Must elaboration is considered as a key step in white or rosé winemaking processes. During this step, enzymatic oxidations occur that are considered as detrimental for future wine’s quality. For varietal thiols, which are key aromas of several wines, technical observations mention that must polyphenols oxidation leads to their decrease in wines. However, at this step, they are under precursor’s forms, i.e. conjugated to amino-acids, and then theorically not sensitive to oxidation. Thus the mechanisms that could explain this loss are not so clear.
In order to study the evolution of thiols precursors during must oxidation, 2 grapes varieties -Melon B. and Sauvignon Blanc - were chosen, as they are typical of the Loire Valley and representative of two behaviors in regard with oxidation.
Under ours conditions, a moderate oxidation of Melon B. and in a certain extend of Sauvignon Blanc must is favorable to the aromatic quality of wines
Finalist of the 2013 International SIVE Awards “Research for Development”. The paper reproduced in this video-seminar was presented at the 8th edition of Enoforum (7-9 maggio 2013, Arezzo, Italy)
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