Repositori institucional URV
| 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 |
| 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 |
| Direcció de correo del autor: | jordi.gombau@urv.cat marcoandres.bustamante@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat marcoandres.bustamante@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 |
| Año de publicación de la revista: | 2024 |
| Tipo de publicación: | Journal Publications |
| 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), 310-. DOI: 10.3390/foods13020310 |
| Referencia al articulo segun fuente origial: | Foods. 13 (2): 310- |
| 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. |
| DOI del artículo: | 10.3390/foods13020310 |
| Enlace a la fuente original: | https://www.mdpi.com/2304-8158/13/2/310 |
| Versión del articulo depositado: | info:eu-repo/semantics/publishedVersion |
| Acceso a la licencia de uso: | https://creativecommons.org/licenses/by/3.0/es/ |
| Departamento: | Bioquímica i Biotecnologia |
| URL Documento de licencia: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Áreas temáticas: | Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science |
| Palabras clave: | Wine Varieties Quality Oxygen Oxidation Musts Mechanisms Laccase Inactivated dry yeasts Grape must Glutathione Color Browning |
| Entidad: | Universitat Rovira i Virgili |
| Fecha de alta del registro: | 2024-09-21 |
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| DocumentPrincipal | DocumentPrincipal | application/pdf |
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