Effect of SO2 on the formation and evolution of volatile compounds in wines

  1. Garde-Cerdán, T. 1
  2. Ancín-Azpilicueta, C. 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Revista:
Food Control

ISSN: 0956-7135

Año de publicación: 2007

Volumen: 18

Número: 12

Páginas: 1501-1506

Tipo: Artículo

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DOI: 10.1016/J.FOODCONT.2006.11.001 SCOPUS: 2-s2.0-34347352125 GOOGLE SCHOLAR

Otras publicaciones en: Food Control

Resumen

The aim of this work was to study the influence of SO2 on the formation and later evolution of volatile compounds in wine bottles made from fermentations of sterilized and inoculated must. For this purpose, Parellada must, sterilized and inoculated with Saccharomyces cerevisiae, was fermented with and without SO2. Subsequently, the obtained wines were aged in bottle during 6 months at room temperature with and without SO2. The results show that SO2 hardly had any effect on the formation of volatile compounds during fermentation. However, the wine stored in bottle with SO2 showed a higher concentration of volatile compounds, mainly esters and alcohols, than the wine aged in bottle without SO2. © 2006 Elsevier Ltd. All rights reserved.