Blasi Mélanie, Barbe Jean-Christophe, Dubourdieu Denis, Deleuze Hervé
Institut des Sciences Moléculaires, UMR 5255 CNRS - Université Bordeaux 1, 351 Cours de la Libération, F-33405 Talence, France.
J Agric Food Chem. 2008 Sep 24;56(18):8470-4. doi: 10.1021/jf800665e. Epub 2008 Aug 29.
Sulfur dioxide is now considered to be a toxic chemical by most world health authorities. However, it remains an irreplaceable additive in enology for wine conservation, combining antioxidant and antibacterial properties. Sweet white wines from botrytized grapes retain particularly high SO 2 levels due to their high sulfur dioxide binding power. This paper presents a new method for reducing this binding power by removing some of the carbonyl compounds responsible, which are naturally present in these wines. The main carbonyl compounds responsible for the SO 2 binding power of sweet wines were removed, that is, acetaldehyde, pyruvic acid, 2-oxoglutaric acid, and 5-oxofructose. The method retained was selective liquid-solid removal, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted on different classes of porous polymer supports, and its efficiency was evaluated on sweet white wines under conditions intended to conserve their organoleptic qualities. The results obtained showed that the method was efficient for removing carbonyl compounds and significantly reduced the binding power of the wines. Sensory analysis revealed that this process did not deteriorate their organoleptic qualities.
如今，大多数世界卫生当局都认为二氧化硫是一种有毒化学品。然而，它在酿酒学中仍是用于葡萄酒保存的一种不可替代的添加剂，兼具抗氧化和抗菌特性。来自感染灰霉病葡萄的甜白葡萄酒由于其较高的二氧化硫结合能力，二氧化硫含量特别高。本文提出了一种新方法，通过去除这些葡萄酒中天然存在的一些导致这种结合能力的羰基化合物，来降低这种结合能力。去除了导致甜葡萄酒二氧化硫结合能力的主要羰基化合物，即乙醛、丙酮酸、2-氧代戊二酸和5-氧代果糖。保留的方法是选择性液固去除，使用苯磺酰肼作为清除剂。清除功能被嫁接到不同类别的多孔聚合物载体上，并在旨在保留其感官品质的条件下，对甜白葡萄酒评估其效率。所得结果表明，该方法对去除羰基化合物有效，并显著降低了葡萄酒的结合能力。感官分析表明，这一过程并未损害其感官品质。
