Puyo Maëlys, Simonin Scott, Klein Géraldine, David-Vaizant Vanessa, Quijada-Morín Natalia, Alexandre Hervé, Tourdot-Maréchal Raphaëlle
UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), 21000 Dijon, France.
Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
Foods. 2023 Feb 8;12(4):735. doi: 10.3390/foods12040735.
Although bioprotection is now recognised as an alternative to SO for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present antioxidant properties, which could represent an interesting alternative to SO to protect must and wines against oxidation. A combination of the inoculation of a bioprotectant yeast strain and the addition of oenological tannins was tested to eliminate sulfites during the pre-fermentative step of rosé winemaking. In this experiment carried out in a winery, two oenological tannins were compared: quebracho and gall nut tannins. The antioxidant efficiency of tannins was compared to that of SO. Colorimetric assays associated with chemical analyses of anthocyanins and phenolic compounds confirmed that the use of bioprotection alone did not protect the wine from oxidation. An addition of oenological tannins on musts stabilized the colour of bioprotected rosé wine in a similar way that SO addition did. Quebracho tannins appeared more efficient than gall nut tannins. The colour differences observed cannot be explained either by the concentration or forms of anthocyanins. However, the addition of tannins led to better protection of oxidation-sensitive phenolic compounds comparable to that obtained with the addition of sulfites.
尽管生物保护如今被认为是一种替代二氧化硫用于限制微生物腐败的方法，但它并不能保证防止氧化。这限制了其应用，尤其是在桃红葡萄酒酿造方面。酿酒单宁具有抗氧化特性，这可能是一种有趣的替代二氧化硫的方法，以保护葡萄汁和葡萄酒免受氧化。在桃红葡萄酒酿造的发酵前步骤中，测试了接种生物保护酵母菌株和添加酿酒单宁的组合以消除亚硫酸盐。在一家酒庄进行的这个实验中，比较了两种酿酒单宁：白坚木单宁和五倍子单宁。将单宁的抗氧化效率与二氧化硫的进行了比较。与花青素和酚类化合物化学分析相关的比色测定证实，单独使用生物保护不能防止葡萄酒氧化。在葡萄汁中添加酿酒单宁能以与添加二氧化硫类似的方式稳定生物保护桃红葡萄酒的颜色。白坚木单宁似乎比五倍子单宁更有效。观察到的颜色差异既不能用花青素的浓度也不能用其形式来解释。然而，添加单宁能更好地保护对氧化敏感的酚类化合物，这与添加亚硫酸盐的效果相当。
