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Chen L, De Longhi E, Pons A, Buffeteau T, Daugey N, Redon P, Shinkaruk S, Darriet P. Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet. J Agric Food Chem 2023; 71:16248-16259. [PMID: 37862129 DOI: 10.1021/acs.jafc.3c05854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2023]
Abstract
Great Bordeaux red wines are known for their distinctive aging bouquet. However, the nature of volatile chemicals underpinning this sensory expression is not fully understood. This work investigated the empyreumatic aging bouquet of a collection of premium Bordeaux red wines using silver-ion (Ag+) solid-phase extraction, cryogenic heart-cutting multidimensional gas chromatography mass spectrometry/olfactometry, and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. In doing so, a substantial number of "meaty" odors were revealed. Three detected "meaty" notes were tentatively or unequivocally attributed to furan thiols. Among them, 2-methyltetrahydrofuran-3-thiol (1) with a pleasant "meaty" aroma was reported in wine for the first time. Its trans isomer (trans-1a) was resolved from its racemate by chemical modification, which confirmed its presence in wine. The odor detection threshold of trans-1a in the model wine was determined at 55 ng/L. Moreover, an additive effect between 1 and literature-known 2-methyl-3-furanthiol was observed. By a new ultra high-performance liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry method, the concentration of trans-1a, in addition to those of 2-methyl-3-furanthiol and 2-furfuryl thiol, was measured in the wines at ng/L levels.
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Affiliation(s)
- Liang Chen
- Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
| | - Emilio De Longhi
- Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse, 1, 65366 Geisenheim, Germany
| | - Alexandre Pons
- Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
- Seguin Moreau France, Z.I. Merpins, BP 94, 16103 Cognac, France
| | - Thierry Buffeteau
- Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France
| | - Nicolas Daugey
- Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France
| | - Pascaline Redon
- Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
| | - Svitlana Shinkaruk
- Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
- Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France
| | - Philippe Darriet
- Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
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Pons A, Lavigne V, Suhas E, Thibon C, Redon P, Loisel C, Darriet P. Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study. J Agric Food Chem 2022; 70:16358-16368. [PMID: 36520545 DOI: 10.1021/acs.jafc.2c07475] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
This study evaluated the impact of closure type on unoaked 100 %-Merlot, oak-aged 70%-Merlot/30%-Cabernet Sauvignon, and 30%-Merlot/70%-Cabernet Sauvignon during a 10 year period. Closures were microagglomerate corks, screw caps, and synthetics with the known oxygen transfer rate (OTR), ranging from 0.1 to 4.6 mg/y, including natural corks. Oxidation intensity perception, dissolved oxygen, sulfite, and 3-methyl-2,4-nonanedione (MND) were monitored on a regular basis. After 10 years of aging, additional aroma impact markers were evaluated (3-sulfanylhexan-1-ol, H2S, DMS, methional, and phenylacetaldehyde). Low OTR levels (≤0.3 mg/y) delayed the oxidation of red wines in this long-term experiment. In addition, our results led us to hypothesize that the MND concentration in young wines might be linked with their ability to produce it during bottle aging that is with their aging potential. Finally, we found that the kinetic accumulation of MND in wines was first strongly impacted by its intrinsic composition and thereafter by the OTRT0 of the stopper.
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Affiliation(s)
- Alexandre Pons
- Tonnellerie Seguin Moreau, 16103 Cognac France, France
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Valérie Lavigne
- Tonnellerie Seguin Moreau, 16103 Cognac France, France
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Emilie Suhas
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Cécile Thibon
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Pascaline Redon
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | | | - Philippe Darriet
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
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3
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Pelonnier-Magimel E, Lytra G, Franc C, Farris L, Darriet P, Barbe JC. Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition. J Agric Food Chem 2022; 70:12587-12595. [PMID: 36129228 DOI: 10.1021/acs.jafc.2c00751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Red wines produced without the addition of any SO2 are currently the source of a new consumer trend. The first characterization approaches regarding these specific wines were devoted to sensory studies that highlighted differences according to the use of SO2 during winemaking. The goal of this paper is to extend our knowledge of such aromatic specificities. Examining experimental wines produced with and without the addition of SO2, aroma fractionation, gas chromatography coupled with olfactometry, and mass spectrometry were applied to identify compounds at the origin of the specificities of these wines. Thus, we identified methyl salicylate as being impacted by the use of SO2 during the winemaking process. Studying a large number of commercial Bordeaux red wines, methyl salicylate was significantly quantified at a higher content in wines without added SO2. A sensory approach revealed a significant impact of methyl salicylate on wines without the sulfite aroma, particularly concerning fruity aromas and wine freshness.
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Affiliation(s)
- Edouard Pelonnier-Magimel
- Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France
| | - Georgia Lytra
- Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France
| | - Céline Franc
- Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France
| | - Laura Farris
- Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France
| | - Philippe Darriet
- Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France
| | - Jean-Christophe Barbe
- Unité Mixte de Recherche Œnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France
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Courregelongue M, Shinkaruk S, Prida A, Darriet P, Pons A. Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood ( Quercus petraea). J Agric Food Chem 2022; 70:11667-11677. [PMID: 36069166 DOI: 10.1021/acs.jafc.2c01828] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The purpose of this study was to identify aroma compounds associated with the toasting intensity of oak wood (Quercus petraea). Crude organic extracts from oak wood samples (toasted at different temperature-time couples) were analyzed by a sensory-guided approach using GC-O-TOFMS, followed by purification with semipreparative HPLC (reverse phase). This approach revealed two specific odorous zones (OZs) reminiscent of metal and puff pastry. The first OZ was identified as trans-4,5-epoxy-(E)-2-decenal (1) by coinjection of the commercial product, whereas identification of (2E,4E,6Z)-nonatrienal (2) associated with puff pastry OZ was validated by a multistep chemical synthesis approach (Wittig reaction) followed by semipreparative HPLC purification (chiral phase). Their detection thresholds in model wine solution were 60 ng/L (1) and 16 ng/L (2). Their distribution in toasted oak wood samples [GC-NCI-MS (NH3) analysis] ranged from some ng/g to 210 ng/g for (1) and 85 ng/g for (2). Finally, additional sensory experiments demonstrated the impact of newly identified aldehydes in toasted oak wood.
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Affiliation(s)
- Marie Courregelongue
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Svitlana Shinkaruk
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Andrei Prida
- Tonnellerie Seguin Moreau, Cognac France 16100, France
| | - Philippe Darriet
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Alexandre Pons
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
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Chen L, Darriet P. Qualitative Screening of Volatile Thiols in Wine by Selective Silver Ion Solid-Phase Extraction with Heart-Cutting Multidimensional Gas Chromatography Mass Spectrometry/Olfactometry. J Agric Food Chem 2022; 70:4701-4711. [PMID: 35404059 DOI: 10.1021/acs.jafc.2c00243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The chemical analysis of odorous volatile thiols is intrinsically challenging. Substantial progress has been made in quantitative analysis of targeted thiols at ultra-trace concentrations (ng/L), but lesser analytical attention has been given to the qualitative screening of unknown thiols. This work presents a solid-phase extraction (SPE) method using a silver ion (Ag+)-based sorbent to isolate volatile thiols from red wine. This proposed Ag+ SPE method was effective (recovery: 87-101% for four non-furan thiols and 35-49% for two furan thiols), simple, safe, and greatly reduced artifacts, testifying to its suitability as the sample preparation protocol for a qualitative screening experiment. Separation and detection were conducted using heart-cutting multidimensional gas chromatography coupled to mass spectrometry/olfactometry (H/C MDGC-MS/O). Key parameters including H/C width, main host oven temperature, and cryogenic trapping temperature were investigated for optimal instrument performance. The developed Ag+ SPE H/C MDGC-MS/O strategy was readily applicable for qualitative screening of odorous volatile thiols in wine, as demonstrated by two case studies.
