Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

Blake, Amy J.; Kotseridis, Yorgos; Brindle, Ian D.; Inglis, Debra; Pickering, Gary J.

doi:10.1016/j.foodchem.2009.07.052

Cited by 33 publications

(18 citation statements)

References 30 publications

(41 reference statements)

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“…The compounds are generally resilient to standard wine fining practices (Pickering et al, 2006), and concentrations did not differ when exposed to various ageing conditions, such as light exposure and temperature variations (Blake et al, 2010). Even hyperoxidation of the musts and wine did not alter the methoxypyrazine content (Marais, 1998;Coetzee et al, 2013).…”

Section: Methoxypyrazinesmentioning

confidence: 93%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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Section: Methoxypyrazinesmentioning

confidence: 93%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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“…Several remedial options have been examined in the literature, with varying degrees of success reported. Juice clarification can reduce MP loads by up to 50% [10][11][12][13]. Similarly, thermo-vinification and juice heating can be moderately successful (up to 50% MP reduction) [14], but may lead to undesirable sensorial changes in wines [15].…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

2016

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Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using traditional wine making approaches. MPs are grape-derived constituents as well as contaminants from Coccinellidae beetles present during wine processing; the latter eliciting an off-flavor referred to as 'ladybug taint'. In this study we investigated the capacity of two plastic polymers-one silicone-based, the other polylactic acid-based-applied with varying surface areas to reduce concentrations of isopropylmethoxypyrazine (IPMP), sec-butylmethoxypyrazine (SBMP) and isobutylmethoxypyrazine (IBMP) in a Merlot wine using multi-dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS). The impact of treatments on the sensory characteristics of the wine (descriptive analysis) and volatile aroma compounds (VOCs) (SPME-MDGCMS) was also investigated. Results showed substantial reductions for all of the target odorants: up to 38%, 44% and 39% for IPMP, SBMP and IBMP, respectively, for the silicone polymer, and up to 75%, 78% and 77% for IPMP, SBMP and IBMP, respectively, for the polylactic acid polymer. These polymers had no or minimal effect on VOCs at applications of 200 cm 2 /L for silicone or for all polylactic acid treatments. Sensory impacts were less clear, but generally showed minimal effect from the treatments. Taken overall, the data confirm the utility of both polylactic acid and silicone polymers in reducing elevated levels of grape-derived MPs, as well as potentially improving wine contaminated by ladybug taint.

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“…They found that in a maturing wine, esters may be lost due to hydrolysis, be formed through chemical esterification, or remain at a near constant equilibrium concentration depending on their initial, post-fermentation levels. Later studies of storage conditions and wine aroma composition have shown that acetate esters and ethyl esters of fatty acids tend to hydrolyse, while ethyl esters of branched acids, on the contrary, are formed in wine during storage (Blake, Kotseridis, Brindle, Inglis, & Pickering, 2010;Ferreira, Escudero, Fernández, & Cacho, 1997;Gallo, Beltrán, Heredia, González-Miret, & Hernanz, 2011;Garde-Cerdán, Marsellés-Fontanet, Arias-Gil, Ancín-Azpilicueta, & Martín-Belloso, 2008;Oliveira, Oliveira, Baumes, & Maia, 2008;Pérez-Coello, González-Viñas, García-Romero, Díaz-Maroto, & Cabezudo, 2003;Robinson et al, 2010;Roussis, Lambropoulos, & Papadopoulou, 2005).…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

Makhotkina

Kilmartin

2012

Food Chemistry

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Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

Cited by 33 publications

References 30 publications

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

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