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…

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality. Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs).
Read More

New insights on thiol precursors catabolism by yeast during wine fermentation: identification of the N-Acetyl-L-Cysteine conjugate

Understanding the catabolism of thiol precursors is essential for understanding the revelation of varietal thiols in wine. For many years, knowledge of these precursors has been limited to the S-conjugates of glutathione, cysteine (Cys3SH) and the dipeptides g-GluCys and CysGly, without being able to explain the full origin of 3-sulfanylhexan-1-ol (3SH) in wines

Read More

Characterization of the thiol aromatic potential of a new resistant grape variety: Floreal

Aims: Due to climate change and the desire to decrease enological inputs (organic farming), the vineyard has to be modified and the selection of new resistant grape varieties as an alternative is researched intensively today. From January 2018, four new grape varieties that are resistant against mildew and odium have been added to the official

Read More

Impact of glutathione-rich inactivated yeast on wine chemical diversity

Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.

Read More

Cultivation of grapes Chardonnay in soils with management practices biodynamic and conventional

The cultivation of grapes, can be accomplished with the use of different systems and practices of agricultural management, the choice of the system to be followed in the vineyard, depends on the conditions of available resources, these being: natural, economic, social, cultural and territorial. As well, it is relevant to know the characteristics of the soil of the vineyard. In the last decade, has been recurrent use of agricultural practices which date back to milinares traditions, with the aim of promoting a recovery of soil and lead the management of cultivation with less damage to the ecosystem. The study here, aimed to quantify the environmental impacts caused in the use of nutrients in conventional tillage and of grapes in the biodynamic agricultural properties in the state of Rio Grande do Sul- Brazil.

Read More