OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analysis and composition of grapes, wines, wine spirits 9 Hplc-ms analysis of carotenoids as potential precursors for 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in riesling grapes

Hplc-ms analysis of carotenoids as potential precursors for 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in riesling grapes

Abstract

In recent years, an undesirable premature “aged” character has been noticed in a growing number of young Riesling wines, associated with extreme weather conditions leading to increased radiation intensity and/ or sun exposure of grapes. One of the compounds responsible for rapid aging is 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), a grape derived C13-norisoprenoid formed as biodegradation product of carotenoids that participate in light harvesting and are essential for photoprotection against excess light in the blue and green wavelength region (350–550 nm). 

Our interest in carotenoids as aroma precursors led us to examine the effect of qualitative light manipulation in the vineyard by coloured shade cloth (green, red and black) on carotenoid profile and accumulation in grapes during the ripening season. Through wavelength modulation of the radiation reaching the vines and therefore regulate the key absorbance maxima of the carotenoids, it was possible to reduce TDN concentrations in finished wines. 

This presentation describes HPLC-MS analysis of carotenoids in grapes and will focus on selected carotenoids potentially associated with the formation of TDN.

DOI:

Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Yevgeniya Grebneva, Josh Hixson, Kathrin Vollmer, Cory Black, Markus Herderich

The Australian Wine Research Institute PO Box 197 Glen Osmond SA 5064, Australia

Contact the author

Keywords

Carotenoids, TDN, Riesling, HPLC-MS 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Impact of Metschnikowia pulcherrima and Saccharomyces cerevisiae in mixed fermentation on volatile compounds and energy sustainability in Lugana wine

In recent years, heightened awareness of the environmental impact has led to sustainability as a key issue for the winemaking sector.

Read More

Physiological behavior of the Chasselas grape variety under water deficit: 30 years of experiments in Switzerland

In the context of increasingly hot and dry summers, the adoption of innovative irrigation technologies has become essential for maintaining grape production while minimizing water use.

Read More

Effect of nitrogen content on fermentation kinetics and aroma profile of assyrtiko wine

Today, there is need to design, produce and label terroir wines, with unique organoleptic properties and more “attractive to consumers”. For this purpose, two Saccharomyces cerevisiae yeast strains (Sa and Sb) isolated during spontaneous fermentations were used for white wine production from the Assyrtiko grape of Santorini. A third commercial strain was used as control.

Read More

Typicality related to terroir: from conceptual to perceptual representation: study of the links with enological practices

The conceptual image of a wine related to the terroir has consequences in technical terms. Among factors affecting the typicality, producers put forward the environmental factors of the terroir system

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More