Evaluation of Tempranillo and Albariño SO2-free wines produced by different chemical alternatives and winemaking procedures. (December 2017)

• Record Type: Journal Article
• Authors: Ferrer-Gallego, Raúl; Puxeu, Miquel; Nart, Enric; Martín, Laura; Andorrà, Imma
• Is Part Of: Food research international. Volume 102(2017)
• Page Start: 647
• Page End: 657
• Publication Date: 2017-12
• Subjects: Chitosan -- Dimethyldicarbonate -- Glutathione -- Sensory analysis -- Tannins -- Wine; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.09.046
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In this work physical and chemical alternatives to produce SO2 free wines are shown. The use of inactive yeast strains enriched in glutathione, chitosan, dimethyldicarbonate and different hydrolysable and condensed tannins were assessed in Tempranillo and Albariño wines. The time of addition, mixtures of additives and the use of inert gases were evaluated. In general, no significant differences on the sensory quality were shown when compared sulphited and non-sulphited wines. Both physical and chemical treatments were more effective for Tempranillo wines. In the two studied vintages, non-sulphited Tempranillo wines were better valuated than controls, even when wines were produced only using the application of inert gases. No differences were observed when argon was used instead of carbon dioxide as inert gas. Mixtures of seed and skin tannins with inactive dry yeast enriched in glutathione were the most effective treatments. This work may help winemakers to elaborate healthier wines meeting the current consumer demands. Graphical abstract: Highlights: Physical and chemical strategies to replace the SO2 in winemaking industry. Sensory quality of Albariño and Tempranillo SO2 -free wines produced by different winemaking protocols. The effectiveness of chitosan, dimethyldicarbonate, inactive dry yeast enriched in glutathione and tannins to substitute SO2 .