Survey of SO2 binding carbonyls in 237 red and white table wines

Jackowetz, J.N.; Orduña, R. Mira de

doi:10.1016/j.foodcont.2013.02.001

Cited by 41 publications

(46 citation statements)

References 18 publications

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“…Acetaldehyde concentrations (25 and 50 mg/L) were chosen based on the concentrations found in dry white wines in general (Jackowetz & Mira de Orduña, 2013). Sulphur dioxide levels were calculated (based on bisulphite molar mass) to match acetaldehyde levels in specific molar ratios.…”

Section: Experimental Designmentioning

confidence: 99%

“…Acetaldehyde is produced by yeast during alcoholic fermentation (Margalit, 2012) and can also originate from the microbial activity of other microbes, such as lactic acid bacteria and acetic acid bacteria (Drysdale & Fleet, 1988;Liu & Pilone, 2000). However, some post-fermentation winemaking practices may enhance acetaldehyde formation and can lead to moderate to important increases in acetaldehyde (Jackowetz & Mira de Orduña, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Coetzee¹,

Buica²,

Toit³

2018

SAJEV

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It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using a trained sensory panel to assess the sensory effect of sulphur dioxide and acetaldehyde as single compounds and in combination in model wine. The addition of acetaldehyde or sulphur dioxide as singular compounds led to large increase in especially the green apple or sulphur descriptors respectively. When these two compounds were added in equimolar concentrations, the green apple description decreased drastically; however, a prominent sulphur description was still noted. It thus seems that hydroxysulphonate also has a sulphur-like aroma. The hydroxysulphonate did not influence the perception of a prominent ester, isoamyl acetate, in model wine. A low pH influences the perception of sulphur when sulphur dioxide is present on its own, but this is not the case with hydroxysulphonate. The implications of these results for wine production are discussed further.

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Section: Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Coetzee¹,

Buica²,

Toit³

2018

SAJEV

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“…A number of carbonyl compounds (mainly acetaldehyde, pyruvic acid and α-keto-glutaric acid) can bind with free SO 2 individually to form complex compounds (Jackowetz & De Orduña, 2013). The bisulphite-acetaldehyde addition product normally accounts for the majority of the bound SO 2 in wine.…”

Section: The Role Of Antioxidantsmentioning

confidence: 99%

“…However, winemaking practices that enhance acetaldehyde formation are usually post-fermentation, and can lead to moderate to important acetaldehyde increases (Jackowetz & De Orduña, 2013).…”

Section: Aldehydesmentioning

confidence: 99%

“…Acetaldehyde concentration (free and bound) in dry white wines has been reported to range between 7 and 240 mg/L, averaging at 40 mg/L (Lopes et al, 2009;Jackowetz & De Orduña, 2013), while the highest concentrations were reported in fortified wines ranging from 12 to 800 mg/L (Lachenmeier & Sohnuis, 2008). Coetzee (2014) found levels to increase gradually, reaching up to 100 mg/L total acetaldehyde in a Sauvignon blanc wine exposed to repetitive oxidation.…”

Section: Aldehydesmentioning

confidence: 99%

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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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Sulfur Dioxide

2016

Understanding Wine Chemistry

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Survey of SO2 binding carbonyls in 237 red and white table wines

Cited by 41 publications

References 18 publications

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

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

Sulfur Dioxide

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