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Affiliation(s)
- Liang Chen
- University of Bordeaux, INRAE, Bordeaux INP, UMR1366 Œnologie, ISVV, F-33140 Villenave d'Ornon, France
| | - Philippe Darriet
- University of Bordeaux, INRAE, Bordeaux INP, UMR1366 Œnologie, ISVV, F-33140 Villenave d'Ornon, France
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6
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Rienth M, Vigneron N, Walker RP, Castellarin SD, Sweetman C, Burbidge CA, Bonghi C, Famiani F, Darriet P. Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario. Front Plant Sci 2021; 12:717223. [PMID: 34956249 PMCID: PMC8693719 DOI: 10.3389/fpls.2021.717223] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Accepted: 11/01/2021] [Indexed: 06/14/2023]
Abstract
The grapevine is subject to high number of fungal and viral diseases, which are responsible for important economic losses in the global wine sector every year. These pathogens deteriorate grapevine berry quality either directly via the modulation of fruit metabolic pathways and the production of endogenous compounds associated with bad taste and/or flavor, or indirectly via their impact on vine physiology. The most common and devastating fungal diseases in viticulture are gray mold, downy mildew (DM), and powdery mildew (PM), caused, respectively by Botrytis cinerea, Plasmopara viticola, and Erysiphe necator. Whereas B. cinerea mainly infects and deteriorates the ripening fruit directly, deteriorations by DM and PM are mostly indirect via a reduction of photosynthetic leaf area. Nevertheless, mildews can also infect berries at certain developmental stages and directly alter fruit quality via the biosynthesis of unpleasant flavor compounds that impair ultimate wine quality. The grapevine is furthermore host of a wide range of viruses that reduce vine longevity, productivity and berry quality in different ways. The most widespread virus-related diseases, that are known nowadays, are Grapevine Leafroll Disease (GLRD), Grapevine Fanleaf Disease (GFLD), and the more recently characterized grapevine red blotch disease (GRBD). Future climatic conditions are creating a more favorable environment for the proliferation of most virus-insect vectors, so the spread of virus-related diseases is expected to increase in most wine-growing regions. However, the impact of climate change on the evolution of fungal disease pressure will be variable and depending on region and pathogen, with mildews remaining certainly the major phytosanitary threat in most regions because their development rate is to a large extent temperature-driven. This paper aims to provide a review of published literature on most important grapevine fungal and viral pathogens and their impact on grape berry physiology and quality. Our overview of the published literature highlights gaps in our understanding of plant-pathogen interactions, which are valuable for conceiving future research programs dealing with the different pathogens and their impacts on grapevine berry quality and metabolism.
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Affiliation(s)
- Markus Rienth
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
| | - Nicolas Vigneron
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
| | - Robert P. Walker
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Simone Diego Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Crystal Sweetman
- College of Science & Engineering, Flinders University, Bedford Park, SA, Australia
| | - Crista A. Burbidge
- School of Agriculture and Food, Commonwealth Scientific and Industrial Research Organization (CSIRO), Glen Osmond, SA, Australia
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, Legnaro, Italy
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Philippe Darriet
- Univ. Bordeaux, Unité de recherche Œnologie EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France
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Pons A, Lavigne V, Thibon C, Redon P, Loisel C, Dubourdieu D, Darriet P. Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage. J Agric Food Chem 2021; 69:9883-9894. [PMID: 34410711 DOI: 10.1021/acs.jafc.1c02635] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The oxygen transfer rate (OTR) of closures is a well-known parameter impacting the quality of Sauvignon blanc wines (SBw) within the first years of storage, but little research has been published on its long-term effects. The chemical changes in oxidation odor intensity in three SBw sealed with natural cork and other closures that had different known OTRs, ranging from <0.1 to 4.6 mg/year, were monitored over a 10 year period. During aging, free SO2 and 3-sulfanylhexanol loss, concomitant with increases in dissolved O2, OD420, and sotolon, were correlated with closure OTR levels. After 10 years of aging, sensory analysis was conducted, supported by additional chemical analysis of aroma impact markers, including methional, phenylacetaldehyde, 2-furanmethanthiol, 4-methyl-4-sulfanylpentan-2-one, ethyl-2-sulfanylacetate, and hydrogen sulfide, as well as total SO2 and dissolved CO2. These analyses revealed that selected SBw were protected from oxidation over a 10 year aging period, provided that the closure OTR did not exceed 0.3 mg/year.
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Affiliation(s)
- Alexandre Pons
- Tonnellerie Seguin Moreau, Cognac 16103, France
- Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Villenave-d'Ornon 33882, France
| | - Valérie Lavigne
- Tonnellerie Seguin Moreau, Cognac 16103, France
- Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Villenave-d'Ornon 33882, France
| | - Cécile Thibon
- Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Villenave-d'Ornon 33882, France
| | - Pascaline Redon
- Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Villenave-d'Ornon 33882, France
| | | | - Denis Dubourdieu
- Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Villenave-d'Ornon 33882, France
| | - Philippe Darriet
- Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Villenave-d'Ornon 33882, France
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8
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Chen L, Darriet P. Strategies for the identification and sensory evaluation of volatile constituents in wine. Compr Rev Food Sci Food Saf 2021; 20:4549-4583. [PMID: 34370385 DOI: 10.1111/1541-4337.12810] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 11/27/2022]
Abstract
Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.
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Affiliation(s)
- Liang Chen
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
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9
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Gammacurta M, Laboyrie J, Prida A, Lavigne V, Moine V, Darriet P, Marchal A. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters. J Agric Food Chem 2021; 69:8179-8189. [PMID: 34259507 DOI: 10.1021/acs.jafc.1c01633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The influence of some enological parameters on pyrrole concentrations in Chardonnay wines was studied. First, a quantitative method to assay five pyrroles was optimized and applied to determine their content in wines produced in different containers. All pyrroles were observed in wines aged in a stainless-steel tank, which indicated that they have a varietal or fermentative origin. However, their concentrations were significantly higher in wines made in new barrels than in older barrels or in a stainless-steel tank, so oak wood may largely contribute during the winemaking process. A quantitative method to assay pyrroles in oak wood extract was also developed to study the influence of several cooperage parameters such as different types of traditional toasting, as well as the temperature and the time of toasting. Significant differences were observed on pyrrole concentrations in oak wood extracts according to these different cooperage parameters. These findings bring new perspectives to the monitoring of winemaking and the aging of Chardonnay wines.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Justine Laboyrie
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Andrei Prida
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Valérie Lavigne
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Virginie Moine
- Biolaffort, 11 rue Aristide Berges, Floirac 33210, France
| | - Philippe Darriet
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
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Walker RP, Bonghi C, Varotto S, Battistelli A, Burbidge CA, Castellarin SD, Chen ZH, Darriet P, Moscatello S, Rienth M, Sweetman C, Famiani F. Sucrose Metabolism and Transport in Grapevines, with Emphasis on Berries and Leaves, and Insights Gained from a Cross-Species Comparison. Int J Mol Sci 2021; 22:7794. [PMID: 34360556 PMCID: PMC8345980 DOI: 10.3390/ijms22157794] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 07/09/2021] [Accepted: 07/13/2021] [Indexed: 01/14/2023] Open
Abstract
In grapevines, as in other plants, sucrose and its constituents glucose and fructose are fundamentally important and carry out a multitude of roles. The aims of this review are three-fold. First, to provide a summary of the metabolism and transport of sucrose in grapevines, together with new insights and interpretations. Second, to stress the importance of considering the compartmentation of metabolism. Third, to outline the key role of acid invertase in osmoregulation associated with sucrose metabolism and transport in plants.
