title: Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.
abstract: In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than SO2 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation.
authors: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain.
authors: R
authors: R
authors: Raposo
authors: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Avd Menéndez Pidal, 14004 Cordoba, Spain.
authors: M J
authors: MJ
authors: Ruiz-Moreno
authors: Instituto de Ciencias de la Vid y del Vino (ICVV), Gobierno de La Rioja-CSIC-Universidad de La Rioja, Ctra. Burgos, Km. 6. Finca La Grajera, 26007 Logroño, Spain.
authors: T
authors: T
authors: Garde-Cerdán
authors: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain.
authors: B
authors: B
authors: Puertas
authors: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Avd Menéndez Pidal, 14004 Cordoba, Spain.
authors: J M
authors: JM
authors: Moreno-Rojas
authors: Instituto de Ciencias de la Vid y del Vino (ICVV), Gobierno de La Rioja-CSIC-Universidad de La Rioja, Ctra. Burgos, Km. 6. Finca La Grajera, 26007 Logroño, Spain.
authors: A
authors: A
authors: Gonzalo-Diago
authors: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain.
authors: R F
authors: RF
authors: Guerrero
authors: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Avd Menéndez Pidal, 14004 Cordoba, Spain.
authors: V
authors: V
authors: Ortiz
authors: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain. Electronic address: emma.cantos@juntadeandalucia.es.
authors: E
authors: E
authors: Cantos-Villar
mesh_terms: D003116:Color; D009812:Odorants; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000737:chemistry; D013458:Sulfur Dioxide / Q000032:analysis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D013458:Sulfur Dioxide; C005975:3,4-dihydroxyphenylethanol; D010626:Phenylethyl Alcohol
keywords: Aroma; Color; Hydroxytyrosol; Olfactometry; Quality wine; Sensorial