terclim by ICS banner
IVES 9 IVES Conference Series 9 CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Abstract

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel. Based on sensory assessment, selected wines were examined for their global aroma profile by sensory guided odorant screening techniques (preparative high pressure liquid chromatography; gas chromatography–mass spectrometry/olfactometry (GC–MS/O); sensory evaluation), and several odorous zones (OZs) of interest resembling the original olfactory notes (citrus, tropical fruits etc.) of the initial wines were noted. The aroma descriptors, linear retention index, and mass spectra of the suspected chromatography peaks and their accompanying OZs of interest revealed the presence and importance of volatile thiols in Riesling wines analysed. Hence, selective silver ion solid phase extraction and multidimensional GC–MS/O were applied for further characterization of targeted thiol-relevant OZs, allowing tentative identification of unknown thiols, with one new mercapto monoterpenoid confirmed by orthogonal approach. Following the sensory guided qualitative screening efforts, a new and highly sensitive quantitation method based on chemical derivatization and liquid chromatography quadrupole Orbitrap high-resolution MS was developed for the analysis of a substantial number of known and newly identified volatile thiols in the wine set. Quantitative results confirmed the relevance of 13 odorous thiols in Riesling, with several of them presented at concentrations well over their perception thresholds, as 3-sulfanylhexanol for instance. Thus, the combination of the chemical analysis of thiols and the sensory evaluation made it possible to draw up regional profiles according to the origin of the wines.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Emilio De Longhi1,2,3, Liang Chen1, 2, †, Pascaline Redon1, 2, Christoph Schüssler4, Rainer Jung4, Claus Patz5, Doris Rau-Hut3, Philippe Darriet1,2

1. Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3. Hochschule Geisenheim University, Department of Microbiology and Biochemistry, Von-Lade-Str. 1, 65366 Geisenheim, Germany
4. Hochschule Geisenheim University, Department of Enology, Von-Lade-Str. 1, 65366 Geisenheim, Germany
5. Hochschule Geisenheim University, Department of Beverage Research, Von-Lade-Str. 1, 65366 Geisenheim, Germany †Current address: E. & J. Gallo Winery, 600 Yosemite Boulevard, Modesto, CA 95354, United States

Contact the author*

Keywords

Riesling wine aroma, Volatile thiols, Identification, Quantitation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More

SENSORY CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More