Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging
GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5)H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wine...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2008-04, Vol.56 (8), p.2688-2693 |
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| creator | Lavigne, Valérie Pons, Alexandre Darriet, Philippe Dubourdieu, Denis |
| description | GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5)H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 µg/L). These results demonstrated that yeast lees were capable of minimizing the formation of sotolon in dry white wines during aging. The sotolon and oxygen contents of several bottle of the same white wine were also compared 7 years after bottling. At the range of dissolved oxygen concentrations generally measured, between 5 and 100 µg/L, the sotolon content remained below its perception threshold in wine. The perception threshold was exceeded only in wines with oxygen concentrations above 500 µg/L. The presence of dissolved oxygen in the wine samples analyzed also resulted in a decrease in their free sulfur dioxide content. |
| doi_str_mv | 10.1021/jf072336z |
| format | Article |
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The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 µg/L). These results demonstrated that yeast lees were capable of minimizing the formation of sotolon in dry white wines during aging. The sotolon and oxygen contents of several bottle of the same white wine were also compared 7 years after bottling. At the range of dissolved oxygen concentrations generally measured, between 5 and 100 µg/L, the sotolon content remained below its perception threshold in wine. The perception threshold was exceeded only in wines with oxygen concentrations above 500 µg/L. The presence of dissolved oxygen in the wine samples analyzed also resulted in a decrease in their free sulfur dioxide content.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf072336z</identifier><identifier>PMID: 18373351</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>aging ; barrels ; Biological and medical sciences ; bottles ; Chemical and Process Engineering ; Chemical Changes Induced by Processing/Storage ; dissolved oxygen ; Engineering Sciences ; Fermented food industries ; flavor compounds ; food composition ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Furans - analysis ; gas chromatography ; Gas Chromatography-Mass Spectrometry ; Life Sciences ; mass spectrometry ; Odorants - analysis ; off flavors ; oxygen ; Oxygen - analysis ; perception threshold ; quantitative analysis ; Reproducibility of Results ; Sensitivity and Specificity ; Sotolon ; sugar lactones ; Sulfur Dioxide - analysis ; Time Factors ; Vitaceae ; white wines ; Wine - analysis ; wine aging ; wine yeasts ; Wines and vinegars ; yeast lees</subject><ispartof>Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2688-2693</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a470t-4cfdac42d6e92c4e636533bc3d108ab98acb47f9f429515b4ff04473c91acd073</citedby><cites>FETCH-LOGICAL-a470t-4cfdac42d6e92c4e636533bc3d108ab98acb47f9f429515b4ff04473c91acd073</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf072336z$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf072336z$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,776,780,881,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20291110$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18373351$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02661563$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Lavigne, Valérie</creatorcontrib><creatorcontrib>Pons, Alexandre</creatorcontrib><creatorcontrib>Darriet, Philippe</creatorcontrib><creatorcontrib>Dubourdieu, Denis</creatorcontrib><title>Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5)H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 µg/L). These results demonstrated that yeast lees were capable of minimizing the formation of sotolon in dry white wines during aging. The sotolon and oxygen contents of several bottle of the same white wine were also compared 7 years after bottling. At the range of dissolved oxygen concentrations generally measured, between 5 and 100 µg/L, the sotolon content remained below its perception threshold in wine. The perception threshold was exceeded only in wines with oxygen concentrations above 500 µg/L. The presence of dissolved oxygen in the wine samples analyzed also resulted in a decrease in their free sulfur dioxide content.