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Calderan A, Falchi R, Braidotti R, Tonidandel L, Larcher R, Sivilotti P. Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14547-14556. [PMID: 38907715 DOI: 10.1021/acs.jafc.4c00471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/24/2024]
Abstract
Global warming, heat waves, and seasonal drought pose serious threats to crops, such as grapevine, that are valued for their secondary metabolites, which are of primary importance for the wine industry. Discriminating the effects of distinct environmental factors in the open field is challenging. In the present study, in vitro cultured berries of Sauvignon Blanc were exposed to individual and combined stress factors to investigate the effects on the biosynthesis of the thiol precursors. Our results confirm the complexity and extreme reactivity of the accumulation process in grapes. However, they also indicate that heat stress has a positive effect on the production of the Cys-3SH precursor. Moreover, we identified several candidate genes, such as VvGSTs and VvGGT that are potentially involved in biosynthesis and consistently modulated. Nonetheless, we were unable to conclusively determine the effects of stresses on the biosynthesis of other precursors nor could we formulate hypotheses regarding their regulation.
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Affiliation(s)
- Alberto Calderan
- Department of Life Sciences, University of Trieste, via Licio Giorgieri 10, 34127 Trieste, Italy
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via delle Scienze 206, 33100 Udine, Italy
| | - Rachele Falchi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via delle Scienze 206, 33100 Udine, Italy
| | - Riccardo Braidotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via delle Scienze 206, 33100 Udine, Italy
| | - Loris Tonidandel
- Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige 38010, Italy
| | - Roberto Larcher
- Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige 38010, Italy
| | - Paolo Sivilotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via delle Scienze 206, 33100 Udine, Italy
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Rojas J, Viacava C, Ubeda C, Peña-Neira Á, Cuneo IF, Kuhn N, Cáceres-Mella A. Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile. Foods 2024; 13:1991. [PMID: 38998497 PMCID: PMC11241741 DOI: 10.3390/foods13131991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Revised: 06/05/2024] [Accepted: 06/13/2024] [Indexed: 07/14/2024] Open
Abstract
The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio valleys. Regarding the composition of low-molecular-weight phenolic compounds, 17 compounds were found, and the results show that the Casablanca valley exhibits a greater abundance of monomeric flavanols, such as (+)-catechin, whereas the Leyda valley shows a higher abundance in flavonols and phenolic acids esterified with tartaric acid. Concerning the aromatic compound profile, the wines from the Casablanca valley showed a greater abundance of esters, C13 norisoprenoids, and some terpenes. The PLS-DA analysis revealed some differences, especially between wines from Casablanca and Leyda, demonstrating that the difference in the chemical composition of the wines was influenced by the geographical area.
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Affiliation(s)
- Javiera Rojas
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Claudia Viacava
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Cristina Ubeda
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González 2, 41012 Sevilla, Spain;
| | - Álvaro Peña-Neira
- Facultad de Ciencias Agronómicas, Universidad de Chile, Av. Santa Rosa 11315, Santiago 8820808, Chile;
| | - Italo F. Cuneo
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Nathalie Kuhn
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Alejandro Cáceres-Mella
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
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Dournes G, Dufourcq T, Suc L, Roland A, Mouret JR. Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by Saccharomyces cerevisiae. Front Microbiol 2023; 14:1101110. [PMID: 37180268 PMCID: PMC10167020 DOI: 10.3389/fmicb.2023.1101110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 03/20/2023] [Indexed: 05/16/2023] Open
Abstract
Nowadays the rapidly increasing organic vineyard management with the utilization of copper as sole fungal control pesticide against downy mildew raises once again the question of copper impact on varietal thiols in wine. For this purpose, Colombard and Gros Manseng grape juices were fermented under different copper levels (from 0.2 to 3.88 mg/l) to mimic the consequences in must of organic practices. The consumption of thiol precursors and the release of varietal thiols (both free and oxidized forms of 3-sulfanylhexanol and 3-sulfanylhexyl acetate) were monitored by LC-MS/MS. It was found that the highest copper level (3.6 and 3.88 mg/l for Colombard and Gros Manseng respectively) significantly increased yeast consumption of precursors (by 9.0 and 7.6% for Colombard and Gros Manseng respectively). For both grape varieties, free thiol content in wine significantly decreased (by 84 and 47% for Colombard and Gros Manseng respectively) with the increase of copper in the starting must as already described in the literature. However, the total thiol content produced throughout fermentation was constant regardless of copper conditions for the Colombard must, meaning that the effect of copper was only oxidative for this variety. Meanwhile, in Gros Manseng fermentation, the total thiol content increased along with copper content, resulting in an increase up to 90%; this suggests that copper may modify the regulation of the production pathways of varietal thiols, also underlining the key role of oxidation. These results complement our knowledge on copper effect during thiol-oriented fermentation and the importance of considering the total thiol production (reduced+oxidized) to better understand the effect of studied parameters and differenciate chemical from biological effects.
