Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

Abstract Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested healthier wines, industry keen to reduce its use. Some promising alternatives sulfur have been proposed recent years, including glutathione, both pure form of inactivated yeasts, Metschnikowia pulcherrima as a bioprotective agent. information exists about protective effect against oxidation glutathione but there very few use bioprotection that purpose. Supplementation with regardless commercial form, reduced oxygen consumption intensity when laccase was not present juice. also absence increased total consumption. presence laccase, were effective enough adequately prevent juice from browning. Glutathione, interesting tools protecting must browning, thus reducing dioxide.