</description><subject>aging</subject><subject>barrels</subject><subject>Biological and medical sciences</subject><subject>bottles</subject><subject>Chemical and Process Engineering</subject><subject>Chemical Changes Induced by Processing/Storage</subject><subject>dissolved oxygen</subject><subject>Engineering Sciences</subject><subject>Fermented food industries</subject><subject>flavor compounds</subject><subject>food composition</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Furans - analysis</subject><subject>gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Life Sciences</subject><subject>mass spectrometry</subject><subject>Odorants - analysis</subject><subject>off flavors</subject><subject>oxygen</subject><subject>Oxygen - analysis</subject><subject>perception threshold</subject><subject>quantitative analysis</subject><subject>Reproducibility of Results</subject><subject>Sensitivity and Specificity</subject><subject>Sotolon</subject><subject>sugar lactones</subject><subject>Sulfur Dioxide - analysis</subject><subject>Time Factors</subject><subject>Vitaceae</subject><subject>white wines</subject><subject>Wine - analysis</subject><subject>wine aging</subject><subject>wine yeasts</subject><subject>Wines and vinegars</subject><subject>yeast lees</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0U1vEzEQBuAVAtFQOPAHwBeQOCyMP3f3mISPAhEUpVURF8vrtZNNN3axvYjy63GVKLkgcbI0fjQz9lsUTzG8xkDwm42FilAq_twrJpgTKDnG9f1iAvmyrLnAJ8WjGDcAUPMKHhYnuKYVpRxPivP5WrmViah3KK0NWvrkB-_Q3LtkXELeorfhFl2t-2TQVe-y7MbQuxWaqRDMgJTr0MynNBg0XeX64-KBVUM0T_bnaXH5_t3F_KxcfP3wcT5dlIpVkEqmbac0I50wDdHMCCo4pa2mHYZatU2tdMsq21hGGo55y6wFxiqqG6x0BxU9LV7t-q7VIG9Cv1XhVnrVy7PpQt7VgAiBuaC_cLYvd_Ym-J-jiUlu-6jNMChn_BilaHD-x0b8FxKoBWM1HKfr4GMMxh5WwCDvMpGHTLJ9tm86tlvTHeU-hAxe7IGKWg02KKf7eHAkr4bzgtmVO9fHZH4f7lW4lqKiFZcX50s5gy_fP_NPP-S37J_vvFVeqlXIPS-XBDAFaAA3BI6TlY5y48fgcmT_eMJf9CG1aw</recordid><startdate>20080423</startdate><enddate>20080423</enddate><creator>Lavigne, Valérie</creator><creator>Pons, Alexandre</creator><creator>Darriet, Philippe</creator><creator>Dubourdieu, Denis</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>M7N</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>20080423</creationdate><title>Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging</title><author>Lavigne, Valérie ; Pons, Alexandre ; Darriet, Philippe ; Dubourdieu, Denis</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a470t-4cfdac42d6e92c4e636533bc3d108ab98acb47f9f429515b4ff04473c91acd073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>aging</topic><topic>barrels</topic><topic>Biological and medical sciences</topic><topic>bottles</topic><topic>Chemical and Process Engineering</topic><topic>Chemical Changes Induced by Processing/Storage</topic><topic>dissolved oxygen</topic><topic>Engineering Sciences</topic><topic>Fermented food industries</topic><topic>flavor compounds</topic><topic>food composition</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Furans - analysis</topic><topic>gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Life Sciences</topic><topic>mass spectrometry</topic><topic>Odorants - analysis</topic><topic>off flavors</topic><topic>oxygen</topic><topic>Oxygen - analysis</topic><topic>perception threshold</topic><topic>quantitative analysis</topic><topic>Reproducibility of Results</topic><topic>Sensitivity and Specificity</topic><topic>Sotolon</topic><topic>sugar lactones</topic><topic>Sulfur Dioxide - analysis</topic><topic>Time Factors</topic><topic>Vitaceae</topic><topic>white wines</topic><topic>Wine - analysis</topic><topic>wine aging</topic><topic>wine yeasts</topic><topic>Wines and vinegars</topic><topic>yeast lees</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lavigne, Valérie</creatorcontrib><creatorcontrib>Pons, Alexandre</creatorcontrib><creatorcontrib>Darriet, Philippe</creatorcontrib><creatorcontrib>Dubourdieu, Denis</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lavigne, Valérie</au><au>Pons, Alexandre</au><au>Darriet, Philippe</au><au>Dubourdieu, Denis</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-04-23</date><risdate>2008</risdate><volume>56</volume><issue>8</issue><spage>2688</spage><epage>2693</epage><pages>2688-2693</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5)H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 µg/L). These results demonstrated that yeast lees were capable of minimizing the formation of sotolon in dry white wines during aging. The sotolon and oxygen contents of several bottle of the same white wine were also compared 7 years after bottling. At the range of dissolved oxygen concentrations generally measured, between 5 and 100 µg/L, the sotolon content remained below its perception threshold in wine. The perception threshold was exceeded only in wines with oxygen concentrations above 500 µg/L. The presence of dissolved oxygen in the wine samples analyzed also resulted in a decrease in their free sulfur dioxide content.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18373351</pmid><doi>10.1021/jf072336z</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2688-2693 |
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| source | ACS Publications; MEDLINE |
| subjects | aging barrels Biological and medical sciences bottles Chemical and Process Engineering Chemical Changes Induced by Processing/Storage dissolved oxygen Engineering Sciences Fermented food industries flavor compounds food composition Food engineering Food industries Fundamental and applied biological sciences. Psychology Furans - analysis gas chromatography Gas Chromatography-Mass Spectrometry Life Sciences mass spectrometry Odorants - analysis off flavors oxygen Oxygen - analysis perception threshold quantitative analysis Reproducibility of Results Sensitivity and Specificity Sotolon sugar lactones Sulfur Dioxide - analysis Time Factors Vitaceae white wines Wine - analysis wine aging wine yeasts Wines and vinegars yeast lees |
| title | Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging |
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