Abstract
Higher levels of the varietal thiols 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA) were seen in research-scale Sauvignon blanc wines, following applications of 100 mg/kg ascorbic acid or glutathione to machine-harvested juices, in addition to a moderate addition of SO2 of 30 mg/kg. Antioxidant effects at the beginning of yeast fermentation were implicated, which can support 3MH formation when oxidative influences are kept in check, as monitored through changes in polyphenol content. An increase in 4-mercapto-4-methylpentan-2-one (4MMP) was seen with added glutathione, whilesimilar concentrations of many remaining aroma compounds, including esters, C6 alcohols and higher alcohols, were seen in the wines regardless of the extra antioxidant additions at harvest.
- Sauvignon blanc wine
- varietal thiols
- 3-mercaptohexanol
- C6-compounds
- esters
- harvesting
- sulfur dioxide
- ascorbic acid
- glutathione
- ©2014 by the American Society for Enology and Viticulture
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