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

Makhotkina, Olga; Kilmartin, Paul A.

doi:10.1016/j.foodchem.2012.05.034

Cited by 61 publications

(52 citation statements)

References 27 publications

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“…The products of this reaction are 3MH and acetic acid. The hydrolysis reaction is expected to be accelerated by higher temperature, but not directly affected by oxidative conditions (Makhotkina & Kilmartin, 2012).…”

Section: Volatile Thiolsmentioning

confidence: 99%

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: Volatile Thiolsmentioning

confidence: 99%

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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“…The hydrolysis of esters into acids and alcohols and the formation of esters from acids and alcohols take place during wine ageing. Subsequently, the concentrations of esters in wine during ageing and storage are related to their different hydrolysisesterification equilibria (Ramey & Ough, 1980;Makhotkina & Kilmartin, 2012).…”

Section: Introductionmentioning

confidence: 99%

Decrease of Wine Volatile Aroma Esters by Oxidation

Patrianakou

Roussis

2016

SAJEV

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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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“…After fermentation, the higher alcohols in Table 6.1 appear to be stable during storage. For example, there is no significant change in isoamyl alcohol, isobutyl alcohol, and 2-phenylethanol after 1 year of bottle storage at temperatures ranging from 5 to 18 °C [7].…”

Section: Origins and Concentrations Of Higher Alcoholsmentioning

confidence: 99%

Higher Alcohols

2016

Understanding Wine Chemistry

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

Cited by 61 publications

References 27 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

Decrease of Wine Volatile Aroma Esters by Oxidation

Higher Alcohols

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