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Affiliation(s)
- Gabriel Dournes
- UMR SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France
| | - Thierry Dufourcq
- Institut Français de la Vigne et du Vin, Pôle Sud-Ouest, Caussens, France
| | - Lucas Suc
- UMR SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France
| | - Aurélie Roland
- UMR SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France
| | - Jean-Roch Mouret
- UMR SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France
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Wang X, Capone DL, Kang W, Roland A, Jeffery DW. Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines. Food Chem 2022; 372:131222. [PMID: 34638059 DOI: 10.1016/j.foodchem.2021.131222] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/29/2022]
Abstract
Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol precursor extraction and thiol formation. Water addition to grape must and skin contact time (SCT) during fermentation were also assessed. Although there was no difference for precursors in the must, ACE significantly decreased 3-S-glutathionylhexan-1-ol concentration during fermentation. 3-Sulfanylhexan-1-ol and ethyl esters were significantly influenced by crushing method and/or SCT, with NOACE or shorter SCT yielding higher concentrations. Acetates, higher alcohols, fatty acids, and isoprenoids differed according to the interaction of crushing method and SCT, with ACE and shorter SCT significantly enhancing all groups except acetates. Volatiles in Sauvignon blanc and Pinot noir wines produced at commercial scale with ACE were briefly evaluated, suggesting an impact of grape variety.
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Affiliation(s)
- Xingchen Wang
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Dimitra L Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia
| | - Wenyu Kang
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Aurélie Roland
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia.
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Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast. Processes (Basel) 2022. [DOI: 10.3390/pr10030502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, which include 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP). While the formation and stylistic contribution of these thiols have been extensively researched in white wines, little is known about the conditions leading to their formation in red wines. In this study, we explored the ability of yeast strains to modulate the release of these aroma compounds during the fermentation of two red musts. In laboratory-scale Pinot Noir fermentations, the formation of 3-MH strongly correlated with yeast β-lyase activity, particularly with the presence of certain genotypes of the flavour-releasing gene IRC7. Subsequent production of Grenache wine at the pilot scale, with detailed compositional and sensory analysis, was undertaken to confirm laboratory-scale observations. A commercial wine strain used for expressing ‘fruity’ thiols in Sauvignon Blanc was shown to produce wines that exhibited more intense red fruit aromas. These results reveal an opportunity for winemakers to shape red wine aroma and flavour by using yeasts that might typically be considered for white wine production.
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Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices. BEVERAGES 2021. [DOI: 10.3390/beverages7020029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavily pressed wines while hexyl acetate, hexanol, and benzyl alcohol increased. The accompanying sensory analysis showed that free run wines were marked by aromas of Passionfruit/sweaty, Boxwood and Fresh green capsicum, while the heavy pressed wines were described by French vanilla/bourbon, Floral and Banana lolly attributes, consistent with the aroma chemical composition.
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Rienth M, Vigneron N, Darriet P, Sweetman C, Burbidge C, Bonghi C, Walker RP, Famiani F, Castellarin SD. Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review. FRONTIERS IN PLANT SCIENCE 2021; 12:643258. [PMID: 33828576 PMCID: PMC8020818 DOI: 10.3389/fpls.2021.643258] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 02/02/2021] [Indexed: 05/20/2023]
Abstract
Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming. These abiotic factors govern the synthesis and degradation of primary (sugars, amino acids, organic acids, etc.) and secondary (phenolic and volatile flavor compounds and their precursors) metabolites directly, via the regulation of their biosynthetic pathways, or indirectly, via their effects on vine physiology and phenology. Several hundred secondary metabolites have been identified in the grape berry. Their biosynthesis and degradation have been characterized and have been shown to occur during different developmental stages of the berry. The understanding of how the different abiotic factors modulate secondary metabolism and thus berry quality is of crucial importance for breeders and growers to develop plant material and viticultural practices to maintain high-quality fruit and wine production in the context of global warming. Here, we review the main secondary metabolites of the grape berry, their biosynthesis, and how their accumulation and degradation is influenced by abiotic factors. The first part of the review provides an update on structure, biosynthesis, and degradation of phenolic compounds (flavonoids and non-flavonoids) and major aroma compounds (terpenes, thiols, methoxypyrazines, and C13 norisoprenoids). The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism. At the end of the paper, we raise some critical questions regarding intracluster berry heterogeneity and dilution effects and how the sampling strategy can impact the outcome of studies on the grapevine berry response to abiotic factors.
