Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition

被引：42

作者：

Coetzee, Carien ^{[1
]}

Lisjak, Klemen ^{[2
]}

Nicolau, Laura ^{[3
]}

Kilmartin, Paul ^{[3
]}

du Toit, Wessel Johannes ^{[1
]}

机构：

[1] Univ Stellenbosch, Dept Viticulture & Oenol, ZA-7600 Stellenbosch, South Africa

[2] Agr Inst Slovenia, Ljubljana 1001, Slovenia

[3] Univ Auckland, Wine Sci Programme, Auckland 1, New Zealand

来源：

FLAVOUR AND FRAGRANCE JOURNAL | 2013年 / 28卷 / 03期

关键词：

Sauvignon blanc; aroma; oxygen; sulfur dioxide; FATTY-ACID-COMPOSITION; YOUNG RED WINES; FERMENTATION TEMPERATURE; VOLATILE THIOLS; 2-S-GLUTATHIONYLCAFTARIC ACID; SACCHAROMYCES-CEREVISIAE; QUANTITATIVE-DETERMINATION; CHEMICAL-COMPOSITION; CABERNET-SAUVIGNON; GAS-CHROMATOGRAPHY;

D O I：

10.1002/ffj.3147

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Sauvignon blanc wines often have complex aromatic profiles with flavours ranging from herbaceous to tropical. The formation of volatiles during fermentation is critical for the aromatic bouquet of a wine. Oxygen and sulfur dioxide additions to the must can influence the formation of these compounds. However, the effect of different, controlled oxygen and sulfur dioxide additions to Sauvignon blanc must and the changes it induces in the corresponding wines has not been investigated in detail. The present study evaluated how controlled oxygen and sulfur dioxide additions to Sauvignon blanc must affects the levels of volatile and non-volatile compounds, including the methoxypyrazines, volatile thiols, esters, alcohols, fatty acids, monoterpenes, glutathione and phenolics. It was evident that the presence of sulfur dioxide resulted in wines with higher concentrations of certain compounds. Copyright (c) 2013 John Wiley & Sons, Ltd.

引用

页码：155 / 167

页数：13

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