THE EFFECTS OF DIFFERENT PLANT EXTRACTS ON WINE QUALITY, WHICH MAY BE AN ALTERNATIVE TO SULFUR DIOXIDE IN WINE PRODUCTION
Project no. 1388 · Status: Kapanmış · 2017
Summary
Sulfur dioxide (SO2) is commonly used as an antioxidant and antimicrobial additive during wine production. Nowadays, consumers preferred foods which treated with natural additives. The aim of this study was to determine the effects of different natural plant extracts as an alternative of sulfur dioxide used in wines. Phenols naturally existented in plant extracts have been reported to possess anti-oxidative and antimicrobial activity. Wine production method was done according to the conventional production of Cabernet Sauvignon wine. The experimental design was achieved by using different plant extracts (grape pomace, rosemary, and blueberry) at various concentrations. As control groups were used wine samples produced without addition of SO2. At the end of production basic analyzes (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2), specific analyses (total phenols, total flavones, tartaric ester content and antioxidant activity) and colorimetric wine analyses (total wine pigment, wine colour, colour density, colur intensity, %redness, %yellowness, %blueness, Abs280, Abs420, Abs520, Abs620, %dA and tint, croma and hue value) were performed. Results demonstrated that each type of experimantal group have different effects on wine quality. The highest concentrations of pomace extract (GP01) caused reduction of SO2 and keeping the required wine properties. The highest value of antioxidant activities and total phenols were determined in the 1st mount of storage with rosemarry extract (R251), in the 2nd and 3rd mount of storage with grape pomace extract (GP251) treated wine samples 89.92%, 5550.48 mg/L GAE; 88.51%, 5028.65 mg/l GAE; 88.42%, 4974.25 mg/L GAE, respectively. The highest values for Abs280, Abs520, total wine pigment and wine colour values were determined in GP01, GP251 and R251 wine. Results showed the importance of extracts treatment with wine and the effects of their concentrations on wine quality. The study demonstrated the possibilities of optimization of SO2 and wines quality on the base of used natural grape pomace, rosemary, and blueberry plant extracts.