Effect of glutathione addition in sparkling wine.
This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary aromas and on the phenolic compounds of sparkling wine elaborated by traditional method. It was added 10 and 20 mg L(-1) of GSH to must and to base wine. The determination of aroma compounds was performed by gas chromatography. Phenolic compounds and glutathione content were analyzed by high performance liquid chromatography. Sparkling wines with addition of GSH to must showed lower levels of total phenolic compounds and hydroxycinnamic acids. Furthermore, the sparkling wine with addition of GSH to must showed higher levels of 2-phenylethanol, 3-methyl-1-butanol and diethyl succinate, and lower concentrations of ethyl decanoate, octanoic and decanoic acids. The GSH addition to the must show a greater influence on sparkling wine than to base wine, however GSH addition to base wine seems retain higher SO2 free levels. The concentration of GSH added showed no significant difference.
University of Caxias do Sul, Francisco Getúlio Vargas, 1130, 95070-560 Caxias do Sul, RS, Brazil. Electronic address: vwebber@ucs.br.
Vanessa
V
Webber
Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, 95054-470 Caxias do Sul, Brazil.
Sandra Valduga
SV
Dutra
Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, 95054-470 Caxias do Sul, Brazil.
Fernanda Rodrigues
FR
Spinelli
University of Caxias do Sul, Francisco Getúlio Vargas, 1130, 95070-560 Caxias do Sul, RS, Brazil.
Ângela Rossi
ÂR
Marcon
Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, 95054-470 Caxias do Sul, Brazil.
Gilberto João
GJ
Carnieli
University of Caxias do Sul, Francisco Getúlio Vargas, 1130, 95070-560 Caxias do Sul, RS, Brazil; Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, 95054-470 Caxias do Sul, Brazil.
Regina
R
Vanderlinde
D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D005978:Glutathione / Q000032:analysis / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis; D013458:Sulfur Dioxide / Q000032:analysis; D014920:Wine / Q000032:analysis*
D010636:Phenols; D013458:Sulfur Dioxide; D005978:Glutathione
Antioxidant; Aroma compounds; Browning; Glutathione; Phenolic compounds; Sparkling wine