Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

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

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Junta de Andalucía
    info

    Junta de Andalucía

    Sevilla, España

    ROR https://ror.org/01jem9c82

  3. 3 Universidad Católica San Antonio
    info

    Universidad Católica San Antonio

    Murcia, España

    ROR https://ror.org/05b1rsv17

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Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Any de publicació: 2016

Volum: 65

Pàgines: 214-221

Tipus: Article

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DOI: 10.1016/J.LWT.2015.08.005 SCOPUS: 2-s2.0-84951925623 WoS: WOS:000364796700028 GOOGLE SCHOLAR

Altres publicacions en: LWT - Food Science and Technology

Resum

The feasibility of two hydroxytyrosol commercial products as an alternative to sulfur dioxide (SO2) in Sauvignon wines was evaluated. The hydroxytyrosol enriched products came from synthesis and olive waste. For this purpose wines elaborated with those products were compared with control ones elaborated with SO2. Enological parameters, color related parameters, antioxidant activity, volatile compounds, sensory analysis and olfactometric profile were determined in wines. Moreover, the evolution of wines after bottling was evaluated over six months. No significant differences were found in enological parameters and volatile composition (esters, alcohols and acids). However, significant differences were observed in color related parameters, antioxidant capacity, sensory analysis and olfactometric profile. Hydroxytyrosol-enriched wines resulted more colored and with higher antioxidant activity. Their main sensorial attributes did not correspond with the typical for Sauvignon blanc wines, which was related with a decrease in the odor intensity of the volatile thiol 3-mercaptohexyl acetate. © 2015 Elsevier Ltd.