Abstract：
:The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkable increases in the polyfunctional mercaptans, 3-mercaptohexanol (3MH) and its acetate ester (3MHA), were seen in the wines. Moreover, high levels of these compounds were produced in the Pinot Gris and Chardonnay wines, equally high as with Sauvignon Blanc. The Pinot Gris wines maintained varietal characteristics in sensory profiles, even with high levels of polyfunctional mercaptans. When elemental sulfur was included with the grapes at crushing, extra increases in polyfunctional mercaptans were observed. However, this led to the production of unwanted reductive aroma compounds in some wines.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lyu X,Dias Araujo L,Quek SY,Kilmartin PAdoi
10.1016/j.foodchem.2020.128914subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128914eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32789-8journal_volume
346pub_type
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