Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid

✍ Scribed by Ioannis G. Roussis; Spyros Sergianitis

• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 100 KB
• Volume: 23
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/ffj.1852

✦ Synopsis

Sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid were tested as inhibitors of the decrease of isoamyl acetate, ethyl hexanoate and linalool during storage of a model wine medium. Model wine samples were analysed by SPME and GC-MS. Isoamyl acetate, ethyl hexanoate and linalool decreased during storage of the model wine medium containing 0, 20, 40 or 60 mg/l free SO 2 . SO 2 protected the three volatiles at 20 (isoamyl acetate), 40 (ethyl hexanoate) and 60 mg/l (linalool). Mixtures of glutathione with caffeic acid or gallic acid were also protective; they were more active at 10 + + + + + 30 mg/l than at 5 + + + + + 15 mg/l. Glutathione + + + + + caffeic acid was more effective than glutathione + + + + + gallic acid. In most cases, SO 2 at 40 mg/l increased the protective effect of the mixtures. SO 2 at 60 mg/l exhibited protective ability comparable to that of glutathione + + + + + gallic acid 5 + + + + + 15 mg/l. The present results indicate that SO 2 protects some wine aroma volatiles, but at high concentrations. On the other hand, mixtures of the wine constituents glutathione + + + + + caffeic acid or gallic acid are more effective at concentrations similar to those existing in wines.