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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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Sun L, Zhang Z, Xia H, Zhang Q, Zhang J. Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China. Molecules 2023; 28:5682. [PMID: 37570652 PMCID: PMC10420285 DOI: 10.3390/molecules28155682] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/23/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothill of Helan Mountain (EFHM) were analyzed using gas chromatography-mass spectrometry and quantitative descriptive analysis. The results showed that Merlot wines from EFHM were characterized by intense flavors of drupe and tropical fruits compared with the Gansu region. Nineteen VOCs were defined as essential compounds contributing to the aroma characteristics of the Merlot wines through gas chromatography-olfactometry/mass spectrometry and odor activity value analysis. Predominantly, geranyl isovalerate, which contributed to the herbal odors of the Merlot wines, was detected in the grape wine of EFHM for the first time. The addition experiment revealed that geranyl isovalerate influenced the aroma quality of wine by increasing herbal odors and enhancing the olfactory intensities of tropical fruits. These results are helpful for further understanding the aroma of Merlot wines from EFHM and improving the quality of wine aromas.
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Affiliation(s)
- Lijun Sun
- School of Agriculture, Ningxia University, Yinchuan 750021, China; (L.S.); (H.X.)
| | - Zhong Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China;
| | - Hongchuan Xia
- School of Agriculture, Ningxia University, Yinchuan 750021, China; (L.S.); (H.X.)
- Yinchuan Wine Industry Development Service Center, Yinchuan 750021, China
| | - Qingchen Zhang
- College of Pharmacy, University of Florida, Gainesville, FL 32610, USA;
| | - Junxiang Zhang
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
- China Wine Industry Technology Institute, Yinchuan 750021, China
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Berthou M, Clarot I, Gouyon J, Steyer D, Monat MA, Boudier A, Pallotta A. Thiol sensing: From current methods to nanoscale contribution. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine. Foods 2022; 11:foods11142050. [PMID: 35885295 PMCID: PMC9318415 DOI: 10.3390/foods11142050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/04/2022] [Accepted: 07/08/2022] [Indexed: 02/04/2023] Open
Abstract
Volatile polyfunctional thiol compounds, particularly 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA), are key odorants contributing to the aroma profile of many wine styles, generally imparting tropical grapefruit and passionfruit aromas. 3SH and 3SHA are present in negligible concentrations in the grape berry, juice, and must, suggesting that they are released from non-volatile precursors present in the grape. The exploration of the nature and biogenesis of these precursors to 3SH and 3SHA has proven important for the elucidation of polyfunctional thiol biogenesis during alcoholic fermentation. The development and validation of appropriate analytical techniques for the analysis of 3SH precursors in enological matrices have been extensive, and this review explores the analysis and discovery of these precursor compounds. The development of analytical methods to analyze 3SH precursors, from the selection of the analytical instrument, sample preparation, and methods for standardization, will first be discussed, before highlighting how these techniques have been used in the elucidation of the biogenesis of 3SH and 3SHA in grape wines. Lastly, the future of thiol precursor analysis will be considered, with the development of new methods that greatly reduce the sample preparation time and enable multiple precursors, and the thiols themselves, to be quantitated using a single method.
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The Impact of Vineyard Mechanization on Grape and Wine Phenolics, Aroma Compounds, and Sensory Properties. FERMENTATION 2022. [DOI: 10.3390/fermentation8070318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Grapes are one of the most valuable fruit crops in the United States and can be processed into a variety of products. The grape and wine industry contributes to and impacts the U.S. agricultural economy. However, rising labor costs and global competition pose challenges for the grape and wine industry. Vineyard mechanization is a promising strategy to increase efficiency and address the labor shortage and cost issues. Recent studies have focused on the impact of vineyard mechanization on general grape and wine quality. Wine phenolics, aroma compounds, and sensory characteristics are the key indicators of wine quality and consumer preference. This article aims to review the impact of vineyard mechanization, specifically mechanical harvesting, mechanical leaf removal, mechanical shoot thinning, cluster thinning, and mechanical pruning on grape and wine phenolics, and aroma compounds and sensory profile. Studies have shown that vineyard mechanization significantly affects phenolic and aroma compounds, especially grape-derived aroma compounds such as volatile thiols, terpenes, C13-norpentadiene, and methoxypyrazine. Mechanically processed grapes can produce wines of the same or better quality than wines made from hand-operated grapes. Vineyard mechanization could be a promising strategy for grape growers to reduce operating costs and maintain or improve grape and wine quality. Future research directions in the area of vineyard mechanization were discussed. It provides a comprehensive view and information on the topic to both grape growers and winemakers in the application of vineyard mechanization.
