terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Abstract

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

In this work, the effects of the addition of a commercial preparation derived from inactivated yeasts (IDY) on the chemical composition and sensory profile of white wines made from three varieties (Tempranillo Blanco, Garnacha Blanca and Viura) from the D.O.Ca. La Rioja (Spain) were evaluated. The IDY preparation containing glutathione (Glutastar, Lallemand, S.L.) was added at a dose of 30 g/Hl to the racked musts.

The obtained results showed differences depending on the grape variety. In Tempranillo Blanco and Viura, the addition of IDY increased the concentration of glutathione and decreased the concentration of catechins and hydroxycinnamic acids. In Viura, some aromatic compounds (amyl alcohols, isoamyl acetate, hexyl acetate and octanoic acid) increased.Overall, the IDY treatment did not influence the organoleptic characteristics of the wines, with slight variety-related modifications in the aromatic profile.

The addition of IDY could be an interesting alternative to slow down oxidation and preserve the aroma of white wines, but its effects have a variety dependence. In this study, the highest antioxidant efficacy was obtained in the Viura variety.

Acknowledgements: This study was co-financed by the European Regional Development Fund (ERDF), granted to the Autonomous Community of La Rioja, within the ERDF Operational Program (2021-2027).

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Juana Martinez 1, Elisa Baroja1, Lucía González-Arenzana

1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja). Finca La Grajera, Carretera de Burgos, km 6, 26071 Logroño, La Rioja, España)

Contact the author*

Keywords

glutathione, specific inactivating yeasts, white wines, oxidation, aroma   

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Exploring the genetic diversity of leaf flavonoids content in a set of Iberian grapevine cultivars: preliminary results

The use of grapevine genetic diversity is a way to mitigate the negative impacts of climate change on viticulture systems. Leaf epidermal flavonoids (including flavonols and anthocyanins) are involved in plant defense mechanisms against environmental stresses, like high temperatures or excessive solar radiation [1,2]. Among other factors, they modulate light absorption, which reduces photoinhibition processes in photosynthetic tissues [1]. Therefore, the identification of grapevine cultivars with an increased content on leaf epidermal flavonoids arises as a potential avenue to improve grapevine tolerance to some detrimental environmental stresses.

Effects of heat and water stress on grapevine health: primary and secondary metabolism

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.

How are canned wine drinkers perceived? An investigation involving Swiss nationals and different scenarios of outdoor leisure activities

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.

Water availability at budbreak time in vineyards that are deficitary irrigated during the summer: Effect on must volatile composition


In recent years, Mediterranean regions are being affected by marked climate changes, primarily characterized by reduced precipitation, greater concurrence of temperature extremes and drought during the growing season, and increased inter-annual variability in temperatures and rainfall. Generally, high-quality red wines need moderate water deficit. Hence, irrigation may be needed to avoid severe vine water stress occurring in some vintages and soils with low holding capacity. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETO) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on must volatile composition at harvest.

Typicality of Rioja wines: identification of sensory profiles for the three subregions of DOCa Rioja

Within the DOCa Rioja three main production areas are differentiated: Rioja Alta (RA), Rioja Alavesa (RAv) and Rioja Oriental (RO). They are three diverse territories with particular characteristics that are claimed to give rise to differentiated profiles. The present work aims at evaluating the sensory diversity of young commercial red wines in these three subregions. Therefore 30 young red wines (mainly Tempranillo and vintage 2021), ten from each subregion, were sensory described following a non-verbal free sorting task and a verbal free comment task by 32 well-established Rioja winemakers.