Influence of grape-harvesting steps on varietal th ol aromas in sauvignon blanc wines

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 19, 2011, Pages 10641-10650

  Allen, Thomas ^a   Herbst Johnstone, Mandy ^a   Girault, Melanie ^a   Butler, Paul ^a   Logan, Gerard ^a   Jouanneau, Sara ^a   Nicolau, Laura ^a   Kilmartin, Paul A ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

3 mercaptohexanol; 3 mercaptohexyl acetate; harvesting; Sauvignon blanc; varietal thiols; wine aroma

Indexed keywords

3-MERCAPTOHEXANOL; 3-MERCAPTOHEXYL ACETATE; SAUVIGNON BLANC; VARIETAL THIOLS; WINE AROMA;

FRUITS; HARVESTING; SELF ASSEMBLY; VOLATILE FATTY ACIDS;

WINE;

3 MERCAPTOHEXANOL; 3 MERCAPTOHEXYL ACETATE; 3-MERCAPTOHEXANOL; 3-MERCAPTOHEXYL ACETATE; ACETIC ACID DERIVATIVE; HEXANOL; THIOL DERIVATIVE;

AGRICULTURE; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; NEW ZEALAND; ODOR; VITIS; WINE;

ACETATES; AGRICULTURE; BEVERAGES; FERMENTATION; FOOD HANDLING; FRUIT; HEXANOLS; NEW ZEALAND; ODORS; SULFHYDRYL COMPOUNDS; VITIS; WINE;

VITACEAE;

EID: 80053530248     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2018676     Document Type: Article

References (32)

