Use of glutathione to minimize oxidation in Verdejo musts during fermentation

Laureando: Esposito Rachele Titolo: Use of glutathione to minimize oxidation in Verdejo musts during fermentation. Corso di laurea: Scienze e cultura della gastronomia Primo relatore: Matteo Marangon Secondo relatore: Antonio Morata Elementi di contenuto: This study examines the impact of glutathione-enriched yeast (lev-GSH) on the oxidation, metabolic activity, and sensory attributes of Verdejo wine obtained by fermenting the must with two yeast strains, Saccharomyces cerevisiae and Lachancea thermotolerans. Key characteristics were examined under various fermentation circumstances including varied amounts of sulfur dioxide (SO₂) and lev-GSH, ethanol generation, reducing sugars, pH, acid content, volatile acidity, oxygen levels, redox potential, and sensory qualities. The results indicated that glutathione supplementation influenced ethanol production, sugar metabolism, and acid regulation, particularly in L. thermotolerans, which exhibited higher reducing sugar levels and lower ethanol production. GSH effectively controlled oxidation in L. thermotolerans, maintaining lower oxygen levels and enhancing sensory attributes, such as aromatic intensity and fruity notes. Additionally, lev-GSH impacted wine color intensity and stability. These findings suggest that lev-GSH can be a valuable tool in winemaking, especially in combination with L. thermotolerans, to improve oxidative stability and sensory quality. Future research should explore the long-term effects of lev-GSH on wine stability and the molecular mechanisms underlying its interaction with different yeast strains. Lunghezza elementi di contenuto: 3000-4000 battute