Reducing SO₂ content in wine by combining High Pressure and glutathione addition

Abstract

The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique to SO2 addition for red wine preservation. It focused on producing wines with reduced added SO2 and the simultaneous addition of glutathione (GSH) as a natural antioxidant. Selected quality parameters of red wine samples from Mouchtaro grapes treated by HP using various pressure parameters were tested. HP processing studied was applied at 200, 400 and 600 MPa for 0, 5 and 15 min. The application of HP for a long duration resulted in a significant reduction in phenolic compound concentrations (TP) due to both extended polymerisation and reduced volatile acidity (VA) and acetic acid concentrations (AAC), which in turn was mainly due to better antimicrobial protection. Based on the changes to the contents of all TP, VA and AAC groups, processing for 5 min at 400 MPa was selected as the optimum HP condition. Red wine samples from Mouchtaro grapes containing 0, 20, 40, 60, 80 and 100 mg/L of SO2 and 10 mg/L of GSH were HP-treated under the selected pressure/time conditions. Untreated samples containing the same concentrations of SO2 and GSH were used as control samples. Indices such as AAC, Antioxidant activity (AOA), total anthocyanins, TP, mean Degree of Tannin Polymerisation (mDP) and the composition of volatiles was determined over a period of 12 months. Sensory analysis of the samples took place during the 12th month of storage. After the 12-month period, the pressurised samples with GSH showed higher content of total aldehyde/ketone and higher-alcohols, consistently lower concentrations of acetic acid, ethyl acetate and total esters, and lower VA values. Finally, based on the results obtained from the sensory analysis, untreated samples were characterised by "Red fruits" odours, whereas treated samples were distinguished by their "chocolate" aroma. These results suggest that HP could be used for the production of more "mature" wines. A reduced SO2 concentration of up to 40 or 60 mg/L may be sufficient for wine stabilisation when combining HP treatment and GSH additions, depending on grape variety.

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

“…Although the use of SO 2 for the conservation of wines is an old practice (Gould and Russell, 2003), ingestion of sulphites through the consumption of food and drink can cause some related adverse clinical effects (Vally et al, 2009) ; for this reason, there is a worldwide movement towards decreasing the concentration of sulphites in wines. Although several studies have shown alternatives for SO 2 and sought to reduce its use (Capece et al, 2020;Christofi et al, 2021;Marchante et al, 2019;Shih et al, 2020;Simonin et al, 2020;Zara and Nardi, 2021), to date, no other physical technique or chemical additive can provide the efficacy and broad spectrum of action of this compound (Lisanti et al, 2019).…”