Autor segons l'article: Giménez, P; Just-Borras, A; Pons, P; Gombau, J; Heras, JM; Sieczkowski, N; Canals, JM; Zamora, F
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Gombau Roigé, Jordi / Just Borràs, Arnau / Pons Mercade, Pere / Zamora Marín, Fernando
Paraules clau: Wine Metschnikowia pulcherrima Laccase Grape must Glutathione Browning Bioprotection winemaking sulfites quality protection oxygen oxidation musts metschnikowia pulcherrima mechanisms laccase impact glutathione browning bioprotection
Resum: Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested in healthier wines, the wine industry is keen to reduce its use. Some promising alternatives to sulfur dioxide have been proposed in recent years, including glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima used as a bioprotective agent. Some information exists about the protective effect against oxidation of glutathione but there is very few about the use of bioprotection for that purpose. Supplementation with glutathione, regardless of the commercial form, reduced oxygen consumption and browning intensity when laccase was not present in the grape juice. Metschnikowia pulcherrima also reduced browning intensity in the absence of laccase but increased the total oxygen consumption. However, in the presence of laccase, glutathione and Metschnikowia pulcherrima were not effective enough to adequately prevent the grape juice from browning. Glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima are interesting tools for protecting grape must against browning, and thus reducing the use of sulfur dioxide.
Àrees temàtiques: Zootecnia / recursos pesqueiros Química Medicina veterinaria Medicina ii Medicina i Interdisciplinar Industrial and manufacturing engineering General chemistry Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Chemistry (miscellaneous) Chemistry (all) Biotecnología Biotechnology Biodiversidade Biochemistry
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: jordi.gombau@urv.cat fernando.zamora@urv.cat jmcanals@urv.cat pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat arnau.just@urv.cat jordi.gombau@urv.cat
Identificador de l'autor: 0000-0002-4213-3528 0000-0003-1989-2574 0000-0002-7720-3733 0000-0002-7720-3733 0000-0001-9881-5061
Data d'alta del registre: 2024-04-10
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://link.springer.com/article/10.1007/s00217-023-04229-6
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: European Food Research And Technology. 249 (6): 1491-1501
Referència de l'ítem segons les normes APA: Giménez, P; Just-Borras, A; Pons, P; Gombau, J; Heras, JM; Sieczkowski, N; Canals, JM; Zamora, F (2023). Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima. European Food Research And Technology, 249(6), 1491-1501. DOI: 10.1007/s00217-023-04229-6
DOI de l'article: 10.1007/s00217-023-04229-6
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV