INFLUENCE OF MACROMOLECULES AND TREATMENTS ON THE BEHAVIOR OF AROMA COMPOUNDS IN A MODEL WINE

This study deals with the influence of macromolecules and clarification stabilization treatments on the retention of aroma compounds in a model wine. After the characterization of substrates, two techniques applied in oenology have been used: fining and tangential ultrafiltration. The assumed effects of the treatments on the fixation of volatile compounds were verified. Under our conditions, the results showed that these treatments play a significant role in the behavior of the volatile compounds. We notice strong binding of the two esters (isoamyl acetate, ethyl hexanoate) with sodium caseinate and an inclusion phenomenon of the esters with the mannans. For 1-hexanol and β-ionone, hydrogen bonds are observed with sodium caseinate. The cellular envelopes and the mannans create weak bonds with β-ionone. These hypotheses need to be confirmed. © 1990, American Chemical Society. All rights reserved.