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Jelley RE, Jones-Moore H, Guan A, Ren CZJ, Chen JLY, Tonidandel L, Larcher R, Fedrizzi B. Simultaneous extraction, derivatisation and analysis of varietal thiols and their non-volatile precursors from beer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto-Enol Tautomerism of 3- S-Glutathionylhexanal. Molecules 2021; 26:molecules26144261. [PMID: 34299536 PMCID: PMC8303116 DOI: 10.3390/molecules26144261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 12/04/2022] Open
Abstract
The volatile thiol compound 3-sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc. 3SH is produced during fermentation by metabolism of non-volatile precursors such as 3-S-gluthathionylhexanal (glut-3SH-al). The biogenesis of 3SH is not fully understood, and the role of glut-3SH-al in this pathway is yet to be elucidated. The aldehyde functional group of glut-3SH-al is known to make this compound more reactive than other precursors to 3SH, and we are reporting for the first time that glut-3SH-al can exist in both keto and enol forms in aqueous solutions. At wine typical pH (~3.5), glut-3SH-al exists predominantly as the enol form. The dominance of the enol form over the keto form has implications in terms of potential consumption/conversion of glut-3SH-al by previously unidentified pathways. Therefore, this work will aid in the further elucidation of the role of glut-3SH-al towards 3SH formation in wine, with significant implications for the study and analysis of analogous compounds.
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Cataldo E, Salvi L, Mattii GB. Effects of irrigation on ecophysiology, sugar content andthiol precursors (3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol) on Vitis vinifera cv. Sauvignon Blanc. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 164:247-259. [PMID: 34015690 DOI: 10.1016/j.plaphy.2021.04.029] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 04/26/2021] [Indexed: 06/12/2023]
Abstract
Climate change has an important impact on the phenological phases of the grapevine. The consequences are directly reflected in quantitative and qualitative characteristics of the grapes. In fact, there is a decrease in the skin-to-pulp ratio (therefore a decrease in production with an excess of alcohol) and a consequent reduction in the aromatic potential of white grapes (lowering of the quality of musts). Volatile tioles are important aromatic compounds found in various foods and drinks; in particular they contribute to forming the aroma of some types of white wines as they are characterized by extremely low perception thresholds. This work aimed to evaluate the effects of water stress on ecophysiology, technological maturity and on the thiol precursors of Vitis vinifera L. cv. Sauvignon Blanc vineyards in the Tuscan region (Italy) during two seasons. To this end, three treatments were established: WW (well watered), MW (medium watered), and WS (water stress with no irrigation). During the seasons, measurements were made of single-leaf gas exchange, pre-dawn and leaf midday water potential, leaf temperature, chlorophyll fluorescence, as well chlorophyll content. In addition, the parameters of plant yield, technological maturity (° Brix, acidity, pH and berries weight) and the precursors of 3-Mercaptohexanol (3MH) were analyzed: 3-S-cysteinylhexan-1-ol (Cys-3MH) and 3-S-glutathionylhexan-1-ol (GSH-3MH). Well watered treatments (WW) showed less negative water potential, a higher rate of photosynthesis, of stomatal conductance, a lower leaf temperature (°C). Furthermore, WW showed higher levels of precursors accumulation (Cys-3MH and GSH-3MH) than the other treatments during two seasons. Technological analyses (° Brix and acidity) showed significant differences between WW and WS treatments. The lower berry weight was found in the WS treatment. Finally as a result of climate change, precision irrigation has proved to be a good technique to rebalance the gap between technological and aromatic maturity in Sauvignon Blanc grapes.
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Affiliation(s)
- Eleonora Cataldo
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50019, Sesto Fiorentino, FI, Italy.
| | - Linda Salvi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50019, Sesto Fiorentino, FI, Italy.
| | - Giovan Battista Mattii
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50019, Sesto Fiorentino, FI, Italy.
