PT  - JOURNAL ARTICLE
AU  - Marie-Laure Murat
AU  - Takatoshi Tominaga
AU  - Cédric Saucier
AU  - Yves Glories
AU  - Denis Dubourdieu
TI  - Effect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé Wines
AID  - 10.5344/ajev.2003.54.2.135
DP  - 2003 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 135--138
VI  - 54
IP  - 2
4099  - http://www.ajevonline.org/content/54/2/135.short
4100  - http://www.ajevonline.org/content/54/2/135.full
SO  - Am J Enol Vitic.2003 Jan 01; 54
AB  - Concentrations of 3-mercaptohexan-1-ol (3MH), a compound with a discriminant impact on the fruity aroma of Bordeaux rosé wines, decrease during aging and after bottling. This compound is also unstable in a model medium. Addition of anthocyanin extracts from young rosé wine to the model medium attenuated the decrease in 3MH after three weeks in a hermetically sealed bottle. Addition of commercial malvidin-3-glucoside to the model solution produced the same effect. This demonstrated a protective effect of anthocyanin monoglucosides on a volatile thiol in wines.Acknowledgment: This study received the financial support of Syndicat Viticole des Bordeaux et Bordeaux Supérieurs.