Articles producció científica> Bioquímica i Biotecnologia

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †

  • Datos identificativos

    Identificador: imarina:9351847
    Autores:
    Bustamante, MGiménez, PJust-Borràs, ASolé-Clua, IGombau, JHeras, JMSieczkowski, NGil, MPérez-Navarro, JGómez-Alonso, SCanals, JMZamora, F
    Resumen:
    One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to protect white grape must from browning compared to that of sulphur dioxide (SO2). The results indicate that SO2 drastically reduces the oxygen consumption rate (by around 72%), protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Specifically, the presence of SO2 reduced the colour’s blue–yellow component (b*) by around 91% in control conditions and around 76% in the presence of laccase. GSH, pure or in the form of IDY-GSH, also reduces the oxygen consumption rate (by 23% and 36%, respectively) but to a lesser extent than SO2. GSH also favours the formation of grape reaction product (GRP) from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Specifically, the presence of GSH reduced b* by around 81% in control conditions. Nevertheless, in the presence of laccase, it was not effective enough, reducing b* by around 39% in the case of pure GSH and 24% in the case of IDY-GSH. Therefore, both forms of GSH can be considered as interesting alternative tools to SO2 for preventing browning in white grape must, but only when the grapes are healthy.
  • Otros:

    Autor según el artículo: Bustamante, M; Giménez, P; Just-Borràs, A; Solé-Clua, I; Gombau, J; Heras, JM; Sieczkowski, N; Gil, M; Pérez-Navarro, J; Gómez-Alonso, S; Canals, JM; Zamora, F
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Bustamante Quiñones, Marco Andrés / Canals Bosch, Joan Miquel / GASTÓ HERAS, JOSE MARIA / Giménez Gil, Pol / Gombau Roigé, Jordi / Just Borràs, Arnau / Zamora Marín, Fernando
    Palabras clave: Wine Laccase Inactivated dry yeasts Grape must Glutathione Browning varieties quality oxygen oxidation musts mechanisms laccase inactivated dry yeasts glutathione color browning
    Resumen: One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to protect white grape must from browning compared to that of sulphur dioxide (SO2). The results indicate that SO2 drastically reduces the oxygen consumption rate (by around 72%), protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Specifically, the presence of SO2 reduced the colour’s blue–yellow component (b*) by around 91% in control conditions and around 76% in the presence of laccase. GSH, pure or in the form of IDY-GSH, also reduces the oxygen consumption rate (by 23% and 36%, respectively) but to a lesser extent than SO2. GSH also favours the formation of grape reaction product (GRP) from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Specifically, the presence of GSH reduced b* by around 81% in control conditions. Nevertheless, in the presence of laccase, it was not effective enough, reducing b* by around 39% in the case of pure GSH and 24% in the case of IDY-GSH. Therefore, both forms of GSH can be considered as interesting alternative tools to SO2 for preventing browning in white grape must, but only when the grapes are healthy.
    Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: marcoandres.bustamante@urv.cat 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 marcoandres.bustamante@urv.cat
    Identificador del autor: 0000-0002-4213-3528 0000-0003-1989-2574 0000-0002-7720-3733 0000-0002-7720-3733 0000-0001-9881-5061
    Fecha de alta del registro: 2024-04-06
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2304-8158/13/2/310
    Referencia al articulo segun fuente origial: Foods. 13 (2):
    Referencia de l'ítem segons les normes APA: Bustamante, M; Giménez, P; Just-Borràs, A; Solé-Clua, I; Gombau, J; Heras, JM; Sieczkowski, N; Gil, M; Pérez-Navarro, J; Gómez-Alonso, S; Canals, JM; (2024). Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †. Foods, 13(2), -. DOI: 10.3390/foods13020310
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.3390/foods13020310
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2024
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Wine
    Laccase
    Inactivated dry yeasts
    Grape must
    Glutathione
    Browning
    varieties
    quality
    oxygen
    oxidation
    musts
    mechanisms
    laccase
    inactivated dry yeasts
    glutathione
    color
    browning
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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