Effect of glutathione during bottle storage of sparkling wine.
Reduced glutathione (GSH) is an efficient antioxidant on limiting browning, losing varietal aromas and off-flavor formation. Therefore, this study aims to evaluate the effect of GSH addition (10, 20 and 30mgL(-1)) after the disgorging of the sparkling wine during storage. The sparkling wines were analyzed at 1, 6, 12 and 18months of storage according to the color index, concentration of the free SO2, phenolic compounds, catechin, epicatechin, caffeic acid, coumaric acid, acetaldehyde, total and reduced glutathione. The results show that GSH concentration decreased to the level of the control sparkling wine during the first 6months, and the total glutathione gradually declined up to 12months. The GSH reduces browning and acetaldehyde formation for up to 12months. However, the presence of glutathione had low or no influence on the concentration of free SO2, total phenolics, catechin, epicatechin, caffeic and coumaric acids.
University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil. Electronic address: vaniwe@hotmail.com.
Vanessa
V
Webber
Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, CEP 95054-470 Caxias do Sul, Brazil.
Sandra Valduga
SV
Dutra
University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil; Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, CEP 95054-470 Caxias do Sul, Brazil.
Fernanda Rodrigues
FR
Spinelli
Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, CEP 95054-470 Caxias do Sul, Brazil.
Gilberto João
GJ
Carnieli
Cia Piagentini de Bebidas e Alimentos Ltda., Rua Visconde de Pelotas, 2188, Pio X, CEP 95020-500 Caxias do Sul, Brazil.
Alejandro
A
Cardozo
University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, CEP 95070-560 Caxias do Sul, RS, Brazil; Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, CEP 95054-470 Caxias do Sul, Brazil.
Regina
R
Vanderlinde
D000975:Antioxidants / Q000032:analysis / Q000378:metabolism; D002109:Caffeic Acids / Q000032:analysis / Q000378:metabolism; D003116:Color; D061353:Food Storage / Q000379:methods* / Q000592:standards; D005978:Glutathione / Q000378:metabolism / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis / Q000378:metabolism; D014920:Wine / Q000032:analysis* / Q000592:standards
D000975:Antioxidants; D002109:Caffeic Acids; D010636:Phenols; D005978:Glutathione; C040048:caffeic acid
Antioxidant; Browning; Glutathione; Sparkling wine