Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine

Caffeic acid and N-acetyl-cysteine were tested as inhibitors of the decline of volatile aroma compounds during oxidative storage of Muscat-white and Xinomavro-red wine. Caffeic acid was added at 100 ppm while N-acetyl-cysteine at 20 ppm. Both wines were stored in open bottles at 20 °C, and samples were analysed using solid phase microextraction along with GC-MS analysis at 0, 1, and 2 days. ect on the concentration of any volatile was observed as a result of adding caffeic acid or N-acetyl-cysteine in each wine. Many ethyl esters – such as hexanoate, octanoate, decanoate – and acetate esters – such as isoamyl acetate – decreased during storage of both white and red wine. Caffeic acid and N-acetyl-cysteine significantly inhibited the decline of the volatile esters. Linalool and α-terpineol decreased during storage of Muscat wine. Their decline was significantly inhibited by caffeic acid and N-acetyl-cysteine. t results indicate that caffeic acid and N-acetyl-cysteine may be taken into account as potent inhibitors of the disappearance of aromatic volatile esters and terpenols in wines.