EFFECTS OF ADDING GLUTATHIONE AND ASCORBIC ACID BEFORE THE ALCOHOLIC FERMENTATION OF THE MUSTS ON THE SENSORY PROFILE OF THE WHITE WINES

Published in Scientific Papers. Series B, Horticulture, Volume LXI
Written by Gianina Antonela BADEA, Valerica TUDOR, Răzvan Ionuț TEODORESCU

Considering the fact that in the last decade consumers' preference turned to fresh white wines with a strong aromatic profile, wine producers have set as a priority the preservation of varietal aromas from the early stages of primary winemaking during all the process of wine production to the final product, and then, after bottling, until final consumption. In this direction, new antioxidants have been proposed by experts, and the natural antioxidant glutathione (GSH), on which winemakers have great expectations, was recently approved for use in must and wine by OIV. The present work evaluates the influence of using different doses of reduced glutathione (GSH), as such or in combination with ascorbic acid (AA), on the sensory profile of produced wines, treatments applied before the inoculation with selected yeasts of the musts produced in reductive manner in the presence of sulphur dioxide (SO2), from Sauvignon Blanc and Muscat Ottonel grapes.The results of the study show that the type and dosage of antioxidants have a significant influence on the sensory profiles of obtained wines and that a higher dosage than 20 mg/L approved by the OIV could be necessary to obtain wines with sensory profiles more appreciated by the consumers.

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BADEA G.A., TUDOR V., TEODORESCU R.I. 2017, EFFECTS OF ADDING GLUTATHIONE AND ASCORBIC ACID BEFORE THE ALCOHOLIC FERMENTATION OF THE MUSTS ON THE SENSORY PROFILE OF THE WHITE WINES. Scientific Papers. Series B, Horticulture, Volume LXI, Print ISSN 2285-5653, 185-194.


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