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<p>Effective control of oxidation during the pre-fermentation stage is essential in white wine production to preserve wine quality. Sulfite (SO₂) is commonly used to limit oxidative reactions; however, excessive use may negatively affect aroma and pose health risks to sensitive individuals. This study investigates the impact of specific enological additives—gallic tannin and glutathione—used in combination with reduced levels of potassium metabisulfite on the phenolic composition and browning index of Goethe grape must and the resulting wines. Goethe grape musts were subjected to five treatments with varying concentrations of potassium metabisulfite, gallic tannin, and glutathione. Analyses included polyphenol oxidase (PPO) activity, phenolic composition, antioxidant activity, browning index, and organic acid content in both musts and wines. Treatments containing reduced sulfite levels combined with glutathione and gallic tannin maintained PPO activity at levels similar to the control while decreasing <i>ortho</i>-diphenol concentrations and reducing browning. The combination of glutathione and gallic tannin also enhanced antioxidant activity. Notably, these treatments exhibited higher <i>trans</i>-caftaric acid levels, indicating a lower susceptibility to oxidation. These findings suggest that the combined use of glutathione, gallic tannin, and reduced sulfite concentrations offers an effective strategy for oxidation control during the pre-fermentation stage and may represent a promising alternative for minimizing sulfite use in white wine production, especially Goethe wines.</p>

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The role of enological additives in the pre-fermentation stage: influence on browning index and phenolic composition of Goethe grape must and wine

  • 期刊论文

  • 发表日期：

    2025年5月29日

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  • Jeferson Kolling,
  • Luana Souza Futigami,
  • Thalita Isabel Assumpção,
  • Luiza Mazon-Freitas,
  • Stevan Grutzmann Arcari,
  • Vívian Maria Burin

摘要

Effective control of oxidation during the pre-fermentation stage is essential in white wine production to preserve wine quality. Sulfite (SO₂) is commonly used to limit oxidative reactions; however, excessive use may negatively affect aroma and pose health risks to sensitive individuals. This study investigates the impact of specific enological additives—gallic tannin and glutathione—used in combination with reduced levels of potassium metabisulfite on the phenolic composition and browning index of Goethe grape must and the resulting wines. Goethe grape musts were subjected to five treatments with varying concentrations of potassium metabisulfite, gallic tannin, and glutathione. Analyses included polyphenol oxidase (PPO) activity, phenolic composition, antioxidant activity, browning index, and organic acid content in both musts and wines. Treatments containing reduced sulfite levels combined with glutathione and gallic tannin maintained PPO activity at levels similar to the control while decreasing ortho-diphenol concentrations and reducing browning. The combination of glutathione and gallic tannin also enhanced antioxidant activity. Notably, these treatments exhibited higher trans-caftaric acid levels, indicating a lower susceptibility to oxidation. These findings suggest that the combined use of glutathione, gallic tannin, and reduced sulfite concentrations offers an effective strategy for oxidation control during the pre-fermentation stage and may represent a promising alternative for minimizing sulfite use in white wine production, especially Goethe wines.