naa a22 4500 510764746 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s12393-013-9071-6 doi (NATIONALLICENCE)springer-10.1007/s12393-013-9071-6 Biotechnological Strategies for Controlling Wine Oxidation [Elektronische Daten] [Piergiorgio Comuzzo, Roberto Zironi] Apart from the controversial positive effects of moderate wine consumption on human health, wine antioxidant capacity plays a key role in winemaking technology. From juice extraction to bottle storage, oxygen management is one of the most critical points for making quality wines. In the past, the protection of juice and wine from oxidations was based on the sole use of sulfur dioxide; more recently, the toxicity and the allergenic potential of this additive, together with the increased knowledge on wine oxidation mechanisms, have given rise to new biotechnological approaches and producing trends, leading to a significant reduction of sulfites in winemaking. The aim of this paper is to review the oxidation mechanisms of grape juice and wine and to discuss the opportunities to reduce as much as possible sulfur dioxide addition by a proper management of alcoholic and malolactic fermentation and by the supplementation of some important yeast nutritional factors (e.g., thiamine). The use of natural antioxidants complementing the activity of sulfites (i.e., ascorbic acid, glutathione, yeast lees, and yeast derivatives) is also discussed. Springer Science+Business Media New York, 2013 Wine oxidation nationallicence Sulfur dioxide nationallicence Fermentation management nationallicence Ascorbic acid nationallicence Glutathione nationallicence Yeast by-products nationallicence Comuzzo Piergiorgio Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100, Udine, Italy aut Zironi Roberto Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100, Udine, Italy aut Food Engineering Reviews Springer US; http://www.springer-ny.com 5/4(2013-12-01), 217-229 1866-7910 5:4<217 2013 5 12393 https://doi.org/10.1007/s12393-013-9071-6 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-013-9071-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Comuzzo Piergiorgio Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100, Udine, Italy aut NATIONALLICENCE 700 1- Zironi Roberto Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100, Udine, Italy aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer US; http://www.springer-ny.com 5/4(2013-12-01), 217-229 1866-7910 5:4<217 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer