Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Gianina Antonela BADEA, Arina Oana ANTOCE
The colour of wine is an important characteristic which contributes to the construction of the quality profile of a wine. This parameter is extremely important especially for white wines, a close connection being present in the consumer’s perception between the colour of the wine and its quality level. The appearance of brown shades due to oxidation reactions is equivalent to a decrease in the quality level of the white wine and may indicate even an irreversible degradation of the wine. The present study evaluates the colour evolution of a Sauvignon Blanc wine during storage in bottles after being treated just before bottling with different combinations and doses of sulphur dioxide (SO2), ascorbic acid (AA) and reduced glutathione (GSH).The use of various antioxidants aims to reduce and prevent the browning evolution of white wine colour, and many hopes are expressed regarding the newly OIV approved reduced glutathione. However, this preliminary study results indicate that, in certain conditions, these antioxidants may not confer the expected protection and could even damage the final colour of white wine.
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