Evaluation of glutathione content in four white varieties in the d.o. Ca. Rioja (Spain)

Wine produced under Designation of Origin (DOP) Ribeiro, the oldest DOP in Galicia (NW Spain), are elaborated using local grape cultivars, grown at the valleys of Miño, Avia and Arnoia rivers. The landscape formed by slopes and terraces and the peculiar climate of continental character, softened by the proximity of Atlantic Ocean, make it an area of excellent aptitude for vine cultivation. In addition, small-scale farming and the use of traditional techniques for vineyard management provide a great diversity to Ribeiro wines. This study presents the evaluation of red and white wines (bottled or bulk wines) from DOP Ribeiro, produced between years 2018-2022.

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.

Smoke impacts on wines are becoming a worldwide problem; the size and severity of wildfires increasing due to influences from changing climates.¹ For over a century, wines have been known to have a unique issue of absorbing chemical compounds derived from wildfire smoke wherein the flavor of the subsequent wine becomes ashy, rubbery, campfire-like, and smoky.² The economic impacts of a smoke-impacted wine can last for years depending on the grape varietal, costing Oregon and Washington states in the United States over a billion dollars from the 2020 wildfires, as an example.³ While years of research have indicated elevated concentrations of smoke-related compounds, such as guaiacol and syringol, in wines after smoke events, unfortunately, replicating the sensory experience using smoke-associated phenols has not had much success.⁴

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For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).