Protective effect of  thiols on wine aroma
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Protective effect of thiols on wine aroma

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Protective effect of  thiols on wine aroma Protective effect of thiols on wine aroma Presentation Transcript

  • Protective Effect of Thiols onWine Aroma VolatilesArticle presentationLiis TederEMÜ, TL
  • INTRODUCTIONThe oxidative spoilage of white as well as red wines is characterized by the transformation of aroma compounds. It leads to a loss of characteristic aromas of wines, and subsequently leads to the formation of new aromas characteristic of older wines or atypical aromas associated with wine deterioration
  • INTRODUCTION The present study was to find out if the protective effect of N-acetyl- cysteine and glutathione on wine aroma volatiles is due to their –SH group
  • MATERIALS AND METHODS Reagents and Wines Glutathione, oxidized glutathione, N- acetyl-cysteine and N-acetyl-serine were purchased from Sigma. Both wines used are Greek wines protected by Appellation of Origin. The dry white Muscat wine used was from Lemnos and the dry Xinomavro wine from Naoussa.
  • MATERIALS AND METHODS Wine Storage and Analysis of Volatiles One mL of each amino acid/peptide aqueous solution was added to 20 mL of Muscat or Xinomavro wine. Also adding 1 mL of distilled water. After 0, 3 or 6 days of storage for Muscat wine and 0, 2.5 or 5 days for Xinomavro wine, bottles were taken and wine samples were examined.
  • MATERIALS AND METHODS Two mL of each wine sample were transferred into a 4 mL screw-capped glass vial with a Teflon-rubber septum Wine volatile esters and terpenes were determined
  • MATERIALS AND METHODS Statistical Analysis Each experiment was repeated three times, and results reported here are the means of the three runs. The one way analysis of variance, using the Duncan test at a level of significance p<0.05 was used for the statistical analysis.
  • Results 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.
  • Conclusion Previously, it was reported that glutathione and N-acetylcysteine protect several wine aroma volatiles . Based on present results, it may be said that any thiol present in wine may protect several wine aroma volatiles.
  • References Journal article „Protective Effect of Thiols on Wine Aroma Volatiles“ by Ioannis G. Roussis, Despina Papadopoulou and Maria Sakarellos- Daitsiotis http://www.benthamscience.com/open/ tofsj/articles/V003/98TOFSJ.pdf
  • Thank you for your attention!