Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

被引：36

作者：

Raposo, R. ^{[1
]}

Ruiz-Moreno, M. J. ^{[2
]}

Garde-Cerdan, T. ^{[3
]}

Puertas, B. ^{[1
]}

Moreno-Rojas, J. M. ^{[2
]}

Gonzalo-Diago, A. ^{[3
]}

Guerrero, R. F. ^{[1
]}

Ortiz, V. ^{[2
]}

Cantos-Villar, E. ^{[1
]}

机构：

[1] CAPDR, Inst Invest & Formac Agr & Pesquera IFAPA, Ctr Rancho Merced, Jerez de la Frontera 11471, Spain

[2] CAPDR, Inst Invest & Formac Agr & Pesquera IFAPA, Ctr Alameda Obispo, RA-14004 Cordoba, Argentina

[3] Gobierno La Rioja CSIC Univ La Rioja, ICVV, Logrono 26007, Spain

来源：

FOOD CHEMISTRY | 2016年 / 192卷

关键词：

Hydroxytyrosol; Quality wine; Color; Aroma; Sensorial; Olfactometry; GAS CHROMATOGRAPHY-OLFACTOMETRY; QUANTITATIVE-DETERMINATION; VOLATILE COMPOUNDS; AROMA COMPOUNDS; CAFFEIC ACID; COLOR; MODEL; GLUTATHIONE; PROTECTION; VARIETIES;

D O I：

10.1016/j.foodchem.2015.06.085

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two wine-making stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than 502 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：25 / 33

页数：9

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