| Title: | Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling |
| Author(s): | Bekker MZ; Wilkes EN; Smith PA; |
| Address: | "The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia. Electronic address: marlize.bekker@awri.com.au. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia" |
| DOI: | 10.1016/j.foodchem.2017.10.123 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Precursors to hydrogen sulfide (H(2)S), methanethiol (MeSH), ethanethiol (EtSH), and dimethyl sulfide (DMS) were assessed in wines post-bottling, and the percent yield of VSCs from each precursor determined. Cysteine (Cys) and glutathione (GSH) were associated with small increases in H(2)S concentrations, with a maximum yield of 0.18% and 1.3%, respectively. Greater yields of H(2)S were obtained from the combined Cys/GSH and copper treatments in white wine. Copper, acting on unknown precursors, was associated with large increases in H(2)S in Shiraz wines. Dimethyl disulfide and methyl thioacetate were important precursors to MeSH, and produced maximum yields of 72% and 33%, respectively. Ethyl thioacetate was a key precursor to EtSH, with a maximum yield of 39% obtained. Copper and pH were important in modulating MeSH and EtSH accumulation in wines. A maximum yield of 23% of DMS from S-methylmethionine was obtained, with dimethyl sulfoxide producing significantly less DMS with a maximum yield of only 9.4%" |
| Keywords: | Acetates/analysis/metabolism Copper/metabolism/pharmacology Cysteine/analysis/metabolism Disulfides/analysis/metabolism Food Analysis Glutathione/metabolism Hydrogen Sulfide/analysis/metabolism Hydrogen-Ion Concentration Odorants/*analysis Sulfhydryl Comp; |
| Notes: | "MedlineBekker, Marlize Z Wilkes, Eric N Smith, Paul A eng England 2017/12/31 Food Chem. 2018 Apr 15; 245:676-686. doi: 10.1016/j.foodchem.2017.10.123. Epub 2017 Nov 5" |
