Laboratory study demonstrates enhanced antioxidant capacity and enriched aroma profiles in herbal-infused white wines with reduced sulfur dioxide, suggesting potential for natural wine preservation.
The present work is a first attempt to develop, on a lab scale, herbal-infused Debina white wines containing typical or lower sulphur dioxide and to evaluate their antioxidant potential and volatile profile. Two different herbal-infused wines were prepared by adding (a) saffron plus mastic, and (b) mountain tea. During storage, all herbal-infused wines exhibited higher antioxidant capacity than the respective control ones, indicating their higher storage capability. In particular, they exhibited higher levels of free SO2 and aminothiols, substrates of white wine oxidation. Moreover, they exhibited higher antioxidant activity as determined by the Folin, FRAP, and the scavenging of hydroxyl radicals methods. Volatile profile of herbal-infused and control wines was determined semi-quantitatively using HS-SPME coupled with GC×GC-TOF-MS methodology. Herbal-infused wines exhibited enriched volatile profiles containing volatiles originating from the herbals used. These include safranal from saffron, monoterpenes from mastic, and β-thujene, camphene, and β-ocimene from mountain tea. All herbal-infused wines exhibited satisfactory organoleptic quality, with sensory properties differentiated from the respective control ones.
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Siozou et al. (2026) studied this question.
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