Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines

Lyu, Xiaotong; Araújo, Leandro Dias; Quek, Siew-Young; Kilmartin, Paul A.

doi:10.1016/j.foodchem.2020.128914

Cited by 12 publications

(9 citation statements)

References 31 publications

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“…Samples with little added supplementary antioxidants had the lowest concentration of 3MH and 3MHA which may be due to extensive oxidation of the juices, as seen previously with trials involving sulfite/AA additions (Makhotkina et al 2013, Lyu et al 2021). The effects may also be due to a lack of precursors of 3MH and 3MHA caused by less GSH present to react with trans ‐2‐hexenal to form precursors (Clark and Deed 2018), whereas GSH addition to the juice enhanced the production of polyfunctional mercaptans during fermentation.…”

Section: Discussionsupporting

confidence: 61%

Effect of glutathione addition at harvest on Sauvignon Blanc wines

Lyu

Prado

Araújo

et al. 2021

Aust J Grape and Wine Res

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Background and Aims Polyfunctional mercaptans, such as 3‐mercaptohexanol and 3‐mercaptohexyl acetate, produce passion‐fruit, tropical and stalky aromas in white wines such as Vitis vinifera L. Sauvignon Blanc. Oxidation processes, however, can be detrimental to the formation and stability of these desirable thiol compounds. The use of antioxidants during winemaking is most important to protect polyfunctional mercaptans from oxidation, starting at grape harvest. Trials were undertaken at harvest with the addition of glutathione (GSH) alone or with further additives. Methods and Results The addition of GSH along with sulfur dioxide to the juices increased the concentration of polyfunctional mercaptans in the finished wines, and more so when ascorbic acid was also included. The addition of inactivated yeast products, however, applied early to the fruit at harvest, had little effect on wine GSH concentration or on the formation of polyfunctional mercaptans. Few differences were observed with other wine aroma families following antioxidant addition at harvest. Conclusions Glutathione as an antioxidant added at harvest protected against juice oxidation and increased the concentration of polyfunctional mercaptans in the finished wines. Significance of the Study This study has demonstrated a positive benefit to the formation of polyfunctional mercaptans with passion‐fruit/tropical aromas, from the addition of GSH at harvest. The GSH additions could be used with lower sulfite application but still create wines with high 3‐mercaptohexanol/3‐mercaptohexyl acetate characters.

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Section: Discussionsupporting

confidence: 61%

Effect of glutathione addition at harvest on Sauvignon Blanc wines

Lyu

Prado

Araújo

et al. 2021

Aust J Grape and Wine Res

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“…55 The combinatory application of ascorbic acid and sulfur dioxide has been previously reported as beneficial in boosting the concentration of polyfunctional mercaptans if added into grape must prior to alcoholic fermentation. 61 Results from the current study, however, highlighted that such treatment might lead to greater susceptibility towards oxidation in the finished wine should the added ascorbic acid remain post-fermentation. Additionally, these effects of matrix component combinations are of particular interest to winemakers, especially in bulk liquid handling, where oxygen ingress into the wine is happening.…”

Section: C/ppd Of Individual Matrix Components: Decomposed Simple Eff...mentioning

confidence: 57%

Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects

Zhu

Benkwitz

Kilmartin

2022

Preprint

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A new perspective is presented to investigate the sensorially relevant gas-phase concentrations of volatile compounds in wine. This is achieved by measuring the partition coefficients and matrix-phase concentrations of volatiles using static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS). Physicochemical properties that can contribute to the partition behaviors of ten volatile esters, such as hydrophobicity and matrix temperature, are also discussed. Partition coefficients are then linked to quantitative measurements to obtain partial pressures, which describes the availability of volatile compounds in the gas phase. The concept of partition coefficients and partial pressure have then been applied to a time series of aroma changes due to oxidation in commercial wines. As a follow-up study, a full factorial design was devised to inspect the impact of three common wine matrix components, namely, copper, polyphenols and ascorbic acid, on the partial pressure changes after 30-day oxidation treatment in either full-alcohol or low-alcohol simulated wine matrices. Interesting interactive effects between antioxidant behaviors and alcohol levels were elucidated, especially around the controversial use of ascorbic acid in winemaking. These results can guide winemakers who wish to minimize oxidative damage to wine aroma during wine storage or bulk transport, where ullage may be present or continual oxygen ingress may be occurring.

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“…Due to the different methods used to calculate the LOD and LOQ, these values tend to be higher for Boltzmann function models, which also renders them not directly comparable with those of GAM methods. Nevertheless, it could still be seen that both GAM and Boltzmann function are able to show desirable detection and quantiDication limits for all compounds studied considering the calibration ranges applied in this study and their regular presence in wines 28,[32][33] , which justiDies the applicability of the current method for wine aroma analyses.…”

Section: Limit Of Detec)on (Lod) and Limit Of Quan)fica)on (Loq)mentioning

confidence: 70%

“…The protocol of the HS-SPME-GC-MS method was in-house developed at the University of Auckland. Readers are referred to Lyu et al 28 for detailed sample pre-treatment and instrumental conditions.…”

Section: Methods Comparison Between Shs-gc-ims and Hs-spme-gc-msmentioning

confidence: 99%

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

Zhu

Benkwitz

Sarmadi

et al. 2021

Preprint

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A new quantitative method based on static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) is proposed, which enables the simultaneous quantification of multiple aroma compounds in wine. The method was first evaluated for its stability and the necessity of using internal standards as a quality control measure. The two major hurdles in applying GC-IMS in quantification studies, namely, non-linearity and multiple ion species, were also investigated using the Boltzmann function and generalized additive model (GAM) as potential solutions. Metrics characterizing the model performance, including root mean squared error, bias, limit of detection, limit of quantification, repeatability, reproducibility, and recovery were investigated. Both non-linear fitting methods, Boltzmann function and GAM, were able to return desirable analytical outcomes with an acceptable range of error. Potential pitfalls that would cause inaccurate quantification i.e., effects of ethanol content and competitive ionization, were also discussed. The performance of the SHS-GC-IMS method was subsequently compared against a currently established method, namely, GC-MS, using actual wine samples. These findings provide an initial validation of a GC-IMS-based quantification method, as well as a starting point for further enhancing the analytical scope of GC-IMS.

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Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines

Cited by 12 publications

References 31 publications

Effect of glutathione addition at harvest on Sauvignon Blanc wines

Effect of glutathione addition at harvest on Sauvignon Blanc wines

Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

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