Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

  • M. Gabrielli Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano
  • J.L. Aleixandre-Tudo Stellenbosch University and Polytechnic University of Valencia
  • P.A. Kilmartin Wine Science Programme, School of Chemical Sciences, The University of Auckland
  • N. Sieczkowski Lallemand SAS, R&D Oenology Division, Blagnac
  • W.J. du Toit Department of Viticulture and Oenology, Stellenbosch University
DOI: https://doi.org/10.21548/38-1-794

Abstract

Although the addition of pure glutathione (GSH) is not allowed under current regulations, the concentration of this compound can be increased in wine through the addition of glutathione-enriched dry yeast preparations (DYP). These preparations have been observed to have antioxidant properties and could thus influence wine aroma and sensory characteristics. The main aim of this study was to investigate the effect of DYP and GSH juice additions on the sensory and chemical composition of Sauvignon blanc wine.  Four juice additions were performed and compared against a control treatment: 5.5 mg/L of GSH; 0.4 g/L of DYP; 80 mg/L of GSH; 0.4 g/L of DYP plus 80 mg/L of GSH. After three months of bottling, the volatile
and sensorial composition was investigated. The addition of DYP preparations to must increased the concentration of certain wine volatile compounds, with increased attributes of riper tropical fruit aromas, which was not always observed with the GSH additions. The addition of DYP influenced the concentrations of some volatile compounds, which modified the white wine aroma. The release of compounds other than GSH by the yeast products is proposed as the reason for these changes. The results observed in this study can assist winemakers to modify the aroma profile of Sauvignon blanc wines.

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Author Biography

W.J. du Toit, Department of Viticulture and Oenology, Stellenbosch University
Proffesor at the Department of Viticulture and Enology
Published
2017-03-31
Issue
Vol. 38 No. 1 (2017)
Section
Articles

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