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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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10
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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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11
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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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12
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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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13
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Bonnaffoux H, Delpech S, Rémond E, Schneider R, Roland A, Cavelier F. Revisiting the evaluation strategy of varietal thiol biogenesis. Food Chem 2018; 268:126-133. [PMID: 30064739 DOI: 10.1016/j.foodchem.2018.06.061] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Revised: 06/01/2018] [Accepted: 06/12/2018] [Indexed: 11/25/2022]
Abstract
The varietal thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA), and 4-mercapto-4-methylpentan-2-one (4MMP) are key aroma compounds in wine due to the tropical notes they impart. They are released by yeast during alcoholic fermentation from different precursors. However, a large part of 3MH origin remains unknown. In this study, we focused on dipeptide forms arising from glutathione S-conjugates to 3MH and 4MMP. Using labelled tracers, we showed in spiked must the release of varietal thiols from 4 different compounds. We highlighted the interconversion between different forms of precursors under defined enological conditions. Cysteinyl-glycine S-conjugates are partially degraded into cysteine S-conjugates, contrary to γ-glutamyl-cysteine S-conjugates. Glutathione S-conjugate to 3MH can be partially degraded to γ-glutamyl-cysteine S-conjugate to 3MH. For the first time, all these labeled forms of precursors were found to release 3MH or 4MMP between 0.17 and 1% molar conversion yield. Two different yeasts were compared without any significant difference.
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Affiliation(s)
- Hugo Bonnaffoux
- Institut Français de la Vigne et du Vin, INRA-UMR-SPO, 2 place Pierre Viala, 34060 Montpellier Cedex 1, France
| | - Stéphane Delpech
- NYSEOS, 53 rue Claude François, ZA Parc 2000, 34080 Montpellier, France
| | - Emmanuelle Rémond
- Institut des Biomolécules Max Mousseron, IBMM, UMR-5247, CNRS, Université Montpellier, ENSCM, Place Eugène Bataillon, 34095 Montpellier Cedex 5, France
| | - Rémi Schneider
- Institut Français de la Vigne et du Vin, INRA-UMR-SPO, 2 place Pierre Viala, 34060 Montpellier Cedex 1, France
| | - Aurélie Roland
- NYSEOS, 53 rue Claude François, ZA Parc 2000, 34080 Montpellier, France
| | - Florine Cavelier
- Institut des Biomolécules Max Mousseron, IBMM, UMR-5247, CNRS, Université Montpellier, ENSCM, Place Eugène Bataillon, 34095 Montpellier Cedex 5, France.
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Müller N. Iminiumsalz-Strukturen bei der durch Pyridoxalphosphat (Vitamin B6) katalysierten Bildung von Aromastoffen und Fehlaromen im Wein. ZEITSCHRIFT FUR NATURFORSCHUNG SECTION B-A JOURNAL OF CHEMICAL SCIENCES 2018. [DOI: 10.1515/znb-2018-0038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Enzymes that use pyridoxal phosphate (PLP, Vitamin B6) as cofactor constitute a ubiquitous class of biocatalysts. A variety of PLP-dependant enzymes mainly involved in biochemical pathways concerning amino acid metabolism are found in all forms of life. These enzymes also play an important role in wine production, as well in grape growing as in enological processes. The formation of pleasant aroma compounds often runs with participation of pyridoxal-dependant enzymes. But these are also brought into context with the formation of off-odors, especially from sulfur compounds (i.e. sulfur containing amino acids cysteine, methionine). The versatility of PLP-dependant bioreactions arises from its ability to covalently bind the substrate and then to function as an electrophilic catalyst, thereby stabilizing different types of carbanionic reaction intermediates, containing iminium salt structures. This article summarizes the influence of PLP on sensorically important aroma compounds in wine growing and wine processing.
