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Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
J Agric Food Chem 2010; 58(12):7280-8JA

Abstract

The impact of juice press fractions upon the content of varietal thiols in Sauvignon blanc has been examined for wines fermented at the laboratory scale (750 mL). Wines made from pressed juices (taken at 0.25 and 1.0 bar) contained less than half the concentration of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), important contributors to the tropical and passion fruit character of Sauvignon blanc wines, compared to wines made from free run juices. The pressed juices and wines exhibited lower acidity values, more rapid decline in glutathione content, and more advanced polyphenol oxidation. Supplementation of the juices with glutathione (at 67 mg/L) prior to fermentation led to lower varietal thiol concentrations in the finished wines, typically by several percent, whereas treatment with polyvinylpolypyrrolidone (PVPP) made no impact on wine parameters. Pasteurization of pressed juices increased 3MHA content in the finished wines, but also led to a decline in 3MH concentrations.

Authors+Show Affiliations

Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Studies
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20486689

Citation

Patel, Parimal, et al. "Influence of Juice Pressing Conditions On Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon Blanc Microferments." Journal of Agricultural and Food Chemistry, vol. 58, no. 12, 2010, pp. 7280-8.
Patel P, Herbst-Johnstone M, Lee SA, et al. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments. J Agric Food Chem. 2010;58(12):7280-8.
Patel, P., Herbst-Johnstone, M., Lee, S. A., Gardner, R. C., Weaver, R., Nicolau, L., & Kilmartin, P. A. (2010). Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments. Journal of Agricultural and Food Chemistry, 58(12), pp. 7280-8. doi:10.1021/jf100200e.
Patel P, et al. Influence of Juice Pressing Conditions On Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon Blanc Microferments. J Agric Food Chem. 2010 Jun 23;58(12):7280-8. PubMed PMID: 20486689.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments. AU - Patel,Parimal, AU - Herbst-Johnstone,Mandy, AU - Lee,Soon A, AU - Gardner,Richard C, AU - Weaver,Randy, AU - Nicolau,Laura, AU - Kilmartin,Paul A, PY - 2010/5/22/entrez PY - 2010/5/22/pubmed PY - 2010/10/6/medline SP - 7280 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 58 IS - 12 N2 - The impact of juice press fractions upon the content of varietal thiols in Sauvignon blanc has been examined for wines fermented at the laboratory scale (750 mL). Wines made from pressed juices (taken at 0.25 and 1.0 bar) contained less than half the concentration of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), important contributors to the tropical and passion fruit character of Sauvignon blanc wines, compared to wines made from free run juices. The pressed juices and wines exhibited lower acidity values, more rapid decline in glutathione content, and more advanced polyphenol oxidation. Supplementation of the juices with glutathione (at 67 mg/L) prior to fermentation led to lower varietal thiol concentrations in the finished wines, typically by several percent, whereas treatment with polyvinylpolypyrrolidone (PVPP) made no impact on wine parameters. Pasteurization of pressed juices increased 3MHA content in the finished wines, but also led to a decline in 3MH concentrations. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20486689/Influence_of_juice_pressing_conditions_on_polyphenols_antioxidants_and_varietal_aroma_of_Sauvignon_blanc_microferments_ L2 - https://dx.doi.org/10.1021/jf100200e DB - PRIME DP - Unbound Medicine ER -