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Affiliation(s)
- Markus Rienth
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
- *Correspondence: Markus Rienth
| | - Nicolas Vigneron
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
| | - Philippe Darriet
- Unité de recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux, France
- Institut des Sciences de la Vigne et du Vin CS 50008, Villenave d'Ornon, France
| | - Crystal Sweetman
- College of Science & Engineering, Flinders University, Bedford Park, SA, Australia
| | - Crista Burbidge
- Agriculture and Food (Commonwealth Scientific and Industrial Research Organisation), Glen Osmond, SA, Australia
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, Legnaro, Italy
| | - Robert Peter Walker
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Simone Diego Castellarin
- Faculty of Land and Food Systems, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada
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Jelley RE, Deed RC, Barker D, Parish-Virtue K, Fedrizzi B. Fermentation of Sauvignon blanc grape marc extract yields important wine aroma 3-sulfanylhexan-1-ol (3SH). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109653] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Wang X, Chen L, Capone DL, Roland A, Jeffery DW. Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8676-8687. [PMID: 32786724 DOI: 10.1021/acs.jafc.0c03183] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde. However, the evolution profile of cis-2-MPO during alcoholic fermentation (AF) and storage and its relationship with varietal thiols and acetaldehyde production were unknown. These aspects were investigated by fermenting Sauvignon blanc juice with J7 and/or VIN13 yeast strains and assessing the stability of cis-2-MPO during wine storage. Moderate to strong Pearson correlations verified similar evolution trends between acetaldehyde, 3-sulfanylhexyl acetate, and cis-2-MPO, with initial increases and a peak during the early to middle stages of AF before consecutive decreases until the end. Contrarily, 3-SH correlated moderately only at the end of AF. A consistent decrease observed for cis-2-MPO when spiked into Sauvignon blanc wine and assessed during 1-year storage revealed its general instability, but acetaldehyde addition (100 mg/L), pH 3.0, and storage at 4 °C all appeared to retain cis-2-MPO. These results have implications for wine aroma and the potential for cis-2-MPO to act as a sink (or source) for 3-SH in wine over time.
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Affiliation(s)
- Xingchen Wang
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Liang Chen
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Dimitra L Capone
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Aurélie Roland
- SPO, Institut Agro-Montpellier SupAgro, INRAE, Univ Montpellier, 2 Place Pierre Viala, 34060 Montpellier, France
| | - David W Jeffery
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
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Spotlight on release mechanisms of volatile thiols in beverages. Food Chem 2020; 339:127628. [PMID: 32866707 DOI: 10.1016/j.foodchem.2020.127628] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 03/24/2020] [Accepted: 07/18/2020] [Indexed: 12/11/2022]
Abstract
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. Volatile thiols in beverages can be classified aslow molecular weight volatile thiols (e.g. H2S, methanethiol) which impact the smell negatively, and volatile thiols with higher boiling points that contribute positively to the aroma profile. The first part of this review is devoted to volatile thiols, without considering small malodorous molecules. The second part deals with thiol precursors and the different release mechanisms induced by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticulture), which can impact on amounts of thiols and their precursors.
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Nicolini G, Roman T, Flamini R, Tonidandel L, Gardiman M, Larcher R. Thiol precursors in Vitis mould-tolerant hybrid varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3262-3268. [PMID: 32086798 DOI: 10.1002/jsfa.10344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 02/04/2020] [Accepted: 02/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Over recent years, a new wave of disease-tolerant to mildew varieties has flooded the viticulture sector, for reasons of human safety and economic expediency. These hybrid grape cultivars are selected mainly on the basis of their intrinsic capability to counter the attack of the main fungal diseases that affect grape production, such as downy mildew and powdery mildew. However, their organoleptic and oenological characteristics have not yet been studied in depth for purposes of both juice and wine production, due to the high number of newly proposed germplasms and the lack of information about their adaptability to different environments. This work examines the thiol aroma precursors concentration in 64 red and white disease-tolerant hybrid varieties in the vine germplasm collections of Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center and Fondazione Edmund Mach, both from the north-east of Italy. RESULTS All cultivars showed the presence of 3-mercaptohexan-1-ol (3MH) precursors, ranging from 4.4 to 1141 μg kg-1 for 3-S-glutathionyl hexan-1-ol (GSH-3MH), and from 0.3 to 136 μg kg-1 for 3-S-cysteinyl 3-hexan-1-ol. The concentration of GSH-3MH exceeded 600 μg kg-1 in eight varieties, with values comparable to those of the richest Vitis vinifera reported so far. On average, red grapes showed higher concentrations of 3MH precursors than white ones did. Only two hybrids had 4-mercapto-4-methylpentan-2-one (4MMP) precursors over the limit of quantification, albeit with a much higher concentration than those normally reported in Sauvignon Blanc. CONCLUSION This is the first detailed survey of 3MH and 4MMP precursors carried out taking into account a considerable number of hybrid grape varieties. The results show that some of these varieties could be interesting for the production of tropical juices or tropical-aromatic wines and soft drinks, through the enzymatic liberation of thiol aromas, as well as for the production of aromatizing tannins to be used in the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Giorgio Nicolini
