WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Identification of 4-hydroxy-2-nonenal, a gamma nonalactone precursor in must and wine from Bordeaux cultivars

Identification of 4-hydroxy-2-nonenal, a gamma nonalactone precursor in must and wine from Bordeaux cultivars

Abstract

Various molecular compounds are responsible for the complex mixture of fragrances that give wine its aroma. In particular, the ‘cooked fruit’ aroma found in red wines from hot and/or dry vintages or from the vinification of late harvested grapes has been intensively investigated in recent years. Lactones and especially γ-nonalactone were found to be responsible for the ‘cooked fruit’ aroma and are able to modulate its intensity. 1,2 This project aimed to study γ-nonalactone formation in order to better predict the intensity of the ‘cooked fruit’ character of wines in relation to the grape maturity. Thanks to our previous work, one precursor of γ-nonalactone has already been identified and quantified in must and wine: the 4-oxononanoic acid. 3 This work is devoted to study alternative γ-nonalactone formation pathways, especially from the products of C18 unsaturated fatty acid peroxidation. 4 That why 4-hydroxy-2-nonenal was suggested as a potential γ-nonalactone precursor. For its quantification in must and wine, the SPE-GC-MS analysis was developed, validated and applied to assaying this compound in must and wine from Bordeaux area. Then, the strereoselective biotransformation of 4-hydroxy-2-nonenal into R/S-γ-nonalactone was investigated. Finally, the impact of grape ripening and over-ripening phenomena on 4-hydroxy-2-nonenal content in must was studied.

In conclusion, our results demonstrated the presence of 4-hydroxy-2-nonenal in musts and wines and its biotransformation to γ-nonalactone during alcoholic fermentation of red grape varieties. The role of 4-hydroxy-2-nonenal as a precursor of the odorous γ-nonalactone in wine is revealed for the first time.

References

(1)         Pons, A.; Lavigne, V.; Eric, F.; Darriet, P.; Dubourdieu, D. Identification of Volatile Compounds Responsible for Prune Aroma in Prematurely Aged Red Wines. J. Agric. Food Chem. 2008, 56 (13), 5285–5290.

(2)         Allamy, L.; Darriet, P.; Pons, A. Molecular Interpretation of Dried-Fruit Aromas in Merlot and Cabernet Sauvignon Musts and Young Wines: Impact of over-Ripening. Food Chem. 2018, 266, 245–253.

(3)         Ferron, P. de; Thibon, C.; Shinkaruk, S.; Darriet, P.; Allamy, L.; Pons, A. Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor. J. Agric. Food Chem. 2020, 68 (47), 13344–13352.

(4)         Schneider, C.; Tallman, K. A.; Porter, N. A.; Brash, A. R. Two Distinct Pathways of Formation of 4-Hydroxynonenal. J. Biol. Chem. 2001

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Philippine de Ferron, Cécile Thibon, Svitlana Shinkaruk, Alexandre Pons

Presenting author

Philippine de Ferron – Phd Student -Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA

Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA | Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA | Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA

Contact the author

Keywords

flavor, γ-nonalactone, precursors, maturity, 4-hydroxy-2-nonenal

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

The Wine Active Compounds (WAC) conference 2022

The 5th edition of the International Conference Series on Wine Active Compounds (WAC) will be held from 29 June to 1 July 2022 (Dijon, France). All authors with accepted abstracts will have the possibility to publish either a short 4-pages article or a...
Read More

Culturable microbial communities associated with the grapevine soil in vineyards of La Rioja, Spain

The definition of soil health is complex due to the lack of agreement on adequate indicators and to the high variability of global soils. Nevertheless, it has been widely used as synonymous of soil quality for more than one decade, and there is a consensus warning of scientists that soil quality and biodiversity loss are occurring due to the traditional intensive agricultural practices.
In this work we monitored a set of soil parameters, both physicochemical and microbiological, in an experimental vineyard under three different management and land use systems: a) addition of external organic matter (EOM) to tilled soil; b) no tillage and plant cover between grapevine rows, and c) grapevines planted in rows running down the slope and tilled soil.

Read More

Influence of agrophotovoltaic on vine and must in a cool climate

The current energy crisis means that interest in agrophotovoltaics has increased significantly. The reason behind this is that the system aims to combine agricultural production with energy production. During the three-year period from 2020 to 2022, the effects of photovoltaic panels on the vine, the yield and the quality of the must were studied in Walenstadt in northern Switzerland, an area with a cool, humid climate. 65 Pinot noir vines were planted in the 160m2 study area. Because of the large edge effects, only 3 repetitions with 4 vines each could be created. A significantly lower leaf infestation by Plasmopara viticola was observed among the panels in each of the three years.

Read More

The role of molecular ecophysiology in terroir expression

Terroir is a complex concept which associates soil, climate, grape variety and cultural practices that include the training system and oenological techniques. It is a type of social construction with man at its centre. The typicality of a wine is also a social construction which is the result of an agreement among specialists vis à vis a given quality of the wine whose references are the wine’s origins (e.g. terroir) and taste.

Read More

Try the GiESCO EcoMetaEthical Charter !

The sustainability of vineyards is a major issue. The choices proposed to date have major flaws such as the lack of scientific bases or the use of dangerous products such as copper. GiESCO has published a charter of best practices for the environment and for people adapted to various environments. The use of sustainably resistant grape varieties that produce quality wines plays a central role here. Often innovative cultivation systems associated with new technologies and based on scientific bases, guarantee respect for people and the environment. These proposals are brought together in a charter which is part of a meta-ethical approach to seeking consensual measures to ensure the sustainability of vineyards.

Read More