sustainable strategy towards a key peptidoglycan involved in bacteria/host interactions

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Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle

Publication . Santos, Cátia V. Almeida; Silva, Marco Diogo Richter Gomes da; Cabrita, Maria João; DQ - Departamento de Química; LAQV@REQUIMTE; Instituto Nacional de Investigação Agrária e Veterinária | EDP Sciences

The volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely by the use of sulphur dioxide (SO2) which has been well-accepted on winemaking as a preservative agent. However, some drawbacks associated with SO2 wine application led to the need to reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions of two Portuguese monovarietal wines (‘Arinto’ and ‘Síria’) was studied. Wines were obtained by different winemaking environments (0, 50, 100 mg/L of SO2 and 100 mg/L ascorbic acid for ‘Síria’ and 15, 30, 45 mg/L of SO2 and 100 mg/L of ascorbic acid for ‘Arinto’ both with and without bentonite). After alcoholic fermentation, a second SO2 treatment was applied: 0 and 60 mg/L of SO2 to ‘Arinto’ wines and 30 and 60 mg/L of SO2 to ‘Síria’ wines. Wines were kept over lees for three months, bottled and analysed after three months in bottle. The VOCs present were analysed by HS-SPME-GC/MS six months after fermentation. The maturation conditions did not influence the evolution of free and total SO2. Regarding the VOCs profile evolution, the ANOVA analysis showed that esters are the most important group, presenting significant differences among samples. Through the PCA analysis, using wines after fermentation as reference, 74.13 % and 54.92 % of the variation were explained by the first two principal components for ‘Arinto’ and ‘Síria’, respectively. VOCs profile evolution of wines seems to be mainly influenced by the fermentation conditions.

2022Artigo científico

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Understanding the need of SO2 in wine according to grape varieties

Publication . Santos, Cátia Vanessa de Almeida; Silva, Marco; Cabrita, Maria João

The use of sulfur dioxide (SO2) is widely accepted as a useful aid in winemaking. It is used as a preservative due to its antioxidant and antimicrobial properties in wine. Although SO2 is a by-product of fermentation, most of the SO2 present in wines is added by the winemaker at different stages of the process. There is still controversy about the use of SO2 and its real impact on consumer health. Since 2005, the EU has required an indicative warning that there are sulfites in the product because a small minority of people are highly allergic to sulfites. However, information is scarce whether the SO2 requirement depends on the wine variety and to what extent. Furthermore, the search for replacers for this enological aid, while maintaining the quality of the final product has not yet been presented, behaving with the same multiplicity of actions. For this reason, SO2 is still one of the most effective tools winemakers has to protect wine and influence flavor. Thus, in this work one studied the volatile organic composition (VOC) of several varieties of wine obtained with controlled addition of different SO2, as well as its substitution or co-addition with ascorbic acid. Headspace solid phase microextraction gas chromatography/mass spectrometry (HS-SPME-GC/MS) was used for VOC analysis. To obtain a more comprehensive characterization of these wines, amino acid (AAs) profiles were accessed through High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD). The reduction of SO2 during the fermentation of the same must, resulted in different wines and the differences observed depend on the grape varieties used. This differentiation was observed shortly after the first 24 H of fermentation. However, these differences were reduced during stor-age. The same behavior was verified for ascorbic acid, which generally resulting in final products with different VOCs profiles. The results obtained indicate that any reduction in SO2 will interfere with the VOCs profile of the resulting wine, and thus may interfere with their flavor profile. The use of ascorbic acid as a substitute or co-additive did not lead to wines with the same profile as the wines treated only with SO2. Therefore, the use of these enological aids must be wisely considered as it will impact the final product.

2022Tese de doutoramento

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Fundação para a Ciência e a Tecnologia

Número da atribuição

PD/BD/135081/2017