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Affiliation(s)
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, 35020 Legnaro, Italy;
| | - Serena Varotto
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, 35020 Legnaro, Italy;
| | - Alberto Battistelli
- Istituto di Ricerca sugli Ecosistemi Terrestri, Consiglio Nazionale delle Ricerche, 05010 Porano, Italy; (A.B.); (S.M.)
| | | | - Simone D. Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC V6T 0Z4, Canada;
| | - Zhi-Hui Chen
- College of Life Science, University of Dundee, Dundee DD1 5EH, UK;
| | - Philippe Darriet
- Cenologie, Institut des Sciences de la Vigne et du Vin (ISVV), 33140 Villenave d’Ornon, France;
| | - Stefano Moscatello
- Istituto di Ricerca sugli Ecosistemi Terrestri, Consiglio Nazionale delle Ricerche, 05010 Porano, Italy; (A.B.); (S.M.)
| | - Markus Rienth
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, 1260 Nyon, Switzerland;
| | - Crystal Sweetman
- College of Science & Engineering, Flinders University, GPO Box 5100, Adelaide, SA 5001, Australia;
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, 06121 Perugia, Italy
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11
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Poitou X, Redon P, Pons A, Bruez E, Delière L, Marchal A, Cholet C, Geny-Denis L, Darriet P. Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases. Food Chem 2021; 360:130120. [PMID: 34034050 DOI: 10.1016/j.foodchem.2021.130120] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 11/29/2022]
Abstract
Methyl salicylate (MeSA) is a plant metabolite that induces plant defence resistance and an odorous volatile compound presenting green nuances. This volatile compound was shown to be present in wine samples, sometimes at concentrations above its olfactory detection threshold. MeSA is localized in grapes, particularly in the skins and stems, and is extracted during red wine vinification. It was detected at the highest concentrations in wines of several grape varieties, made from grapes affected by cryptogamic diseases, namely downy mildew caused by Plasmopara viticola, and black rot caused by Guignardia bidwellii. It has also been detected in wines from vines affected by Esca, a Grapevine Trunk Disease. MeSA can also be considered to be a chemical marker in grapes and wine indicative of the level of development of several vine cryptogamic diseases.
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Affiliation(s)
- Xavier Poitou
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Pascaline Redon
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Alexandre Pons
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France; Seguin Moreau France, Z.I. Merpins, B.P. 94, F-16103 Cognac, France.
| | - Emilie Bruez
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Laurent Delière
- INRAE, ISVV, UE 1442 Vigne Bordeaux; UMR 1065 Santé & Agroécologie du Vignoble, F-33140 Villenave d'Ornon, France.
| | - Axel Marchal
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Céline Cholet
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Laurence Geny-Denis
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Philippe Darriet
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
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12
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Thibaud F, Peterson A, Urruty L, Mathurin JC, Darriet P, Pons A. Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits. J Agric Food Chem 2021; 69:4509-4517. [PMID: 33829784 DOI: 10.1021/acs.jafc.1c00643] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11.2 μg/L. Highest concentrations were obtained in grappa and freshly distilled eaux-de-vie of Cognac samples. Exceeding its detection threshold (100 ng/L, 70 vol %), MND contributes to the anise descriptor of these spirits. Its concentration decreased over aging while being highly correlated with the total amount of fatty acid ethyl ester. In addition, we showed that MND was produced during distillation according to the oxidation state of the white wine as well as the amount of lees used.
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Affiliation(s)
- Fannie Thibaud
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | - Ana Peterson
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | | | | | - Philippe Darriet
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | - Alexandre Pons
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
- SEGUIN MOREAU France, Z.I. Merpins, B.P. 94, 16103 Cognac, France
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13
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Burbidge CA, Ford CM, Melino VJ, Wong DCJ, Jia Y, Jenkins CLD, Soole KL, Castellarin SD, Darriet P, Rienth M, Bonghi C, Walker RP, Famiani F, Sweetman C. Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines. Front Plant Sci 2021; 12:643024. [PMID: 33747023 PMCID: PMC7970118 DOI: 10.3389/fpls.2021.643024] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 02/09/2021] [Indexed: 05/29/2023]
Abstract
Tartaric acid (TA) is an obscure end point to the catabolism of ascorbic acid (Asc). Here, it is proposed as a "specialized primary metabolite", originating from carbohydrate metabolism but with restricted distribution within the plant kingdom and lack of known function in primary metabolic pathways. Grapes fall into the list of high TA-accumulators, with biosynthesis occurring in both leaf and berry. Very little is known of the TA biosynthetic pathway enzymes in any plant species, although recently some progress has been made in this space. New technologies in grapevine research such as the development of global co-expression network analysis tools and genome-wide association studies, should enable more rapid progress. There is also a lack of information regarding roles for this organic acid in plant metabolism. Therefore this review aims to briefly summarize current knowledge about the key intermediates and enzymes of TA biosynthesis in grapes and the regulation of its precursor, ascorbate, followed by speculative discussion around the potential roles of TA based on current knowledge of Asc metabolism, TA biosynthetic enzymes and other aspects of fruit metabolism.
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Affiliation(s)
| | | | | | - Darren Chern Jan Wong
- Division of Ecology and Evolution, Research School of Biology, The Australian National University, Acton, ACT, Australia
| | - Yong Jia
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
| | | | - Kathleen Lydia Soole
- College of Science and Engineering, Flinders University, Bedford Park, SA, Australia
| | - Simone Diego Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Philippe Darriet
- Université Bordeaux, Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France
| | - Markus Rienth
- University of Sciences and Art Western Switzerland, Changins College for Viticulture and Oenology, Nyon, Switzerland
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 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
| | - Crystal Sweetman
- College of Science and Engineering, Flinders University, Bedford Park, SA, Australia
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14
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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. Front Plant Sci 2021; 12:643258. [PMID: 33828576 PMCID: PMC8020818 DOI: 10.3389/fpls.2021.643258] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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15
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Siebert TE, Stamatopoulos P, Francis IL, Darriet P. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches. J Chromatogr A 2020; 1637:461803. [PMID: 33383243 DOI: 10.1016/j.chroma.2020.461803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/08/2020] [Accepted: 12/11/2020] [Indexed: 11/25/2022]
Abstract
Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating 'overripe orange' aroma in sweet Sauternes wine and the similar 'apricot' aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the 'overripe orange' aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, α-terpineol and geraniol as well as benzaldehyde were found to be associated with the 'apricot' character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries.
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Affiliation(s)
- Tracey E Siebert
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia; School of Pharmacy and Medical Science, University of South Australia, G.P.O Box 2471, Adelaide, SA 5001, Australia; University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Panagiotis Stamatopoulos
- University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France
| | - I Leigh Francis
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia; School of Pharmacy and Medical Science, University of South Australia, G.P.O Box 2471, Adelaide, SA 5001, Australia
| | - Philippe Darriet
- University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France
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16
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Cheynier V, Darriet P, Mattivi F. Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences. J Agric Food Chem 2020; 68:13291-13293. [PMID: 33233901 DOI: 10.1021/acs.jafc.0c05905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Œnology in its scientific dimension makes it possible to bring together a large community of researchers from various fields of expertise to share their knowledge and experience around wine. Two international meetings, the 11th International Œnology Symposium and In Vino Analytica Scientia 2019, were exceptionally held in the context of a joint organization under a common title ŒnoIVAS 2019, in Bordeaux, France, in June 2019. The conferences were attended by 350 delegates, from 24 countries, who shared different aspects of wine and spirits research, with 7 invited lectures, 71 oral communications, and over 200 posters. This special issue is a collection of full papers from a selection of contributed oral presentations and posters presented at the conference.
