Inhibition of the decline of linalool and alpha-terpineol in muscat wines by glutathione and n-acetyl-cysteine
(EN)
Papadopoulou, D.
(EN)
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
(EL)
Papadopoulou, D.
(EN)
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 20degreesC. The drywine contained 251.2 mug/L linalool and 216.6 mug/L alpha-terpineol, and the sweet wine 131.7 mug/L linalool and 118.0 mug/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 (P<0.05) 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 (P<0.05) 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 (P<0.05) concentration of linalool than control samples after 3 days of storage. while they exhibited a similar concentration of alpha-terpineol.
(EN)
