The shelf life in aromatic white wine is greatly affected by its oxidative stability. Volatile thiols, such as 3-mercaptohexan-1-ol (3MH), are important contributors to the aroma of young, aromatic wines and are especially labile to oxidation. Oxidation of wine occurs by metal-catalyzed reduction of dioxygen which, ultimately, leads to the production of quinones and 1-hydroxyethyl radicals (1-HER). Previous studies have reported that the reaction between thiols and quinones accounts for the loss of 3MH in wine; however, the susceptibility of 3MH to oxidation by 1-HER has yet to be demonstrated.  In the present study, the reaction between 1-HER and various wine components including 3MH, cysteine, and glutathione was studied by using competitive spin trapping with electron paramagnetic resonance and mass spectrometry. These thiol compounds significantly inhibited spin adduct formation, indicating high reactivity towards 1-HER.  Furthermore, the ability of metal chelators to inhibit 1-HER formation and subsequent 3MH loss was investigated.

Reactivity between 1-hydroxyethyl radicals and aroma active components in wine

244th National Meeting (2012)

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