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 The limonene-derived mint aroma compounds in red wines. Recent advances on analytical, chemical aspects and sensory aspects

The limonene-derived mint aroma compounds in red wines. Recent advances on analytical, chemical aspects and sensory aspects

Abstract

In recent years, the ageing bouquet of red Bordeaux wines has been partially unveiled by a chemical and sensory point of view1–3. Minty and fresh notes were found to play a key role in the definition of this complex concept, moreover the freshness dimension in fine aged red wines plays an important role in typicity judgement by wine professionals. Piperitone, a monoterpene ketone, was identified as a contributor to the positive mint aroma of aged red Bordeaux wines4,5. Further chemical and sensory investigations led to identification of a pool of mint aroma compounds (i.e. p-menthane lactones, carvone and menthol) potentially responsible for these positive olfactory notes.

The analyses of Merlot and Cabernet Sauvignon wines from various terroirs of the Bordeaux area suggested that there was a varietal influence on the mint aroma compound profiles5. Recently, a study in which we defined the terpenic profile of the two Italian grape varieties Corvina and Corvinone, confirmed that the concentration of the mint compounds is variety dependent, despite the terroir of origin of grapes.

These results revealed that Corvina wines were significantly richer in the pool of minty terpenes, in all the considered terroirs. Our recent results also revealed that these compounds already exist in the young wines, but at lower concentrations than in aged ones, thus suggesting that the mint compounds in wine reveal themselves during ageing. The mechanisms of this revelation are still unclear and are today studied. The results of the last years have opened the way to many questions that are still not answered and require further studies, in particular the role of the soil, viticultural practices, climate, rootstocks and varieties must be investigated. The determination of these compounds in wine is quite complex, as they are present at ng/L levels; however, they are sensory active also at trace levels, due to their low perception thresholds and synergistic sensory effect4.

The coupling of HS-SPME Arrow extraction and GC-MS-MS analysis has permitted to develop and validate an automated method of quantification. The development of this simple, sensitive and accurate analytical methods will allow to analyse large sets of wine, thus deepening the knowledge on the origin and expression of the minty and fresh aromas in wine, one of the most important piece of the puzzle of the ageing bouquet.

(1) Picard, M.; Tempere, S.; de Revel, G.; Marchand, S. Food Qual. Prefer. 2015, 42, 110–122.
(2) Picard, M.; Thibon, C.; Redon, P.; Darriet, P.; De Revel, G.; Marchand, S. J. Agric. Food Chem. 2015, 63 (40), 8879–8889.
(3) Slaghenaufi, D.; Perello, M.-C.; Marchand, S.; de Revel, G. Food Chem. 2016, 203, 41–48.
(4) Picard, M.; de Revel, G.; Marchand, S. Food Chem. 2017, 217, 294–302.
(5) Picard, M.; Tempere, S.; De Revel, G.; Marchand, S. J. Agric. Food Chem. 2016, 64 (40), 7576–7584.

DOI:

Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Maria Tiziana Lisanti 1, JustineLaboyrie 2, Céline Franc 2, Giovanni Luzzini 3, Davide Slaghenaufi 3, Maurizio Ugliano 3, Luigi Moio 1, Gilles de Revel 2, Stephanie Marchand 2

1) Universitàdegli Studi di Napoli Federico II, Sezione di Scienze della Vigna e del Vino, 83100 Avellino, Italy
2) Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon France
3) Wine chemistry laboratory Department of Biotechnology University of Verona Villa Ottolini-Lebrecht

Contact the author

Keywords

mint aromas, red wine, aging, terroir 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Techniques to study graft union formation in grapevine 

Grapevines are grown grafting in most viticultural regions. Grapevine rootstocks are either hybrids or pure species of different American Vitis spp. (particularly V. berlandieri, V. rupestris and V. riparia), which are primarily used to provide root resistance to the insect pest Phylloxera. In addition to Phylloxera resistance, ideally grapevine rootstocks should be resistant to other soil borne pathogens and adapted to abiotic stress conditions. New rootstocks have the potential to adapt agriculture to climate change without changing the characteristics of the harvested product. However, high grafting success rates are an essential prerequisite.

Impact of SO2 addition before alcoholic fermentation on the oxidative stability of Chardonnay white wines

Sulfites (SO2) addition during winemaking is a widespread practice worldwide. This addition is realized at different steps of the winemaking due to the antimicrobial and antioxidant capacity of SO2. In a context of understanding white wines oxidative stability, knowledge about the impact of SO2 on the wine molecular diversity, especially compounds involved in the antioxidant capacity of wine, appears to be very important. In recent years, some studies have shown that SO2 can react with a large number of wine compounds resulting in the formation of numerous adducts. The diversity of compounds involved is important including in particular pyruvic acid, 2-keto-glutaric acid, glyceraldehyde, sugar, phenolics compounds but also amino acids or peptides. Moreover Roullier-Gall et al. have shown using FT-ICR-MS analysis that the molecular composition of wines remains impacted by addition of SO2 to the must (0, 4 and 8 g/hL SO2), several years after winemaking. Indeed, wines made from protected must (8g/hL SO2) contain a larger diversity of CHOS and CHONS compounds than wines made from unprotected must (0 g/hL SO2). The study of the impact of glutathione addition on the sensory oxidative stability has further shown that CHOS and CHONS compounds (amino acids, aromatic compounds and peptides) are markers of the antioxidant metabolome of white wines. This suggests that CHOS and CHONS compounds arise from SO2 adducts formation but also from a protecting effect of SO2 on the antioxidant metabolome of white wines.

Organic mulches improve vine vigour, yield and physiological response in a semi-arid region

Recycled organic mulch within the row in vineyard floor management has become an interesting ecological strategy to adapt the crop to climate change consequences in semi-arid regions.
This study aimed to assess the impact of three recycled organic mulches [straw (STR), grape pruning debris (GPD), and spent mushroom compost (SMC)] and two conventional soil management practices [herbicide (HERB) and under-row tillage (TILL)] on vegetative vigour (NDVI), production (kg/plant), and physiological parameters (δ13C in grapes and leaf gas exchange during four grapevine phenology stages). Additionally, temperature and water soil parameters were collected at three soil depths. Data was collected during the 2021 and 2022 grapevine growing seasons in La Rioja, Spain.

Plant regeneration via somatic embryogenesis and preliminary trials for the application of the DNA-free genome editing in grapevine cv. Corvina veronese

Grapevine (Vitis spp.) is a globally significant fruit crop, and enhancing its agronomic and oenological traits is crucial to meet changing agricultural conditions and consumer demands. Conventional breeding has played a key role in domesticating grapevine varieties, but it is a time-consuming process to develop new cultivars with desirable traits for cultivation.
New plant breeding techniques (NpBTs) offer a potential revolution in grapevine cultivation, and genome editing has shown promise for targeted mutagenesis. The success of these biotechnological approaches relies on efficient in vitro regeneration protocols, particularly through somatic embryogenesis (SE).

A few observations on double sigmoid fruit growth

Many fleshy fruit, including the grape berry, exhibit a double‐sigmoid growth (DSG) pattern. Identification of the curious DSG habit has long been attributed to Connors’ (1919) work with peaches