Potassium metabisulfite

Sodium sulfide nonahydrate (98%), sodium thiomethoxide (95%), ethanethiol (99.7%), ethylmethyl sulfide (96%), potassium metabisulfite (98%) were obtained from Sigma-Aldrich (Castle Hill, NSW, Australia). Tartaric acid and sodium chloride was obtained from Merck (Frenchs Forest, NSW, Australia); absolute ethanol from Rowe Scientific (Lonsdale, SA, Australia); and copper (II) sulfate pentahydrate was obtained from Ajax Chemicals (Sydney, NSW, Australia). Water was obtained from a Milli-Q purification system (Millipore, North Ryde, NSW, Australia).
Allylamine (AA) (reagent grade, 98%) and 2-methyl-2-oxazoline (POx) (98%) were obtained from Sigma-Aldrich (Australia) and used as supplied. Microscope slides and 100-mesh stainless steel sheets were used as a substrate for plasma deposition.

HiActive^® North American wild blueberry powder was purchased from FutureCeuticals, Inc. (Momence, IL, USA). Rutin, chlorogenic acid, high performance liquid chromatography (HPLC) grade methanol, HPLC grade acetonitrile, potassium metabisulfite, formic acid, acetic acid, chlorogenic acid and Rutin were purchased from Sigma-Aldrich (St. Louis, MO, USA). A standard mixture of delphinidin, cyanidin, petunidin, peonidin, pelargonidin, and malvidin glucosides was purchased from Polyphenols (Sandnes, Norway).

Palomino fino grape must was obtained from an Andalusian cooperative-winery, “Unión de Viticultores Chiclaneros” of “Chiclana de la Frontera” (Cádiz, Spain), and Riesling grape must provide by a winery in Arcos de la Frontera (Cádiz, Spain). Grape musts were transported in 25 L plastic food carafes from the winery cellar where the grapes were destemmed, ground and pressed. The must was obtained without adding sulfurous anhydride and stored at −20 °C until the beginning of the experiments. After the grape must was thawed and tempered at approximately 20 °C, potassium metabisulfite (up to 80–90 mg/L) (Sigma-Aldrich Chemical S.A., Madrid, Spain) was added, and the pH was corrected to a value of 3.2–3.3 by adding tartaric acid (Sigma-Aldrich Chemical S.A.). The sulphited grape must was then racked by gravity in methacrylate reservoirs at a temperature of 10 °C for 24 h. Once cleaned, grape must was homogenized and distributed in glass fermenters (V = 5 L) for each bee pollen doses and control with cooling jackets to control the temperature during laboratory-scale alcoholic fermentation assays. All the materials in contact with the samples during AF were decontaminated previously using peracetic acid and hydrogen peroxide mix.