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Tomas Roman
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Riccardo Flamini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center (CREA-VE), Conegliano, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Massimo Gardiman
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center (CREA-VE), Conegliano, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
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Roman T, Tonidandel L, Nicolini G, Bellantuono E, Barp L, Larcher R, Celotti E. Evidence of the Possible Interaction between Ultrasound and Thiol Precursors. Foods 2020; 9:E104. [PMID: 31963855 PMCID: PMC7023353 DOI: 10.3390/foods9010104] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 01/16/2020] [Accepted: 01/17/2020] [Indexed: 11/28/2022] Open
Abstract
The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathione (GSH) and cysteine (Cys). The treatment determined a positive extraction trend between the duration (untreated, 3 and 5 min) and the conductivity or the concentration of catechins and total phenols, significantly differentiated after 5 min. Nevertheless, the concentration of the thiol precursors in grape juice not only remained undifferentiated, but that of 3-S-glutathionyl mercaptohexan-1-ol showed a negative trend with the treatment time applied (168 ± 43, 156 ± 36, and 149 ± 32 μg/L, respectively, for control, 3 and 5 min). The divergence on the effect between families of compounds suggests an interaction between the sonication treatment and thiol precursor molecules. In order to evaluate the possible degradation properly, ultrasound was applied in a model solution spiked with 3MH and 4MMP precursors, reproducing the conditions of grapes. Except for Cys-3MH, the mean concentration (n = 5) for the rest of the precursors was significantly lower in treated samples, predominantly in those linked to glutathione (~-22% and ~18% for GSH-3MH and GSH-4MMP) rather than to cysteine (~-6%~-8% for Cys-3MH and Cys-4MMP). The degradation of precursors was associated with a significant increase of 3MH and 4MMP. The formation of volatile thiols following sonication is interesting from a technological point of view, as they are key aroma compounds of wine and potentially exploitable in the wine industry through specific vinification protocols.
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Affiliation(s)
- Tomas Roman
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Giorgio Nicolini
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Elisabetta Bellantuono
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Laura Barp
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Emilio Celotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
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Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
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Tomašević M, Lisjak K, Vanzo A, Baša Česnik H, Gracin L, Ćurko N, Kovačević Ganić K. Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/112328] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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15
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Chen L, Capone DL, Nicholson EL, Jeffery DW. Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc. Food Chem 2019; 295:637-645. [DOI: 10.1016/j.foodchem.2019.05.126] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Lafontaine S, Varnum S, Roland A, Delpech S, Dagan L, Vollmer D, Kishimoto T, Shellhammer T. Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping. Food Chem 2019; 278:228-239. [DOI: 10.1016/j.foodchem.2018.10.148] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 10/29/2018] [Accepted: 10/31/2018] [Indexed: 11/24/2022]
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17
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Clark AC, Deed RC. The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1214-1221. [PMID: 29301400 DOI: 10.1021/acs.jafc.7b04991] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The aldehyde 3-S-glutathionylhexanal is an intermediate which is produced during the formation of the wine aroma precursor 3-S-glutathionylhexanol, after the reaction of glutathione with trans-2-hexenal. This study was conducted to assess whether the chemical, as opposed to the enzymatic, production of 3-S-glutathionylhexanal could occur at a significant rate in grape juice. LC-MS/MS was used in low- and high-resolution modes, in combination with functional group derivatization, to identify and quantitate products. In comparison to cysteine, glutathione was found to induce less cyclized products on reaction with trans-2-alkanals and the glutathione-derived products were more reactive to hydrogen sulfite. The zero-order rates for 3-S-glutathionylhexanal formation in model grape juice were 1.08 ± 0.08 and 0.45 ± 0.05 mg/(L·day) glutathione equivalents at 25 and 13 °C, respectively, and the reaction rate increased 3-fold by increasing the pH from 3.2 to 3.8. 3-S-Glutathionylhexanal was detected in all five white grape juices examined. The concentration of the aldehyde could be increased by up to 10-fold after being released from hydrogen sulfite, demonstrating a potentially novel source for the production of varietal thiol aroma compounds in wine.