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Affiliation(s)
- Véronique Cheynier
- SPO, INRAE, Université de Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Philippe Darriet
- Unité de Recherche Œnologie, Université de Bordeaux, INRAE, Institut des Sciences de la Vigne et du Vin, 33140 Villenave d'Ornon, France
| | - Fulvio Mattivi
- University of Trento, Centre Agriculture Food Environment (C3A), and Fondazione Edmund Mach, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy
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17
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Ferron PD, Thibon C, Shinkaruk S, Darriet P, Allamy L, Pons A. Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor. J Agric Food Chem 2020; 68:13344-13352. [PMID: 32955257 DOI: 10.1021/acs.jafc.0c04171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
γ-Nonalactone has been demonstrated to be a chemical marker of dried/cooked fruit nuances detected in must and wine, but little is known about its formation pathways. Therefore, on the basis of the literature, we hypothesized 4-oxononanoic acid as a potential precursor. Using dichloromethane extraction followed by gas chromatography coupled to negative chemical ionization mass spectrometry, this keto acid was identified and quantified in Merlot and Cabernet Sauvignon musts. Its concentration ranged from traces to 60 μg/L. The biotransformation of 4-oxononanoic acid into γ-nonalactone by Saccharomyces cerevisiae during alcoholic fermentation was demonstrated using labeled d6-4-oxononanoic acid. Additional experiments shed light on the 4-oxononanoic acid role as a γ-nonalactone precursor and revealed that this biotransformation was (R)-enantioselective. Sensory and distribution studies of the enantiomers revealed that the detection threshold of R and S forms were 66 and 35 μg/L and the average ratio of R/S in grape and wine was 94:6 and 65:35.
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Affiliation(s)
- Philippine de Ferron
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Cécile Thibon
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Svitlana Shinkaruk
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
- Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France
| | - Philippe Darriet
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Lucille Allamy
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Alexandre Pons
- Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
- Seguin Moreau France, Z.I. Merpins, B.P. 94, 16103 Cognac, France
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18
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Thibaud F, Courregelongue M, Darriet P. Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures. J Agric Food Chem 2020; 68:13310-13318. [PMID: 32052967 DOI: 10.1021/acs.jafc.9b06656] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of spirit distillation and aging. However, very few studies have been carried out on aging notes of Cognac spirits. An HPLC fractionation approach was used in order to evidence fractions of interest recalling the specific aromatic nuances of aged Cognac. Then, a GC-O/MS analysis of the selected fractions allowed one to detect odorous zones and identify several volatile compounds. Among them, various well-known volatile compounds representative of the terpenoid family were highlighted, such as geraniol, α-terpinene, nerol, α-terpineol, 1,8-cineole (eucalyptol) and, particularly, piperitone, santalol, and α-campholenal, which have not previously been cited in Cognac. These compounds were quantitated and their detection thresholds were determined. Geraniol, α-terpinene, α-terpineol, and 1,8-cineole concentrations increased while spirits were more aged, while nerol tends to decrease. A sensory contribution of terpenes was observed through perceptual synergic effects, along with β-damascenone and whisky lactone.
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Affiliation(s)
- Fannie Thibaud
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Marie Courregelongue
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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19
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Peterson A, Cholet C, Geny L, Darriet P, Landais Y, Pons A. Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines. Food Chem 2020; 305:125486. [DOI: 10.1016/j.foodchem.2019.125486] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 09/04/2019] [Accepted: 09/04/2019] [Indexed: 11/29/2022]
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Abstract
Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of rancid butter has been detected in oak wood. Using gas chromatography-olfactometry (GC-O) coupled to several detection modes, such as nitrogen-phosphorus detection (GC-O-NPD) or mass spectrometry (GC-O-MS) and multidimensional GC-O coupled to time-of-flight mass spectrometry, six compounds containing nitrogen atoms were identified. The volatiles were suggested to belong to 2,5-disubstituted pyrazines family, which was confirmed by comparison with synthetic reference compounds. For this purpose, symmetric and dissymmetric 2,5-dialkylpyrazines were prepared from methyl esters of corresponding aliphatic amino acids (Val, Leu, and Ile) by a three-step, one-pot reaction under mild reducing conditions. Organoleptic descriptors and odor detection thresholds were also determined, whereas a bacterial origin explaining these off-flavors was hypothesized.
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Affiliation(s)
- Svitlana Shinkaruk
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
- Univ. Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255 , 33400 Talence , France
| | - Morgan Floch
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
| | - Andréi Prida
- Seguin Moreau France , Z.I. Merpins , B.P. 94, F-16103 Cognac , France
| | - Philippe Darriet
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
| | - Alexandre Pons
- Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
- Seguin Moreau France , Z.I. Merpins , B.P. 94, F-16103 Cognac , France
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21
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Tempere S, Pérès S, Espinoza AF, Darriet P, Giraud-Héraud E, Pons A. Consumer preferences for different red wine styles and repeated exposure effects. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.12.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Thibaud F, Shinkaruk S, Darriet P. Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac. J Agric Food Chem 2019; 67:2617-2625. [PMID: 30777432 DOI: 10.1021/acs.jafc.9b01084] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cognac wine distillate (WD), especially that produced during aging, is marked by complex and elegant aroma. This work aimed at expanding the knowledge on the Cognac WD aroma by a sensory-guided approach, involving a fractional-distillation technique and gas chromatography coupled to olfactometry and mass spectrometry (GC-O-MS). In doing so, a fruity-odor zone was highlighted in WD extracts that was attributed to the diethyl acetal family. Ten additional diethyl acetals were detected by GC-MS. Next, an assay method was developed and validated for seven of these diethyl acetals. Their detection thresholds were evaluated in a model solution of water/ethanol (60:40, v/v). 1,1-Diethoxy-3-methylbutane was shown to present a significant organoleptic impact because its olfactory-detection threshold (323 μg/L) is lower than its range of concentrations in WD (461 to 3337 μg/L). Given that diethyl acetals result from reactions between ethanol and aldehydes, quantitative correlations between diethyl acetals and corresponding aldehydes were considered.
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Affiliation(s)
- Fannie Thibaud
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
| | - Svitlana Shinkaruk
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
- Université de Bordeaux, ISM, Institut des Sciences Moléculaires, UMR 5255 CNRS , 33405 Talence , France
| | - Philippe Darriet
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
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Allamy L, Darriet P, Pons A. Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening. Food Chem 2018; 266:245-253. [DOI: 10.1016/j.foodchem.2018.06.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 06/01/2018] [Accepted: 06/04/2018] [Indexed: 10/14/2022]
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Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines. J Agric Food Chem 2018; 66:2838-2850. [PMID: 29485286 DOI: 10.1021/acs.jafc.7b05343] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
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Affiliation(s)
- Tracey E Siebert
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
- School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia
| | - Alice Barker
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
| | - Wes Pearson
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
| | - Sheridan R Barter
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
| | - Miguel A de Barros Lopes
- School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia
| | - Philippe Darriet
- Unité de Recherche Œnologie EA 4577, ISVV , University of Bordeaux , Villenave d'Ornon cedex 33882 , France
- USC Œnologie, ISVV , INRA , Villenave d'Ornon cedex 33882 , France
| | - Markus J Herderich
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
| | - I Leigh Francis
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
- School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia
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Pons A, Mouakka N, Deliere L, Crachereau JC, Davidou L, Sauris P, Guilbault P, Darriet P. Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor. Food Chem 2018; 239:102-110. [DOI: 10.1016/j.foodchem.2017.06.087] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 05/29/2017] [Accepted: 06/14/2017] [Indexed: 11/28/2022]
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Pons A, Allamy L, Lavigne V, Dubourdieu D, Darriet P. Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines. Food Chem 2017; 232:229-236. [DOI: 10.1016/j.foodchem.2017.03.151] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 03/17/2017] [Accepted: 03/28/2017] [Indexed: 10/19/2022]
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Lopez Pinar A, Ghadiriasli R, Darriet P, Buettner A. Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines. Food Chem 2017; 220:498-504. [DOI: 10.1016/j.foodchem.2016.10.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 09/28/2016] [Accepted: 10/04/2016] [Indexed: 10/20/2022]
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Allamy L, Darriet P, Pons A. Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts. J Agric Food Chem 2017; 65:1915-1923. [PMID: 28190353 DOI: 10.1021/acs.jafc.6b05293] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The main goal of this research was to identify key aroma compounds involved in the dried fruits (prune and dried fig) aroma of musts. An odoriferous zone (OZ) was detected by gas chromatography coupled with olfactometry (GC-O) and identified as (Z)-1,5-octadien-3-one (geranium). A quantitation method by SPME-GC-MS (CI, MeOH) was developed and validated for assaying this very fragrant ketone in musts for the first time (LOD, 0.15 ng/L; LOQ, 0.5 ng/L). Concentrations of (Z)-1,5-octadien-3-one in musts marked by dried fruits flavors reached 90 ng/L, thus exceeding its detection threshold (Dth = 9 ng/L). Moreover, sensory experiments showed that this compound contributes to the dried fig nuance at concentrations ranging from 64 to 96 ng/L. Above that level, it contributes to the geranium nuance of the must. Its affinity with sulfur dioxide was also established; 30 mg/L of sulfur dioxide causes a decrease of concentration of 60%.
