PONS, Alexandre; LAVIGNE, Valerie; THIBON, Cécile; REDON, Pascaline; LOISEL, C.; DUBOURDIEU, Denis; DARRIET, Philippe

doi:10.1021/acs.jafc.1c02635

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PONS, Alexandre
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

LAVIGNE, Valerie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

THIBON, Cécile

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Journal of Agricultural and Food Chemistry. 2021, vol. 69, n° 34, p. 9883-9894

Résumé en anglais

The oxygen transfer rate (OTR) of closures is a well-known parameter impacting the quality of Sauvignon blanc wines (SBw) within the first years of storage, but little research has been published on its long-term effects. The chemical changes in oxidation odor intensity in three SBw sealed with natural cork and other closures that had different known OTRs, ranging from <0.1 to 4.6 mg/year, were monitored over a 10 year period. During aging, free SO2 and 3-sulfanylhexanol loss, concomitant with increases in dissolved O2, OD420, and sotolon, were correlated with closure OTR levels. After 10 years of aging, sensory analysis was conducted, supported by additional chemical analysis of aroma impact markers, including methional, phenylacetaldehyde, 2-furanmethanthiol, 4-methyl-4-sulfanylpentan-2-one, ethyl-2-sulfanylacetate, and hydrogen sulfide, as well as total SO2 and dissolved CO2. These analyses revealed that selected SBw were protected from oxidation over a 10 year aging period, provided that the closure OTR did not exceed 0.3 mg/year.< Réduire

Mots clés en anglais

White wines

Aging

OTR

Oxidation

Thiol

Carbonyls

Dissolved gas

Closure

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Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage

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