Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-07 DOI:10.1016/j.foodchem.2025.142777

Marlize Zaretha Bekker, Allie Cherie Kulcsar, Alicia Loreto Jouin, Victor Felipe Laurie

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Abstract

Hydrogen sulfide (H₂S), methanethiol (MeSH) and ethanethiol (EtSH) are volatile sulfur compounds (VSCs) produced during winemaking and are associated with negative ‘reductive’ aromas in wine. Anecdotal evidence suggests that oenological tannins may be used to remediate the ‘reductive’ character of wines, yet little scientific evidence or explanation supporting this observation has been published. In this study, it was found that the addition of oenological tannin significantly decreased H₂S, MeSH, and EtSH in model wine by 92 %, 90 % and 86 %, respectively. Furthermore, the removal of H₂S, MeSH, and EtSH from model wine matrices was accelerated at high pH levels. The reaction products of polyphenol oxidation and their ability to ameliorate the presence of MeSH and EtSH were studied in model systems and wines, and vescalagin/castalagin adducts of MeSH and EtSH were subsequently produced. This study provides evidence for the mechanism through which oenological tannins may diminish ‘reductive’ aromas in wine.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.