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Affiliation(s)
- Lucile Allamy
- Château Latour , Saint Lambert, F-33000 Pauillac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie , F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F-33140 Villenave d'Ornon, France
| | - Philippe Darriet
- Université de Bordeaux, ISVV, EA4577 Œnologie , F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F-33140 Villenave d'Ornon, France
| | - Alexandre Pons
- Université de Bordeaux, ISVV, EA4577 Œnologie , F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F-33140 Villenave d'Ornon, France
- Seguin Moreau France, Z.I. Merpins , B.P. 94, F-16103 Cognac, France
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Paciello P, Mencarelli F, Palliotti A, Ceccantoni B, Thibon C, Darriet P, Pasquini M, Bellincontro A. Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc. J Sci Food Agric 2017; 97:1267-1275. [PMID: 27324750 DOI: 10.1002/jsfa.7860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2015] [Revised: 05/27/2016] [Accepted: 06/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The present paper details a new technique based on spraying nebulized water on vine canopy to counteract the negative impact of the current wave of hot summers with temperatures above 30 °C, which usually determine negative effects on vine yield, grape composition and wine quality. RESULTS The automatized spraying system was able to maintain air temperature at below 30 °C (the threshold temperature to start spraying) for all of August 2013, when in the canopy of uncooled vines the temperature was as high as 36 °C. The maintenance of temperature below 30 °C reduced leaf stress linked to high temperature and irradiance regimes as highlighted by the decrease of H2 O2 content and catalase activity in the leaves. A higher amount of total polyphenols and organic acids and lower sugars characterized the grapes of cooled vines. Wine from these grapes had a higher content of some volatile thiols like 3-sulfanylhexanol (3SH) and 3-sulfanylhexylacetate (3SHA), and lower content of 4-methyl-4-sulfanylpentan-2-one (4MSP). CONCLUSION Under conditions of high temperature and irradiance regimes, water nebulization on the vine canopy can represent a valid solution to reduce and/or avoid oxidative stress and associated effects in the leaves, ensure a regular berry ripening and maintain high wine quality. The consumption of water during nebulization was acceptable, being 180 L ha-1 min-1 , which lasted an average of about 1 min to reduce the temperature below the threshold value of 30 °C. A total of 85-90 hL (from 0.8 to 0.9 mm) of water per hectare per day was required. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Pericle Paciello
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Fabio Mencarelli
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Alberto Palliotti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, 06121, Perugia, Italy
| | - Brunella Ceccantoni
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Cécile Thibon
- ISVV, Unité de Recherche Œnologie, Universitè de Bordeaux, Villenave d'Ornon, France
| | - Philippe Darriet
- ISVV, Unité de Recherche Œnologie, Universitè de Bordeaux, Villenave d'Ornon, France
| | - Massimiliano Pasquini
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
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Gros J, Lavigne V, Thibaud F, Gammacurta M, Moine V, Dubourdieu D, Darriet P, Marchal A. Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut. J Agric Food Chem 2017; 65:1058-1069. [PMID: 28064486 DOI: 10.1021/acs.jafc.6b04516] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent of hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification in wine), 1-methylpyrrole-2-carboxaldehyde, and 1H-pyrrole-2-carboxaldehyde. Quantitative analyses demonstrated their significantly higher abundance in Chardonnay wines. However, they proved irrelevant in sensory terms, given the low amounts measured in wine compared to their olfactory detection threshold. Nevertheless, the presence of methanethiol derivatives from these pyrroles was investigated in wine. 1-Methylpyrrole-2-methanethiol and 1-ethylpyrrole-2-methanethiol were identified and exhibited hazelnut-like aroma. These compounds, which have not been observed in natural products to date, are potent volatile compounds with detection thresholds of 0.7 and 1.4 ng/L, respectively, in model wine. These findings open up promising perspectives concerning the interpretation of the typical aromatic nuances of some Chardonnay wines.
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Affiliation(s)
- Jacques Gros
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Valérie Lavigne
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- Seguin Moreau France, Z.I. , Merpins, Cognac F-16103, France
| | - Fannie Thibaud
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Marine Gammacurta
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Virginie Moine
- Biolaffort , 126 quai de la Souys, Bordeaux F-33100, France
| | - Denis Dubourdieu
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Philippe Darriet
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Axel Marchal
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
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Abstract
The aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, not all green aromatic expressions in red wines correlate with 3-alkyl-2-methoxypyrazine concentrations. This study considered sensory and chemical approaches using Cabernet Sauvignon wines obtained from grapes harvested at one-month intervals during the 2014 and 2015 vintages to investigate other volatile odoriferous compounds. Semipreparative HPLC fractionation of wine extracts revealed a fraction with specific green aromas in the early harvest wines. Its sensory impact was confirmed by omission and reconstitution tests. Then, multidimensional gas chromatography coupled with olfactometry and mass spectrometry (MDGC-O-MS/TOF) was used for molecular characterization of the aroma compounds associated with the green aromas. Surprisingly, eucalyptol (1,8-cineole), with menthol odor was highlighted and assayed at concentrations sometimes above its olfactory detection threshold in Cabernet Sauvignon and Fer Servadou wines. Sensory tests confirmed its impact at several concentrations detected in French red wines (up to 2.61 ± 0.03 μg/L) on the menthol nuance and overall green perception, particularly via an additive effect with IBMP. Quantitation of 1,8-cineole in Cabernet Sauvignon and Merlot grapes during berry development in 2015 revealed its varietal origin with abundant concentrations in unripe berries and decrease during grape maturation. Moreover, the implication of an invasive plant (Artemisia verlotiorum) growing in certain vineyards was shown to be responsible for increased 1,8-cineole concentrations in some wines.
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Affiliation(s)
- Xavier Poitou
- Univ. Bordeaux , ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
| | - Cécile Thibon
- INRA , ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Philippe Darriet
- Univ. Bordeaux , ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA , ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
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Stamatopoulos P, Brohan E, Prevost C, Siebert TE, Herderich M, Darriet P. Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines. J Agric Food Chem 2016; 64:8160-8167. [PMID: 27717288 DOI: 10.1021/acs.jafc.6b03117] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Recent studies concerning the aroma of noble rot dessert wines revealed the importance of a well-known phenomenon in perfumery, the perceptual blending, to create the perception of "overripe orange" nuances. Thus, compounds associated with both oak wood aging (3-methyl-4-octanolide and eugenol) and Botrytis cinerea development under the form of noble rot (2-nonen-4-olide and γ-nonalactone) contribute to a specific aroma of great noble rot dessert wines through perceptual interaction phenomena. This synthetic perception phenomenon was established from reconstitution, addition, and omission sensory experiments, using wine extract fractions supplemented with the volatile compounds previously mentioned. To better understand the sensory impact of these compounds, the goal of this research was to study the contributions of enantiomeric forms of 2-nonen-4-olide and γ-nonalactone and the diastereoisomers of 3-methyl-4-octanolide. After multidimensional chiral chromatography analysis, the relative proportions of enantiomers or diastereomeric forms were first established and then sensory experiments were carried out using the reference compounds with isolated fractions from dessert wines. A dominance of the R form was established for 2-nonen-4-olide, which was correlated with wine aging, while the S form is more dominant in young dessert wines. Furthermore, the reconstitution experiments confirmed perceptual interaction phenomena and revealed the sensory contribution of (R)-2-nonen-4-olide and cis-3-methyl-4-octanolide concerning the "overripe orange" nuances, whereas no sensory impact for the γ-nonalactone isomers was observed.
