title: Antioxidant properties of different products and additives in white wine.
abstract: Different winemaking products (ascorbic acid, glutathione, yeast lees and a yeast autolysate) were tested in comparison with sulphur dioxide, concerning radical scavenging activity (measured by DPPH assay), oxygen consumption capacity and ability to reduce wine colour and predisposition to browning. Trials were performed in white wines and model solution. SO2 was the most active in reducing wine colour development. Fresh lees and ascorbic acid were very effective in oxygen and free radical scavenging, but they both induced browning during wine storage, the former, by releasing phenolic compounds. Glutathione was also able to scavenge DPPH in wine, but less effective against oxygen, and it induced browning during storage. Surprisingly, the yeast derivative preparation was the treatment that behave more similarly to sulphiting; it was very active in scavenging DPPH, and, even without modifying oxygen consumption rate, it protected quite well wine colour over an 8months storage time.
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: piergiorgio.comuzzo@uniud.it.
authors.forename: Piergiorgio
authors.initials: P
authors.lastname: Comuzzo
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Franco
authors.initials: F
authors.lastname: Battistutta
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Vendrame
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Mariana Silvina
authors.initials: MS
authors.lastname: Páez
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Graziano
authors.initials: G
authors.lastname: Luisi
authors.affiliation: Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Zironi
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry; D003116:Color; D005503:Food Additives / Q000737:chemistry*; D005978:Glutathione / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D013458:Sulfur Dioxide / Q000737:chemistry; D014920:Wine / Q000032:analysis*; D015003:Yeasts / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005503:Food Additives; D010636:Phenols; D013458:Sulfur Dioxide; D005978:Glutathione; D001205:Ascorbic Acid
keywords: Ascorbic acid; Glutathione; Oxidation; Sulphur dioxide; Wine; Yeast derivatives; Yeast lees