• » Scientific abstract
  • » Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles
  • Wine & Wood between Science, Technology and Market
    Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
    The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
    Published on: 06/11/2019

Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles

Imelda Ryona, Johannes Reinhardt, Gavin L. Sacks; Food Research International, Volume 47, Issue 1, June 2012, Pages 70¨C79

 3-Alkyl-2-methoxypyrazines (MPs), such as 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine (IPMP), can impart undesirable herbaceous aromas in some wines.

Previous approaches for removing MPs from wines such as activated charcoal have lacked selectivity, in part because of the similar non-polar nature of MPs and other wine volatiles. Because most wine aroma compounds are formed during fermentation, and MPs are present prior to fermentation, removing MPs prior to fermentation should not affect formation of most wine volatiles.

This report demonstrates that pre-fermentation treatment of must or juice with silicone, a non-polar polymeric sorbent, can effectively reduce MP concentration without affecting the production or release of volatiles during fermentation.

The approach was first evaluated on a model juice, and then demonstrated on four grape juices or musts used to produce: a Cabernet franc ros¨¦, a Chardonnay white, a Cabernet franc red, and a Riesling white.

eduction in MPs ranged from 53 to 93%. Significant decreases were observable immediately after silicone addition in wine produced without skin contact. In the Cabernet franc red, MP concentration initially increased, and significant differences did not appear until just after fermentation initiated, likely because MPs require time to diffuse from the skins into the bulk liquid.

Semi-quantitative analyses were then performed on two of the wines to evaluate the effect of the approach on other wine volatiles. Only 11 of 79 volatiles in the Riesling and 4 of 55 volatiles in the Cabernet Franc showed a significant inverse correlation with silicone addition.

Many key odorants that are formed or released during fermentation, including TDN, ¦Â-damascenone, ethyl butyrate, isoamyl acetate, and phenylethanol, were unaffected by the treatment.

(We recommend that you consult the full text of this article)

Published on 18/06/2013
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 : 1,359375