Document Detail


Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
MedLine Citation:
PMID:  20486689     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The impact of juice press fractions upon the content of varietal thiols in Sauvignon blanc has been examined for wines fermented at the laboratory scale (750 mL). Wines made from pressed juices (taken at 0.25 and 1.0 bar) contained less than half the concentration of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), important contributors to the tropical and passion fruit character of Sauvignon blanc wines, compared to wines made from free run juices. The pressed juices and wines exhibited lower acidity values, more rapid decline in glutathione content, and more advanced polyphenol oxidation. Supplementation of the juices with glutathione (at 67 mg/L) prior to fermentation led to lower varietal thiol concentrations in the finished wines, typically by several percent, whereas treatment with polyvinylpolypyrrolidone (PVPP) made no impact on wine parameters. Pasteurization of pressed juices increased 3MHA content in the finished wines, but also led to a decline in 3MH concentrations.
Authors:
Parimal Patel; Mandy Herbst-Johnstone; Soon A Lee; Richard C Gardner; Randy Weaver; Laura Nicolau; Paul A Kilmartin
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Publication Detail:
Type:  Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  58     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-06-16     Completed Date:  2010-10-05     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  7280-8     Citation Subset:  IM    
Affiliation:
Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*,  metabolism
Beverages / analysis*,  microbiology
Fermentation
Flavonoids / analysis*,  metabolism
Food Handling / methods*
Phenols / analysis*,  metabolism
Saccharomyces cerevisiae / metabolism*
Vitis / chemistry*,  microbiology
Wine / analysis*,  microbiology
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Flavonoids; 0/Phenols; 0/polyphenols

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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