Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage

Ugliano, Maurizio; Henschke,; Waters, Patricia

doi:10.1021/bk-2012-1104.ch012

Cited by 4 publications

(3 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concentration of the LMWSC dimethyl sulfide (DMS) also increases during bottle aging, which can have an important role in wine aroma. − The amount of DMS formed during aging is linked to grape variety, viticultural practices, and fermentation conditions, presumably through an influence on the concentration of the main DMS precursor, S -methylmethionine . Under the bottle aging conditions typical of table wines, DMS is not affected by oxygen exposure, although in the presence of an excess of oxygen a decrease in DMS has been reported. , Also, during bottle aging with yeast lees, a common practice for sparkling wine production, increased DMS was observed at lower oxygen exposure regimens.…”

Section: Evolution Of Wine Aroma Composition During Bottle Agingmentioning

confidence: 99%

Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

Ugliano¹

2013

J. Agric. Food Chem.

Self Cite

177

198

View full text Add to dashboard Cite

Wine aroma undergoes major changes during bottle aging, which are deeply influenced by the degree of oxygen exposure in the bottle. This review discusses the involvement of oxygen in the main chemical transformations occurring in wine aroma composition during bottle aging, with particular emphasis on the formation of oxidative aroma compounds and formation/degradation of sulfur-containing volatile compounds. The implications for wine sensory properties are discussed, as well as some practical aspects of oxygen management during bottle aging, including the role of closure oxygen permeability.

show abstract

Section: Evolution Of Wine Aroma Composition During Bottle Agingmentioning

confidence: 99%

Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

Ugliano¹

2013

J. Agric. Food Chem.

Self Cite

177

198

View full text Add to dashboard Cite

show abstract

“…However, oxidation reactions take place in any wine, and these reactions are even sped up when wine is stored at higher temperatures. Various aspects of wine oxidation are studied such as changes in polyphenols, − the effects of different oxygen levels, − or storage conditions, including wine packaging and storage temperature. ,,,,, These changes were studied in different Vitis vinifera varieties, including Cabernet Sauvignon wines, ,,− ,, but also Syrah, Grenache, − Cabernet Franc, and other monovarietal and blended red wines from Spain and Italy. , …”

Section: Introductionmentioning

confidence: 99%

The Combined Effects of Storage Temperature and Packaging on the Sensory, Chemical, and Physical Properties of a Cabernet Sauvignon Wine

Hopfer

Buffon

Ebeler

et al. 2013

J. Agric. Food Chem.

View full text Add to dashboard Cite

A Californian Cabernet Sauvignon was stored for 6 months at three different constant temperatures to study the combined effects of storage temperature and packaging configuration. Glass bottles with natural cork, synthetic cork, and screw cap closure, as well as two Bag-in-Box treatments, were used in the experiment. A trained sensory panel was able to detect significant changes in aroma, flavor, taste, mouthfeel, and color attributes among the samples, differences that were found also with various chemical and physical measurements (volatile profile, polyphenol pattern, enological parameters, color space). Additionally, two commonly used polyphenol assays were compared to each other in terms of their ability to detect the changes in the polyphenol profile. Generally, sample changes were more pronounced due to the different storage temperatures, with 30 sensory attributes differing significantly among the three different storage temperatures, while only 17 sensory attributes showed a significant packaging effect. With increasing storage temperature the packaging effect became more pronounced, resulting in the largest changes in the Bag-in-Box samples stored at the highest temperature of 40 °C. At the highest storage temperature, all wines showed oxidized characters, independent of the wine packaging configurations, but to a varying degree. Generally, wines that received highest oxygen amounts and storage temperatures were much lighter, less red, and more brown-yellow at the end of the 6-month storage period, compared to their counterparts stored at 10 °C. These changes in color and polyphenols, respectively, were also detected with the two spectrophotometric assays. With increasing storage temperature both assays measured reduced concentrations in total phenols and total anthocyanins, while total tannins, degree of ionized anthocyanins, and color density increased. Various volatile compounds differed significantly among the samples, with largest relative concentration changes in acetates, organic acids, and alcohols, in good agreement with previous literature reports, with some being well correlated to specific sensory attributes too; for example, various acetates correlated to cherry and fruit aromas and flavors. The study shows that storage at elevated temperatures could be a valuable tool for wine packaging screening and testing new and improved wine packaging types under the worst conditions, which are unfortunately not unrealistic.

show abstract

“…These compounds may constitute a latent "reservoir" of malodorous thiols that could be formed during anaerobic wine storage -this hypothesis is discussed in more detail in Chapter 30. Similar to varietal thiols, low molecular weight thiols and H 2 S can be lost through reaction with o-quinones [31], and these losses will be limited in the presence of other thiols like GSH [32]. As an alkyl sulfide the chemistry of DMS is distinct from the other species discussed in this chapter.…”

Section: Fermentative Sulfur Aroma Compoundsmentioning

confidence: 92%