Impact of Oxidation and Antioxidants on Sauvignon Blanc Varietal Aromas - Paul Kilmartin - 3rd July,...

7/26/2019 Impact of Oxidation and Antioxidants on Sauvignon Blanc Varietal Aromas - Paul Kilmartin - 3rd July, 2010 EXPORT

1/115


2/115


3/115


4/115

Workshop

AWITC July

2010


5/115

Impact of oxidation/antioxidants, versus storage

temperature, on Sauvignon

blanc varietal aroma

Paul Kilmartin(University of

Auckland


6/115


7/115

Sauvignon blanc ine aro!a

"e#hoxypyra$ines %green&' (igher

levels i#h cooler groing condi#ions

and less exposure #o ligh# )very s#able

co!pounds


8/115

*arie#al #hiols %passion +rui# or ca#s odour&'

,resen# in grapes as odourless precursors

-eleased by en$y!es in #he !ou#h. or byyeas#s during +er!en#a#ion / less s#able


9/115


10/115

Sauvignon lanc ine aro!adominated by just a few compounds (??)

"e#hoxy))isobu#yl pyra$ine %I",& )

"ercap#ohexan)1)ol %"(& )

"ercap#ohexan)1)ol ace#a#e %"(A&


11/115


12/115

)"ercap#o))!e#hylpen#a)2)one %"",&

*arie#al#hiols

Released by the yeast

from grape precursors

,ercep#ion

Threshold%!odeline&

34ine

-ange

Source

"(Grapefr

uit,Passion

fruit

skin

50ng67

100#o

20.000ng67

809skin

809pulp

"(ASweet-sweaty,

Passion

fruit

10ng67 8 #o2.800ng67

%derived inyeas#+ro!"(&


13/115

:s#ers Fermentationproducts made by

yeast

Also

I!por#an#;

,ercep#ion

Threshold%!odeline&

34 ine-ange

Isoa!yl

ace#a#eBanana

, Lolly

80


14/115


15/115

ng/L 3MHA (Sweet-sweaty, Passion fruit)


16/115


17/115

Survey o+ 80 ines


18/115


19/115

I!por#ance o+ "(A #o Sauvignon blanc

34 -esearch %7und = 3icolau&'

>The "(A con#en# in Sauvingon blanc correla#ed

highly i#h #he ?see# sea#y passion +rui#@ descrip#or

-esearch o+ *icen#e erreira %4arago$a. Spain&

)2008> Across 5 hi#e ines. B#ropical +rui# as s#rongly correla#ed

> The B+loral6see# no#e correla#ed i#h linalool and inversely

> "(A also li!i#s #he sensory i!pac# o+ !e#hoxypyra$ines


20/115


21/115


22/115

Three !ain #ypes o+ polyphenols i


23/115

n


24/115


25/115


26/115


27/115

An#ioxidan#s in hi#e ine!aking

Sul+ur Dioxide %SO2&

I!por#an# +or an#i)!icrobial proper#iesE bu# li!i#s are i!posed +orheal#h reasons

1 Inhibi#ion o+

polyphenol oxidaseen$y!esin grape

Fuice2 Scave

nging o+hydrogenperoxide%oxida#ionby)

produc#&3 -educ#ion o+oxidisedpolyphenols

Ascorbic acid %AA&3a#urally presen# and an accep#ed addi#iveE so!e concern over

pro)oxida#ive e++ec#s

1 Dire

c#scavenging o+oxygen%using

iron asca#alys#&2 -eac#ion

i#h O2inpre+erence #opolyphenols


28/115

Glu#a#hione %GS(&3a#urally presen# in grape Fuice %80)100 !g67&

> -e!oval o+ oxidised polyphenols during en$y!a#ic

oxida#ion. and si!ilar pro#ec#ion is expec#ed in ines


29/115


30/115

:lec#roche!ical genera#ion o+ polyphenol Huinones

To #es# #he in#erac#ion o+ oxidised polyphenols i#h an#ioxidan#s

ree SO2 %bu# no# bound SO2& and

glu#a#hione can bo#h reduce Huinones

+or!ed +ro! hi#e ine polyphenols

very rapidly. bu# #hey don# reac# direc#ly

i#h oxygenAscorbic acid did no# exhibi# rapidHuinone reduc#ion i#h inepolyphenols. bu# is an e++ec#ive oxygenscavenger %a co!ple!en#ary

an#ioxidan# role&

Olga "akho#kina %,hD&

%on le+#&


31/115


32/115

Di++erence #es#ing on #he in+luence o+

polyphenols on Sauvignon blanc aro!as

Cyn#hia 7und and #he ,lan# =

ood sensory panel

lavonoids such as ca#echin and

Huerce#in. loered #he sensoryi!pac# o+ "(

Added polyphenols had no e++ec# on

#he percep#ion o+ #he es#er +or!

