Aroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur Dioxide

2014 ◽  
Vol 65 (3) ◽  
pp. 388-393 ◽  
Author(s):  
O. Makhotkina ◽  
L. D. Araujo ◽  
K. Olejar ◽  
M. Herbst-Johnstone ◽  
B. Fedrizzi ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sulfur Dioxide ◽  
Sauvignon Blanc

Impact of gaseous air pollutants on lipid and protein content of beans (Phaseolus vulgaris L.) plant growing at urban, sub‐urban, and rural sites of the Riyadh, Kingdom of Saudi Arabia

2013 ◽  
Vol 3 (5) ◽  
pp. 268-273
Author(s):  
Mohammed AbdulRahman Almuwayhi
Keyword(s):  
Ascorbic Acid ◽  
Saudi Arabia ◽  
Sulfur Dioxide ◽  
Nitrogen Dioxide ◽  
Protein Content ◽  
Urban Area ◽  
Rural Area ◽  
Lipid Content ◽  
Suburban Area ◽  
Kingdom Of Saudi Arabia

The current study was conducted at three locations varying in pollution with ozone, sulfur dioxide and nitrogen dioxide in the Riyadh, Kingdom of Saudi Arabia. Phaseouls vulgaris was sown in the pots and irrigated with different concentrations of ascorbic acid solution and it was grown in polluted areas. The results showed that the concentrations of polluting gases in the air in the Riyadh increased during the study period, reaching the concentration of ozone gas to 77 ppb in urban area, and sulfur dioxide to 21 ppb in the suburban area, and nitrogen dioxide to 22 ppb in the urban area. There was a significant effect of those pollutants on the protein and fat content of the test plant, where the content of protein in the leaves was 4.09% at the rural area, 3.87% in the suburban area and 3.81% at the urban area. At the same time the lipid content of the leaves was 2.7% at rural area, 2.9% in the sub‐urban area and 2.3% in the urban area. The treatment of ascorbic acid increased the level of protein and lipid contents of these plants. Protein content in the leaves was 4.73% at rural area, 4 % in the sub‐urban area and 3.97% in the urban area. The lipid content of the leaves was 3 % at rural area, 2.7% in the sub‐urban area and 2.6% at the urban area. This study proved the role of ascorbic acid (ASA) in the plant as it increased the resistance against the ozone gas oxidizer, and thereby helping in the removal of toxic reactive oxygen species.

scholarly journals Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 996 ◽  
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Josipa Biloš ◽  
Bernard Kozina ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Aromatic Compounds ◽  
Amino Nitrogen ◽  
White Wine ◽  
Vitis Vinifera L ◽  
Sauvignon Blanc ◽  
Spectrophotometric Methods ◽  
Basic Parameters ◽  
Chromatic Properties ◽  
The Impact

Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.

scholarly journals Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 147-158
Author(s):  
Pere Pons-Mercadé ◽  
Sergi Anguela ◽  
Pol Giménez ◽  
José M. Heras ◽  
Nathalie Sieczkowski ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Oxygen Consumption ◽  
Sulfur Dioxide ◽  
Future Research ◽  
Fluorescence Measurements ◽  
Consumption Rates ◽  
First Time ◽  
Kinetics Of ◽  
Interesting Area ◽  
Opening Up

The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione.The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxide, ascorbic acid and glutathione at the usual doses in a model wine solution were determined by carrying out noninvasive fluorescence measurements. The results indicate that two of the studied inactivated dry yeasts consume oxygen more effectively than sulfur dioxide.                     These data suggest that some inactivated dry yeasts may be useful for protecting wine against oxidation.This study shows for the first time that inactivated dry yeasts can actually consume oxygen, therefore opening up an interesting area for future research.

Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition

2013 ◽  
Vol 28 (3) ◽  
pp. 155-167 ◽  
Author(s):  
Carien Coetzee ◽  
Klemen Lisjak ◽  
Laura Nicolau ◽  
Paul Kilmartin ◽  
Wessel Johannes du Toit
Keyword(s):  
Sulfur Dioxide ◽  
Sauvignon Blanc ◽  
Wine Composition
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