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

Abstract

The feasibility of two hydroxytyrosol commercial products as an alternative to sulfur dioxide (SO) 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 SO. 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.