"(A

So!e polyphenols %no# Huerce#in&grea#ly a++ec#ed #he percep#ion o+ #he!e#hoxypyra$ine I",


33/115


34/115

,ro#ec#ive glua#hione in #he Fuices


35/115


36/115

Glu#a#hione highes# in

+ree run Fuice

7ess glu#a#hione as

los# in #he pressedJuice . here higher+ree SO2 as

!ain#ained %10)1

!g67&


37/115


38/115


39/115

7evels o+ #he polyphenols ca+#aric acid %solid


40/115

&


41/115


42/115

7arge change in

#he polyphenol

con#en#. +ro!

hydroxycinna!!ic

acids like ca+#aric acidin #he +ree run. #o

+lavonols in #he

pressed Fuices


43/115


44/115


45/115


46/115


47/115


48/115

7oss !echanis!s +or varie#al #hiol


49/115

s


50/115


51/115


52/115


53/115


54/115

ac#ors a++ec#ing #he aro!a s#abili#


55/115

y


56/115


57/115


58/115

0 !on#hs !on#hs !on#hs 12 !on#hs 1K !on#hs 2 !on#hs


59/115


15 Sauvignon blanc 100

ines bo##led a# #he L0 K00 50

80 0

0 20

10 0


60/115

Cork Scre Cap


Absorbance00L

00K

00

005

008

00

00

002

001

000

Cork Scre Cap


61/115

0 #h #h #h 12 #h 1K #h


62/115

0 !on#hs !on#hs !on#hs 12 !on#hs 1K !on#hs2 !on#hs 80

"(A

00 280

200 180

100

0)09 loss o+ "(A 80

a+#er !on#hs 0

"( o+#en increased%hydrolysis o+ "(A&

1K00 "(

ng67

ng67

1500

Average "( loss a# 1001200 1000

2 !on#hs'

219 under scre cap 800 500 00

29 under cork200%in par# due #o ex#ra O2

0

a# bo##ling&


63/115

CorkScre Cap



64/115


65/115

CorkScre Cap


66/115


67/115

Co!!ercial Sauvignon blanc ines s#ored a# 18)1 oC

"(A is Mns#able in Co!!ercial S


68/115


69/115

o


70/115

Accelera#ed S#abili#y Trial %8 oC&Co!!ercial Sauvignon blanc ine

Added pro)oxidan#s' Ca#aly#ic

!e#als' Iron %e& and Copper %Cu&


71/115

,olyphenol oxida#ion subs#ra#es'

Ca#echin %ca#& or Ca++eic acid %ca&

Added an#ioxidan#s'

Glu#a#hione %GS(&Ascorbic acid %AA&Sul+ur Dioxide %SO2&


72/115

A l # d


73/115

Accelera#ed


74/115

S#abili#y Trial %8 oC& )"(


75/115


76/115


77/115

Accelera#ed


78/115

Accelera#ed

S % oC& "(A


79/115

S#abili#y Trial %8 oC&/ "(A


80/115


81/115


82/115


83/115

S Te!pera#ure S#orage Trial 200K62010


84/115


To di++eren# co!!ercial Sauvignon blanc ines

ere pu# in#o s#orage "id)Dece!ber 200K'

%D& S#ore roo! i#hou# con#rol

2K 25


85/115


86/115

Te!pera#ure 6

oC

2 22 201K 15

1 12

"id)Dec"id)eb"id)Apr"id)Jun"id)Aug"id)Oc#"id)Dec "id)eb "id)April


87/115



88/115


0


89/115

0


90/115


91/115


92/115


93/115



94/115


0


95/115

0


96/115


97/115


98/115



99/115

p gSensory ,anel :valua#ion -esearch a+#er 1 !on#hs a# ,lan# andood -esearch +or 1 +lavour a##ribu#es / #he #o ines


100/115



101/115


0


102/115

0


103/115


104/115

I!plica#ions

Wine S#orage

)S#orage o+ ine a# a loer #e!pera#ure. ei#her in bo##les or in

#anks. ill keep concen#ra#ions o+ "(A and o#her ace#a#e

es#ers higher and prolong #he i!pac# o+ Bsee# sea#ypassion +rui#

)Consu!ers ho purchase an in#ensely passion +rui# +lavoured

34 Sauvingon blanc ine could consider pu##ing bo##les in#o a

re+rigera#or +or !axi!u! enFoy!en# in several !on#hs #i!e


105/115


106/115


107/115

Aro!a s#abili#y in Sauvignon blan


108/115

Aro!a s#abili#y in Sauvignon blan

c


109/115

c


110/115


111/115

Overall Conclusions

)Oxygen en#ry a# bo##ling par#icularly a++ec#s hi#e ineoxida#ion' loss o+ SO2. ascorbic acid. broning

),ressed Fuice is very di++eren# #o +ree run Fuice in #he con#en#

o+ an#ioxidan#s %loer glu#a#hione& and polyphenols %!ore

reac#ive Huerce#in co!pounds. hich !ay in#erac# di++eren#lyi#h ine aro!as&. and produces a loer con#en# o+ varie#al

#hiols

)A loer s#orage #e!pera#ure. ra#her #han added an#ioxidan#s.is cri#ical #o !ain#aining #he i!pac# o+ "(A in Sauvignon

blanc inesE oxida#ion issues are !ore cri#ical +or "(s#abili#y in #he longer #er!


112/115


113/115

Acknoledge!en#s'


114/115

Collabora#ors'


115/115

Impact of Oxidation and Antioxidants on Sauvignon Blanc Varietal Aromas - Paul Kilmartin - 3rd July,...

Documents

Transcript of Impact of Oxidation and Antioxidants on Sauvignon Blanc Varietal Aromas - Paul Kilmartin - 3rd July,...