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Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine.
J Agric Food Chem. 2018 Jul 11; 66(27):7121-7130.JA

Abstract

3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetative characters and suppress desirable fruity aroma nuances in wines, but options to manage IBMP concentrations are limited. This work investigated pre- and postfermentation addition of a putative imprinted magnetic polymer (PIMP) as a remedial treatment for elevated concentrations of IBMP in Cabernet Sauvignon grape must in comparison to nonimprinted magnetic polymer (NIMP) and to a commercially available polylactic acid (PLA) based film added postfermentation. Chemical and sensory analyses of wines showed that PIMP treatments were more effective than PLA film for decreasing "fresh green" aroma nuances without negatively impacting overall aroma profiles and that postfermentation addition of a magnetic polymer removed up to 74% of the initial IBMP concentration compared to 18% for PLA. Prefermentation addition of magnetic polymers removed 20-30% less IBMP compared to that of postfermentation addition but also had less of an effect on other wine volatiles and color parameters.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Liang C
ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia.
Ristic R
ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia.
Jiranek V
ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia.
Jeffery DW
ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia.

MeSH

AdultFemaleFermentationFood TechnologyHumansMagneticsMaleMolecular ImprintingOdorantsPolyestersPolymersPyrazinesVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29896953

Citation

Liang, Chen, et al. "Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine." Journal of Agricultural and Food Chemistry, vol. 66, no. 27, 2018, pp. 7121-7130.
Liang C, Ristic R, Jiranek V, et al. Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. J Agric Food Chem. 2018;66(27):7121-7130.
Liang, C., Ristic, R., Jiranek, V., & Jeffery, D. W. (2018). Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. Journal of Agricultural and Food Chemistry, 66(27), 7121-7130. https://doi.org/10.1021/acs.jafc.8b01397
Liang C, et al. Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. J Agric Food Chem. 2018 Jul 11;66(27):7121-7130. PubMed PMID: 29896953.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. AU - Liang,Chen, AU - Ristic,Renata, AU - Jiranek,Vladimir, AU - Jeffery,David W, Y1 - 2018/06/13/ PY - 2018/6/14/pubmed PY - 2018/8/30/medline PY - 2018/6/14/entrez KW - GC-MS KW - aroma matrix KW - character impact compound KW - polymer synthesis KW - sorption properties KW - wine SP - 7121 EP - 7130 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 27 N2 - 3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetative characters and suppress desirable fruity aroma nuances in wines, but options to manage IBMP concentrations are limited. This work investigated pre- and postfermentation addition of a putative imprinted magnetic polymer (PIMP) as a remedial treatment for elevated concentrations of IBMP in Cabernet Sauvignon grape must in comparison to nonimprinted magnetic polymer (NIMP) and to a commercially available polylactic acid (PLA) based film added postfermentation. Chemical and sensory analyses of wines showed that PIMP treatments were more effective than PLA film for decreasing "fresh green" aroma nuances without negatively impacting overall aroma profiles and that postfermentation addition of a magnetic polymer removed up to 74% of the initial IBMP concentration compared to 18% for PLA. Prefermentation addition of magnetic polymers removed 20-30% less IBMP compared to that of postfermentation addition but also had less of an effect on other wine volatiles and color parameters. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29896953/Chemical_and_Sensory_Evaluation_of_Magnetic_Polymers_as_a_Remedial_Treatment_for_Elevated_Concentrations_of_3_Isobutyl_2_methoxypyrazine_in_Cabernet_Sauvignon_Grape_Must_and_Wine_ DB - PRIME DP - Unbound Medicine ER -