Journal
FOOD CHEMISTRY
Volume 135, Issue 2, Pages 486-493Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.034
Keywords
Sauvignon blanc; White wine; 3-Mercaptohexanol acetate; Aroma compounds; Volatile esters; Activation energy
Funding
- New Zealand Foundation for Research, Science and Technology [UOAX0404]
- New Zealand Winegrowers
Ask authors/readers for more resources
The evolution of the varietal thiol 3-mercaptohexanol acetate (3MHA) and other key aroma compounds has been monitored in New Zealand Sauvignon blanc wines stored for 1 year at three different temperatures (5, 10 and 18 degrees C). The main processes that occurred in the Sauvignon blanc wines during bottle ageing were hydrolysis of 3MHA and other acetate esters, hydrolysis of ethyl esters of fatty acids, and the formation of ethyl esters of branched acids. The kinetic parameters of ester hydrolysis, including reaction rate constants and activation energies, were determined, which allow prediction of future wine composition based upon storage temperature and time. It was found that 3MHA had the highest reaction rate constant, meaning that this compound is the most unstable, particularly at higher storage temperatures, and that it disappeared very fast during wine storage. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available