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Affiliation(s)
- Andrew C Clark
- School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
- National Wine and Grape Industry Centre , Mambarra Drive, Wagga Wagga, New South Wales 2678, Australia
| | - Rebecca C Deed
- School of Chemical Sciences, The University of Auckland , Auckland, New Zealand
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First identification and quantification of S-3-(hexan-1-ol)-γ-glutamyl-cysteine in grape must as a potential thiol precursor, using UPLC-MS/MS analysis and stable isotope dilution assay. Food Chem 2017; 237:877-886. [DOI: 10.1016/j.foodchem.2017.05.116] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 05/22/2017] [Accepted: 05/22/2017] [Indexed: 11/19/2022]
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Drappier J, Thibon C, Rabot A, Geny-Denis L. Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review. Crit Rev Food Sci Nutr 2017; 59:14-30. [PMID: 29064726 DOI: 10.1080/10408398.2017.1355776] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Weather conditions throughout the year have a greater influence than other factors (such as soil and cultivars) on grapevine development and berry composition. Temperature affects gene expression and enzymatic activity of primary and secondary metabolism which determine grape ripening and wine characteristics. In the context of the climate change, temperatures will probably rise between 0.3°C and 1.7°C over the next 20 years. They are already rising and the physiology of grapevines is already changing. These modifications exert a profound shift in primary (sugar and organic acid balance) and secondary (phenolic and aromatic compounds) berry metabolisms and the resulting composition of wine. For example, some Bordeaux wines have a tendency toward reduced freshness and a modification of their ruby color. In this context it is necessary to understand the impact of higher temperatures on grape development, harvest procedures, and wine composition in order to preserve the typicity of the wines and to adapt winemaking processes.
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Affiliation(s)
- Julie Drappier
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Cécile Thibon
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France.,b INRA, ISVV, OEnologie , Villenave d'Ornon , France
| | - Amélie Rabot
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Laurence Geny-Denis
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
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Vanzo A, Janeš L, Požgan F, Velikonja Bolta Š, Sivilotti P, Lisjak K. UHPLC-MS/MS determination of varietal thiol precursors in Sauvignon Blanc grapes. Sci Rep 2017; 7:13122. [PMID: 29030638 PMCID: PMC5640626 DOI: 10.1038/s41598-017-13273-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Accepted: 09/21/2017] [Indexed: 11/18/2022] Open
Abstract
Varietal thiol precursors in grapes are subject to metabolic changes during post-harvest treatments. Metabolic activity should therefore be limited after sampling to understand their biosynthesis in the berry and genetic regulation. In this study, berries were frozen in liquid nitrogen immediately after harvesting, transported in dry ice, stored briefly at -80 °C, cryo-milled and extracted without being thawed in cold methanol in a ratio of 1:4 (w/v). A UHPLC-MS/MS method for quantitative determination of the thiol precursors 3-S-glutathionylhexan-1-ol (G3MH), 3-S-cysteinylhexan-1-ol (Cys3MH), 4-S-glutathionyl-4-methylpentan-2-one (G4MMP) and 4-S-cysteinyl-4-methylpentan-2-one (Cys4MMP), glutathione, oxidized glutathione and L-methionine in grapes was developed. Reference material was provided through synthesis of precursors and their deuterium labelled analogues. The average thiol precursor content in grapes in 2013-15 was in the range 8-16 μg kg-1 for G3MH, 1-6 μg kg-1 for Cys3MH, 1-4 μg kg-1 for Cys4MMP and 0.3 μg kg-1 for G4MMP. In 2013 and 2014, the highest precursor content in mature Sauvignon Blanc grapes from vineyards located in Italy regarded G3MH, followed by Cys3MH, Cys4MMP and G4MMP. In 2015, G3MH was again the most abundant precursor, but followed by Cys4MMP, Cys3MH and G4MMP.
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Affiliation(s)
- Andreja Vanzo
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology and Central Laboratory, Hacquetova ulica 17, 1000, Ljubljana, Slovenia
| | - Lucija Janeš
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology and Central Laboratory, Hacquetova ulica 17, 1000, Ljubljana, Slovenia
| | - Franc Požgan
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, SI-1000, Ljubljana, Slovenia
- EN-FIST Centre of Excellence, Trg Osvobodilne fronte 13, SI-1000, Ljubljana, Slovenia
| | - Špela Velikonja Bolta
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology and Central Laboratory, Hacquetova ulica 17, 1000, Ljubljana, Slovenia
| | - Paolo Sivilotti
- University of Nova Gorica, Wine Research Centre, Glavni Trg 8, SI-5271, Vipava, Slovenia
- University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, 33100, Udine, Italy
| | - Klemen Lisjak
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology and Central Laboratory, Hacquetova ulica 17, 1000, Ljubljana, Slovenia.
