Webber Vanessa, Dutra Sandra Valduga, Spinelli Fernanda Rodrigues, Marcon Ângela Rossi, Carnieli Gilberto João, Vanderlinde Regina
University of Caxias do Sul, Francisco Getúlio Vargas, 1130, 95070-560 Caxias do Sul, RS, Brazil.
Reference Laboratory of Enology, Brazilian Wine Institute - IBRAVIN, Avenida da Vindima, 1855, Exposição, 95054-470 Caxias do Sul, Brazil.
Food Chem. 2014 Sep 15;159:391-8. doi: 10.1016/j.foodchem.2014.03.031. Epub 2014 Mar 17.
This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary aromas and on the phenolic compounds of sparkling wine elaborated by traditional method. It was added 10 and 20 mg L(-1) of GSH to must and to base wine. The determination of aroma compounds was performed by gas chromatography. Phenolic compounds and glutathione content were analyzed by high performance liquid chromatography. Sparkling wines with addition of GSH to must showed lower levels of total phenolic compounds and hydroxycinnamic acids. Furthermore, the sparkling wine with addition of GSH to must showed higher levels of 2-phenylethanol, 3-methyl-1-butanol and diethyl succinate, and lower concentrations of ethyl decanoate, octanoic and decanoic acids. The GSH addition to the must show a greater influence on sparkling wine than to base wine, however GSH addition to base wine seems retain higher SO2 free levels. The concentration of GSH added showed no significant difference.
本研究旨在评估添加谷胱甘肽（GSH）对采用传统方法酿造的起泡酒的次生香气和酚类化合物的影响。分别向葡萄汁和基酒中添加10和20 mg L(-1)的GSH。通过气相色谱法测定香气化合物。通过高效液相色谱法分析酚类化合物和谷胱甘肽含量。向葡萄汁中添加GSH的起泡酒总酚类化合物和羟基肉桂酸含量较低。此外，向葡萄汁中添加GSH的起泡酒2-苯乙醇、3-甲基-1-丁醇和琥珀酸二乙酯含量较高，癸酸乙酯、辛酸和癸酸浓度较低。向葡萄汁中添加GSH对起泡酒的影响比对基酒的影响更大，然而向基酒中添加GSH似乎能保持更高的游离二氧化硫水平。添加的GSH浓度无显著差异。
