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Parcial replacement of sulfur dioxide by antimicrobial phenolic extracts as a preservative of wine: effects on wine organoleptic characteristics

AuthorsRodríguez-Bencomo, Juan José CSIC; García-Ruiz, Almudena CSIC ORCID; Sánchez-Patán, Fernando CSIC; González-Rompinelli, E. CSIC; Martín-Álvarez, Pedro J. CSIC ORCID; Bartolomé, Begoña CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID
Issue Date2011
CitationXIII Weurman flavour research Symposium (2011)
AbstractDuring winemaking sulfur dioxide (SO2) is added to wine in order to avoid undesirable microbiological effects that could affect negatively to the sensorial characteristic of wines and also generate toxic compounds such as biogenic amines. However, the doses of SO2 should be controlled since high doses could affect the organoleptic characteristics of wine and produce risks to humans. For that reason, some natural phenolic extracts has been investigated as natural preservative agents to replace SO2 either totally or partially. Therefore, the aim of this work was to evaluate the effect of the partial replace of SO2 by two antimicrobial phenolic extracts on the organoleptic characteristics and volatile and phenolic composition of a white wine during its ageing in wood. The assays were carried out with a white wine from Verdejo variety that had just finished the alcoholic fermentation. Phenolic extracts (A and B) were added to wines at 0.1 g/L together with 50% of the dose of SO2 normally added to this type of wines. In addition, a wine treated with the usual doses of SO2 was aged in the same way and a control wine was stored in a stainless steel tank. Samples were taken at initial time and after one and two months of ageing. The analysis of volatile compounds and phenolic compounds were carried our by SPME-GC-MS and HPLC-ESI-MS, respectively. All assays were carried out in duplicate. The aroma profile was evaluated by 12 trained judges in three formal sessions in different days. The correlation between sensory and instrumental data (global composition, volatile and phenolic compounds) was performed using different statistical methods. The results have shown that the addition of phenolic extracts avoid the development of lactic acid bacteria and therefore the malolactic fermentation. Chemical and sensorial analysis of wines at two months in barrels has shown no relevant differences between wines treated with phenolic extracts + SO2 and only with SO2. These results suggest that these phenolic extracts could be an alternative to the use of SO2, although the total replacement of SO2 has not been evaluated so far.
DescriptionResumen del póster presentado al XIII Weurman Flavour Research Symposium celebrado en Zaragoza (España) del 27 al 30 de septiembre de 2011.
Appears in Collections:(CIAL) Comunicaciones congresos

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