title: Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction.
abstract: The high sulfur-dioxide binding power of sweet white wines may be reduced by extracting the naturally present carbonyl compounds from wine that are responsible for carbonyl bisulphites formation. The carbonyl compounds mainly responsible for trapping SO2 are acetaldehyde, pyruvic acid, and 2-oxoglutaric acid. The method employed was selective solid phase extraction, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted onto a support prepared from raw materials derived from lignin. This approach is more acceptable to winemakers than the polymer media previously reported, as it reduces the possible contamination of wine to molecules already present in the wine making process.
authors.affiliation: Université de Bordeaux, CNRS, Institut des Sciences Moléculaires, UMR 5255, F-33400 Talence, France.
authors.forename: Dorra
authors.initials: D
authors.lastname: Saidane
authors.forename: Jean-Christophe
authors.initials: JC
authors.lastname: Barbe
authors.forename: Marc
authors.initials: M
authors.lastname: Birot
authors.forename: Hervé
authors.initials: H
authors.lastname: Deleuze
mesh_terms: D000327:Adsorption; D063427:Food Quality; D052616:Solid Phase Extraction / Q000295:instrumentation / Q000379:methods*; D013458:Sulfur Dioxide / Q000737:chemistry / Q000302:isolation & purification*; D014920:Wine / Q000032:analysis*
chemical_list: D013458:Sulfur Dioxide