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presetation english

  1. 1. Protective Effect o f Thiols on Wine Aroma Volatiles Article presentation Uku Pilv EMÜ, TL
  2. 2. INTRODUCTION <ul><li>The oxidative spoilage of white as well as red wines is characterized by the transformation of aroma compounds . </li></ul><ul><li>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 </li></ul>
  3. 3. INTRODUCTION <ul><li>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 </li></ul>
  4. 4. MATERIALS AND METHODS <ul><li>Reagents and Wines </li></ul><ul><li>Glutathione, oxidized glutathione, N-acetyl-cysteine and N-acetyl-serine were purchased from Sigma. </li></ul><ul><li>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. </li></ul>
  5. 5. MATERIALS AND METHODS <ul><li>Wine Storage and Analysis of Volatiles </li></ul><ul><li>1 mL of each amino acid/peptide aqueous solution was added to 20 mL of Muscat or Xinomavro wine . A lso adding 1 mL of distilled water . </li></ul><ul><li>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. </li></ul>
  6. 6. MATERIALS AND METHODS <ul><li>2 mL of each wine sample were transferred into a 4 mL screw-capped glass vial with a Teflon-rubber septum </li></ul><ul><li>Wine volatile esters and terpenes were determined </li></ul>
  7. 7. MATERIALS AND METHODS <ul><li>Statistical Analysis </li></ul><ul><li>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 . </li></ul>
  8. 8. Results <ul><li>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. </li></ul>
  9. 9. Conclusion <ul><li>Previously, it was reported that glutathione and N-acetylcysteine protect several wine aroma volatiles . </li></ul><ul><li>Based on present results, it may be said that any thiol present in wine may protect several wine aroma volatiles. </li></ul>
  10. 10. References <ul><li>Journal article „Protective Effect of Thiols on Wine Aroma Volatiles“ by Ioannis G. Roussis, Despina Papadopoulou and Maria Sakarellos-Daitsiotis </li></ul><ul><li>http://www.benthamscience.com/open/tofsj/articles/V003/98TOFSJ.pdf </li></ul>
  11. 11. Thank you for your attention!

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