Abstract
SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.
Highlights
Sulphur dioxide is used as an antioxidant and antimicrobial agent in food processing and is the most widely used preservative in the wine industry
ABTS and DPPH share the same mechanism of action, the radical site in the DPPH molecule is located inside a reaction cage formed by the two phenyl rings orthogonal to each other, and the pycril ring angled at about 30◦ with two nitro groups oriented above and below the radical site [46]
A commercial vine wood extract, called Vinetan®, and a grape stem extract obtained in our laboratory, were tested as alternatives to reduce the amount of SO2 used in the fermentation stage of the winemaking of Tempranillo wines
Summary
Sulphur dioxide is used as an antioxidant and antimicrobial agent in food processing and is the most widely used preservative in the wine industry. In addition to direct oxygen removal, SO2 can act as an antioxidant by reacting with hydrogen peroxide and by reducing quinones to their phenol form [1,2]. Sulphur dioxide acts against enzymatic and non-enzymatic oxidation of wines [3,4]. A very important role of this compound lies in its antimicrobial action against acetic and lactic acid bacteria as well as against moulds, preventing the wine deterioration and favouring its microbiological stabilization [5]. The addition of SO2 to the wine before the alcoholic fermentation exerts a selective antimicrobial activity against undesirable yeasts by inhibiting their growth and favouring the rapid development of Saccharomyces cerevisiae [6]
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