4.7 Article

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

Journal

FOOD CHEMISTRY
Volume 192, Issue -, Pages 25-33

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.085

Keywords

Hydroxytyrosol; Quality wine; Color; Aroma; Sensorial; Olfactometry

Funding

  1. INIA
  2. FEDER [RTA2011-00002]
  3. European Social Fund (ESF) Andalucia se mueve con Europa

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In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two wine-making stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than 502 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation. (C) 2015 Elsevier Ltd. All rights reserved.

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