Stability of Varietal Thiols in Commercial Sauvignon blanc Wines

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dc.contributor.author Herbst-Johnstone, M en
dc.contributor.author Nicolau, L en
dc.contributor.author Kilmartin, PA en
dc.date.accessioned 2012-05-03T01:38:58Z en
dc.date.available 2012-05-03T01:38:58Z en
dc.date.issued 2011 en
dc.identifier.uri http://hdl.handle.net/2292/17747 en
dc.description.abstract The intense passion fruit-type aroma of New Zealand Sauvignon blanc wines, attributed to high concentrations of the varietal thiols 3-mercaptohexan-1-ol (3-MH) and 3-mercaptohexan-1-ol acetate (3-MHA), is known to diminish rapidly over just one year in the bottle. It is thus important to understand the processes by which the aroma compounds are lost during storage to improve the shelf life of these wines. The loss of varietal thiols has been linked to polyphenol oxidation, catalyzed by metals, a process that can be inhibited by antioxidants such as sulfur dioxide (SO(2)), ascorbic acid, and glutathione. The evolution of 3-MH and 3-M HA was monitored in commercially bottled New Zealand Sauvignon blanc wines, stored in the dark at 15 degrees C for 7 months, together with changes in polyphenol content and small molecule antioxidants. The acetate ester 3-MHA was the least stable of the varietal thiols and declined steadily in concentration following first-order kinetic decay, whereas 3-MH barely decreased over the first 3 months of bottle storage, and was instead followed by an increase in concentration after a further 4 months. These results pointed to hydrolysis of 3-MHA to 3-MH as the major loss mechanism in the commercial wines during the initial months of storage. Concomitantly, the flavan-3-ols exhibited a greater susceptibility to oxidation and polymerization reactions compared with the more stable hydroxycinnamic acids. Glutathione concentrations also declined steadily over the first year and would thus only provide protection against oxidative thiol losses up to that point. Free SO(2) remained relatively stable in the commercially bottled Sauvignon blanc wines after an initial drop in concentration associated with oxygen entry at bottling. en
dc.relation.ispartofseries American Jounal of Enology and Viticulture en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Stability of Varietal Thiols in Commercial Sauvignon blanc Wines en
dc.type Journal Article en
pubs.begin-page 495 en
pubs.volume 62 en
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pubs.end-page 502 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.elements-id 307992 en
pubs.org-id Faculty of Science en
pubs.org-id Chemistry en


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