of Pietroasa Wines

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