TY - JOUR 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. SP - 135 LP - 138 DO - 10.5344/ajev.2003.54.2.135 VL - 54 IS - 2 AU - Marie-Laure Murat AU - Takatoshi Tominaga AU - Cédric Saucier AU - Yves Glories AU - Denis Dubourdieu Y1 - 2003/01/01 UR - http://www.ajevonline.org/content/54/2/135.abstract N2 - 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. ER -