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PRESERVATION OF CABERNET SAUVIGNON GRAPE MUST SAMPLES DESTINED FOR CHEMICAL ANALYSIS: ADDITION OF SODIUM AZIDE, ALLYL ISOTHIOCYANATE, OCTANOIC ACID AND ETHYL BROMOACETATE, AND EFFECT OF PASTEURIZATION
Author(s) -
FLAMINI RICCARDO,
VEDOVA ANTONIO DALLA
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00130.x
Subject(s) - chemistry , allyl isothiocyanate , sodium azide , pasteurization , titratable acid , food science , tartaric acid , isothiocyanate , phenyl isothiocyanate , chromatography , biochemistry , citric acid
Grape must samples destined for chemical analysis can usually be preserved just for a short period of time. As a consequence of the addition of antifermentative substances, or heat treatment, the analytical parameters of must may change. In this work, five different methods of inhibiting endogenous yeast and bacteria in Cabernet Sauvignon grape must were studied. Sodium azide (NaN 3 ), allyl isothiocyanate, octanoic acid and ethyl bromoacetate were added to samples at various concentrations, and samples were pasteurized by three different methods. The effects of treatments were monitored with respect to soluble solids content, malic (H 2 M) and tartaric (H 2 T) acids, pH and the titratable acidity of samples. Allyl isothiocyanate and ethyl bromoacetate (100 mg/L) preserved samples for 6 months, NaN 3 did not prevent the degradation of H 2 M and H 2 T and pasteurization of sample and octanoic acid did not preserve the samples.