Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Marco Bustamante
,
Pol Giménez
ORCID logo ,
Arnau Just-Borràs
,
Ignasi Solé-Clua
,
Jordi Gombau
ORCID logo ,
José M Heras
,
Nathalie Sieczkowski
,
Mariona Gil
ORCID logo ,
José Pérez-Navarro
ORCID logo ,
Sergio Gómez-Alonso
ORCID logo ,
Joan M Canals
ORCID logo ,
Fernando Zamora
*
Version 1 : Received: 6 December 2023 / Approved: 6 December 2023 / Online: 7 December 2023 (03:08:24 CET)

A peer-reviewed article of this Preprint also exists.

Bustamante, M.; Giménez, P.; Just-Borràs, A.; Solé-Clua, I.; Gombau, J.; Heras, J.M.; Sieczkowski, N.; Gil, M.; Pérez-Navarro, J.; Gómez-Alonso, S.; Canals, J.M.; Zamora, F. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods 2024, 13, 310. Bustamante, M.; Giménez, P.; Just-Borràs, A.; Solé-Clua, I.; Gombau, J.; Heras, J.M.; Sieczkowski, N.; Gil, M.; Pérez-Navarro, J.; Gómez-Alonso, S.; Canals, J.M.; Zamora, F. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods 2024, 13, 310.

Abstract

We studied the capacity of glutathione and a specific inactivated dry yeast rich in glutathione to protect white grape must from browning compared to using sulphur dioxide. The results indicate that sulphur dioxide drastically reduces the oxygen consumption rate, protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Glutathione, pure or in the form of a specific inactivated dry yeast rich in glutathione, also reduces the oxygen consumption rate but to a lesser extent than sulphur dioxide. It favours the formation of GRP from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Nevertheless, in the presence of laccase it was not effective enough. Therefore, both forms of glutathione can be considered as interesting alternative tools to sulphur dioxide for preventing browning in white grape must, but only when the grapes are healthy.

Keywords

Grape must; Glutathione; Inactivated Dry Yeasts; Browning; Laccase

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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