Protective Effect of Thiols on Wine Aroma Volatiles
Ioannis G. Roussis*, 1, Despina Papadopoulou1, Maria Sakarellos-Daitsiotis2
Identifiers and Pagination:Year: 2009
First Page: 98
Last Page: 102
Publisher Id: TOFSJ-3-98
Article History:Received Date: 5/5/2009
Revision Received Date: 27/5/2009
Acceptance Date: 21/6/2009
Electronic publication date: 24/12/2009
Collection year: 2009
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The ability of glutathione, oxidized glutathione, N-acetyl-cysteine, and N-acetyl-serine to protect wine aroma volatiles was examined.
Muscat-white and Xinomavro-red wine were stored in open bottles at 20 oC and aroma volatiles were determined using solid phase microextraction along with GC-MS. Glutathione and N-acetyl-cysteine inhibited the decrease of several acetate esters, ethyl esters and terpenols, while oxidized glutathione and N-acetyl-serine did not.
Present results show that the free –SH is responsible for the ability of glutathione and N-acetyl-cysteine to protect white and red wine aroma volatiles. Consequently, the protective action of any thiol in any wine may be taken into account.