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Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

AuthorsRaposo, Rafaela; Ruiz-Moreno, María José; Garde-Cerdán, Teresa ; Puertas, Belén; Moreno Rojas, José Manuel; Gonzalo-Diago, A. ; Guerrero, Raúl F.; Ortiz, Víctor; Cantos Villar, Emma
Quality wine
Issue Date1-Feb-2015
CitationFood Chemistry 192: 25-33 (2015)
Abstract© 2015 Elsevier Ltd. Abstract In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than SO<inf>2</inf> wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation.
Publisher version (URL)http://doi.org/10.1016/j.foodchem.2015.06.085
Identifiersissn: 0308-8146
Appears in Collections:(ICVV) Artículos
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