Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine
Open Access
- 10 December 2019
- Vol. 5 (4), 70
- https://doi.org/10.3390/beverages5040070
Abstract
This work outlines the influence of Cu(II) and SO2 concentrations in Chardonnay juice or Shiraz must on the respective wine composition. Analyses were conducted pre- and post-fermentation, after cold stabilization, after bentonite treatment (Chardonnay only), at bottling, and 15 months after bottling. The quantification of total Cu was conducted by inductively coupled plasma optical emission spectrometry and free Cu by stripping potentiometry. Low molecular weight sulfur compounds, volatile aldehyde compounds, and general volatile compounds, including esters and terpenes, were quantified with gas-chromatography- or liquid-chromatography-QQQ-mass spectrometry. For Chardonnay, increased Cu concentration in the juice resulted in higher concentrations of Cu in the respective wine, while Shiraz wines showed no significant difference. Increased Cu addition to Chardonnay juice also produced significantly higher concentrations of H2S, 3-methylbutanal, and methional, but lower concentrations of methanethiol and phenylacetaldehyde, while SO2 addition increased 3-methylbutanal and phenylacetaldehyde, and decreased methanethiol production from post-fermentation to post-bottle aging. For the Shiraz, SO2 led to higher concentrations of H2S, and both SO2 and Cu addition increased the concentrations of hexanal, 3-methylbutanal, and phenylacetaldehyde in wine, but this effect diminished after cold stabilization. This study shows that SO2 and Cu in grape juice/must can have long-term implications for wine composition.Keywords
Funding Information
- Wine Australia (AGW Ph1509)
- Charles Sturt University (Postgraduate Research Scholarship & International Tuition Payment scholarship)
This publication has 49 references indexed in Scilit:
- Release and Formation of Oxidation-Related Aldehydes during Wine OxidationJournal of Agricultural and Food Chemistry, 2016
- Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural ImpactsAmerican Journal of Enology and Viticulture, 2013
- Sensorially important aldehyde production from amino acids in model wine systems: Impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxideFood Chemistry, 2013
- Oxygen Contribution to Wine Aroma Evolution during Bottle AgingJournal of Agricultural and Food Chemistry, 2013
- The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae MetabolismApplied and Environmental Microbiology, 2008
- An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine AromaJournal of Agricultural and Food Chemistry, 2007
- Formation of Strecker Aldehydes from Polyphenol-Derived Quinones and α-Amino Acids in a Nonenzymic Model SystemJournal of Agricultural and Food Chemistry, 2006
- Identification of Key Odorants Related to the Typical Aroma of Oxidation-Spoiled White WinesJournal of Agricultural and Food Chemistry, 2003
- Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild ConditionsJournal of Agricultural and Food Chemistry, 2000
- Role of Carbonyl Compounds in SO2 Binding Phenomena in Musts and Wines from Botrytized GrapesJournal of Agricultural and Food Chemistry, 2000