Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine
Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine
3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetative characters and suppress desirable fruity aroma nuances in wines, but options to manage IBMP concentrations are limited. This work investigated pre- and postfermentation addition of a putative imprinted magnetic polymer (PIMP) as a remedial treatment for elevated concentrations of IBMP in Cabernet Sauvignon grape must in comparison to nonimprinted magnetic polymer (NIMP) and to a commercially available polylactic acid (PLA) based film added postfermentation. Chemical and sensory analyses of wines showed that PIMP treatments were more effective than PLA film for decreasing "fresh green" aroma nuances without negatively impacting overall aroma profiles and that postfermentation addition of a magnetic polymer removed up to 74% of the initial IBMP concentration compared to 18% for PLA. Prefermentation addition of magnetic polymers removed 20-30% less IBMP compared to that of postfermentation addition but also had less of an effect on other wine volatiles and color parameters.
aroma matrix, character impact compound, GC-MS, polymer synthesis, sorption properties, wine
7121-7130
Liang, Chen
3f270586-8646-4364-96ce-1f890d3b6987
Ristic, Renata
3143ae4c-105d-4d6e-8b36-faa7a456101b
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Jeffery, David W.
97e54168-a147-405d-b037-663d4c16245c
11 July 2018
Liang, Chen
3f270586-8646-4364-96ce-1f890d3b6987
Ristic, Renata
3143ae4c-105d-4d6e-8b36-faa7a456101b
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Jeffery, David W.
97e54168-a147-405d-b037-663d4c16245c
Liang, Chen, Ristic, Renata, Jiranek, Vladimir and Jeffery, David W.
(2018)
Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine.
Journal of Agricultural and Food Chemistry, 66 (27), .
(doi:10.1021/acs.jafc.8b01397).
Abstract
3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetative characters and suppress desirable fruity aroma nuances in wines, but options to manage IBMP concentrations are limited. This work investigated pre- and postfermentation addition of a putative imprinted magnetic polymer (PIMP) as a remedial treatment for elevated concentrations of IBMP in Cabernet Sauvignon grape must in comparison to nonimprinted magnetic polymer (NIMP) and to a commercially available polylactic acid (PLA) based film added postfermentation. Chemical and sensory analyses of wines showed that PIMP treatments were more effective than PLA film for decreasing "fresh green" aroma nuances without negatively impacting overall aroma profiles and that postfermentation addition of a magnetic polymer removed up to 74% of the initial IBMP concentration compared to 18% for PLA. Prefermentation addition of magnetic polymers removed 20-30% less IBMP compared to that of postfermentation addition but also had less of an effect on other wine volatiles and color parameters.
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Published date: 11 July 2018
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Funding Information:
*Tel: +61 8 8313 6649. E-mail: david.jeffery@adelaide.edu.au. ORCID David W. Jeffery: 0000-0002-7054-0374 Funding This research was conducted by the Australian Research Council Training Centre for Innovative Wine Production, which is funded by the Australian Government as a part of the ARC’s Industrial Transformation Research Program (Project IC130100005). Notes The authors declare no competing financial interest.
Publisher Copyright:
© 2018 American Chemical Society.
Keywords:
aroma matrix, character impact compound, GC-MS, polymer synthesis, sorption properties, wine
Identifiers
Local EPrints ID: 482646
URI: http://eprints.soton.ac.uk/id/eprint/482646
ISSN: 0021-8561
PURE UUID: c5d9d5bf-db3a-4cf3-bf99-7a7276d17559
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Date deposited: 11 Oct 2023 16:47
Last modified: 18 Mar 2024 04:12
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Author:
Chen Liang
Author:
Renata Ristic
Author:
Vladimir Jiranek
Author:
David W. Jeffery
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