Alternatives for replacing or reducing the content of added sulfites in Tannat red wines elaborated with commercial yeasts or with minimal intervention

Diego Piccardo; Marcela González; Guzmán Favre; Alejandro Cammarota; Florencia Pereyra; Jorge Olivera; Gustavo González-Neves

doi:10.31285/AGRO.29.1590

Authors

Diego Piccardo Universidad de la República, Facultad de Agronomía, Unidad de Tecnología de los Alimentos, Montevideo, Uruguay https://orcid.org/0000-0002-1911-0686
Marcela González Universidad de la República, Facultad de Agronomía, Unidad de Tecnología de los Alimentos, Montevideo, Uruguay https://orcid.org/0000-0002-7299-9269
Guzmán Favre Universidad de la República, Facultad de Agronomía, Unidad de Tecnología de los Alimentos, Montevideo, Uruguay https://orcid.org/0000-0001-7985-6634
Alejandro Cammarota Universidad de la República, Facultad de Agronomía, Unidad de Tecnología de los Alimentos, Montevideo, Uruguay https://orcid.org/0009-0007-5478-1622
Florencia Pereyra Universidad de la República, Facultad de Agronomía, Unidad de Tecnología de los Alimentos, Montevideo, Uruguay https://orcid.org/0009-0004-8928-5555
Jorge Olivera Universidad de la República, Facultad de Agronomía, Unidad de Tecnología de los Alimentos, Montevideo, Uruguay https://orcid.org/0009-0000-8994-4179
Gustavo González-Neves Universidad de la República, Facultad de Agronomía, Unidad de Tecnología de los Alimentos, Montevideo, Uruguay https://orcid.org/0000-0002-0828-4752

DOI:

https://doi.org/10.31285/AGRO.29.1590

Abstract

Sulfite reduction in wines represents a significant challenge in the current wine industry given its widespread use as an additive and the potential health risks for consumers. This study evaluates alternatives to reduce sulfites in Tannat red wines made with minimal intervention or with selected yeasts, focusing on microbiological stability, color, and physicochemical composition. In the 2023 vintage, vinifications were carried out with native yeasts and selected yeasts using reduced SO₂ (SR: 30 mg/L), chitosan (Q: 100 mg/L), combinations of SO₂ and chitosan (SR+Q), lysozyme (SR+L: 5 mg/L) (SR+QL), and fumaric acid (SR+AF: 6 mg/L) that were compared with a Control (125 mg/L of sulfites) and a treatment without additives (SA). Microbial counts in minimal intervention wines and those obtained by sulfite substitution or reduction did not show differences during fermentation. The minimal intervention fermentations rates were slower than the treatments with selected yeasts. From the minimal intervention treatments, the SR+Q wines showed higher malic acid content, color intensity, phenolic compounds, anthocyanins, and tannins compared to the other treatments and similar to the Control. On the other hand, the SR+Q wines from the sulfite substitution or reduction trial also presented values of color intensity and polyphenolic and anthocyanin content similar to the Control. Consequently, the combination of reduced doses of sulfites and chitosan seems to be a viable option for producing Tannat wines with characteristics similar to those made with conventional doses of sulfites, at least, when grape soundness is good, as in the vintage analyzed in the present study.

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References

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Alternatives for replacing or reducing the content of added sulfites in Tannat red wines elaborated with commercial yeasts or with minimal intervention

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