Inhibition of oxidative browning in white wines by homocysteine

摘要

Homocysteine, N-acetyl-cysteine, cysteine and glutathione were tested for their ability to prevent browning of Debina, Moshofilero and Sauvignon blanc dry white wines. Homocysteine inhibited the browning of Debina and Sauvignon blanc wines kept at 55 deg. C, as indicated by the absorbance at 420 nm, But was not able to prevent it in Moshofilero wine. Other thiols tested did not inhibit browning of the three wines examined. Moshofilero wine exhibited higher browning capacity than Debina and Sauvignon blanc wines, while it exhibited lower total SO_2 and Higher absorbance at 320 nm.