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

  1. Raposo, R. 3
  2. Ruiz-Moreno, M.J. 2
  3. Garde-Cerdán, T. 1
  4. Puertas, B. 3
  5. Moreno-Rojas, J.M. 2
  6. Gonzalo-Diago, A. 1
  7. Guerrero, R.F. 3
  8. Ortiz, V. 2
  9. Cantos-Villar, E. 3
  1. 1 Instituto de Ciencias de la Vid y del Vino
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    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Avd Menéndez Pidal, Junta de Andalucía, Cordoba, Spain
  3. 3 Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Ctra Trebujena, km 2.1, Junta de Andalucía, Jerez de la Frontera, Spain
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Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2016

Volumen: 192

Páginas: 25-33

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2015.06.085 SCOPUS: 2-s2.0-84936858795 WoS: WOS:000362304500004 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

Abstract In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than SO<inf>2</inf> wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation. © 2015 Elsevier Ltd.