This study aimed to investigate the effects of using a specific glutathione-rich inactivated yeast(GIY)during the pre-fermentative stages of winemaking.The antioxidant properties of GIY were evaluated both alone and i...This study aimed to investigate the effects of using a specific glutathione-rich inactivated yeast(GIY)during the pre-fermentative stages of winemaking.The antioxidant properties of GIY were evaluated both alone and in combination with a selected strain of Metschnikowia pulcherrima,at various grape pressing stages.The assessment included measuring soluble oxygen levels and color browning in the musts.Additionally,the impact of different oenological protocols on the final aromatic profile of the wines was assessed through volatile organic compounds(VOCs)and sensory analysis.The results showed that inoculating M.pulcherrima during the pre-pressing phase,followed by GIY addition during the post-pressing stage,effectively reduced O_(2) uptake(1.49 mg/L)and mini-mized browning(0.093 OD at 420 nm)during the pre-fermentative phase.Furthermore,the protocol involving GIY addition during pressing resulted in higher concentrations of specific compounds associated with fruity and floral aromas,such as ethyl octanoate(26.03 mg/L)and ethyl decanoate(26.87 mg/L).Sensory evaluations confirmed that all treatments had no off-odours or off-flavours,but the M.pulcherrima and GIY combination received the highest scores for smoothness and colour attributes.In conclusion,GIY treatments offer a promising alternative to enhance wine colour and mitigate oxidation effects,potentially reducing the reliance SO_(2) in wine production.展开更多
基金funding sources were:(i)PSR-Rural Development Pro-gram Sicily 2014/2022-Sub-measure 16.01"Support for the establishment and management of operational groups of the EIP on agricultural productivity and sustainability"-DDG.no.5428 of 29/12/2021,project title:"Aromaticity and Longevity of Catarratto:Innovation in Field and Cellar based on Biodiversity,Subproducts and High Sus-tainability Bio-technologies".Grant number:24250128113(ii)Project PRIMA MEDIET4ALL-"Transnational Movement to Support the Sus-tainable Transition towards a Healthy and Eco-friendly Agri-Food Sys-tem through the Promotion of MEDIET and its Lifestyle in Modern Society."-Transnational call PRIMA Partnership for Research and Innovative in the Mediterranean Area-Call 2022,Tematic Area 3-Food value chain:Topic 2.3.1-2022(RIA)Enabling the transition to healthy and sustainable dietary behaviour.Grant number:B73C23000060001(iii)Supply Chain and District Contracts(5th call)project“White Wine Identity:new horizons for an integrated and sustainable development of the Italian white wine supply chain”,which was funded by the Ministry of Agricultu。
文摘This study aimed to investigate the effects of using a specific glutathione-rich inactivated yeast(GIY)during the pre-fermentative stages of winemaking.The antioxidant properties of GIY were evaluated both alone and in combination with a selected strain of Metschnikowia pulcherrima,at various grape pressing stages.The assessment included measuring soluble oxygen levels and color browning in the musts.Additionally,the impact of different oenological protocols on the final aromatic profile of the wines was assessed through volatile organic compounds(VOCs)and sensory analysis.The results showed that inoculating M.pulcherrima during the pre-pressing phase,followed by GIY addition during the post-pressing stage,effectively reduced O_(2) uptake(1.49 mg/L)and mini-mized browning(0.093 OD at 420 nm)during the pre-fermentative phase.Furthermore,the protocol involving GIY addition during pressing resulted in higher concentrations of specific compounds associated with fruity and floral aromas,such as ethyl octanoate(26.03 mg/L)and ethyl decanoate(26.87 mg/L).Sensory evaluations confirmed that all treatments had no off-odours or off-flavours,but the M.pulcherrima and GIY combination received the highest scores for smoothness and colour attributes.In conclusion,GIY treatments offer a promising alternative to enhance wine colour and mitigate oxidation effects,potentially reducing the reliance SO_(2) in wine production.
