Practical Winery
65 Mitchell Blvd, San Rafael, CA 94903
phone: 415-453-9700 ext 102
email: Office@practicalwinery.com
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MAY/JUNE 2010
WINEMAKING
Figure 8: Comparison of two products aimed at wine aroma preservation: Product A and BIOAROM. Fermentation of Sauvignon Blanc juice in 2006, with microvinification in duplicate. Two time-points indicated are at bottling, and 3 months later with cellaring at 15°C. Concentration/ Perception Threshold (C/PT), where a value of >–1 indicates contribution to wine aroma. 4MMP = 4-methoxymercaptopentanone (broom/boxtree); 3MH = 3-mercaptohexanol (grapefruit); 3MHA = 3-mercaptohexyl acetate (passion fruit).
Products discussed in this article are available in U.S. through LAFFORT USA, 724 Broadway St., Sonoma, CA 95476, tel 707/343-1632, laffortusa@laffort.com and www.laffort.com. Contact and technical support in the U.S.: Charlotte Gourraud, charlotte.gourraud@laffort.com.
References
1. Bowyer, P.K., C. Gourraud, M-L Murat, and T. van der Westhuizen. 2008 “Yeast strain and nutritional modulation of aroma intensity, longevity and winemaker preference in Sauvignon Blanc.” The Australian & New Zealand Grapegrower & Winemaker, Annual Technical Issue, 47–58. 2. Lavigne V., A. Pons, and D.
Dubourdieu. 2002 “Role of glutathione on development of aroma defects in dry white wines” in the 13th International Enology Symposium, 331–347, Montpellier.
3. Hopkins, F.G., and E. J. Morgan. 1936 “Some relations between ascorbic acid and glutathione.” Biochemical Journal, 30 (8), 1446–1462.
4. Saetre, R., and D.L. Rabenstein. 1978 “Determination of cysteine and glutathione in fruit by high-performance liquid chromatography.” J. Agric. Food Chem. 26 (4), 982–983.
5. Adams, D.O., and C. Liyanage. 1993 “Glutathione increases in grape berries at the onset of ripening.” Am. J. Enol. & Vitic., 44 (3), 333–338.
6. Cheynier, V., J.M. Souquet, and M. Moutounet. 1989 “Glutathione content and glutathione to hydroxycinnamic acid ratio in Vitis vinifera grapes and musts.” Am. J. Enol. & Vitic. 40, 320–324.
7. Park, S.K., R. B. Boulton, and A.C. Noble. 2000 “Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using precolumn derivatization with fluorescence detection.” Food Chemistry, 68, 475–480.
8. Elskens, M.T., C.L. Jaspers, and M. J. Penninckx. 1991 “Glutathione as an endogenous sulphur source in the yeast Saccharomyces cerevisiae.” J. Gen. Microbiol., 137, 637–644.
9. Lavigne V., A. Pons, and D. Duubordieu. 2007 “Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection: Changes in concentration in dry white wines during alcoholic fermentation and aging.” J. Chromatography A, 1139(1), 130–135.
10. Bowyer, P.K., M-L Murat, and V. Moine-Ledoux. 2009 “Impact of fining treatments on juice quality.” The Australian & New Zealand Grapegrower & Winemaker, 551, 62–70.
11. Swiegers, J.H., M. Ugliano, T. van der Westhuizen, and P. Bowyer. 2008 “Impact of yeast rehydration nutrient on the aroma of Sauvignon Blanc wine.” The Australian & New Zealand Grapegrower & Winemaker, January, 66–69.
12. van der Westhuizen, T., P. Bowyer, and C. Gourraud. 2008 “Impact of yeast rehydration nutrients and yeast strain choice on the aroma of Sauvignon Blanc wine.” The Australian & New Zealand Grapegrower & Winemaker, March, 48–52
Figure 9: Comparison of increased production of varietal aromas in Sauvignon Blanc when the rehydration nutrient is used (Dynastart), compared with preservation of aromas generated through GSH supplementation (Bioarom) without a yeast rehydration nutrient. Chart at right illustrates the relative concentrations of GSH (mg/L) found in the three wines.