Abstract
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.
- Copyright 2003 by the American Society for Enology and Viticulture
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