Abstract：
:Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-l-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-l-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that irradiation of the grapes with UV light had little to no effect on the thiol precursors. Wines were fermented from the corresponding juices and 18 aroma compounds were quantified. Differences were found between UV treatments of the wines for 3-mercaptohexanol, hexan-1-ol, ethyl butanoate, ethyl hexanoate, ethyl octanoate and phenylethyl alcohol. However, these changes were not significant (p < 0.05) for both grape media trialled. Future studies involving larger sample sizes and replicate numbers should be completed in order to ascertain any changes in aroma chemistry as a result of UV light application to grapes postharvest.
journal_name
Food Chemjournal_title
Food chemistryauthors
Parish-Virtue K,Herbst-Johnstone M,Bouda F,Fedrizzi Bdoi
10.1016/j.foodchem.2018.07.210subject
Has Abstractpub_date
2019-01-15 00:00:00pages
747-752eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31369-4journal_volume
271pub_type
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