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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. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods 2024; 13:310. [PMID: 38254611 PMCID: PMC10815160 DOI: 10.3390/foods13020310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/11/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
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.
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Affiliation(s)
- Marco Bustamante
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Pol Giménez
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Arnau Just-Borràs
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Ignasi Solé-Clua
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Jordi Gombau
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - José M. Heras
- Lallemand Bio S.L., C/Galileu 303, 1ª Planta, 08028 Barcelona, Spain
| | | | - Mariona Gil
- Instituto de Ciencias Aplicadas, Facultad de Ingeniería, Campus Providencia, Universidad Autónoma de Chile, Sede Santiago, Av. Pedro de Valdivia 425, Providencia, Santiago 7510552, Chile;
| | - José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
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Giménez P, Just-Borras A, Solé-Clua I, Gombau J, Heras JM, Sieczkowski N, Canals JM, Zamora F. Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
This communication studies some possible strategies to reduce or even to replace sulfur dioxide in winemaking. Specifically, the aim of this work was to study the protective effect against oxidation of a commercial inactivated dry yeast (IDY) with very high level of glutathione, and of a selected non-Saccharomyces yeast, Metschnikowia pulcherrima strain in comparison with sulfur dioxide.
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