Influence of Microoxygenation on Reductive Sulfur Off-Odors and Color Development in a Cabernet Sauvignon Wine

Nguyen, Dang-Dung; Nicolau, Laura; Dykes, Stuart I.; Kilmartin, Paul A.

doi:10.5344/ajev.2010.10020

Cited by 28 publications

(25 citation statements)

References 21 publications

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“…Gonzales-Sanjose et al (2008) and Durner et al (2010a) found increases in blue colour hue, which became more pronounced as higher oxygen dosages were applied. Nguyen et al (2010) ascribed the increased colour to pyranoanthocyanins with a higher absorbance value at 420 nm than anthocyanins. They also stipulated that ethylbridged anthocyanins-tannin adducts have higher absorbance values at 420 nm and 620 nm relative to 520 nm.…”

Section: Discussionmentioning

confidence: 99%

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Geldenhuys¹,

Oberholster

Toit

2016

SAJEV

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The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largely unknown. The influence of adding different oxygen dosages before malolactic fermentation on the phenolic composition and colour stabilisation of wine made from Pinotage was studied, and the suitability of certain spectrophotometric and RP-HPLC analyses to determine these changes were assessed in tanks of commercial lengths. Total oxygen dosages of 0 mg/L, 16 mg/L and 32 mg/L were applied, after which the wines underwent malolactic fermentation and maturation in the same tanks for two additional months. Decreases in anthocyanin concentration showed a strong inversely proportional correlation with increasing polymeric pigment concentration. This suggests that the addition of oxygen contributed to the early stabilisation of wine colour in Pinotage red wine. Overall, tannin concentrations were not significantly influenced by the oxygen treatments, although lower levels were observed in wines treated with oxygen. An important finding of the study was that there appeared to be little difference in the colour and phenolic composition of the wines between the 16 mg/L and 32 mg/L oxygen treatments. Good correlations were found between certain spectrophotometric techniques and the RP-HPLC analysis used to study changes induced by micro-oxygenation (total anthocyanins, total phenols). The colour and phenolic composition of Pinotage wine can be influenced before malolactic fermentation by micro-oxygenation. Some spectrophotometric phenolic analyses showed the same tendencies as observed with RP-HPLC (anthocyanins, monomeric flavan-3-ols, tannins), indicating their suitability to follow phenolic and colour changes induced by micro-oxygenation in Pinotage red wine.

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Section: Discussionmentioning

confidence: 99%

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Geldenhuys¹,

Oberholster

Toit

2016

SAJEV

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“…Oxygen exposure also will lead to a decrease in H 2 S and MeSH concentrations. The oxidation of mercaptans to the corresponding disulphides has been proposed, but not proven (Limmer, 2005), and recent data have not found a direct relationship between the mercaptan and the disulphides (Nguyen et al, 2010;Ugliano et al, 2012). The reaction of 'reductive' compounds with o-quinones resulting from phenolic oxidation could explain the decrease of especially H 2 S and MeSH in an oxygenated wine due to the high reactivity of H 2 S toward o-quinones in wine-like solutions (Nikolantonaki & Waterhouse, 2012).…”

Section: Monoterpenesmentioning

confidence: 99%

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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“…Dimethyl sulfide in thawed wine samples was quantitated at the end of fermentation using HS‐SPME‐GC/MS . The method was further modified as follows: A 6.67 mL aliquot of each sample was added to 2.5 g magnesium sulfate and then 3.33 mL ultrapure water was added.…”

Section: Methodsmentioning

confidence: 99%

A new analytical method to measure S‐methyl‐l‐methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation

et al. 2019

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BACKGROUND Dimethyl sulfide (DMS) is a small sulfur‐containing impact odorant, imparting distinctive positive and / or negative characters to food and beverages. In white wine, the presence of DMS at perception threshold is considered to be a fault, contributing strong odors reminiscent of asparagus, cooked cabbage, and creamed corn. The source of DMS in wine has long been associated with S‐methyl‐l‐methionine (SMM), a derivative of the amino acid methionine, which is thought to break down into DMS through chemical degradation, particularly during wine ageing. RESULTS We developed and validated a new liquid chromatography–tandem mass spectrometry (LC–MS/MS) method with a stable isotope dilution assay (SIDA) to measure SMM in grape juice and wine. The application of this new method for quantitating SMM, followed by the quantitation of DMS using headspace‐solid phase micro‐extraction coupled with gas chromatography–mass spectrometry (HS‐SPME/GC–MS), confirmed that DMS can be produced in wine via the chemical breakdown of SMM to DMS, with greater degradation observed at 28 °C than at 14 °C. Further investigation into the role of grape juice and yeast strain on DMS formation revealed that the DMS produced from three different Sauvignon blanc grape juices, either from the SMM naturally present or SMM spiked at 50 mmol L−1, was modulated depending on each of the four strains of Saccharomyces cerevisiae wine yeast used for fermentation. CONCLUSION This study confirms the existence of a chemical pathway to the formation of DMS and reveals a yeast‐mediated mechanism towards the formation of DMS from SMM during alcoholic fermentation. © 2019 Society of Chemical Industry

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Influence of Microoxygenation on Reductive Sulfur Off-Odors and Color Development in a Cabernet Sauvignon Wine

Cited by 28 publications

References 21 publications

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

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

A new analytical method to measure S‐methyl‐l‐methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation

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