Influence of Glutathione and Ascorbic Acid Treatments during Vinification of Feteasca Regala Variety and Their Antioxidant Effect on Volatile Profile.

George Adrian Cojocaru,Arina Oana Antoce

doi:10.3390/bios9040140

George Adrian Cojocaru, Arina Oana Antoce

Open Access

https://doi.org/10.3390/bios9040140

Copy DOI

Abstract

Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with these antioxidants affect some volatile compound evolution and positively influence the wine volatile profile. After one year of storage in bottles with and without carbon dioxide protection the volatile profiles of the wines were assessed by using a Fast GC Alpha MOS Heracles e-Nose by applying a DFA multivariate statistical method and AroChemBase database for compound identification. The analyses showed that some higher alcohols, such as 2-phenylethanol and 2-methyl-1-butanol were in lower concentrations in wines treated with reduced glutathione, while the main ethyl fatty acid esters, such as ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were better preserved when higher concentrations of any of the antioxidants were added in must. On the other hand, it was observed that some other volatile compounds were not affected by these applied treatments.

Highlights

Advanced reductive technologies for white wine production involve the use of inert gases during all stages of processing to counteract the oxygen solubilization from the atmosphere into wine, along with some treatments with certain antioxidants to ensure a good protection
The compounds of Feteasca regala are identified as described the methodology
Close to the control samples, but they contain more positive aroma compounds, such as isoamyl acetate, The samples treated with 20 mg/L reduced glutathione, included in group G20A00, were relatively butyl acetate, trans-geraniol and to a lesser extent some more 2-methylbutanal and 2-phenylethanol

Summary

Introduction

Advanced reductive technologies for white wine production involve the use of inert gases during all stages of processing to counteract the oxygen solubilization from the atmosphere into wine, along with some treatments with certain antioxidants to ensure a good protection. Tannins are mostly used in red wines [18], but have a good effect, in lower dosages in white wine [19] Besides these classic antioxidants reduced glutathione [20,21,22] can be added as a newer treatment with higher antioxidant capacity, recently accepted by the Organisation of Vine and Wine and included in OIV resolutions [23,24]. It is well known that the usage of inert gases in winemaking technology, applied along with any of the other possible antioxidant treatments, may improve the product characteristics, by further protecting the color and the volatile organic compounds forming the wine aroma. The presence of antioxidants during the fermentation has an influence on the metabolic pathways of yeasts and Biosensors 2019, 9, 140; doi:10.3390/bios9040140 www.mdpi.com/journal/biosensors

Methods

Results

Discussion

Conclusion