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Sivilotti P, Falchi R, Herrera JC, Škvarč B, Butinar L, Sternad Lemut M, Bubola M, Sabbatini P, Lisjak K, Vanzo A. Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8426-8434. [PMID: 28851221 DOI: 10.1021/acs.jafc.7b03508] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Early leaf removal around the cluster zone is a common technique applied in cool climate viticulture, to regulate yield components and improve fruit quality. Despite the increasing amount of information on early leaf removal and its impact on total soluble solids, anthocyanins, and polyphenols, less is known regarding aroma compounds. In order to verify the hypothesis that defoliation, applied before or after flowering, could impact the biosynthesis of thiol precursors, we performed a two year (2013 and 2014) experiment on Sauvignon blanc. We provided evidence that differential accumulation of thiol precursors in berries is affected by the timing of defoliation, and this impact was related to modifications in the biosynthetic pathway. Furthermore, the possible interaction between leaf removal treatment and seasonal weather conditions, and its effect on the biosynthesis of volatile precursors are discussed. Our results suggested that in Sauvignon blanc the relative proportion of 4-S-glutathionyl-4-methylpentan-2-one (G-4MSP) and 3-S-glutathionylhexan-1-ol (G-3SH) precursors can be affected by defoliation, and this could be related to the induction of two specific genes encoding glutathione-S-transferases (VvGST3 and VvGST5), while no significant effects on basic fruit chemical parameters, polyphenols, and methoxypyrazines were ascertained under our experimental conditions.
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Affiliation(s)
- Paolo Sivilotti
- University of Udine , Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, 33100 Udine, Italy
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Rachele Falchi
- University of Udine , Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, 33100 Udine, Italy
| | - Jose Carlos Herrera
- University of Udine , Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, 33100 Udine, Italy
- Division of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences Vienna (BOKU) , Konrad Lorenz Strasse 24, 3430 Tulln, Austria
| | - Branka Škvarč
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Lorena Butinar
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Melita Sternad Lemut
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Marijan Bubola
- Institute of Agriculture and Tourism , Karla Huguesa 8, 52440 Poreč, Croatia
| | - Paolo Sabbatini
- Department of Horticulture, Michigan State University , 1066 Bogue Street, East Lansing, Michigan 48824, United States
| | - Klemen Lisjak
- Agricultural Institute of Slovenia , Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| | - Andreja Vanzo
- Agricultural Institute of Slovenia , Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
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Liu J, Zhu XL, Ullah N, Tao YS. Aroma Glycosides in Grapes and Wine. J Food Sci 2017; 82:248-259. [PMID: 28146286 DOI: 10.1111/1750-3841.13598] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 11/15/2016] [Accepted: 11/28/2016] [Indexed: 11/26/2022]
Abstract
The major aroma components in grapes and wine include free volatile compounds and glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times abundant of the former, and constitutes a big aroma reserve in grapes and wine. This review summarizes the research results obtained recently for the identification of aroma glycosides in grapes and wine, including grape glycoside structures, differences in aroma glycosides among grape varieties, hydrolysis mechanisms, and the factors that influence them. It also presents the analytical techniques used to identify the glycosidic aroma precursors. The operational strategies, challenges, and improvements of each step encountered in the analysis of glycosidic aroma precursors are described. This review intends to provide a convenient reference for researchers interested in the methods used for the determination of the aroma glucosides composition and the recognition of their chemical structures.
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Affiliation(s)
- Jibin Liu
- College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China
| | - Xiao-Lin Zhu
- College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China
| | - Niamat Ullah
- College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China.,Dept. of Human Nutrition, The Univ. of Agriculture Peshawar, Peshawar, 25000, Pakistan
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, China
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Martin D, Grose C, Fedrizzi B, Stuart L, Albright A, McLachlan A. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine. Food Chem 2016; 210:640-7. [DOI: 10.1016/j.foodchem.2016.05.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 04/29/2016] [Accepted: 05/01/2016] [Indexed: 11/30/2022]
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Román Villegas T, Tonidandel L, Fedrizzi B, Larcher R, Nicolini G. Novel technological strategies to enhance tropical thiol precursors in winemaking by-products. Food Chem 2016; 207:16-9. [DOI: 10.1016/j.foodchem.2016.03.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 03/01/2016] [Accepted: 03/21/2016] [Indexed: 11/26/2022]
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25
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Floch M, Shinkaruk S, Darriet P, Pons A. Identification and Organoleptic Contribution of Vanillylthiol in Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1318-1325. [PMID: 26806420 DOI: 10.1021/acs.jafc.5b05733] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels.
