Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking
Aim: To know the effect of the addition of a commercial glutathione-enriched Inactive Dry Yeast (G-IDY) oenological preparation on the phenolic profile and colour parameters of rosé Grenache wines. Methods and results: A Control wine (Cont-W) and a wine with the G-IDY preparation (G-IDY-W) were indu...
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doaj-1e2ba8837a724eac959bf7a5fc639aab2021-04-02T15:19:06ZengInternational Viticulture and Enology SocietyOENO One2494-12712012-09-0146324125110.20870/oeno-one.2012.46.3.15161516Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemakingInmaculada Andújar-Ortiz0Maria Ángeles Pozo-Bayón1Ignacio Garrido2Pedro J. Martin-Álvarez3Begoña Bartolomé4María Victoria Moreno-Arribas5Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), c/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), c/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), c/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), c/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), c/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), c/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, Cantoblanco, 28049 Madrid, SpainAim: To know the effect of the addition of a commercial glutathione-enriched Inactive Dry Yeast (G-IDY) oenological preparation on the phenolic profile and colour parameters of rosé Grenache wines. Methods and results: A Control wine (Cont-W) and a wine with the G-IDY preparation (G-IDY-W) were industrially manufactured. The evolution of the phenolic composition (anthocyanins and non-anthocyanins) and colour of both types of wines was evaluated during winemaking and their shelf-life (after 1, 2, 3 and 9 months of bottle aging). Results revealed that wines manufactured with the G-IDY preparation showed differences in both their phenolic composition and colour characteristics with respect to the control wines, particularly after 9 months of aging. These differences were more evident in the anthocyanin than in the non-anthocyanin compounds. Conclusions: The G-IDY wines showed a greater decrease of the anthocyanins from grape origin, probably due to the formation of anthocyanin-polysaccharide complexes, and a higher concentration of some anthocyanin-derived pigments. These changes can be related to the slower colour evolution determined in wines produced using G-IDY preparations. Significance and impact of the study: The addition of the G-IDY preparation during winemaking modifies the anthocyanin composition of the resulting wines, which seems to provoke a slower colour evolution during their shelf-life.https://oeno-one.eu/article/view/1516Grenache rosé winesglutathioneInactive Dry Yeast preparationsanthocyaninsnon-anthocyanin compoundscolour |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Inmaculada Andújar-Ortiz Maria Ángeles Pozo-Bayón Ignacio Garrido Pedro J. Martin-Álvarez Begoña Bartolomé María Victoria Moreno-Arribas |
spellingShingle |
Inmaculada Andújar-Ortiz Maria Ángeles Pozo-Bayón Ignacio Garrido Pedro J. Martin-Álvarez Begoña Bartolomé María Victoria Moreno-Arribas Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking OENO One Grenache rosé wines glutathione Inactive Dry Yeast preparations anthocyanins non-anthocyanin compounds colour |
author_facet |
Inmaculada Andújar-Ortiz Maria Ángeles Pozo-Bayón Ignacio Garrido Pedro J. Martin-Álvarez Begoña Bartolomé María Victoria Moreno-Arribas |
author_sort |
Inmaculada Andújar-Ortiz |
title |
Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking |
title_short |
Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking |
title_full |
Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking |
title_fullStr |
Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking |
title_full_unstemmed |
Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking |
title_sort |
effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé grenache wines during winemaking |
publisher |
International Viticulture and Enology Society |
series |
OENO One |
issn |
2494-1271 |
publishDate |
2012-09-01 |
description |
Aim: To know the effect of the addition of a commercial glutathione-enriched Inactive Dry Yeast (G-IDY) oenological preparation on the phenolic profile and colour parameters of rosé Grenache wines.
Methods and results: A Control wine (Cont-W) and a wine with the G-IDY preparation (G-IDY-W) were industrially manufactured. The evolution of the phenolic composition (anthocyanins and non-anthocyanins) and colour of both types of wines was evaluated during winemaking and their shelf-life (after 1, 2, 3 and 9 months of bottle aging). Results revealed that wines manufactured with the G-IDY preparation showed differences in both their phenolic composition and colour characteristics with respect to the control wines, particularly after 9 months of aging. These differences were more evident in the anthocyanin than in the non-anthocyanin compounds.
Conclusions: The G-IDY wines showed a greater decrease of the anthocyanins from grape origin, probably due to the formation of anthocyanin-polysaccharide complexes, and a higher concentration of some anthocyanin-derived pigments. These changes can be related to the slower colour evolution determined in wines produced using G-IDY preparations.
Significance and impact of the study: The addition of the G-IDY preparation during winemaking modifies the anthocyanin composition of the resulting wines, which seems to provoke a slower colour evolution during their shelf-life. |
topic |
Grenache rosé wines glutathione Inactive Dry Yeast preparations anthocyanins non-anthocyanin compounds colour |
url |
https://oeno-one.eu/article/view/1516 |
work_keys_str_mv |
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