Abstract
Abstract The feasibility of a grapevine-shoot stilbene extract (Vineatrol®) as an alternative to sulfur dioxide (SO2) in Sauvignon blanc wines was evaluated. Its effectiveness to preserve Sauvignon blanc wine quality was studied under two winemaking conditions, at bottling and after storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. Acetaldehyde was higher when SO2 was present during alcoholic fermentation. Color was affected by Vineatrol addition. Vineatrol treated wines turned out to be darker and browner than control wines treated with SO2. Regarding volatile compounds, Vineatrol addition decreased ethyl acetate and preserved methionol concentration in wines during the storage period. Olfactometric analysis showed five potential characteristic odorant zones in Vineatrol wines which could play a role in sensory perception of treated white wines. Vineatrol was able to preserve white wines, but the dose should be optimized in order to avoid side effects.
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