Fermentation of Sauvignon blanc grape marc extract yields important wine aroma 3-sulfanylhexan-1-ol (3SH)

Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release

“…Santiago and Gardner quantified thiols in end-point ferments produced from SGM spiked with cysteinylated and glutathionylated precursors, and reported a maximum of 8%–10% of total thiol yield (Santiago and Gardner 2015 ). Jelley et al quantified endpoint 3SH produced from SGM supplemented with grape marc extract as sources of thiol precursors at 216.2 or 1244.4 ng L −1 according to the levels of grape marc extract input (Jelley et al 2020 ). On the other hand, there have been even fewer attempts to study the time-course evolution of 3SH/3SHA during fermentation, especially in the early phase.…”

The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS

“…While Sauvignon Blanc is ‘non-floral’ with respect to monoterpene content, it has potent and distinctive varietal characteristics due to the presence of ‘tropical’ sulfanyl compounds [ 47 , 48 ]. Previously, Sauvignon Blanc marc has been used as a source for 3-sulfanylhexan-1-ol (3SH) evolution [ 18 ]. Here, 3SH was not considered due to the reliance on fermentation for release from amino acid conjugates [ 49 ].…”

“…The hydrolysis of bound flavour precursors and subsequent release of volatile compounds have been of interest to wine for decades [ 6 , 7 , 8 , 9 ], with studies investigating extraction for the purposes of quantification or in vitro evaluation [ 10 , 11 , 12 ] and application of exogenous grape or wine-derived precursors to modulate flavour outcomes [ 13 , 14 , 15 ]. More recently, attention has focused on the flavour precursor potential in grape marc [ 16 , 17 , 18 ].…”

“…However, the grape marc was first lyophilised and ground to a powder before being subjected to pressurised liquid extraction then solid-phase extraction, a process that may prove problematic with respect to scalability. Jelley and co-workers simplified the extraction process by using a crude liquid extract of Sauvignon Blanc marc in model fermentations to yield odiferous thiols [ 18 ], although the low fidelity of their approach may have implications for unwanted phenolics and bitterness [ 21 ]. The extraction outlined by Parker et al (2019) achieved the isolation of a glycoside-rich extract using wine-allowable inputs and processes on 300 kg of Gewürztraminer marc that achieved an increase in the wine flavour without any additional bitterness related to phenolic compounds [ 17 ].…”

Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods

“…Polyphenols are well known for their biological activity and have demonstrated their ability to exert antioxidant, antiproliferative, anti-inflammatory, antimicrobial and neuroprotective effects [ 3 , 4 , 11 , 12 ]. It has been proposed that the recovery of valuable compounds from grape pomace could be further processed and applied for purposes such as food fortification [ 13 ], food processing [ 9 , 14 ], food preservation [ 15 ], improving wine quality [ 16 ], antibacterial materials [ 17 ] and cosmetic use [ 18 ]. Additionally, given their bioactive properties, it has been suggested that polyphenolic compounds could be sourced as starting materials and converted into products that directly deliver health-promoting effects [ 4 , 19 ].…”