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Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPELONNIER-MAGIMEL, Edouard
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMELEYRE, Margaux
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRIQUIER, Laurent
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBARBE, Jean-Christophe
dc.date.accessioned2024-03-28T10:19:14Z
dc.date.available2024-03-28T10:19:14Z
dc.date.issued2023-05-30
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/189061
dc.description.abstractEnNowadays, the development of naturality concept is illustrated in the oenological field by the development of wine produced without the addition of SO2. Among its chemical properties, SO2 is able to react with carbonyl compounds to form carbonyl bisulfites. Acetaldehyde and diacetyl are the main carbonyl compounds of red wines, which could influence product perception. The goal of this paper was to evaluate their chemical and sensory impact in red wines produced without any addition of SO2. A first quantification approach revealed a lower concentration of these compounds in wines without added SO2 than in those produced with SO2. A sensory approach involving aromatic reconstitutions in wines in the presence or absence of SO2 revealed that analytical differences observed for acetaldehyde and diacetyl were able to impact wine freshness, with diacetyl being, moreover, involved in wine fruity aroma changes.
dc.language.isoENen_US
dc.subject.ensensory analysis
dc.subject.enacetaldehyde
dc.subject.encarbonyl bisulfite
dc.subject.endiacetyl
dc.subject.enwine without sulfites
dc.title.enSensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.3c00757en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page9062-9069en_US
bordeaux.volume71en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue23en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2023-05-30&rft.volume=71&rft.issue=23&rft.spage=9062-9069&rft.epage=9062-9069&rft.au=PELONNIER-MAGIMEL,%20Edouard&CAMELEYRE,%20Margaux&RIQUIER,%20Laurent&BARBE,%20Jean-Christophe&rft.genre=article


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