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Item Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitroAutores: Laurie, V.F.; Zuniga, M.C.; Carrasco-Sanchez, V.; Santos, L.S.; Canete, A.; Olea-Azar, C.; Ugliano, M.; Agosin, E.Volatile species with thiol functions are important contributors to the flavour of a wide variety of wine types. However, in spite of their importance, their fate during winemaking has not been fully elucidated. In this work, the iron-catalysed reaction between 3-sulfanyl-1-hexanol, catechol-containing phenolics, and sulfurous acid, under in vitro aerobic conditions was evaluated by means of electrospray ionisation mass spectrometry (ESI-MS). The results indicate that a direct addition reaction between the thiol and some of the phenolics tested, and between sulfite and some of the phenolics may occur, thus contributing evidence of a possible route of thiol losses in wines. (C) 2011 Elsevier Ltd. All rights reserved.
