Articles producció científica> Bioquímica i Biotecnologia

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

  • Datos identificativos

    Identificador: imarina:9295062
    Autores:
    Giménez, PJust-Borras, APons, PGombau, JHeras, JMSieczkowski, NCanals, JMZamora, F
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Giménez, P; Just-Borras, A; Pons, P; Gombau, J; Heras, JM; Sieczkowski, N; Canals, JM; Zamora, F
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Gombau Roigé, Jordi / Just Borràs, Arnau / Pons Mercade, Pere / Zamora Marín, Fernando
    Palabras clave: Wine Metschnikowia pulcherrima Laccase Grape must Glutathione Browning Bioprotection winemaking sulfites quality protection oxygen oxidation musts metschnikowia pulcherrima mechanisms laccase impact glutathione browning bioprotection
    Resumen: 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.
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat arnau.just@urv.cat pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
    Identificador del autor: 0000-0001-9881-5061 0000-0002-7720-3733 0000-0002-7720-3733 0000-0003-1989-2574 0000-0002-4213-3528
    Fecha de alta del registro: 2024-09-07
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://link.springer.com/article/10.1007/s00217-023-04229-6
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: European Food Research And Technology. 249 (6): 1491-1501
    Referencia 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 del artículo: 10.1007/s00217-023-04229-6
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Biochemistry,Biotechnology,Chemistry (Miscellaneous),Food Science,Food Science & Technology,Industrial and Manufacturing Engineering
    Wine
    Metschnikowia pulcherrima
    Laccase
    Grape must
    Glutathione
    Browning
    Bioprotection
    winemaking
    sulfites
    quality
    protection
    oxygen
    oxidation
    musts
    metschnikowia pulcherrima
    mechanisms
    laccase
    impact
    glutathione
    browning
    bioprotection
    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
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