Antioxidant properties of sparkling wines produced with β-glucanases and commercial yeast preparations.
The aim of this study was to evaluate the in vitro antioxidant potential of sparkling wines produced with β-glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method and ferric reducing antioxidant power [FRAP] assay), and hydroxyl radical-scavenging activity (HRSA) were higher in the wine samples with coadjuvants (in relation to the control wine). The highest values of antioxidant activity were achieved with purified mannoproteins and, in lesser extent, with β-glucanases. Neutral polysaccharides and total proteins were highly and positively correlated with DPPH, FRAP, and HRSA assays. However, correlations between the levels of each different phenolic family and antioxidant and radical-scavenging activities were not found. β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines.


CONCLUSIONS
β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. The suggested improvement has significant implication for the production of high added value sparkling wines.
Area of Food Technology, Univ. of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain. rjosem@iaf.uva.es
J M
JM
Rodriguez-Nogales
E
E
Fernández-Fernández
M
M
Gómez
J
J
Vila-Crespo
D000975:Antioxidants / Q000032:analysis*; D001713:Biphenyl Compounds / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D043326:Glucan 1,3-beta-Glucosidase / Q000737:chemistry*; D017665:Hydroxyl Radical; D010084:Oxidation-Reduction; D010851:Picrates / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D014920:Wine
D000975:Antioxidants; D001713:Biphenyl Compounds; D010851:Picrates; D059808:Polyphenols; D017665:Hydroxyl Radical; C004931:1,1-diphenyl-2-picrylhydrazyl; D043326:Glucan 1,3-beta-Glucosidase