Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 215 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042354

Effects of natural antioxidants on antioxidant activity and flavor of Cabernet Sauvignon wine

  • QIN Xuchen ,
  • DUAN Xuerong ,
  • MA Zhansheng ,
  • LEI Yujuan
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  • 1(College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China)
    2(Kweichow Moutai Distillery Changli Winery Co.Ltd., Qinhuangdao 066600, China)

Received date: 2025-02-12

  Revised date: 2025-05-06

  Online published: 2026-01-22

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Abstract

Sulfur dioxide remains the most prevalent and cost-effective antioxidant in winemaking, yet its potential to trigger allergic reactions in sensitive individuals has driven the industry to seek alternatives or reduce usage.This study investigated reduced glutathione (G), grape polyphenols (P), and carboxymethyl chitosan (C) as potential sulfur dioxide (S) substitutes in Cabernet Sauvignon winemaking.All treatments achieved successful fermentation with comparable physicochemical properties to the S group (70 mg/L).The P (100 mg/L) and C (200 mg/L) groups exhibited equivalent free radical scavenging rates to S group.Total phenolics reached 843.93 mg/L in the P group, outperforming the traditional S (70 mg/L) group.Anthocyanin retention showed no difference between P and S groups, while the C (200 mg/L) group has significantly higher anthocyanin content than the S group (P<0.05).Color stability tests revealed enhanced purple-red hue maintenance in C-treated wines (200-300 mg/L), Sensory evaluation ranked carboxymethyl chitosan wines highest for color depth and aromatic complexity.GC-MS analysis identified similar volatile profiles across P, C, and S groups, with C (200 mg/L) uniquely amplifying hyacinth-like floral notes.Although glutathione (10 mg/L) showed limited color/aroma protection, it maintained the highest flavonoid content.Overall, the grape polyphenol and carboxymethyl chitosan treatment groups demonstrate antioxidant and color/aroma preservation effects in Cabernet Sauvignon wine that are comparable to sulfur dioxide, making them potential alternatives to sulfur dioxide to some extent.Although the color/aroma preservation effect of the glutathione group is inferior to that of sulfur dioxide.The glutathione-treated group (10 mg/L) maintained the highest total flavonoid content and demonstrated promising potential for future applications.

Key words： Cabernet Sauvignon wine; antioxidant; glutathione; grape polyphenol; carboxymethyl chitosan

Cite this article

QIN Xuchen , DUAN Xuerong , MA Zhansheng , LEI Yujuan . Effects of natural antioxidants on antioxidant activity and flavor of Cabernet Sauvignon wine[J]. Food and Fermentation Industries, 2026 , 52(1) : 215 -225 . DOI: 10.13995/j.cnki.11-1802/ts.042354

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