The glutathione content of Sauvignon Blanc must varies from 0 to 30 mg/L and is affected by the vine's nutrition in terms of nitrogen. Musts with the lowest nitrogen content also contain the least glutathione. At the beginning of alcoholic fermentation, while the yeast cells are multiplying, glutathione disappears almost completely from the must, then increases again at the end of fermentation and during the first few months of aging on the lees. The presence of reducing lees during barrel-aging limits the decrease of glutathion and varietal volatile thiols in Sauvignon Blanc wines, while at the same time preventing aroma defects (sotolon and 2-aminoacetophenone) from developing during the aging of dry white wines. Adding 10mg/L glutathione to Sauvignon Blanc wine during bottling prevents the color from yellowing, dissipation of the varietal aroma, and the wine's tendency towards developing aging defects.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
JL Aleixandre-Tudo et al., University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Francesca Borghini and Stefano Ferrari; ISVEA srl, Siena (Italy)
Within the framework of the Submeasure 16.2 of the Rural Development Plan of the Region of Tuscany-European Innovation Partnership, the Vintegro project has focused, for over two years, on the stud...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Quercetin belongs to the class of polyphenols, flavonoids in particular. The most abundant in wine are quercetin, myricetin, kaempferol and isoramnetin, which come from the glycosidic forms found i...
Jose Luis Aleixandre-Tudo, University of Stellenbosch (South Africa)
Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
(174,936 Kb)
Read the article
