Antioxidant and oxygen program for South African white wines

Project Number
WW WDT 12-01

Project title
Antioxidant and oxygen program for South African white wines

Project leader
Du Toit, W J

Institution
Stellenbosch University. Department of Viticulture and Oenology

Team members
Du Toit, W J
Coetzee, C
Silva Ferreira, A

Project description
The role of oxygen and antioxidants in white wine can play a critical role in the quality and longevity of the wine. However, how these compounds, which include phenolics, glutathione, sulphur dioxide and oxygen, interact and influence the wine is still not well understood. The main aim of this study would thus be to investigate the effect of oxidation through the whole winemaking chain and assess their effect on South African white wine composition and quality.

The objective of the project will be to:
1. investigate certain factors affecting glutathione levels in South African white grapes and wines
2. assess the levels of oxidative derived aroma compounds in bottled South African white wines and how they interact with certain positive aroma compounds.
3. assess which levels of oxygen starts to negatively affects white wine’s character

Presentation(s)
Coetzee, C, Silva Ferreira, A and Du Toit, W J. 2012. Effect of oxidation on Sauvignon blanc wine sensory and chemical composition. Paper presented at 34th National Congress of the South African Society for Enology and Viticulture. 14-16 November, Somerset West, South Africa.

Du Toit, W, Coetzee, C, Parish, K, Ferreira, A C and Kilmartin, P. 2013. Oxidative versus reductive handling of Sauvignon blanc grapes and wine. Paper presented at the 15th Australian Wine Industry Technical Conference. 13-18 July, Sydney, New South Wales.

Coetzee, C, Silva Ferreira, A and Du Toit, W. 2013. Repetitive oxidation of Sauvignon blanc wine: The evolution of aroma compounds. Paper presented at the 10th Pangborn Sensory Science Symposium. 11-15 August, Rio de Janeiro, Brazil.

Coetzee, C. 2013. Repetitive oxidation of Sauvignon blanc wine: The evolution of aroma compounds. Paper presented at the 35th South African Society for Enology and Viticulture Conference. 14-16 November, Somerset West, South Africa.

Coetzee, C, Silva Ferreira, A C and Du Toit, W J. 2015. Repetitive oxidation of Sauvignon blanc wine: Comparison of chemical and sensory data. Paper presented at Oeno 2015: 10th International Symposium of Enology and Bordeaux, 29 June – 1 July 2015, Bordeaux, France.

Coetzee, C, Brand, J, Emerton, G, Jacobson, Silva Ferreira, A C and Du Toit, W J. 2015. Sensory interaction between oxidation related compounds and Sauvignon blanc character impact compounds. Paper presented at the 9th In Vino Analytica Scientia. 14-18 July 2015, Trento, Italy.

Coetzee, C. 2015. Effect of oxidation on Sauvignon blanc wine sensory and chemical composition. Paper presented at the 37th South African Society for Enology and Viticulture Conference. 25-27 August, Stellenbosch, South Africa.

Coetzee, C and Du Toit, W J. 2015. Recent research in Sauvignon blanc at the Department of Enology and Viticulture. Presentation to the Sauvignon blanc Interest Group. April, Stellenbosch, South Africa

Article
Fracassetti, D, Coetzee, C, Vanzo, A, Ballabio, D, Du Toit, W J. 2013. Oxygen consumption in South African Sauvignon blanc wines: Role of glutathione, sulphur dioxide and certain phenolics, South African Journal of Enology and Viticulture, v. 34 (2) (p. 156-169)
Article.pdf

Coetzee, C, Brand, J, Emerton, G, Jacobson, D, Silva Ferreira, A C, Du Toit, W J. 2015. Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2 methoxypyrazine and oxidation related compounds, Australian Journal of Grape and Wine Research, v. 21 (2) (p. 179-188)
Article.pdf

Coetzee, C, Du Toit, W J. 2015. Sauvignon blanc wine: Contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition: A review, South African Journal of Enology and Viticulture, v. 36 (3) (p. 347-365)
Article.pdf

Du Toit, W, Fracassetti, D, Coetzee, C, Vanzo, A, Ballabio, D. 2015. Hoe vinnig verdwyn suurstof uit witwyn? WineLand, Mnth Sep (p. 96-97)
Article.pdf

Coetzee, C, Brand, J, Jacobson, D, Du Toit, W J. 2016. Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine, Australian Journal of Grape and Wine Research, v. 22 (2) (p. 197-204)
http://doi.org/10.1111/ajgw.12206

De Beer, P, Strever, A, Du Toit, W J. 2017. Do differences in the colour and phenolic composition of young Shiraz wines reflect during ageing? South African Journal of Enology and Viticulture, v. 38 (1) (p. 29-34)
Article.pdf

Dissertation
Coetzee, C. 2014. Oxidation treatments affecting Sauvignon blanc wine sensory and chemical composition. PhD (Agric) University of Stellenbosch, Stellenbosch.
http://hdl.handle.net/10019.1/86321

FinalReport.pdf

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