Influence of macromolecules and treatments on the behavior of aroma compounds in a model wine

• Published in: Journal of agricultural and food chemistry Vol. 38; no. 1; pp. 248 - 251
• Main Authors: Voilley, A, Lamer, C, Dubois, P, Feuillat, M
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.01.1990
• Subjects: Biological and medical sciences; CARBOHIDRATOS; COMPOSE VOLATIL; COMPUESTO VOLATIL; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; GLUCIDE; ODEUR; OLOR; PROTEINAS; PROTEINE; VIN; VINOS; Wines and vinegars; Volatile compound; Wine; Filtration; Fixation; Casein; Macromolecule; Analytical method; Model study; Influence; Molecular interaction; Aroma; Mannan
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00091a054

This study deals with the influence of macromolecules and clarification stabilization treatments on the retention of aroma compounds in a model wine. After the characterization of substrates, two techniques applied in oenology have been used: fining and tangential ultrafiltration. The assumed effects of the treatments on the fixation of volatile compounds were verified. Under our conditions, the results showed that these treatments play a significant role in the behavior of the volatile compounds. We notice strong binding of the two esters (isoamyl acetate, ethyl hexanoate) with sodium caseinate and an inclusion phenomenon of the esters with the mannans. For 1-hexanol and beta-ionone, hydrogen bonds are observed with sodium caseinate. The cellular envelopes and the mannans create weak bonds with beta-ionone. These hypotheses need to be confirmed