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Affiliation(s)
- Morgan Floch
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France
| | - Svitlana Shinkaruk
- Univ. Bordeaux, CNRS, UMR 5255 ISM, 351 Cours de la Libération, F-33405 Talence Cedex, France
- Bordeaux Sciences Agro , 1 Cours du Général de Gaulle, F-33175 Gradignan, France
| | - Philippe Darriet
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
| | - Alexandre Pons
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France
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Thibon C, Böcker C, Shinkaruk S, Moine V, Darriet P, Dubourdieu D. Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH. Food Chem 2015; 199:711-9. [PMID: 26776028 DOI: 10.1016/j.foodchem.2015.12.069] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2015] [Revised: 12/16/2015] [Accepted: 12/16/2015] [Indexed: 11/26/2022]
Abstract
Two main precursors (S-3-(hexan-1-ol)-l-cysteine and S-3-(hexan-1-ol)-l-glutathione) of 3-sulfanylhexanol (3SH, formerly named 3-mercaptohexanol) have been identified so far in grape juice but a correlation between precursor concentrations in grape juices and 3SH concentrations in wines is not always observed. This suggests that there may be other compounds associated with the aromatic potential. In this work, S-3-(hexanal)-glutathione (Glut-3SH-Al) and its bisulfite (Glut-3SH-SO3) adduct were identified in Sauvignon blanc grape juice by liquid chromatography coupled to Fourier transform mass spectrometry experiments. A partial purification of the compounds was carried out by Medium Pressure Liquid Chromatography (MPLC) on the reverse phase using 5L of grape juice. The addition of synthetized Glut-3SH-Al and Glut-3SH-SO3 in the synthetic medium induced a significant release of 3SH after fermentation. Moreover, we demonstrate that Glut-3SH-Al and its bisulfite adduct are present in grape juice and could be considered as new direct 3SH precursors with molar conversion yields close to 0.4%.
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Affiliation(s)
- Cécile Thibon
- INRA, ISVV, USC 1366 Œnologie, FR-33140 Villenave d'Ornon, France; Univ. de Bordeaux, ISVV, EA4577 Œnologie, FR-33140 Villenave d'Ornon, France.
| | - Caroline Böcker
- Univ. de Bordeaux, ISVV, EA4577 Œnologie, FR-33140 Villenave d'Ornon, France; Biolaffort, F33100 Bordeaux, France
| | - Svitlana Shinkaruk
- Univ. de Bordeaux, Bordeaux Sciences Agro, CS 40201, Bordeaux FR-33000, France
| | | | - Philippe Darriet
- Univ. de Bordeaux, ISVV, EA4577 Œnologie, FR-33140 Villenave d'Ornon, France
| | - Denis Dubourdieu
- Univ. de Bordeaux, ISVV, EA4577 Œnologie, FR-33140 Villenave d'Ornon, France
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Gambetta JM, Bastian SEP, Cozzolino D, Jeffery DW. Factors influencing the aroma composition of Chardonnay wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6512-6534. [PMID: 24954266 DOI: 10.1021/jf501945s] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines.
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Affiliation(s)
- Joanna M Gambetta
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia
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Larcher R, Tonidandel L, Nicolini G, Fedrizzi B. First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins. Food Chem 2013; 141:1196-202. [DOI: 10.1016/j.foodchem.2013.04.037] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2013] [Revised: 04/11/2013] [Accepted: 04/16/2013] [Indexed: 11/29/2022]
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Influence of volatile thiols in the development of blackcurrant aroma in red wine. Food Chem 2013; 142:242-8. [PMID: 24001837 DOI: 10.1016/j.foodchem.2013.07.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 06/27/2013] [Accepted: 07/03/2013] [Indexed: 11/21/2022]
Abstract
A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(mercapto)hexyl acetate (3MHA) and 3-mercapto-1-hexanol (3MH) are compounds potentially responsible for the development of this aroma. In order to demonstrate the correlation between thiols concentrations in red wines and blackcurrant aroma intensity, a multiple variable analysis was realised with thiols concentrations obtained by chemical analysis and blackcurrant aroma intensities obtained by descriptive sensory analysis. The 4MMP concentration was very well correlated to the blackcurrant aroma, and 3MHA and 3MH present at high concentrations act as enhancers of the perception of this aroma. This correlation was further supported after performing a sensory comparison by classification test. The different factors that could impact on the development of blackcurrant aroma in red wine were discussed.
