Protection of Aroma Volatiles in a Red Wine with Low Sulphur Dioxide by a Mixture of Glutathione, Caffeic Acid and Gallic Acid

  • I.G. Roussis Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
  • M. Patrianakou Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
  • A. Drossiadis Oenoforos Winery, 25100 Egio, Greece

Abstract

The levels of several esters and other volatiles in Merlot-Cabernet Sauvignon blend red wines with typical
sulphur dioxide (35 mg/L), with low sulphur dioxide (25 mg/L), and with low sulphur dioxide (25 mg/L)
plus a mixture of antioxidants (glutathione 20 mg/L, caffeic acid 60 mg/L and gallic acid 20 mg/L), were
evaluated at bottling, and after 18 and 36 months of ageing. Most volatiles decreased during wine storage.
At bottling and after 18 months of storage, all three wines exhibited similar levels of volatiles. After 36
months of storage, wines with low sulphur dioxide exhibited lower levels of many volatiles, such as ethyl
acetate, ethyl hexanoate, ethyl octanoate and 2-phenylethanol. On the other hand, wines with low sulphur
dioxide plus the mixture of antioxidants exhibited similar levels of most volatiles in comparison with wines
with typical sulphur dioxide. The present results indicate that a mixture of glutathione, caffeic acid and
gallic acid can protect esters and other volatiles in young red wine with low sulphur dioxide, and can
replace part of sulphur dioxide typically used.
Published
2013-08-23
Section
Articles