IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Stability of 3-mercaptohexanol during white wine storage in relationship to must pre-fermentative fining

Stability of 3-mercaptohexanol during white wine storage in relationship to must pre-fermentative fining

Abstract

3-Mercaptohexanol (3MH) is a volatile thiol occurring in several white and red wines, where it can contribute to fruity attributes. Its content is typically high in wines from certain grape varieties, in particular Sauvignon blanc, where it is considered a varietal marker. The strong nucleophilic character of thiols makes 3MH rather unstable during wine storage, due to the presence of several strong electrophilic species. Among these electrophilics, those arising from the oxidation of flavan3-ols such as catechin and epi-catechin have been indicated as critical for 3MH stability. Accordingly, there is a generalized interest towards the ability of vinification practices to reduce 3MH loss during aging through the management of wine flavan-3-ols content.
In the present study, Lugana white wines obtained using different products for pre-fermentative fining (PVPP, vegetable proteins, potato proteins, casein), as well without any fining, were adjusted to 30 mg/L of free SO2, spiked with a known amount of 3MH and submitted to aging at 24°C in ermetically sealed vials in the presence of 7 mg/L of dissolved oxygen.  Flavanol content of must and wines was assessed by means of HPLC, whereas 3MH was analyzed after aging by means of GC-MS after derivatization with ethyl propiolate.
The type of fining induced significant differences in the content of must and wine flavan-3-ols, with combinations of PVPP and vegetable proteins giving the largest flavan-3-ol decrease compared to control. Upon aging, wines fined with combinations of PVPP and vegetable proteins resulted in reduced 3MH loss, highlighting the positive influence of certain types of fining on wine aroma stability. Conversely, larger 3MH losses were observed when pre-fermentative fining was conducted using casein.  
The results of these study highlights the importance of fine tuning pre-fermentative fining to increase wine aroma stability and shelf-life 

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Ugliano Maurizio1, Manara Riccardo1, Slaghenaufi Davide1, Massot Arnaud2 and Moine Virgine2

1Department of biotechnology, University of Verona 
2Biolaffort

Contact the author

Keywords

Fining, 3-mercaptohexanol (3MH), vegetable proteins, oxidation

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

New ways of grape pomaces valorization: production of functional beverages or nutraceuticals

The wine industry generates each year 20 million tons of by-products. Among them grape pomaces represent a big part that can be considered as a source of potentially bioactive molecules such as polyphenols. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called scoby.
Read More

Data fusion approaches for sensory and multimodal chemistry data applied to storage conditions

The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).

Read More

The anthocyanin profile of galician endangered varieties. A tool for varietal selection

AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks.

Read More

Grape solids: new advances on the understanding of their role in enological alcoholic fermentation

Residual grape solids (suspended particles) in white and rosé musts vary depending on the clarification pro-cess. These suspended solids contain lipids (more especially phytosterols) that are essential for yeast meta-bolism and viability during fermentation in anaerobic conditions.

Read More

Terroir et variabilité microclimatique : pour une approche à l’échelle de la parcelle

The climatic component is one of the elements of the zoning of viticultural potential, alongside the geological and pedological components (Morlat, 1989; Lebon et al , 1993). Many climatic indices have thus been defined to estimate the potential for wine production at the scale of a region or a country (Carbonneau et al ., 1992). The main climatic variables used are temperature and radiation. We note in particular the indices of Branas, Huglin and Ribereau-Gayon (Huglin, 1986). However, few studies have been undertaken on the spatial variability of microclimatic conditions at the scale of a vineyard, a valley, or even a municipality.

Read More