italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Scientific abstract
  • » Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

Makhotkina, O.; Kilmartin, P. A.; 2012, Food Chemistry 135 (2) 486–493

The evolution of the varietal thiol 3-mercaptohexanol acetate (3MHA) and other key aroma compounds has been monitored in New Zealand Sauvignon blanc wines stored for 1year at three different temperatures (5, 10 and 18°C). 

The main processes that occurred in the Sauvignon blanc wines during bottle ageing were hydrolysis of 3MHA and other acetate esters, hydrolysis of ethyl esters of fatty acids, and the formation of ethyl esters of branched acids. 

The kinetic parameters of ester hydrolysis, including reaction rate constants and activation energies, were determined, which allow prediction of future wine composition based upon storage temperature and time. 

It was found that 3MHA had the highest reaction rate constant, meaning that this compound is the most unstable, particularly at higher storage temperatures, and that it disappeared very fast during wine storage.

(We recommend that you consult the full text of this article)
Published on 08/01/2014
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,1875