RT Journal Article
SR Electronic
T1 Effect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 135
OP 138
DO 10.5344/ajev.2003.54.2.135
VO 54
IS 2
A1 Marie-Laure Murat
A1 Takatoshi Tominaga
A1 Cédric Saucier
A1 Yves Glories
A1 Denis Dubourdieu
YR 2003
UL http://www.ajevonline.org/content/54/2/135.abstract
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.