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Am. J. Enol. Vitic. 58:2:274-278 (2007)
Copyright © 2007 by the American Society for Enology and Viticulture.
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Research Note

Protection of Volatiles in a Wine with Low Sulfur Dioxide by Caffeic Acid or Glutathione

Ioannis G. Roussis1,*, Ioannis Lambropoulos1 and Panagiotis Tzimas1

1 Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.

* Corresponding author (fax: +30 26510 98795; email: iroussis{at}uoi.gr)

Concentrations of aromatic volatiles during storage of white wine with reduced (35 mg/L) or typical (55 mg/L) free sulfur dioxide for up to 210 days (7 months) were measured to evaluate how decreased SO2 affects wine volatiles. Additions of caffeic acid (60 mg/L), glutathione (20 mg/L), or their mixture (30 mg/L + 10 mg/L, respectively) to wine with reduced SO2 were also examined. In control and treated wines, concentrations of acetate esters, ethyl esters, terpenes, and fatty acids decreased during wine storage, while concentrations of higher alcohols remained constant. Wine samples with reduced or typical SO2 had statistically equal concentrations of volatiles, with the exception of ethyl acetate, which was higher in the latter. Caffeic acid, glutathione, or their mixture slowed the decrease of several volatile esters and terpenes such as ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, and linalool. Results suggest that SO2 gives only limited protection to wine volatiles but that caffeic acid, glutathione, or their mixture protect several aromatic volatiles of white wine with reduced SO2.

Key words: wine, volatiles, sulfur dioxide, phenolics, thiols






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Copyright © 2007 by the American Society for Enology and Viticulture.