Comparative study reveals phenolic degradation from sulfur dioxide alternatives in red and white wine, suggesting limited viability as standalone preservatives.
Key Points
To assess the effects of ascorbic acid, fumaric acid, and glutathione as potential sulfur dioxide replacements on the phenolic profiles and oxidative stability of red and white wines.
Treated red and white wines with ascorbic acid (ASC), fumaric acid (FUM), and glutathione (GSH) as standalone alternatives to sulfur dioxide (SO2).
Analyzed resulting phenolic profiles, tracking specific losses in anthocyanins, flavonols, and hydroxycinnamic acids alongside oxidative degradation pathways.
In red wines, treatments with ASC, FUM, and GSH led to reduced concentrations of anthocyanins, flavonols, and hydroxycinnamic acids relative to the control, driven by insufficient antimicrobial control and oxidative side-reactions such as hydrogen peroxide formation in ASC.
In white wines, FUM preserved select phenolic groups more effectively, whereas ASC and GSH reduced hydroxycinnamic acid levels; overall, none of the alternatives replicated the comprehensive antioxidant and antimicrobial protection of SO2.