Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations
Article first published online: 17 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 9, pages C1005–C1010, September 2012
How to Cite
Rodriguez-Nogales, J. M., Fernández-Fernández, E., Gómez, M. and Vila-Crespo, J. (2012), Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations. Journal of Food Science, 77: C1005–C1010. doi: 10.1111/j.1750-3841.2012.02857.x
- Issue published online: 7 SEP 2012
- Article first published online: 17 AUG 2012
- MS 20120470 Submitted 3/27/2012, Accepted 6/11/2012.
- antioxidant activity;
- autolysated yeasts;
- yeast cell walls
Abstract: The aim of this study was to evaluate the in vitro antioxidant potential of sparkling wines produced with β-glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method and ferric reducing antioxidant power [FRAP] assay), and hydroxyl radical-scavenging activity (HRSA) were higher in the wine samples with coadjuvants (in relation to the control wine). The highest values of antioxidant activity were achieved with purified mannoproteins and, in lesser extent, with β-glucanases. Neutral polysaccharides and total proteins were highly and positively correlated with DPPH, FRAP, and HRSA assays. However, correlations between the levels of each different phenolic family and antioxidant and radical-scavenging activities were not found. β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines.
Practical Application: β-Glucanase and commercial yeast preparations can be excellent coadjuvants to increase the antioxidant properties of sparkling wines. The suggested improvement has significant implication for the production of high added value sparkling wines.