Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments

Román, T.; Tonidandel, T.; Larcher, R.; Celotti, E.; Nicolini, G.

doi:10.1007/s00217-017-2963-6

Cited by 15 publications

(9 citation statements)

References 40 publications

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“…For both, the glutathionylated precursor of 3MH was present in higher amounts than the cysteinylated one in every sample. The concentration of 3MH precursors in juices is in accordance with data previously reported for SB [5,29] and for both juice and marc, such concentration is similar to that reported in previous studies where samples came from the same area of cultivation and were obtained with a similar procedure [9,23,30]. The pressing yield ranged between 60.4% and 67.8% of must (w/w) and made it possible to determine the total content of 3MH precursors in each fraction.…”

Section: Precursors Concentration In Marc and Juicesupporting

confidence: 89%

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Román

Tonidandel

Nicolini

et al. 2020

Foods

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The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathione (GSH) and cysteine (Cys). The treatment determined a positive extraction trend between the duration (untreated, 3 and 5 min) and the conductivity or the concentration of catechins and total phenols, significantly differentiated after 5 min. Nevertheless, the concentration of the thiol precursors in grape juice not only remained undifferentiated, but that of 3-S-glutathionyl mercaptohexan-1-ol showed a negative trend with the treatment time applied (168 ± 43, 156 ± 36, and 149 ± 32 μg/L, respectively, for control, 3 and 5 min). The divergence on the effect between families of compounds suggests an interaction between the sonication treatment and thiol precursor molecules. In order to evaluate the possible degradation properly, ultrasound was applied in a model solution spiked with 3MH and 4MMP precursors, reproducing the conditions of grapes. Except for Cys-3MH, the mean concentration (n = 5) for the rest of the precursors was significantly lower in treated samples, predominantly in those linked to glutathione (~−22% and ~18% for GSH-3MH and GSH-4MMP) rather than to cysteine (~−6%~−8% for Cys-3MH and Cys-4MMP). The degradation of precursors was associated with a significant increase of 3MH and 4MMP. The formation of volatile thiols following sonication is interesting from a technological point of view, as they are key aroma compounds of wine and potentially exploitable in the wine industry through specific vinification protocols.

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Section: Precursors Concentration In Marc and Juicesupporting

confidence: 89%

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Román

Tonidandel

Nicolini

et al. 2020

Foods

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“…Based on the results of the CREA‐VE samples harvested in 2013, seven varieties (Burdin 4795, Seyve Villard 12‑390, Galibert Treblanc, and Seibel 13666, 8745, 8357, and 19881) were studied in 2014 to gain further confirmation of their thiol contents. GSH‐3MH in these grapes was over 600 μg kg −1 , higher than the values reported in the same production area for Sauvignon Blanc or Gewürztraminer musts . In general, in 2014, the concentration of both GSH‐3MH and Cys‐3MH were lower in all samples, with statistically different means between the two years (Wilcoxon signed rank test, P < 0.05; n = 7) for both compounds (2013: 853 ± 198 μg/kg and 23 ± 16 μg/kg respectively; 2014: 292 ± 331 μg/kg and 160 and 4 ± 4 μg kg −1 respectively).…”

Section: Resultsmentioning

confidence: 99%

“…Their very low odour threshold increases the wine's complexity by just some tens of nanograms per litre and characterizes the aroma of cultivars. These compounds, which are also known as varietal thiols, are, indeed, the key aroma of wines produced using specific varieties – the most important being Sauvignon Blanc – but they also enhance the pleasant and typical aspects of others, such as Gewürztraminer . However, their scents are not normally perceivable just from grape tasting and become evident only after the alcoholic fermentation phase .…”

Section: Introductionmentioning

confidence: 99%

Thiol precursors in Vitis mould‐tolerant hybrid varieties

et al. 2020

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BACKGROUND Over recent years, a new wave of disease‐tolerant to mildew varieties has flooded the viticulture sector, for reasons of human safety and economic expediency. These hybrid grape cultivars are selected mainly on the basis of their intrinsic capability to counter the attack of the main fungal diseases that affect grape production, such as downy mildew and powdery mildew. However, their organoleptic and oenological characteristics have not yet been studied in depth for purposes of both juice and wine production, due to the high number of newly proposed germplasms and the lack of information about their adaptability to different environments. This work examines the thiol aroma precursors concentration in 64 red and white disease‐tolerant hybrid varieties in the vine germplasm collections of Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria–Viticulture and Enology Research Center and Fondazione Edmund Mach, both from the north‐east of Italy. RESULTS All cultivars showed the presence of 3‐mercaptohexan‐1‐ol (3MH) precursors, ranging from 4.4 to 1141 μg kg−1 for 3‐S‐glutathionyl hexan‐1‐ol (GSH‐3MH), and from 0.3 to 136 μg kg−1 for 3‐S‐cysteinyl 3‐hexan‐1‐ol. The concentration of GSH‐3MH exceeded 600 μg kg−1 in eight varieties, with values comparable to those of the richest Vitis vinifera reported so far. On average, red grapes showed higher concentrations of 3MH precursors than white ones did. Only two hybrids had 4‐mercapto‐4‐methylpentan‐2‐one (4MMP) precursors over the limit of quantification, albeit with a much higher concentration than those normally reported in Sauvignon Blanc. CONCLUSION This is the first detailed survey of 3MH and 4MMP precursors carried out taking into account a considerable number of hybrid grape varieties. The results show that some of these varieties could be interesting for the production of tropical juices or tropical‐aromatic wines and soft drinks, through the enzymatic liberation of thiol aromas, as well as for the production of aromatizing tannins to be used in the food industry. © 2020 Society of Chemical Industry

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“…by high levels of both skin thickness and hardness can be left for a long time in maceration in order to increase the concentration of thiol precursors [9]. In fact, as recently reported [10], some grape skin tannins were shown to contain very high amounts of 3-S-glutathionylhexan-1-ol and 3-S-cysteinylhexan-1-ol (polyfunctional thiol precursors), whose free forms are responsible for appreciated tropical-like flavours.…”

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confidence: 90%

Evaluation of mechanical properties of berries on resistant or tolerant varieties of grapevine

2019

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An experimental site located in Trentino (North-Eastern Italy), characterized by considerable rainfall that normally requires several plant protection treatments, was used to assess the behavior of 15 grape varieties resistant to the main fungal diseases from an agronomic, quantitative, qualitative, nutritional, and physiological point of view, since 2015. At the 4th year of planting (2016), mechanical properties (berry firmness, berry skin hardness, and thickness) of berries were evaluated using a TAxT2i Texture Analyzer in order to get information about parameters useful for wine process. The varieties showed significant differences in the studied parameters. Regent had the highest values of berry firmness, whilst Johanniter and Cabino the lowest. Cabernet Cantor and Cabernet Cortis generally presented higher values of berry skin hardness than the other varieties. Conversely, the lowest values of skin hardness were recorded in Johanniter, followed by both Solaris and Cabino. Souvignier gris, Prior, and Bronner had significantly higher values of berry skin thickness than Cabino, which, in turn, did not differ from the levels found in Helios, Muscaris, Aromera, and Regent berries, with values above 175 µm, range largely found in grapevine cultivars normally grown. The association between mechanical properties of berries and qualitative data could be used as an aid in decision-making about wine processes.

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Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments

Cited by 15 publications

References 40 publications

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Thiol precursors in Vitis mould‐tolerant hybrid varieties

Evaluation of mechanical properties of berries on resistant or tolerant varieties of grapevine

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