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Affiliation(s)
- Panagiotis Stamatopoulos
- Univ. de Bordeaux, ISVV , EA4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Eric Brohan
- Sanofi , 13 Quai Jules Guesde, 94400 Vitry, France
| | | | - Tracey E Siebert
- The Australian Wine Research Institute , Post Office Box 197, Glen Osmond, South Australia 5064, Australia
| | - Markus Herderich
- The Australian Wine Research Institute , Post Office Box 197, Glen Osmond, South Australia 5064, Australia
| | - Philippe Darriet
- Univ. de Bordeaux, ISVV , EA4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
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Pons A, Lavigne V, Darriet P, Dubourdieu D. Identification and analysis of piperitone in red wines. Food Chem 2016; 206:191-6. [DOI: 10.1016/j.foodchem.2016.03.064] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 03/17/2016] [Accepted: 03/18/2016] [Indexed: 10/22/2022]
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Helwi P, Guillaumie S, Thibon C, Keime C, Habran A, Hilbert G, Gomes E, Darriet P, Delrot S, van Leeuwen C. Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level. BMC Plant Biol 2016; 16:173. [PMID: 27498539 PMCID: PMC4976470 DOI: 10.1186/s12870-016-0836-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Accepted: 06/20/2016] [Indexed: 05/29/2023]
Abstract
BACKGROUND Volatile thiols largely contribute to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among this family of odorous compounds, 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP) have a major impact on wine flavor. These thiols are formed during alcoholic fermentation by the yeast from odorless, non-volatile precursors found in the berries and the must. The present study investigates the effects of vine nitrogen (N) status on 3SH and 4MSP content in Sauvignon blanc wine and on the glutathionylated and cysteinylated precursors of 3SH (Glut-3SH and Cys-3SH) in the berries and the must. This is paralleled by a RNA-seq analysis of gene expression in the berries. The impact of N supply on the expression of the glutathione-S-transferase 3 and 4 (VviGST3 and VviGST4) and the γ-glutamyltranspeptidase (VviGGT), considered as key genes in their biosynthesis, was also evaluated. RESULTS N supply (N100 treatment) increased the 3SH content in wine while no effect was noticed on 4MSP level. Furthermore, N supply increased Glut-3SH levels in grape berries at late berry ripening stages, and this effect was highly significant in must at harvest. No significant effect of N addition was noticed on Cys-3SH concentration. The transcript abundance of the glutathione-S-transferases VviGST3 and VviGST4 and the γ-glutamyltranspeptidase (VviGGT), were similar between the control and the N100 treatment. New candidate genes which might be implicated in the biosynthetic pathway of 3SH precursors were identified by whole transcriptome shotgun sequencing (RNA-seq). CONCLUSIONS High vine N status has a positive effect on 3SH content in wine through an increase of Glut-3SH levels in grape berries and must. Candidate GSTs and glutathione-S-conjugates type transporters involved in this stimulation were identified by RNA-seq analysis.
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Affiliation(s)
- Pierre Helwi
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
- Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
| | - Sabine Guillaumie
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
| | - Cécile Thibon
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Unité de recherche Œnologie, EA 4577, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), USC 1366 Œnologie, 33140 Villenave d’Ornon, France
| | - Céline Keime
- Univ. de Strasbourg, Institut de Génétique et de Biologie Moléculaire et Cellulaire (IBGMC), Institut National de la Santé et de la Recherche Médicale U 964, Centre National de Recherche Scientifique UMR 7104, 67404 Illkirch, France
| | - Aude Habran
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
| | - Ghislaine Hilbert
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
| | - Eric Gomes
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
| | - Philippe Darriet
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Unité de recherche Œnologie, EA 4577, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), USC 1366 Œnologie, 33140 Villenave d’Ornon, France
| | - Serge Delrot
- Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
| | - Cornelis van Leeuwen
- Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), UMR 1287, 33140 Villenave d’Ornon, France
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Parr WV, Valentin D, Breitmeyer J, Peyron D, Darriet P, Sherlock R, Robinson B, Grose C, Ballester J. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct? Food Res Int 2016; 87:168-179. [PMID: 29606238 DOI: 10.1016/j.foodres.2016.06.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 06/09/2016] [Accepted: 06/29/2016] [Indexed: 10/21/2022]
Abstract
The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condition), and full tasting (global condition: ortho-nasal olfaction, retronasal olfaction, taste, trigeminal stimulation). Sensory data from the global condition only are reported in this article. Physical and chemical analyses conducted on all wines included wine standard parameters, elemental composition, volatile aroma composition, and measures of organic acids. Major results demonstrate that (i) on average French and New Zealand wines were perceived similarly in intensity of mineral character, although judgments to individual wines differed as a function of participant culture; (ii) French and NZ participants drew on different information to make their sensory judgments; and (iii) several aspects of wine composition associated positively with perception of mineral character while others associated negatively, the significant associations differing as a function of participant culture.
