Vedecký časopis

56 2017

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2017

Boroski, M. – Crupi, P. – Tamborra, P. – Antonacci, D. – Toci, A. T.
Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano
Journal of Food and Nutrition Research, 56, 2017, č. 4, s. 326–334

Aline T. Toci, Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), Avenida Tancredo Neves 6731, 85867-970 Foz do Iguaçu, Paraná, Brazil. E-mail: aline.toci@unila.edu.br, tel.: +55 45 35767336, fax: +55 45 35767306

Received 4 July 2017; 1st revised 15 August 2017; accepted 4 September 2017; published online 22 November 2017

Súhrn: Due to health concerns, techniques to substitute sulfite (SO2) in winemaking, without compromising high quality wines production, have been encouraged in the last years. In this work, two white wines, Chardonnay and Pinot, and one red wine, Montepulciano, were produced by using ascorbic acid, lysozyme and oenological tannins in the winemaking process instead of SO2. Oenological parameters, volatile profile and sensory quality were evaluated. The results showed that replacement of SO2 with ascorbic acid, lysozyme and tannins influenced the chemical composition of wines by altering volatile composition, the sensorial quality and the concentration of non-volatile compounds such as tartaric, malic, lactic and shikimic acids. Wines fermented with SO2 showed higher total volatile alcohol concentrations, while the presence of ascorbic acid, lysozyme and oenological tannins increased the level of volatile esters. Finally, on the basis of descriptive sensory analysis, Chardonnay showed the most significant increment in qualitative parameters followed by Pinot and Montepulciano. Overall, from gathered findings it can be concluded that replacing sulfites with lysozyme, ascorbic acid and tannins, during the winemaking, might positively contribute to production of good quality wine.

Kľúčové slová: additives; sensory analysis; sulphur compounds; grapes; flavour

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