Naselli Vincenzo, Prestianni Rosario, Badalamenti Natale, Matraxia Michele, Maggio Antonella, Alfonzo Antonio, Gaglio Raimondo, Vagnoli Paola, Settanni Luca, Bruno Maurizio, Moschetti Giancarlo, Francesca Nicola
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy.
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Bldg. 17, 90123 Palermo, Italy.
Antioxidants (Basel). 2023 Feb 10;12(2):439. doi: 10.3390/antiox12020439.
Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of combined with on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour.
卡塔拉托是西西里岛种植最广泛的葡萄品种之一。它是一种本土非芳香型白葡萄品种。尽管它在酿酒中被广泛使用，但关于卡塔拉托葡萄酒的香气以及化学和微生物特性的了解却相当有限。研究了在添加和不添加富含谷胱甘肽的灭活酵母的情况下，[此处原文缺失部分内容]与[此处原文缺失部分内容]对卡塔拉托葡萄酒香气表达的影响。该物质是一种天然的特定灭活酵母，其谷胱甘肽含量有保证，用于限制氧化过程。通过使用固相微萃取技术分析挥发性有机化合物来确定最终葡萄酒的香气特征，该技术鉴定出了26种芳香化合物。添加[此处原文缺失部分内容]与天然抗氧化剂无疑增加了葡萄酒的香气复杂性。十二醛仅在使用富含谷胱甘肽的灭活酵母处理的葡萄酒中被检测到。此外，这种天然抗氧化剂的存在使六种酯类的浓度增加到感知阈值以上。还由一组经过训练的评委进行了感官分析，他们证实了葡萄酒之间的香气差异。这些结果表明富含谷胱甘肽的灭活酵母适用于确定卡塔拉托葡萄酒的氧化稳定性，从而保留其芳香化合物和色泽。