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30
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Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3147] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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32
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Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. Anal Chim Acta 2012; 732:194-202. [DOI: 10.1016/j.aca.2011.11.051] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2011] [Revised: 11/22/2011] [Accepted: 11/23/2011] [Indexed: 11/24/2022]
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33
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Capone DL, Black CA, Jeffery DW. Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3515-3523. [PMID: 22435800 DOI: 10.1021/jf300054h] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Formation of wine thiol precursors is a dynamic process, which can be influenced by vineyard and winery processing operations. With the aim of increasing thiol precursor concentrations, a study of the effects of storing machine-harvested Sauvignon blanc grapes prior to crushing and pressing was undertaken on a commercial scale. 3-Mercaptohexan-1-ol (3-MH) precursors, 2-S-glutathionylcaftaric acid (grape reaction product, GRP), glutathione (GSH) and a number of C6 compounds were assessed at several time points during the experiment. The concentration of the cysteine precursor to 3-MH doubled within 8 h and tripled after 30 h while the GSH and cysteinylglycine precursors increased in concentration roughly 1.5 times. (E)-2-Hexenal and GSH levels decreased as thiol precursors, GRP and C6 alcohols increased during storage. Principal component analysis revealed that precursors contributed to most of the variation within the samples over the storage period, with additional influence, primarily from GSH and GRP, as well as (E)-2-hexenal and (Z)-3-hexen-1-ol. Early storage time points were associated with higher concentrations of GSH and some unsaturated C6 compounds while longer storage times were most closely associated with higher thiol precursor and GRP concentrations. This study provides a detailed overview of interactions related to thiol precursor formation on a commercial scale and highlights the ability to manipulate precursor concentrations prior to grape crushing.
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Affiliation(s)
- Dimitra L Capone
- The Australian Wine Research Institute, Glen Osmond, South Australia 5064, Australia
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Peña-Gallego A, Hernández-Orte P, Cacho J, Ferreira V. S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.079] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Coetzee C, du Toit WJ. A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.09.017] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Allen T, Herbst-Johnstone M, Girault M, Butler P, Logan G, Jouanneau S, Nicolau L, Kilmartin PA. Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10641-10650. [PMID: 21854044 DOI: 10.1021/jf2018676] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The intense tropical fruit aroma of Sauvignon blanc wines has been associated with the varietal thiols 3-mercaptohexanol (3MH), derived from odorless precursors in the grape, and 3-mercaptohexyl acetate (3MHA), arising from 3MH during fermentation. Grapes and juice were sourced from five locations in Marlborough, New Zealand, taking hand-picked grapes and samples at four stages during the mechanical harvesting process and pressing, which were then fermented in replicated 750 mL bottles. With each set of juices, the highest concentrations of Cys-3MH and Glut-3MH were found in the juices pressed to 1 bar, but these juices produced wines with lower 3MH and 3MHA concentrations. With three of the juices, there was an increase in varietal thiol content for wines made from juices that had been machine harvested compared to the hand-picked samples, which matched earlier findings of lower 3MH and 3MHA levels in wines made from hand-picked grapes. Juices that were more oxidized, and which showed a higher absorbance at 420 nm, were found to produce wines with lower 3MH and 3MHA concentrations.
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Affiliation(s)
- Thomas Allen
- Wine Science Programme, School of Chemical Sciences, The University of Auckland , Private Bag 92019, Auckland, New Zealand
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Roland A, Schneider R, Razungles A, Cavelier F. Varietal thiols in wine: discovery, analysis and applications. Chem Rev 2011; 111:7355-76. [PMID: 21780789 DOI: 10.1021/cr100205b] [Citation(s) in RCA: 138] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Capone DL, Jeffery DW. Effects of transporting and processing Sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4659-4667. [PMID: 21449563 DOI: 10.1021/jf200119z] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The effects of different processing treatments on thiol precursor concentrations have been investigated through studies involving transportation of machine-harvested Sauvignon blanc fruit and assessment of different applications of antioxidants, along with juice preparation and enzyme inhibition experiments. The influence these trials had on 3-S-cysteinylhexan-1-ol (Cys-3-MH) and 3-S-glutathionylhexan-1-ol (Glut-3-MH) concentrations in juices is discussed. Very interesting findings included the large increase in precursor concentrations after transportation, particularly for Cys-3-MH, and the limited formation of Glut-3-MH when grape proteins were precipitated during processing. The various results provided information about the ability to modulate precursor concentrations depending on the processing technique employed. Additionally, a conjugated aldehyde, which is the obvious missing link between the reaction of (E)-2-hexenal and glutathione in the formation of Glut-3-MH, has been tentatively identified for the first time. Deuterium-labeled 3-S-glutathionylhexanal (Glut-3-MHAl) was produced through the addition of labeled (E)-2-hexenal to grapes, followed by grape crushing, and detected in the juice by HPLC-MS/MS, along with the corresponding labeled Glut-3-MH.
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Affiliation(s)
- Dimitra L Capone
- The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
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