Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes.
Food Chem
; 447: 138976, 2024 Jul 30.
Article
en En
| MEDLINE
| ID: mdl-38492300
ABSTRACT
This study examines the feasibility of replacing SO2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (-)-epigallocatechin gallate > (-)-epigallocatechin > (-)-epicatechin > (-)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to â¼70% of the antioxidant capacity (ABTS), â¼71% of the total phenolic index (TPI), and â¼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 â
T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited â¼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by â¼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine.
Palabras clave
(+)-catechin (PubChem CID: 9064); (−)-epicatechin (PubChem CID: 72276); (−)-epicatechin gallate (PubChem CID: 107905); (−)-epigallocatechin (PubChem CID: 72277); (−)-epigallocatechin gallate (PubChem CID: 65064); Antioxidant capacity; Chemical composition; Gallic acid (PubChem CID: 370); Green tea extract; Making SO(2) alternative; Sauvignon Blanc wine; Sensory attributes
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Compuestos Organotiofosforados
/
Ácidos Sulfónicos
/
Vino
/
Benzotiazoles
/
Antioxidantes
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Reino Unido