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Affiliation(s)
| | | | | | - Dominique Peyron
- CSGA UMR5170 CNRS, University of Burgundy Franche-Comté, INRA, France
| | - Philippe Darriet
- Univ. Bordeaux, ISVV, EA 4577 ŒNOLOGIE, 33140 Villenave d'Ornon, France; INRA, ISVV, USC1366 ŒNOLOGIE, 33140 Villenave d'Ornon, France
| | | | | | - Claire Grose
- Plant and Food Research, Marlborough, New Zealand
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Abstract
AbstractClimate change is a major challenge in wine production. Temperatures are increasing worldwide, and most regions are exposed to water deficits more frequently. Higher temperatures trigger advanced phenology. This shifts the ripening phase to warmer periods in the summer, which will affect grape composition, in particular with respect to aroma compounds. Increased water stress reduces yields and modifies fruit composition. The frequency of extreme climatic events (hail, flooding) is likely to increase. Depending on the region and the amount of change, this may have positive or negative implications on wine quality. Adaptation strategies are needed to continue to produce high-quality wines and to preserve their typicity according to their origin in a changing climate. The choice of plant material is a valuable resource to implement these strategies. (JEL Classifications: Q13, Q54)
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Pons A, Nikolantonaki M, Lavigne V, Shinoda K, Dubourdieu D, Darriet P. New Insights into Intrinsic and Extrinsic Factors Triggering Premature Aging in White Wines. ACTA ACUST UNITED AC 2015. [DOI: 10.1021/bk-2015-1203.ch015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Affiliation(s)
- Alexandre Pons
- Seguin-Moreau, Z.I. Merpins, BP 94, 16103 Cognac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France
- Suntory Wine International Limited, 2-3-3 Daiba, Minato-ku, Tokyo 135-8631, Japan
- Current address: Université de Bourgogne, Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM AgroSup Dijon/, F-21078 Dijon France
| | - Maria Nikolantonaki
- Seguin-Moreau, Z.I. Merpins, BP 94, 16103 Cognac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France
- Suntory Wine International Limited, 2-3-3 Daiba, Minato-ku, Tokyo 135-8631, Japan
- Current address: Université de Bourgogne, Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM AgroSup Dijon/, F-21078 Dijon France
| | - Valérie Lavigne
- Seguin-Moreau, Z.I. Merpins, BP 94, 16103 Cognac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France
- Suntory Wine International Limited, 2-3-3 Daiba, Minato-ku, Tokyo 135-8631, Japan
- Current address: Université de Bourgogne, Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM AgroSup Dijon/, F-21078 Dijon France
| | - Kentaro Shinoda
- Seguin-Moreau, Z.I. Merpins, BP 94, 16103 Cognac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France
- Suntory Wine International Limited, 2-3-3 Daiba, Minato-ku, Tokyo 135-8631, Japan
- Current address: Université de Bourgogne, Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM AgroSup Dijon/, F-21078 Dijon France
| | - Denis Dubourdieu
- Seguin-Moreau, Z.I. Merpins, BP 94, 16103 Cognac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France
- Suntory Wine International Limited, 2-3-3 Daiba, Minato-ku, Tokyo 135-8631, Japan
- Current address: Université de Bourgogne, Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM AgroSup Dijon/, F-21078 Dijon France
| | - Philippe Darriet
- Seguin-Moreau, Z.I. Merpins, BP 94, 16103 Cognac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France
- Suntory Wine International Limited, 2-3-3 Daiba, Minato-ku, Tokyo 135-8631, Japan
- Current address: Université de Bourgogne, Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM AgroSup Dijon/, F-21078 Dijon France
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Helwi P, Habran A, Guillaumie S, Thibon C, Hilbert G, Gomes E, Delrot S, Darriet P, van Leeuwen C. Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines. J Agric Food Chem 2015; 63:9789-9802. [PMID: 26478224 DOI: 10.1021/acs.jafc.5b03838] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Methoxypyrazines (MP) constitute a large family of compounds that contribute to the vegetative varietal aroma of many grapevine varieties and wines. The berry content in 2-methoxy-3-isobutylpyrazine (IBMP), a major MP reminiscent of green-pepper aroma, can be influenced by environmental factors or cultural practices such as water status or mineral nutrition. To date, no study has investigated a possible direct effect of nitrogen (N) on IBMP synthesis without possible interference from water status and vigor variations. In this study, only vine nitrogen status was significantly different among treatments. Water status was controlled during the season, and vine vigor was similar among treatments. IBMP level was maximal at bunch closure and decreased during the season. There was no significant effect of nitrogen nutrition on this metabolite. Moreover, the expression profiles of VvOMT3 and VvOMT4, key genes in the IBMP biosynthetic pathway, were similar between treatments. This result indicates that when an effect of N on IBMP was found in previous studies, it was likely mediated through the modification of bunch-zone microclimate, induced by the higher vigor of high N-status vines.
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Affiliation(s)
- Pierre Helwi
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Aude Habran
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Sabine Guillaumie
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Cécile Thibon
- Unité de recherche Œnologie, EA4577, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- USC 1366 Œnologie, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Ghislaine Hilbert
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Eric Gomes
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Serge Delrot
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Philippe Darriet
- Unité de recherche Œnologie, EA4577, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- USC 1366 Œnologie, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Cornelis van Leeuwen
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
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Picard M, Thibon C, Redon P, Darriet P, de Revel G, Marchand S. Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines. J Agric Food Chem 2015; 63:8879-8889. [PMID: 26365759 DOI: 10.1021/acs.jafc.5b03977] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The development of an aromatic bouquet during fine wine aging depends on complex transformations occurring in a reductive atmosphere, favorable to the formation and preservation of sulfur odorants, such as dimethyl sulfide (DMS) and polyfunctional thiols. The aim of this study was to address their role in the occurrence, evolution, and perceived sensory nuances of the aging bouquet of red Bordeaux wines. These compounds were quantified in 24 wines and scored by a professional wine panel for the degree to which they reflected the aging bouquet olfactory concept. Partial least square (PLS) analysis, combining sensory and quantitative chemical data, predicted that DMS, 2-furanmethanethiol, and 3-sulfanylhexanol concentrations correlated with the typicality score, discriminating highly-typical wines from less-typical ones. Several vintages from three vineyards were then subjected to sensory and chemical analysis to determine how aging bouquet typicality and the intensity of five key aromatic notes (undergrowth, truffle, fresh fruit, toasted, and empyreumatic) evolved during bottle storage in relation to these three sulfur odorants. PCA analysis emphasized their combined impact on aging bouquet typicality and their contribution to undergrowth, truffle, and empyreumatic attributes.
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Affiliation(s)
- Magali Picard
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Cécile Thibon
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Pascaline Redon
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Philippe Darriet
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Gilles de Revel
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Stéphanie Marchand
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
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Stamatopoulos P, Frérot E, Tempère S, Pons A, Darriet P. Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena. J Agric Food Chem 2014; 62:2469-2478. [PMID: 24559261 DOI: 10.1021/jf405397c] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Recent studies have demonstrated the existence of a typical sensory concept for Bordeaux dessert wines, including the world famous wines of Sauternes. Volatile compounds from several chemical families (thiols, aldehydes, and lactones) were identified and correlated with aromatic typicality in these wines. However, these studies were unable to indicate "key" aromas of overripe fruits, especially overripe orange. The alternative strategy developed in this research combined both analytical and sensory studies of fractions of dessert wine extracts obtained by semipreparative high-performance liquid chromatography (HPLC). Multidimensional gas chromatography coupled to olfactometry and mass spectrometry (MDGC-O/MS) was applied to some of the HPLC fractions recalling "overripe fruit", and a new lactone, 2-nonen-4-olide, was identified. Reconstitution and omission tests using the HPLC fractions highlighted the importance of specific compounds, particularly 2-nonen-4-olide, in the expression of overripe orange notes. Although this lactone presents minty and fruity odors, its key contribution to the typical aroma of orange in Bordeaux dessert wines was revealed through perceptual blending.
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Abstract
GC-MS in chemical ionization mode (CI) was used as a simple, sensitive method for assaying 3-methyl-2,4-nonanedione (MND) in 67 red wines. MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, that is, systematically exceeding the perception threshold (62 ng/L). Concentrations up to 340 ng/L in the most oxidized red wines were also evidenced. According to these quantitative data, the presence of MND alone was shown to modify significantly the flavor of the red wine as evaluated from fresh fruit flavor in red wine without MND to aromatic expression of rancio in wines with elevated concentrations (308.9 ng/L). Incidence of oxygen on its formation was also investigated. For the first time, elevated concentrations of this compound in various wines were demonstrated, that is, white, rosé, botrytized wines, and fortified wines made with over-ripened grapes. The lowest levels (2.9 ng/L) were found in nonoxidized white wines, whereas the highest levels were found in oxidized botrytized wines (293.8 ng/L). These results tend to demonstrate that MND is in general a good marker of oxidation in wines made with a maceration step between the skin and the pulp. These preliminary results provide a new analytical explanation of what is known in enology as the "vin de garde" concept.
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Guillaumie S, Ilg A, Réty S, Brette M, Trossat-Magnin C, Decroocq S, Léon C, Keime C, Ye T, Baltenweck-Guyot R, Claudel P, Bordenave L, Vanbrabant S, Duchêne E, Delrot S, Darriet P, Hugueney P, Gomès E. Genetic analysis of the biosynthesis of 2-methoxy-3-isobutylpyrazine, a major grape-derived aroma compound impacting wine quality. Plant Physiol 2013; 162:604-15. [PMID: 23606597 PMCID: PMC3668056 DOI: 10.1104/pp.113.218313] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2013] [Accepted: 04/18/2013] [Indexed: 05/19/2023]
Abstract
Methoxypyrazines (MPs) are strongly odorant volatile molecules with vegetable-like fragrances that are widespread in plants. Some grapevine (Vitis vinifera) varieties accumulate significant amounts of MPs, including 2-methoxy-3-isobutylpyrazine (IBMP), which is the major MP in grape berries. MPs are of particular importance in white Sauvignon Blanc wines. The typicality of these wines relies on a fine balance between the pea pod, capsicum character of MPs and the passion fruit/grapefruit character due to volatile thiols. Although MPs play a crucial role in Sauvignon varietal aromas, excessive concentrations of these powerful odorants alter wine quality and reduce consumer acceptance, particularly in red wines. The last step of IBMP biosynthesis has been proposed to involve the methoxylation of the nonvolatile precursor 2-hydroxy-3-isobutylpyrazine to give rise to the highly volatile IBMP. In this work, we have used a quantitative trait loci approach to investigate the genetic bases of IBMP biosynthesis. This has led to the identification of two previously uncharacterized S-adenosyl-methionine-dependent O-methyltransferase genes, termed VvOMT3 and VvOMT4. Functional characterization of these two O-methyltransferases showed that the VvOMT3 protein was highly specific and efficient for 2-hydroxy-3-isobutylpyrazine methylation. Based on its differential expression in high- and low-MP-producing grapevine varieties, we propose that VvOMT3 is a key gene for IBMP biosynthesis in grapevine.
