Protection of Aroma Volatiles in a Red Wine with Low Sulphur Dioxide by a Mixture of Glutathione, Caffeic Acid and Gallic Acid

Roussis, Ioannis G.; Patrianakou, M.; Drossiadis, A.

doi:10.21548/34-2-1103

Cited by 23 publications

(28 citation statements)

References 20 publications

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“…Decreases in acetate esters and many ethyl esters have been observed during the ageing of wines, while other ethyl esters have increased or remained stable Roussis et al, 2007;Oliveira et al, 2008;Papadopoulou & Roussis, 2008). Similar behaviour of esters has been observed during the oxidative storage of wines (Ferreira et al, 1997;Roussis et al, 2005).…”

Section: Introductionsupporting

confidence: 56%

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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Section: Introductionsupporting

confidence: 56%

Decrease of Wine Volatile Aroma Esters by Oxidation

Patrianakou

Roussis

2016

SAJEV

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“…Moreover, some compounds, such as glutathione, caffeic and gallic acids, can inhibit the decrease of some volatile compounds in wines during their storage, and the protective effect of these compounds increased in the presence of 40 mg/L of free SO 2 (Roussis & Sergianitis, 2008). It has been also observed that the mixtures of these compounds can protect several aromatic volatiles of white wines with reduced SO 2 (Roussis, Lambropoulos, & Tzimas, 2007). The results showed that the use of HT as alternative to SO 2 did not modify the global aromatic profile of wines, regardless of their origin.…”

Section: Volatile Compoundsmentioning

confidence: 98%

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

et al. 2016

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“…Glutathione is also capable of carrying out nucleophilic reactions with other compounds such as aldehydes (Cheynier et al, 1986;Cheynier & Van Hulst, 1988;Sonni et al, 2011) and has protective abilities toward important aroma compounds such as esters, monoterpenes and volatile thiols (Papadopoulou & Roussis, 2001;Lavigne-Cruège & Dubourdieu, 2003;Roussis et al, 2007;Papadopoulou & Roussis, 2008). However, GSH has also been shown to induce the production of H 2 S during wine ageing under lowoxygen conditions (Ugliano et al, 2011).…”

Section: The Role Of Antioxidantsmentioning

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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Protection of Aroma Volatiles in a Red Wine with Low Sulphur Dioxide by a Mixture of Glutathione, Caffeic Acid and Gallic Acid

Cited by 23 publications

References 20 publications

Decrease of Wine Volatile Aroma Esters by Oxidation

Decrease of Wine Volatile Aroma Esters by Oxidation

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

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

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