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The use of SO2 to bind acetaldehyde in wine : sensory implications

dc.contributor.authorCoetzee, C.en_ZA
dc.contributor.authorBuica, A.en_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2020-12-18T06:56:09Z
dc.date.available2020-12-18T06:56:09Z
dc.date.issued2018
dc.identifier.citationCoetzee, C., Buica, A. & Du Toit, W. J. 2018. The use of SO2 to bind acetaldehyde in wine : sensory implications. South African Journal of Enology and Viticulture, 39(2):157-162, doi:10.21548/39-2-3156.
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/39-2-3156
dc.identifier.urihttp://hdl.handle.net/10019.1/108960
dc.descriptionCITATION: Coetzee, C., Buica, A. & Du Toit, W. J. 2018. The use of SO2 to bind acetaldehyde in wine : sensory implications. South African Journal of Enology and Viticulture, 39(2):157-162, doi:10.21548/39-2-3156.
dc.descriptionThe original publication is available at https://www.journals.ac.za/index.php/sajev
dc.description.abstractIt is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using a trained sensory panel to assess the sensory effect of sulphur dioxide and acetaldehyde as single compounds and in combination in model wine. The addition of acetaldehyde or sulphur dioxide as singular compounds led to large increase in especially the green apple or sulphur descriptors respectively. When these two compounds were added in equimolar concentrations, the green apple description decreased drastically; however, a prominent sulphur description was still noted. It thus seems that hydroxysulphonate also has a sulphur-like aroma. The hydroxysulphonate did not influence the perception of a prominent ester, isoamyl acetate, in model wine. A low pH influences the perception of sulphur when sulphur dioxide is present on its own, but this is not the case with hydroxysulphonate. The implications of these results for wine production are discussed further.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3156
dc.format.extent6 pages
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.subjectWine and wine makingen_ZA
dc.titleThe use of SO2 to bind acetaldehyde in wine : sensory implicationsen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderAuthors retain copyright


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