The Stability of Thiamine and Thiamine Tetrahydrofurfuryl Disulfide Added to Table Wines

Peter NIXON; John PRICE; Jeffrey JAGO; Richard DAVIS

doi:10.3177/jnsv.37.201

Journal of Nutritional Science and Vitaminology

Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800

The Stability of Thiamine and Thiamine Tetrahydrofurfuryl Disulfide Added to Table Wines

Peter NIXON, John PRICE, Jeffrey JAGO, Richard DAVIS

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Keywords: thiamine hydrochloride, thiamine tetrahydrofurfuryl disulphide, stability, table wines, microbiological assay

JOURNAL FREE ACCESS

1991 Volume 37 Issue 2 Pages 201-206

DOI https://doi.org/10.3177/jnsv.37.201

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Abstract

Both thiamine hydrochloride and thiamine tetrahydrofurfuryl disulfide were added separately to table wines at concentrations equivalent to 0.3 and 1.5μg of free thiamine per kJ of caloric energy. The resultant mean increments in thiamine activity, measured by Lactobacillus fermenti microbiological assay after 21 months of storage, were in the range 55 to 103% of the added vitamin, indicative of high bioavailability of thiamine from this source.

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