IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Non-targeted analysis of C13-norisoprenoid aroma precursors in Riesling

Non-targeted analysis of C13-norisoprenoid aroma precursors in Riesling

Abstract

Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides. Most studies aiming to profile glycosidic flavour compounds in grapes and wine are performed by the analysis of hydrolytically liberated aglycones, either enzymatically or through acid hydrolysis, mainly due to a lack of analytical standards, diversity of glycosides, and their small concentrations. However, aglycone analysis alone can not reveal the full
complexity of precursors and the structural rearrangements of aglycones during and post-release, as it has been repeatedly reported for TDN and other related C13-norisporenoids that arise slowly during wine ageing.
The main objective of this study was to develop an analytical strategy to profile the potential presence of putative lead candidates and the presence of unknown precursors involved in the formation of the potent aroma compound, TDN, in Riesling wine. To uncover the structural complexity of TDN precursors, we firstly utilised a non-targeted metabolomics
approach (using HPLC with QTOF mass spectrometry) on Riesling grape grown under varied light conditions to determine potential candidates; putative TDN precursors ex wine were then further characterised by tandem mass spectrometry (HPLC-QqQ-MS/MS).
In addition to previously reported precursors, multiple glycosides were found in Riesling wine made from grapes grown under different light regimes which represent promising candidates likely to contribute to the formation of TDN. The results demonstrate that the combined HPLC-MS methods are effective for confirming and significantly expanding the
knowledge about the precursor pools involved in the formation of potential aroma compounds in wine. At the same time, this analytical strategy can help to develop a greater understanding of the environmental influences that can drive the formation of individual flavour precursors.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Grebneva Yevgeniya1, Herderich Markus¹, Rauhut Doris², Nicolotti Luca1 and Hixson Josh¹

¹The Australian Wine Research Institute
²Hochschule Geisenheim University

Contact the author

Keywords

Non-targeted analysis, aroma precursors, C13-norisoprenoids, glycosides, Riesling

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Water retention properties of viticultural calcisols from D. O. P. Valdepeñas (Spain)

A good knowledge of the soil physicochemical properties, as well as its ability to retain and put the necessary water available to the plants, is essential when it comes at the design of an irrigation plan.

Read More

The importance of soil and geology in tasting terroir; a case history from the Willamette valley, Oregon

Wines differ from each other based on seven different factors: the type of grape; the bedrock geology and resulting soils; the climate; the soil hydrology; physiography of the site; the winemaker and the vineyard management techniques. The first five of these factors make up what the French call terroir, “the taste of the place”.

Read More

New insights of translocation of smoke-related volatile phenols in vivo grapevines

The increasing frequency of wildfires in grape-growing regions is seen as a significant risk for the grape and wine industry.

Read More

Oak wood seasoning: impact on oak wood chemical composition and sensory quality of wine

Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables
(~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins.

Read More

Chemical and sensory influences of the UV-C light of 254 nm in combination with the antioxidant substances in wine

The UV-C light enhances oxidative processes in wine. Increasing the dose of UV-C can lead to olfactoric, gustatoric and colour changes in wine. These changes are triggered by a series of photochemical reactions such as degradation of esters, the formation of odour-active substances such as 2 aminoacetophenone through the photooxidation of amino acids. Ultimately, these reactions can lead to a reduced wine quality.

Read More