Inhibition of the decline of linalool and alpha-terpineol in muscat wines by glutathione and n-acetyl cysteine

• Published in: Italian journal of food science Vol. 13; no. 4; pp. 413 - 419
• Main Authors: Papadopoulou, D, Roussis, I.G. (Ioannina Univ. (Greece). Dept. of Chemistry)
• Format: Journal Article
• Language: English
• Published: Pinerolo Chiriotti 2001
• Subjects: ALCOHOLES; ALCOHOLS; ALCOLI; ALCOOL; Beers; Biological and medical sciences; CHEMICAL COMPOSITION; CISTEINA; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; COMPOSIZIONE CHIMICA; CYSTEINE; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; INHIBICION; INHIBITION; INIBIZIONE; OSSIDAZIONE; OXIDACION; OXIDATION; OXYDATION; PEPTIDE; PEPTIDES; PEPTIDI; PEPTIDOS; TERPENOIDE; TERPENOIDI; TERPENOIDOS; TERPENOIDS; VIN; VINI; VINIFICACION; VINIFICATION; VINIFICAZIONE; VINOS; WINEMAKING; WINES; Wines and vinegars; Muscat; White wine; Acetylcysteine; Alcohol; Shelf life; Food additive; Antioxidant; Alcoholic beverage; Terpene; Preservative; Aminoacid; Quality; Fermented beverage; Food preservation; Chemical composition; Aroma; Glutathione
• ISSN: 1120-1770

Glutathione and N-acetyl cysteine were tested as inhibitors of the decline of terpene alcohols, aroma compounds in dry and sweet Muscat wines stored in open bottles at 20 deg C. The dry wine contained 251.2 micron/l linalool and 216.6 micron/l alpha-terpineol and the sweet wine 131.7 micron/l linalool and 118.0 micron/l alpha-terpineol. In both wines, the concentration of linalool and alpha-terpineol did not change with the addition of glutathione or N-acetyl cysteine. Control samples of dry wine exhibited lower (P0.05) concentrations of linalool and alpha-terpineol after 2 and 3 days of storage. However, samples containing glutathione or N-acetyl cysteine exhibited statistically higher linalool and in most cases alpha-terpineol content than control samples after 2 and 3 days of storage. Samples of control sweet wine exhibited lower (P0.05) concentrations of linalool and a similar concentration of alpha-terpineol compared to control samples after 3 days of storage. However, samples containing glutathione or N-acetyl cysteine exhibited a statistically higher (P0.05) concentration of linalool than control samples after 3 days of storage, while they exhibited a similar concentration of alpha-terpineol Il glutatione e la n-acetil cisteina sono stati saggiati come inibitori del decadimento degli alcoli terpenici nei vini secchi e dolci di moscato. L'effetto dei due composti tiolici (alla dose di 20 mg/l) e' stato valutato dosando il contenuto in linalolo ed alfa-terpineolo in campioni di vino conservati in bottiglie aperte a 20 gradi C. In ambedue i vini l'aggiunta degli inibitori non ha cambiato la concentrazione dei componenti terpenici, mentre nei test senza aggiunta si e' notata, dopo 2 e 3 giorni di conservazione, una diminuzione (P0.05) della concentrazione degli alcoli terpenici saggiati. Conseguentemente, i campioni contenenti gli inibitori hanno mostrato un maggior contenuto, statisticamente significativo, di linalolo e, in molti casi, di alfa-terpineolo rispetto ai testimoni, dopo 2 o 3 giorni di conservazione