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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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2012-09-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/1516 |
| _version_ | 1818414002848399360 |
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| author | Inmaculada Andújar-Ortiz Maria Ángeles Pozo-Bayón Ignacio Garrido Pedro J. Martin-Álvarez Begoña Bartolomé María Victoria Moreno-Arribas |
| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-14T11:12:11Z |
| format | Article |
| id | doaj.art-1e2ba8837a724eac959bf7a5fc639aab |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-14T11:12:11Z |
| publishDate | 2012-09-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-1e2ba8837a724eac959bf7a5fc639aab2022-12-21T23:04:14ZengInternational 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 |
| 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 |
| title | 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_short | 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 rose grenache wines during winemaking |
| topic | Grenache rosé wines glutathione Inactive Dry Yeast preparations anthocyanins non-anthocyanin compounds colour |
| url | https://oeno-one.eu/article/view/1516 |
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