Effect of anthocyanins on stability of a key odorous compound, 3-mercaptohexan-1-ol, in Bordeaux rosé wines

American Journal of Enology and Viticulture

Volumn 54, Issue 2, 2003, Pages 135-138

  Murat, Marie Laure ^a   Tominaga, Takatoshi ^a   Saucier, Cédric ^a   Glories, Yves ^a   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

3 mercaptohexan 1 ol; Anthocyanins; Antioxidant; Monoglucosides; Ros wine

Indexed keywords

EID: 0037706912     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Castino, M. Problemi relativi alla preprarazione dei vini rosati. Vigne Vini 12:31-35 (1988).
2. Cavallini, D., C. Demarco, S. Dupres, and G. Rotilio. The copper catalyzed oxidation of cysteine to cystine. Arch. Biochem. Biophys. 130:354 (1969).
3. Ghiselli, A., M. Nardini, A. Balbi, and C, Scaccini. Antioxidant activity of different phenolic fractions separated from an Italian red wine. J. Agric. Food Chem. 47:361-367 (1998).
4. Kanner, J., E.N. Frankel, R. Granit, B. German, J.L. Kinsella. Natural antioxidants in grapes and wines. J. Agric. Food Chem. 42:64-69 (1994).
5. Lambri, M., M. Jourdes, Y. Glories, and C. Saucier. High performance thin layer chromatography (HPTLC) analysis of red wine pigments. J. Planar Chromatogr.-Mod. TLC (2003, in press).
6. Lapidot, T., S. Harel, B. Akiri, R. Granit, and J. Kanner. PH-Dependent forms of red wine anthocyanins as antioxidants. J. Agric. Food Chem. 47:67-70 (1999).
7. Lavigne, V. Recherches sur les composés soufrés volatils formés par la levure au cours de la vinification et de l'élevage des vins blancs secs. Thesis Doctorat és Science, Université Victor Ségalen Bordeaux II (1996).
8. Leland, C., J.R. Clark, R. Wolf, D. Granger, and Z. Taylor. Continuous recording of blood oxygen tensions by polarography. J. Appl. Physiol. 6:189-193 (1953).
9. Lopes, G.K.B., H.M. Schulman, and M. Hermes-Lima. Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions. Biochim. Biophys. Acta 1472:142-152 (1999).
10. Mila, I., A. Scalbert, and D. Expert. Iron withholding by plant polyphenols and resistance to pathogens and rot. Phytochemistry 42(6):1551-1555 (1996).
11. Murat, M.L., T. Tominaga, and D. Dubourdieu. Mise en évidence de composés clefs intervenant dans l'arôme des vins rosés et clairets de Bordeaux. J. Int. Sci. Vigne Vin. 35(2): 107-115 (2001).
12. Pascal, I., and D.S. Tarbell. The kinetics of the oxidation of a mercaptan to the corresponding disulfide by aqueous hydrogen peroxide. J. Am. Chem. Soc. 79:6015-6020 (1957).
13. Ribéreau-Gayon, J., E. Peynaud, P. Ribéreau-Gayon, and P. Sudraud. Sciences et techniques du vin. Vol. III. Vinifications, Transformations du vin. Dunod, Paris (1976).
14. Ribéreau-Gayon, P., and E. Stonestreet. Le dosage des anthocyanes dans les vins rouges. Bull. Soc. Chim. 9:2649-2652 (1965).
15. e colloque des Sciences et Techniques de la Tonnellerie. Vigne Vin Internationale 39-42 (2000).
16. Schubert, M.P. Complex type involved in the catalytic oxidation of thiol acids. J. Am. Chem. Soc. 55:4077-4085 (1932).
17. Sudraud P. Interprétation des courbes d'absorption des vins rouges. Ann. Technol. Agric. 7:203-208 (1958).
18. Tominaga, T., L. Blanchard, P. Darriet, and D. Dubourdieu. A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties. J. Agric. Food Chem. 48:1799-1802 (2000).
19. Tominaga, T., M.L. Murat, and D. Dubourdieu. Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. cv. Sauvignon blanc. J. Agric. Food Chem. 46:1044-1048 (1998).