Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model

摘要: abstract Olive oil industry produces high amounts of olive mill solid waste. These have been described as naturalsource hydroxytyrosol, which shows antioxidant and antimicrobial properties joint to health-promoting effects. In the present work, an waste extract dissolved in model wine wasevaluated determine its potential capacity replace and/or reduce sulfur dioxide winemaking.Olive is a potent biological origin. The resulted 4 40 mmol/LTrolox/mg by DPPH ORAC respectively. Its activity was approaching that ofSO 2 for Hanseniaspora uvarum, Candida stellata, Lactobacillus plantarum, Pediococcus damnosus Ace-tobacter aceti, higher Oenococcus oeni lower Dekkera bruxellensis Botryotinia fuckeliana.Additionally, GC-olfactometry analysis showed most important odorants from arenaturally wines. However, some odorant zones might be significantly increased afterextract addition.It can concluded extracts source bioactive compounds low cost,with good properties.© 2014 Elsevier Ltd. All rights reserved.