New methodology for removing carbonyl compounds from sweet wines.
Sweet white wines from botrytized grapes present high SO2 levels because of their high sulfur dioxide binding power. The objective of this work was to develop a new method for reducing this binding power by partially eliminating the carbonyl compounds naturally present in these wines that are responsible for this phenomenon. A selective liquid-solid removal technique was developed. Phenylsulfonylhydrazine was selected as the best candidate for removing carbonyl compounds. Its reactivity in the presence or absence of sulfur dioxide was verified in model media containing acetaldehyde, pyruvic acid, and 2-oxoglutaric acid, some of the main carbonyl compounds responsible for the SO2 binding power of sweet wines. The scavenging function was grafted on porous polymer supports, and its efficiency was evaluated in model wines. Dependent upon the supports used, different quantities of carbonyl compounds (over 90% in some cases) were removed in a few days. The presence of sulfur dioxide delayed removal without changing its quality. The results obtained showed that the method removed carbonyl compounds efficiently and was applicable to wines at any stage in winemaking.
Blasi
Mélanie
M
Institut des Sciences Moléculaires, UMR 5255 CNRS, Université Bordeaux 1, Bâtiment A12, 351 cours de la Libération, 33405 Talence Cedex, France.
Barbe
Jean-Christophe
JC
Maillard
Bernard
B
Dubourdieu
Denis
D
Deleuze
Hervé
H
D000079:Acetaldehyde / Q000302:isolation & purification*; D006834:Hydrazines; D007202:Indicators and Reagents; D007656:Ketoglutaric Acids / Q000302:isolation & purification*; D019289:Pyruvic Acid / Q000302:isolation & purification*; D013450:Sulfones; D013458:Sulfur Dioxide / Q000737:chemistry; D014920:Wine / Q000032:analysis*
D006834:Hydrazines; D007202:Indicators and Reagents; D007656:Ketoglutaric Acids; D013450:Sulfones; D013458:Sulfur Dioxide; D019289:Pyruvic Acid; D000079:Acetaldehyde