The use of SO2 to bind acetaldehyde in wine : sensory implications
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
It 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.
Description
CITATION: 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.
The original publication is available at https://www.journals.ac.za/index.php/sajev
The original publication is available at https://www.journals.ac.za/index.php/sajev
Keywords
Wine and wine making
Citation
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.