1. Tominaga, T.; Furrer, A.; Henry, R.; Dubourdieu, D. Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines Flavour Fragrance J. 1998, 13, 159-162 (Pubitemid 28352101)
2. Tominaga, T.; Baltenweck-Guyot, R.; Peyrot des Gachons, C.; Dubourdieu, D. Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties Am. J. Enol. Vitic. 2000, 51, 178-181 (Pubitemid 30656749)
3. Lund, C. M.; Thompson, M. K.; Benkwitz, F.; Wohler, M. W.; Triggs, C. M.; Gardner, R.; Heymann, H.; Nicolau, L. New Zealand Sauvignon blanc distinct flavor characteristics: sensory, chemical and consumer aspects Am. J. Enol. Vitic. 2009, 60, 1-12
4. Mateo-Vivaracho, L.; Zapata, J.; Cacho, J.; Ferreira, V. Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines J. Agric. Food Chem. 2010, 58, 10184-10194
5. Tominaga, T.; Peyrot des Gachons, C.; Dubourdieu, D. A new type of flavor precursors in Vitis vinifera L. cv. Sauvignon blanc: S -cysteine conjugates J. Agric. Food Chem. 1998, 46, 5215-5219 (Pubitemid 128488285)
6. Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Localisation of S -cysteine conjugates in the berry: effect of skin contact on aromatic potential of Vitis vinifera L. cv. Sauvignon blanc must Am. J. Enol. Vitic. 2002, 53, 144-146 (Pubitemid 34812730)
7. Des Gachons, C. P.; Tominaga, T.; Dubourdieu, D. Sulfur aroma precursor present in S -glutathione conjugate form: identification of S -3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc J. Agric. Food Chem. 2002, 50, 4076-4079 (Pubitemid 34734316)
8. Thibon, C.; Dubourdieu, D.; Darriet, P.; Tominaga, T. Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice Food Chem. 2009, 114, 1359-1364
9. Thibon, C.; Cluzet, S.; Merillon, J. M.; Darriet, P.; Dubourdieu, D. 3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea J. Agric. Food Chem. 2011, 59, 1344-1351
10. Subileau, M.; Schneider, R.; Salmon, J.-M.; Degryse, E. New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors J. Agric. Food Chem. 2008, 56, 9230-9235
11. Schneider, R.; Charrier, F.; Razungles, A.; Baumes, R. Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-3-methylpentan-2-one in wines Anal. Chim. Acta 2006, 536, 58-64
12. Roland, A.; Schneider, R.; Charrier, F.; Cavelier, F.; Rossignol, M.; Razungles, A. Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon blanc grapes Food Chem. 2011, 125, 139-144
13. Kobayashi, H.; Takase, H.; Suzuki, Y.; Tanzawa, F.; Takata, R.; Fujita, K.; Kohno, M.; Mochizuki, M.; Suzuki, S.; Konno, T. Environmental stress enhances biosynthesis of flavor precursors, S -3-(hexan-1-ol)-glutathione and S -3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S -transferase activation J. Exp. Biol. 2011, 62, 1325-1336
14. Capone, D. L.; Sefton, M. A.; Hayasaka, Y.; Jeffery, D. W. Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S -cysteinylhexan-1-ol of 3-S -glutathioylhexan-1-ol J. Agric. Food Chem. 2010, 58, 1390-1395
15. Capone, D. L.; Sefton, M. A.; Jeffery, D. W. Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine J. Agric. Food Chem. 2011, 59, 4649-4658
16. Capone, D. L.; Jeffery, D. W. Effects of transporting and processing Sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations J. Agric. Food Chem. 2011, 59, 4659-4667
17. Maggu, M.; Winz, R.; Kilmartin, P. A.; Trought, M. C. T.; Nicolau, L. Effect of skin contact and pressure on the composition of Sauvignon blanc must J. Agric. Food Chem. 2007, 55, 10281-10288
18. Patel, P.; Herbst-Johnstone, M.; Lee, S. A.; Gardner, R. C.; Weaver, R.; Nicolau, L.; Kilmartin, P. A. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments J. Agric. Food Chem. 2010, 58, 7280-7288
19. Jouanneau, S. Survey of aroma compounds in Marlborough Sauvignon blanc wines. Regionality and small scale winemaking. Ph.D. Thesis, The University of Auckland, Auckland, 2011.
20. Hebditch, K. R.; Nicolau, L.; Brimble, M. A. Synthesis of isotopically labelled thiol volatiles and cysteine conjugates for quantification of Sauvignon blanc wine J. Labelled Compd. Radiopharm. 2007, 50, 237-243 (Pubitemid 46769751)
21. Ellman, G. L. Tissue sulfhydryl groups Arch. Biochem. Biophys. 1959, 82, 70-77
22. Somers, T. C.; Ziemelis, G. Interpretations of ultraviolet absorption in white wines J. Sci. Food Agric. 1972, 23, 441-453
23. Somers, T. C.; Ziemelis, G. Spectral evaluation of total phenolic components in Vitis vinifera: grapes and wines J. Sci. Food Agric. 1985, 36, 1275-1284
24. Tominaga, T.; Murat, M.-L.; Dubourdieu, D. Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. var. Sauvignon blanc J. Agric. Food Chem. 1998, 46, 1044-1048 (Pubitemid 128488112)
25. Murat, M.-L.; Masneuf, I.; Darriet, P.; Lavigne, V.; Tominaga, T.; Dubourdieu, D. Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine Am. J. Enol. Vitic. 2001, 52, 136-139 (Pubitemid 32818089)
26. Roland, A.; Schneider, R.; Razungles, A.; Le Guerneve, C.; Cavelier, F. Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine J. Agric. Food Chem. 2010, 58, 10684-10689
27. Grant-Preece, P. A.; Pardon, K. H.; Capone, D. L.; Cordente, A. G.; Sefton, M. A.; Jeffery, D. W.; Elsey, G. M. Synthesis of wine thiol conjugates and labeled analogues: fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol J. Agric. Food Chem. 2010, 58, 1383-1389
28. Winter, G.; Van Der Westhuizen, T.; Higgins, V. J.; Curtin, C.; Ugliano, M. Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae Aust. J. Grape Wine Res. 2011, 17, 285-290
29. Roland, A.; Schneider, R.; Le Guerneve, C.; Razungles, A.; Cavelier, F. Identification and quantification by LC-MS/MS of a new precursor of 3-mercaptohexan-1-ol (3MH) using stable isotope dilution assay: elements for understanding the 3MH production in wine Food Chem. 2011, 121, 847-855
30. 6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation Am. J. Enol. Vitic. 1978, 29, 11-17
31. Arfelli, G.; Sartini, E.; Bordini, F.; Caprara, C.; Pezzi, F. Mechanical harvesting optimization and postharvest treatments to improve wine quality J. Int. Sci. Vigne Vin 2010, 44, 101-115
32. 2 addition on quality and postharvest behavior of mechanically-harvested juice grapes in Arkansas J. Am. Soc. Hortic. Sci. 1979, 104, 166-169 (Pubitemid 9158907)