Inhibition of the Decrease of Linalool in Muscat Wine by Phenolic Acids

Ioannis G. Roussis*, Kalliopi Soulti and Panagiotis Tzimas

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece

Article history:

Received August 5, 2004
Accepted April 25, 2005

Key words:

aroma, linalool, muscat wine, oxidation, phenolic acids


Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenolic acid at 40 ppm. Immediately after the addition of each wine extract or phenolic acid, no effect on the concentration of linalool was observed, but it decreased from the initial 470.9 to 223.3 μg/L after storage in open bottles at 20 °C for 4 days. Its decrease was significantly inhibited by each wine extract or phenolic acid.

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