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Affiliation(s)
| | | | - Stéphane Réty
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Maxime Brette
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Claudine Trossat-Magnin
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Stéphane Decroocq
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Céline Léon
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Céline Keime
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Tao Ye
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Raymonde Baltenweck-Guyot
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Patricia Claudel
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Louis Bordenave
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Sandra Vanbrabant
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Eric Duchêne
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
| | - Serge Delrot
- Université de Bordeaux and Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, Unité Mixte de Recherche 1287, F–33140 Villenave d’Ornon, France (S.G., C.T.-M., S.Dec., C.L., L.B., S.Del., E.G.)
- Université de Strasbourg, F–67081 Strasbourg, France (A.I., R.B.-G., P.C., E.D., P.H.)
- Centre National de la Recherche Scientifique, Unité Mixte de Recherche 8015 Laboratoire de Cristallographie et Résonance Magnétique Nucléaire Biologiques, Université Paris Descartes, F–75270 Paris, France (S.R.)
- Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, Equipe d’Accueil 4577 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Institut des Sciences de la Vigne et du Vin, Unité Sous Contrat 1366 Œnologie, F–33140 Villenave d’Ornon, France (M.B., S.V., P.D.)
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche 1131 Santé de la Vigne et Qualité du Vin, F–68021 Colmar, France (A.I., R.B.-G., P.C., E.D., P.H.); and
- Institut de Génétique et de Biologie Moléculaire et Cellulaire, F–67404 Illkirch, France (C.K., T.Y.)
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Abstract
Closures have an important influence on wine quality during aging in a bottle. Closures have a direct impact on oxygen exposure and on volatiles scavenging in wine. Model wine solution soaking assays of several types of closures (i.e., natural and technical cork stoppers, synthetic closures, screw caps) with two important wine volatile sulfur compounds led to a considerable reduction in their levels. After 25 days, cork closures and synthetic closures, to a lesser extent, have significantly scavenged hydrogen sulfide and dimethyl sulfide. These compounds have a determinant impact on wine aging bouquet, being largely responsible for "reduced off-flavors". Hydrogen sulfide levels are often not well correlated with the exposure of wine to oxygen or with the permeability of the closure. Its preferential sorption by some types of closures may explain that behavior. Scalping phenomenon should be taken into account when studying wine post-bottling development.
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Affiliation(s)
- Maria A Silva
- Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Institut des Sciences de la Vigne et du Vin, Université Bordeaux Segalen, 210, chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
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Falcao L, Lytra G, Darriet P, Barbe JC. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma. Food Chem 2012; 132:230-6. [DOI: 10.1016/j.foodchem.2011.10.061] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2011] [Revised: 09/23/2011] [Accepted: 10/19/2011] [Indexed: 10/15/2022]
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Nikolantonaki M, Jourdes M, Shinoda K, Teissedre PL, Quideau S, Darriet P. Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions. J Agric Food Chem 2012; 60:2647-2656. [PMID: 22324817 DOI: 10.1021/jf204295s] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
HPLC-MS and (1)H, (13)C, and 2D NMR analyses were used to identify new addition products between 3-sulfanylhexan-1-ol (3SH) and o-quinones derived from (+)-catechin, (-)-epicatechin, and caftaric acid. The kinetics of formation of these adducts were monitored in a wine model solution and in a must-like medium by HPLC-UV-MS with the aim of understanding the chemical mechanism involved in reactions between volatile thiols and o-quinones. One o-quinone-caftaric acid/3SH adduct, three o-quinone-(+)-catechin/3SH adducts, and three o-quinone-(-)-epicatechin/3SH adducts were characterized. Caftaric acid was oxidized faster than (-)-epicatechin and (+)-catechin when these phenolic compounds were incubated in a one-component mixture with polyphenoloxidase (PPO) in the presence of 3SH. Consequently, o-quinone-caftaric acid formed adducts with 3SH more rapidly than o-quinone-(+)-catechin and o-quinone-(-)-epicatechin in the absence of other nucleophilic species. Furthermore, o-quinone-(-)-epicatechin reacted faster than o-quinone-(+)-catechin with 3SH. Sulfur dioxide decreased the yield of adduct formation to a significant extent. Under chemical oxidation conditions, the rates and yields of adduct formation were lower than those observed in the presence of PPO, and o-quinone-caftaric acid was slightly less reactive with 3SH, compared to oxidized flavan-3-ols. The identification of o-quinone-caftaric acid/3SH and o-quinone-(+)-catechin/3SH adducts in a must matrix suggests that the proposed reaction mechanism is responsible for 3SH loss in dry wines during their vinification and aging process.
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Affiliation(s)
- Maria Nikolantonaki
- Unité de recherche Oenologie, EA 4577, USC INRA 1219, Institut de Sciences de la Vigne et du Vin, Université Bordeaux Segalen, Villenave d'Ornon, France
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48
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Ghidossi R, Poupot C, Thibon C, Pons A, Darriet P, Riquier L, De Revel G, Mietton Peuchot M. The influence of packaging on wine conservation. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.06.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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Nikolantonaki M, Darriet P. Identification of ethyl 2-sulfanylacetate as an important off-odor compound in white wines. J Agric Food Chem 2011; 59:10191-10199. [PMID: 21819121 DOI: 10.1021/jf201047u] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A number of Sauvignon blanc wines made from hard pressed juices in an inert atmosphere (nitrogen) or in contact with oxygen were identified as having heavy off-flavors to varying degrees. Samples were extracted and subjected to time-based HPLC fractionation. The fractions were assessed by a sensory panel and those with unpleasant, irritating, off-odors were re-extracted. The extracts evaluated by gas chromatography coupled with olfactometry revealed a number of odoriferous zones, including one with an off-odor similar to the one perceived in two HPLC fractions. The odor was less intense in fractions previously supplemented with copper sulfate, suggesting that the compound(s) responsible were possibly thiol-related. A selective thiols extraction protocol and the analysis of the extract by gas chromatography coupled with mass spectrometry identified a new potent thiol in these wines. The compound responsible for the odoriferous zone, ethyl 2-sulfanylacetate (1), had an odor reminiscent of baked beans and Fritillaria meleagris bulbs. Its perception threshold was determined and sensory studies using graduated supplementation in dry white wines demonstrated its contribution to the off-odor observed in dry white wines.
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Affiliation(s)
- Maria Nikolantonaki
- Unité de recherche Œnologie, EA 4577, USC 1219 INRA, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210 chemin de Leysotte, CS 50008, Villenave d'Ornon, F-33882, France
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50
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Pons A, Lavigne V, Darriet P, Dubourdieu D. Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry. J Chromatogr A 2011; 1218:7023-30. [DOI: 10.1016/j.chroma.2011.08.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2010] [Revised: 07/28/2011] [Accepted: 08/05/2011] [Indexed: 12/01/2022]
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