Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide
2023
Pelonnier-Magimel, Edouard | Cameleyre, Margaux | Riquier, Laurent | Barbe, Jean-Christophe | Unité de Recherche Œnologie [Villenave d'Ornon] (OENO) ; Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Nowadays, the development of naturality concept is illustratedin the oenological field by the development of wine produced withoutthe addition of SO2. Among its chemical properties, SO2 is able to react with carbonyl compounds to form carbonylbisulfites. Acetaldehyde and diacetyl are the main carbonyl compoundsof red wines, which could influence product perception. The goal ofthis paper was to evaluate their chemical and sensory impact in redwines produced without any addition of SO2. A first quantificationapproach revealed a lower concentration of these compounds in wineswithout added SO2 than in those produced with SO2. A sensory approach involving aromatic reconstitutions in winesin the presence or absence of SO2 revealed that analyticaldifferences observed for acetaldehyde and diacetyl were able to impactwine freshness, with diacetyl being, moreover, involved in wine fruityaroma changes.
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