Abstract
Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.
Highlights
Sulfites or sulfiting agents such as sulfur-containing salts, sulfurous acid and sulfur dioxide (SO2 ) are the most utilized preservatives and seem indispensable in winemaking due to their antioxidative, antimicrobial and dissolving properties.While moderate oxidation improves the quality and sensory characteristics of red wines, SO2 is essential for the preservation of the color and aroma of white wines
The grape variety used in this experiment was Sauvignon Blanc (Vitis vinifera L.), cultivated in the early stages of the processing, i.e.,of before the alcoholic fermentation(growing with the main of Croatian and processed at the Faculty of Agriculture hillpurpose
Odor activity values (OAV) and relative odor contributions (ROC) are two conventional indicators used to estimate the sensory contribution of the aromatic compounds to the overall flavor of wines
Summary
Sulfites or sulfiting agents such as sulfur-containing salts (sodium and potassium metabisulfite or bisulfite), sulfurous acid and sulfur dioxide (SO2 ) are the most utilized preservatives and seem indispensable in winemaking due to their antioxidative, antimicrobial and dissolving properties. While moderate oxidation improves the quality and sensory characteristics of red wines, SO2 is essential for the preservation of the color and aroma of white wines. Only a few authors have analyzed the influence of some alternative antioxidants and their combined effect with SO2 on the white wine oxidation process, volatile composition and shelf life, mainly by addition prior to bottling [15,16,17]. This paper reports on the effects of different commercial reducing agents that complement SO2 with ascorbic acid and enological tannins, added in the early stages of the processing, i.e., before the alcoholic fermentation with the main purpose of preserving white wine aromas, color and prevention of oxidation
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