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https://hdl.handle.net/2440/128511
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DC Field | Value | Language |
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dc.contributor.author | Wang, X. | - |
dc.contributor.author | Chen, L. | - |
dc.contributor.author | Capone, D.L. | - |
dc.contributor.author | Roland, A. | - |
dc.contributor.author | Jeffery, D.W. | - |
dc.date.issued | 2020 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry, 2020; 68(32):8676-8687 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.issn | 1520-5118 | - |
dc.identifier.uri | http://hdl.handle.net/2440/128511 | - |
dc.description.abstract | cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde. However, the evolution profile of cis-2-MPO during alcoholic fermentation (AF) and storage and its relationship with varietal thiols and acetaldehyde production were unknown. These aspects were investigated by fermenting Sauvignon blanc juice with J7 and/or VIN13 yeast strains and assessing the stability of cis-2-MPO during wine storage. Moderate to strong Pearson correlations verified similar evolution trends between acetaldehyde, 3-sulfanylhexyl acetate, and cis-2-MPO, with initial increases and a peak during the early to middle stages of AF before consecutive decreases until the end. Contrarily, 3-SH correlated moderately only at the end of AF. A consistent decrease observed for cis-2-MPO when spiked into Sauvignon blanc wine and assessed during 1-year storage revealed its general instability, but acetaldehyde addition (100 mg/L), pH 3.0, and storage at 4 °C all appeared to retain cis-2-MPO. These results have implications for wine aroma and the potential for cis-2-MPO to act as a sink (or source) for 3-SH in wine over time. | - |
dc.description.statementofresponsibility | Xingchen Wang, Liang Chen, Dimitra L. Capone, Aurélie Roland and David W. Jeffery | - |
dc.language.iso | en | - |
dc.publisher | American Chemical Society | - |
dc.rights | © 2020 American Chemical Society | - |
dc.source.uri | http://dx.doi.org/10.1021/acs.jafc.0c03183 | - |
dc.subject | 3-sulfanylhexan-1-ol | - |
dc.subject | 3-sulfanylhexyl acetate | - |
dc.subject | Vitis vinifera | - |
dc.subject | analysis | - |
dc.subject | stable isotope dilution assay | - |
dc.subject | thiol precursors | - |
dc.subject | wine aroma | - |
dc.title | Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc Juice | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.1021/acs.jafc.0c03183 | - |
dc.relation.grant | http://purl.org/au-research/grants/arc/IC170100008 | - |
pubs.publication-status | Published | - |
dc.identifier.orcid | Wang, X. [0000-0002-5001-4625] | - |
dc.identifier.orcid | Capone, D.L. [0000-0003-4424-0746] | - |
dc.identifier.orcid | Jeffery, D.W. [0000-0002-7054-0374] | - |
Appears in Collections: | Agriculture, Food and Wine publications ARC Training Centre for Innovative Wine Production publications Aurora harvest 4 |
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