Protection of volatiles in a wine with low sulfur dioxide by caffeic acid or glutathione

American Journal of Enology and Viticulture

Volumn 58, Issue 2, 2007, Pages 274-278

  Roussis, Ioannis G ^a   Lambropoulos, Ioannis ^a   Tzimas, Panagiotis ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Phenolics; Sulfur dioxide; Thiols; Volatiles; Wine

Indexed keywords

EID: 34447567169     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Adams, D.O., and C. Liyanage. 1993. Glutathione increases in grape berries at the onset of ripening. Am. J. Enol. Vitic. 44:333-338.
2. Amerine, M.A., and E.B. Roessler. 1983. Wines. Their Sensory Evaluation. Freeman, New York.
3. Escudero, A., P. Hernandez-Orte, J. Cacho, and V. Ferreira. 2000. Clues about the role of methional as character impact odorant of some oxidized wines. J. Agric. Food Chem. 48:4268-4272.
4. Ferreira, A.C.S., P.G. de Pinho, P. Rodrigues, and T. Hogg. 2002. Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. J. Agric. Food Chem. 50:5919-5924.
5. Ferreira, V., A. Escudero, P. Fernadez, and J.F. Cacho. 1997. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process. Z. Lebensm.-Unters.-Forsch. 205:392-396.
6. Friedman, M. 1994. Improvement in the safety of foods by SH-containing amino acids and peptides. A review. J. Agric. Food Chem. 42:3-20.
7. Jackson, S.R. 1994. Wine Science. Principles and Applications. Academic Press, San Diego.
8. Litchev, V. 1989. Influence of oxidation processes on the development of the taste and flavor of wine distillates. Am. J. Enol. Vitic. 40:31-35.
9. Ough, C.S., and M.A. Amerine. 1988. Methods for Analysis of Musts and Wines. 2d ed. Wiley & Sons, New York.
10. Papadopoulou, D., and I.G. Roussis. 2001. Inhibition of the decline of linalool and α-terpineol in muscat wines by glutathione and n-acetyl-cysteine. Int. J. Food Sci. 4:413-419.
11. Park, S.K., R.B. Boulton, and A.C. Noble. 2000. Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection. Food Chem. 68:475-480.
12. Pedersen, D.S., D.L. Capone, G.K. Skouroumounis, A.P. Pollnitz, and M.A. Sefton. 2003. Quantitative analysis of geraniol, linalool, nerol and α-terpineol in wine. Anal. Bioanal. Chem. 375:517-522.
13. Ramey, D.D., and C.S. Ough. 1980. Volatile ester hydrolysis or formation during storage of model solutions and wines. J. Agric. Food Chem. 28:928-934.
14. Roussis, I.G., K. Soulti, and P. Tzimas. 2005a. Inhibition of the decrease of linalool in muscat wine by phenolic acids. Food Technol. Biotechnol. 43:389-392.
15. Roussis, I.G., I. Lambropoulos, and D. Papadopoulou. 2005b. Inhibition of the decline of volatile esters and terpenols during oxidative storage of muscat-white and Xinomavro-red wine by caffeic acid and n-acetyl- cysteine. Food Chem. 93:485-492.
16. Singleton, V.L. 1987. Oxygen with phenols and related reactions in musts, wines, and model systems: Observations and practical implications. Am. J. Enol. Vitic. 38:69-77.
17. Vaimakis, V., and I.G. Roussis. 1993. Must oxygenation and polyphenoloxidase inhibition and the oxidation of white wine. Lebensm.-Wiss. Technol. 26:133-137.
18. Waterhouse, A.L. 2002. Wine phenolics. In Handbook of Antioxidants. L. Packer and E. Cadenas (Eds.), pp. 21-36. Marcel Dekker, New York.