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Chen L, Capone DL, Tondini FA, Jeffery DW. Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4674-4682. [PMID: 29701984 DOI: 10.1021/acs.jafc.8b01806] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Five co-located clones of Sauvignon blanc grapes were fermented under controlled conditions at laboratory-scale to investigate the impact of yeast strain, commercial enzyme, or nutrient addition on the concentrations of enantiomers of 3-sulfanylhexan-1-ol (3-SH) and 3-sulfanylhexyl acetate (3-SHA) in resulting wines. The relationship of these enantiomers with the odorless 3-SH precursors present in diastereomeric forms in grape juice was also examined. Possible variations may have existed due to clone type, not only for the diastereomers of 3-SH precursors in juices but also for the enantiomers of 3-SH and 3-SHA in the resulting wines, although there was no obvious stereochemical relationship between precursors and free thiols. From a flavor enhancement perspective, the use of a commercial enzyme in the juice significantly enhanced 3-SH production for some clones. In contrast, less impact on the production of 3-SH and 3-SHA was seen as a result of yeast strain and nutrient regardless of clone type.
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Affiliation(s)
- Liang Chen
- Department of Wine and Food Science , The University of Adelaide (UA) , PMB 1 , Glen Osmond , South Australia 5064 , Australia
| | - Dimitra L Capone
- The Australian Wine Research Institute (AWRI) , PO Box 197 , Glen Osmond , South Australia 5064 , Australia
| | - Federico A Tondini
- Department of Wine and Food Science , The University of Adelaide (UA) , PMB 1 , Glen Osmond , South Australia 5064 , Australia
- The Australian Research Council Training Centre for Innovative Wine Production , The University of Adelaide , PMB 1 , Glen Osmond , South Australia 5064 , Australia
| | - David W Jeffery
- Department of Wine and Food Science , The University of Adelaide (UA) , PMB 1 , Glen Osmond , South Australia 5064 , Australia
- The Australian Research Council Training Centre for Innovative Wine Production , The University of Adelaide , PMB 1 , Glen Osmond , South Australia 5064 , Australia
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16
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Chen L, Capone DL, Jeffery DW. Chiral analysis of 3-sulfanylhexan-1-ol and 3-sulfanylhexyl acetate in wine by high-performance liquid chromatography–tandem mass spectrometry. Anal Chim Acta 2018; 998:83-92. [DOI: 10.1016/j.aca.2017.10.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 10/17/2017] [Accepted: 10/21/2017] [Indexed: 11/16/2022]
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17
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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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18
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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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Block E, Batista VS, Matsunami H, Zhuang H, Ahmed L. The role of metals in mammalian olfaction of low molecular weight organosulfur compounds. Nat Prod Rep 2017; 34:529-557. [PMID: 28471462 PMCID: PMC5542778 DOI: 10.1039/c7np00016b] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Covering: up to the end of 2017While suggestions concerning the possible role of metals in olfaction and taste date back 50 years, only recently has it been possible to confirm these proposals with experiments involving individual olfactory receptors (ORs). A detailed discussion of recent experimental results demonstrating the key role of metals in enhancing the response of human and other vertebrate ORs to specific odorants is presented against the backdrop of our knowledge of how the sense of smell functions both at the molecular and whole animal levels. This review emphasizes the role of metals in the detection of low molecular weight thiols, sulfides, and other organosulfur compounds, including those found in strong-smelling animal excretions and plant volatiles, and those used in gas odorization. Alternative theories of olfaction are described, with evidence favoring the modified "shape" theory. The use of quantum mechanical/molecular modeling (QM/MM), site-directed mutagenesis and saturation-transfer-difference (STD) NMR is discussed, providing support for biological studies of mouse and human receptors, MOR244-3 and OR OR2T11, respectively. Copper is bound at the active site of MOR244-3 by cysteine and histidine, while cysteine, histidine and methionine are involved with OR2T11. The binding pockets of these two receptors are found in different locations in the three-dimensional seven transmembrane models. Another recently deorphaned human olfactory receptor, OR2M3, highly selective for a thiol from onions, and a broadly-tuned thiol receptor, OR1A1, are also discussed. Other topics covered include the effects of nanoparticles and heavy metal toxicants on vertebrate and fish ORs, intranasal zinc products and the loss of smell (anosmia).
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Affiliation(s)
- Eric Block
- Department of Chemistry, University at Albany, State University of New York, Albany, New York 12222, USA.
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Wentrup C. Celebrating RACI and Academy of Science Awards. Aust J Chem 2016. [DOI: 10.1071/chv69n12_fo] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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