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Research Article

Effect of Reductive Pressing on the Concentration of Reduced Glutathione and Phenols in the Musts of Four Italian Cultivars

Silvia Motta, Massimo Guaita, Maurizio Petrozziello, Loretta Panero, Antonella Bosso
Am J Enol Vitic.  2014 65: 471-478 ; DOI: 10.5344/ajev.2014.13087
Silvia Motta
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Massimo Guaita
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Maurizio Petrozziello
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Loretta Panero
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Antonella Bosso
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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  • For correspondence: antonella.bosso@entecra.it
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Abstract

This research investigated the effect of pressing under air or nitrogen on the color and concentration of reduced glutathione (GSH), hydroxycinnamoyl tartaric acids (HCTA) and polyphenols in the musts of four Italian white grape cultivars: Arneis, Cortese, Moscato bianco, and Manzoni bianco. Grapes from different locations were pressed using a prototype press (500 kg capacity) under the same operating conditions as a commercial winery. The musts of the four cultivars were significantly different from one another. The trend of the measured GSH concentration in the musts was: Moscato bianco < Cortese < Manzoni bianco < Arneis, without any significant interactions between cultivar and year. The intake of oxygen during pressing in air caused large decreases in GSH concentration, yet its complete exhaustion was only observed in a few trials. When present, the residual GSH was proportional to the values observed in the respective trials pressed under nitrogen. The contact with air during pressing also lowered the amounts of total polyphenols and catechins. The loss of catechins did not depend on the composition of HCTA, GSH, and HCTA/GSH in musts, while color browning was influenced by the HCTA/GSH molar ratio. The color intensity of musts (A420) increased exponentially with the decrease in GSH: A420 values higher than 0.2 AU were observed for GSH concentrations less than 8 μM.

  • glutathione
  • HCTA
  • polyphenols
  • reductive pressing
  • oxygen
  • varietal enology
  • ©2014 by the American Society for Enology and Viticulture
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Effect of Reductive Pressing on the Concentration of Reduced Glutathione and Phenols in the Musts of Four Italian Cultivars
Silvia Motta, Massimo Guaita, Maurizio Petrozziello, Loretta Panero, Antonella Bosso
Am J Enol Vitic.  2014  65: 471-478  ; DOI: 10.5344/ajev.2014.13087
Silvia Motta
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Massimo Guaita
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Maurizio Petrozziello
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Loretta Panero
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Antonella Bosso
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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  • For correspondence: antonella.bosso@entecra.it

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Effect of Reductive Pressing on the Concentration of Reduced Glutathione and Phenols in the Musts of Four Italian Cultivars
Silvia Motta, Massimo Guaita, Maurizio Petrozziello, Loretta Panero, Antonella Bosso
Am J Enol Vitic.  2014  65: 471-478  ; DOI: 10.5344/ajev.2014.13087
Silvia Motta
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Massimo Guaita
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Maurizio Petrozziello
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Loretta Panero
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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Antonella Bosso
1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
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  • For correspondence: antonella.bosso@entecra.it
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