Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model

Ruiz‐Moreno, María José; Raposo, Rafaela; Moreno-Rojas, José Manuel; Zafrilla, Pilar; Cayuela, José María; Mulero, Juana; Puertas, Belén; Guerrero, Raúl F.; Piñeiro, Z.; Girón, Francisco; Cantos‐Villar, Emma

doi:10.1016/j.lwt.2014.11.024

Cited by 25 publications

(22 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…HT has been recently accepted as protective compound against oxidative damage (EFSA, 2011). In a previous study the antioxidant activity, antimicrobial activity and olfactometric profile of an olive mill waste extract with high HT concentration was evaluated in wine model (Ruiz-Moreno et al, 2015). It was concluded that the extract was a suitable source of both antioxidants and antimicrobials, although its odorants might contribute negatively to wine.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

et al. 2016

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

et al. 2016

View full text Add to dashboard Cite

“…Pointing to important differences among different commercial extracts (OMWW, leaf or solid olive oil by‐product), researchers in Spain recently tested another commercial olive biophenols extract (HT80) obtained by solvent extraction of the pomace . The scavenging effect (antioxidant activity, in %) of the extract (17 % and 40 % at 50 mg/L and 80 mg/L concentration) was lower when compared with olive mill wastewater (90–100 %), in agreement with the higher biophenol concentration in OMWW when compared to pomace.…”

Section: Scope Of Applicationmentioning

confidence: 76%

Olive Biophenols as New Antioxidant Additives in Food and Beverage

Ciriminna

Meneguzzo

Delisi³

et al. 2017

ChemistrySelect

View full text Add to dashboard Cite

show abstract

“…Studies on its antimicrobial activity in real wine environment are lacking. Also, a high antioxidant activity was shown in model wine (Ruiz‐Moreno et al., ), however, in red wine (Syrah) and white wine (Sauvignon blanc), the addition of hydroxytyrosol in the replacement of SO 2 was not able to prevent oxidation during bottle aging (Raposo et al., ; Raposo et al., ). After only 6 months of bottle aging the wine to which hydroxytyrosol was added showed clear effects of chemical oxidation, such as a rapid evolution of color, the appearance of oxidized odors, and the formation of oxidation‐related volatiles as phenylacetaldehyde (Raposo et al., ; Raposo et al., ).…”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 99%

“…Hydroxytyrosol has well-known antimicrobial properties (Bisignano et al, 1999). Recently the use of hydroxytyrosol in winemaking as an alternative to SO 2 was evaluated (Raposo et al, 2016a;Raposo et al, 2016b;Ruiz-Moreno et al, 2015). Hydroxytyrosol is a phenyl ethyl alcohol showing high antioxidant and antimicrobial activity.…”

Section: Mechanism Of Actionmentioning

confidence: 99%

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2. This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low‐sulfite winemaking, rather than being seen as its substitutes.

show abstract

Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model

Cited by 25 publications

References 37 publications

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

Olive Biophenols as New Antioxidant Additives in Food and Beverage

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Contact Info

Product

Resources

About

Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model

Cited by 25 publications

References 37 publications

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

Olive Biophenols as New Antioxidant Additives in Food and Beverage

Alternative Methods to SO2 for Microbiological Stabilization of Wine

Contact Info

Product

Resources

About

Alternative Methods to SO₂ for Microbiological Stabilization of Wine