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…

Grape composition and wine quality of Muscat Hamburg cultivar after a specific inactivated dry yeast application as adaptation strategy to climate change

In a climate change context, the management of Mediterranean vineyards should be adapted to the new environmental conditions. Predictive models underline that in the future the most of the Mediterranean vineyard regions is expected to experience further warming events producing challenges in ripening balanced fruit. It is already registered that in warm and dry summers, the ripening process is faster and the balance between phenolic and technological (sugar) maturity may not be the desirable. This study investigates the use of specific inactivated yeast derivatives sprayed on the entire canopies of field grown cv Muscat Hamburg vines.
Read More

Impact of varying ethanol and carbonation levels on the odor threshold of 1,1,6-trimethyl-1,2-dihydronaphtalene (petrol off-flavor) and role of berry size and Riesling clones

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.

Read More

Utilizing ozone for the management of powdery mildew (Erysiphe necator Schwein.) in vineyards: potential and challenges

Powdery mildew, caused by fungal pathogens, poses a significant threat to grapevines in the DOCa Rioja region. In efforts to improve control strategies while reducing reliance on conventional phytosanitary products, ozone could constitute a potential alternative. However, it has short persistence, thus requiring frequent treatments. This study aimed to assess the suitability of ozone as an active substance for controlling powdery mildew within a phytosanitary strategy aimed at reducing conventional phytosanitary product usage. The strategy integrating ozone with conventional products yielded powdery mildew levels comparable to conventional treatments in both disease incidence and severity.

Read More

Agroclimatic characterization of Monreale DOC appellation for vine growing

This paper presents the results of an agroclimatic study of the viticulture area called DOC Monreale (Pa), Italy, which was carried out with the aim to supply a working instrument supporting viticulture planning.

Read More

Emerging pest pressures in viticulture: a brief review of Argyrotaenia Ljungiana in Eastern Europe

As viticulture faces increasing threats from emerging pests, understanding and dealing with new infestations is crucial.

Read More