Quantitative determination of sotolon in wines by high-performance liquid chromatography

Guichard, Élisabeth; Pham, Thu Thuy; Étiévant, P. X.

doi:10.1007/bf02275793

Cited by 42 publications

(41 citation statements)

References 12 publications

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“…5,10,22 In our study this compound was only found in increased concentrations and above its aroma detection threshold in the wines sealed with the synthetic closure 2 (Syn 2).…”

Section: ■ Materials and Methodsmentioning

confidence: 72%

Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines

Capone

et al. 2015

J. Agric. Food Chem.

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A quantitation method for 18 aroma compounds reported to contribute to "oxidative" flavor in wines was developed. The method allows quantitation of the (E)-2-alkenals ((E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal), various Strecker aldehydes (methional, 2-phenylacetaldehyde, 3-methylbutanal, and 2-methylpropanal), aldehydes (furfural, 5-methylfurfural, hexanal, and benzaldehyde), furans (sotolon, furaneol, and homofuraneol), as well as alcohols (methionol, eugenol, and maltol) in the same analysis. The aldehydes were determined after derivatization directly in the wine with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride; the formed oximes along with the underivatized aroma compounds were isolated by solid-phase extraction and analyzed by means of GC-MS/MS. The method was used to investigate the effect of different closures (synthetic closures, natural corks, and screw cap) on the formation of oxidation-related compounds in 14 year old white wine. Results showed a significant increase in the concentration of some of the monitored compounds in the wine, particularly methional, 2-phenylacetaldehyde, and 3-methylbutanal.

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“…5,10,22 In our study this compound was only found in increased concentrations and above its aroma detection threshold in the wines sealed with the synthetic closure 2 (Syn 2).…”

Section: ■ Materials and Methodsmentioning

confidence: 72%

Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines

Capone

et al. 2015

J. Agric. Food Chem.

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“…()], but well below the value quoted for white wine (7–8 μg/L, Guichard et al. ()]. Although SO 2 is an efficient binder of acetaldehyde and thus should limit the production of sotolon, it is only a weak binder of 2‐ketobutyric acid.…”

Section: Detrimental Pro‐oxidant Impacts Of Ascorbic Acidmentioning

confidence: 79%

Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Barril

Rutledge

Scollary

et al. 2016

Australian Journal of Grape and Wine Research

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We review the use of ascorbic acid in winemaking and the benefits as well as the detrimental outcomes associated with its use. Initial discussion focuses on the antioxidant activity of ascorbic acid. The impact of the wine matrix and wine production practices, especially storage in bottle and oxygen ingress, on its antioxidant efficiency is discussed. The complementary roles of the antioxidant pair, ascorbic acid and sulfur dioxide, are presented. Thereafter, the ability of ascorbic acid to contribute to spoilage processes is covered. This includes both pro-oxidant and non-oxidative mechanisms induced by ascorbic acid that may lead to a reduced shelf life of white wine. Based on this review of scientific literature, the conditions most conducive to the beneficial impacts of ascorbic acid in wine are highlighted. Areas where lack of chemical knowledge still exists are identified for future research.

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“…Acetic acid was determined according to the continued flux method (Dubernet 1976). Sotolon was determined according to the method of Guichard and Pham (1993).…”

Section: Enological Parametersmentioning

confidence: 99%

French Jura flor yeasts: genotype and technological diversity

Charpentier

Colin²,

Alais³

et al. 2009

Antonie van Leeuwenhoek

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Fifty-four Saccharomyces cerevisiae strains were isolated from Jura "Vin Jaune" velum and characterized by conventional physiological and molecular tests including ITS RFLP and sequence analysis, karyotyping and inter delta typing. ITS RFLP and sequence revealed a specific group of related strains different from the specific profile of Sherry flor yeast caused by a 24 bp deletion in the ITS1 region described by Esteve-Zarzoso et al. (Antonie Van Leeuwenhoek 85:151-158, 2004). Interdelta typing, the most discriminative method, revealed a high diversity of Jura flor yeast strains and gathered strains in clusters unequally shared between the northern and southern part of the Jura vineyard. The assessment of phenotypic diversity among the isolated strains was investigated for three wine metabolites (ethanal, acetic acid, and sotolon) from micro scale velum tests. Except at an early stage of ageing, the production of these metabolites was not correlated to the five genetic groups obtained by interdelta typing, but correlated to the cellar where strains had been isolated. The different strains isolated in a cellar produced mostly one type of velum (thin or thick, grey or white); but thin and grey velums, recognized as responsible for high quality wines, were obtained more frequently for one of the five groups of delta genotypes.

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Quantitative determination of sotolon in wines by high-performance liquid chromatography

Cited by 42 publications

References 12 publications

Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines

Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines

Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

French Jura flor yeasts: genotype and technological diversity

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