The levels of several esters and other volatiles in Merlot-Cabernet Sauvignon blend red wines with typical sulphur dioxide (35 mg/L), with low sulphur dioxide (25 mg/L), and with low sulphur dioxide (25 mg/L) plus a mixture of antioxidants (glutathione 20 mg/L, caffeic acid 60 mg/L and gallic acid 20 mg/L), were evaluated at bottling, and after 18 and 36 months of ageing. Most volatiles decreased during wine storage. At bottling and after 18 months of storage, all three wines exhibited similar levels of volatiles. After 36 months of storage, wines with low sulphur dioxide exhibited lower levels of many volatiles, such as ethyl acetate, ethyl hexanoate, ethyl octanoate and 2-phenylethanol. On the other hand, wines with low sulphur dioxide plus the mixture of antioxidants exhibited similar levels of most volatiles in comparison with wines with typical sulphur dioxide. The present results indicate that a mixture of glutathione, caffeic acid and gallic acid can protect esters and other volatiles in young red wine with low sulphur dioxide, and can replace part of sulphur dioxide typically used.
The effect of oxidation on the levels of wine volatile aroma esters was studied. Chardonnay wine was bottled either in the presence of nitrogen or air in the headspace. Moreover, Fe II was added to the wine and the bottles were closed in the presence of air. Absorbance values were recorded at 420 nm (browning index), while volatile esters were evaluated during storage using SPME/GC-MS. During wine storage of up to nine months, wines bottled in the presence of air exhibited higher browning indexes and lower levels of several esters, such ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate and ethyl decanoate, in comparison to wines bottled under nitrogen. Addition of Fe II led to higher browning indexes and lower levels of several esters during wine storage. In addition, Fe II was added along with H 2 O 2 to Chardonnay wine and the bottles were closed in the presence of air. These additions led to wines with higher browning indexes and lower levels of several esters during wine storage up to 40 days. The present results demonstrate that wine volatile aroma esters can be decreased by oxidation under semi-oxidative and forced oxidative conditions. As a result, oxidation should be taken into account in the decrease of aroma esters during wine storage.
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