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Food Chem

Title:		"Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc"
Author(s):		Diaz I; Castro RI; Ubeda C; Loyola R; Laurie VF;
Address:		"Instituto de Investigaciones Agropecuarias, INIA, Avda. Esperanza s/n, Km 284, Villa Alegre, Chile. Multidisciplinary Agroindustry Research Laboratory, Carrera Ingenieria en Construccion, Instituto de Ciencias Quimicas Aplicadas, Universidad Autonoma de Chile, sede Talca. 5(1/2) Norte 1670, Talca, Chile. Instituto de Ciencias Biomedicas, Facultad de Ciencias, Universidad Autonoma de Chile, Chile; Area de Nutricion y Bromatologia, Dpto. de Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay s/n, Talca, Chile. Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay s/n, Talca, Chile. Electronic address: flaurie@utalca.cl"
Journal Title:		Food Chem
Year:		2021
Volume:		20210326
Issue:
Page Number:		129689 -
DOI:		10.1016/j.foodchem.2021.129689
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Oxygen exposure may trigger a series of changes that could be detrimental to the quality white wines. This study evaluated the combined effects of sulfur dioxide, glutathione and light exposure on the chemistry and sensory perception of bottled Sauvignon blanc. The wines were manually bottled into clear bottles, closed with low oxygen transfer rate stoppers, and stored for three months, either exposed or protected from light. The wines exposed to artificial light showed higher rates of sulfite loss and oxygen consumption, were significantly darker in color, exhibited significant changes in the concentration of phenolics and volatile compounds, were perceived as less fruity/floral, and had higher nuances of solvent, earthy and honey aromas than the ones protected from light. The treatments with higher amounts of initial sulfites and glutathione were able to delay some of these changes but were less significant than protecting the wines from artificial light"
Keywords:		Antioxidants/chemistry Food Storage/*methods Gas Chromatography-Mass Spectrometry Glutathione/*chemistry *Light Molecular Weight Oxygen/chemistry Phenols/analysis/chemistry Principal Component Analysis Sulfur Dioxide/*chemistry Tannins/analysis/chemistry;
Notes:		"MedlineDiaz, Irina Castro, Ricardo I Ubeda, Cristina Loyola, Rodrigo Laurie, V Felipe eng England 2021/04/09 Food Chem. 2021 Sep 15; 356:129689. doi: 10.1016/j.foodchem.2021.129689. Epub 2021 Mar 26"