Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine

Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine

Abstract

AIM: Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.

METHODS: Two aliquots of a Cortese white wine were oxygenated respectively to 5.5 ppm (experiment A) and 3 ppm (experiment B) of O2. The additives (SO2, gallotannins, GSH) were added at bottling at 2 levels following a full factorial plan: 20-60 mg/L of free SO2; absence/presence (40 mg/L) of tannins, absence/presence (20 mg/L) of GSH.

Experiment A was monitored during 12 months of storage (colour, polyphenolic composition, GSH, free and total SO2); the samples of experiment B were analyzed and the sensory profiles were defined 15 months after bottling. The oxygen consumption rate (OCR) was measured with a luminescence-based technology.

RESULTS: SO2 was the only additive that increased OCR and decreased colour intensity, without any effect on polyphenols content and HCTA. The presence of GSH limited the oxidative losses of SO2, mostly in the wines with higher SO2 levels. The effect of GSH decreased over time: after 8 months GSH was only present in traces. A higher SO2 content, though not statistically significant, was  still observed 12 months after bottling in the samples with both tannins and GSH. The sensory analyses distinguished the samples for the colour and some olfactory descriptors. The samples with GSH had more intense licorice notes and lower pinapple notes.

CONCLUSIONS

The oxidative browning of wines during bottle storage was limited only by the residual presence of free SO2: the colour intensity and the free SO2 content are inversely correlated. The addition of GSH, alone or together with tannins, reduced the losses of free SO2. The low efficacy of GSH could be due to the low dosage used.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Silvia Motta 

Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy,Maria Carla Cravero*, Massimo Guaita*, Maria Rosa Lottero*, Antonella Bosso* *Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy

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Keywords

oxygen, glutathione, tannins, SO2, white wine

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Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine

Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine

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Publication date: September 14, 2021

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Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

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