Articles
Bioprotection as a tool to produce low-content sulfite wines. Case study – ‘Cabernet Sauvignon’ and ‘Feteasca neagra’
Article number
1418_46
Pages
367 – 374
Language
English
Abstract
Nowadays, there is an increasing concern about wine security and more winemakers choose bio-protection as an alternative to SO2 in the winemaking process, to obtain a natural wine.
This work aimed to evaluate the replacement of SO2 with a Prima Flora Bio VR in the first step of the winemaking.
Two wines were produced in vintage 2021, in the Ceptura Wine-Growing Center, Dealu Mare Vineyard, Romania.
Red wines of ‘Cabernet Sauvignon’ and ‘Feteasca neagra’, a local cultivar, were obtained by two methods: treated with sulfur dioxide (25 mg L-1) and treated with Prima Flora (containing M. pulcherrima) (7 g hL-1). The oenological parameters, antioxidant capacity, total phenolic, total flavonoids, and total anthocyanin contents were determined for each variant.
The values obtained confirm positive aspects regarding the oenological parameters when it comes to wines treated without sulfur dioxide.
The HPLC chromatographic profile of wine shows that Primaflora VR Bio favored the extraction and accumulation of several anthocyanins.
Among them, malvidin-3-Glucoside represents approximately 50% for ‘Cabernet Sauvignon’, and 66% for ‘Feteasca neagra’ of the total anthocyanins.
Also, the content of total flavonoids for variants treated with Prima Flora VB Bio was higher with 5 mg GAE L-1 (‘Cabernet Sauvignon’) and 22 mg GAE L-1 (‘Feteasca neagra’) compared to the variants treated with SO2, but the differences were not significant.
The antioxidant potential of wine was correlated with its total polyphenol content.
The chemical analyses evidenced that the final concentrations of total phenols and flavonoids were not very different among the variants.
Nevertheless, further studies could be useful to confirm the potential of Prima Flora VB Bio as an alternative to sulfur dioxide, and a basic variant for organic wines with a low sulfite content.
This work aimed to evaluate the replacement of SO2 with a Prima Flora Bio VR in the first step of the winemaking.
Two wines were produced in vintage 2021, in the Ceptura Wine-Growing Center, Dealu Mare Vineyard, Romania.
Red wines of ‘Cabernet Sauvignon’ and ‘Feteasca neagra’, a local cultivar, were obtained by two methods: treated with sulfur dioxide (25 mg L-1) and treated with Prima Flora (containing M. pulcherrima) (7 g hL-1). The oenological parameters, antioxidant capacity, total phenolic, total flavonoids, and total anthocyanin contents were determined for each variant.
The values obtained confirm positive aspects regarding the oenological parameters when it comes to wines treated without sulfur dioxide.
The HPLC chromatographic profile of wine shows that Primaflora VR Bio favored the extraction and accumulation of several anthocyanins.
Among them, malvidin-3-Glucoside represents approximately 50% for ‘Cabernet Sauvignon’, and 66% for ‘Feteasca neagra’ of the total anthocyanins.
Also, the content of total flavonoids for variants treated with Prima Flora VB Bio was higher with 5 mg GAE L-1 (‘Cabernet Sauvignon’) and 22 mg GAE L-1 (‘Feteasca neagra’) compared to the variants treated with SO2, but the differences were not significant.
The antioxidant potential of wine was correlated with its total polyphenol content.
The chemical analyses evidenced that the final concentrations of total phenols and flavonoids were not very different among the variants.
Nevertheless, further studies could be useful to confirm the potential of Prima Flora VB Bio as an alternative to sulfur dioxide, and a basic variant for organic wines with a low sulfite content.
Publication
Authors
S.I. Banita, A. Calugar, F.D. Bora, D.Ș. Dusa, A.C. Babes, A. Bunea, C.I. Bunea
Keywords
red grapes, Prima Flora, dioxide sulfur, must, M. pulcherrima
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