terclim by ICS banner
IVES 9 IVES Conference Series 9 OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

Abstract

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4

This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.5 Functionalized samples were analysed by gas chromatography coupled with a pulsed flame photometric detector (GC-PFPD) and olfactometry (GC-O) to optimize the reaction conditions. Analysis of functionalized oak wood organic extracts by GC-O and GC-PFPD led us to detect six OZ reminiscent of “meaty” nuances and associated with sulphur compounds. One of them was characterized by preparative multi-dimensional gas chromatography coupled with olfactometry and time of flight mass spectrometry (Prep-MDGC-O-TOF MS) and identified as 2-methoxybenzenethiol.

This thiol was also identified in red wines following extraction by SPE, separation and detection by means of GC-MS/MS (SRM mode). The validation of the quantification method was carried out before its use to study its distribution in wines, young and old from different appellations and according to the OTR (determined by coulometry) of the closure. We show that its concentration can reach the odour detection threshold determined at 607 ng/L. Following the same strategy, five other thiols reminiscent of “meaty” nuances, including 2,5-dimethylfuran-3-thiol, 5-methyl-2-furfurylthiol, o-toluenethiol, 2,6-dimethylbenzenethiol and 2,6-dimethoxybenzenethiol were also identified for the first time in red wines. Their sensory impact will also be discussed.

 

1. Picard, M.; Thibon, C.; Redon, P.; Darriet, P.; de Revel, G.; Marchand, S. Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines. J. Agric. Food Chem. 2015, 63 (40), 8879–8889. https://doi.org/10.1021/acs.jafc.5b03977.
2. Pons, A.; Lavigne, V.; Suhas, E.; Thibon, C.; Redon, P.; Loisel, C.; Darriet, P. Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study. J. Agric. Food Chem. 2022, 70 (51), 16358–16368. https://doi.org/10.1021/acs.jafc.2c07475.
3. 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. https://doi.org/10.1021/jf073513z.
4. Chen, L.; Darriet, P. Strategies for the Identification and Sensory Evaluation of Volatile Constituents in Wine. Compr. Rev. Food Sci. Food Saf. 2021, 20 (5), 4549–4583. https://doi.org/10.1111/1541-4337.12810.
5. Picard, M.; Tempere, S.; de Revel, G.; Marchand, S. A Sensory Study of the Ageing Bouquet of Red Bordeaux Wines: A Three-Step Approach for Exploring a Complex Olfactory Concept. Food Qual. Prefer. 2015, 42, 110–122. https://doi.org/10.1016/j. foodqual.2015.01.014.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Emilie Suhas1,2,4, Svitlana Shinkaruk1,2, Alexandre Pons1,2,3

1. Univ. 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. Seguin Moreau France, Z.I. Merpins, BP 94, 16103 Cognac, France
4. Diam bouchage, Céret 66400, France

Contact the author*

Keywords

Red wines, Thiol compounds, Meaty aroma, Oak wood functionalisation strategy

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FREE TERPENE RESPONSE OF ‘MOSCATO BIANCO’ VARIETY TO GRAPE COLD STORAGE

Temperature control is crucial in wine production, starting from grape harvest to the bottled wine storage. Climate change and global warming affect the timing of grape ripening, and harvesting is often done during hot summer days, influencing berry integrity, secondary metabolites potential, enzyme and oxidation phenomena, and even fermentation kinetics. To curb this phenomenon, pre-fermentative cold storage can help preserve the grapes and possibly increase the concentration of key secondary metabolites. In this study, the effect of grape pre-fermentative cold storage was assessed on the ‘Moscato bianco’ white grape cultivar, known for its varietal terpenes (65% of free terpenes represented by linalool and its derivatives) and widely used in Piedmont (Italy) to produce Asti DOCG wines.
Read More

CONSUMER PERCEPTION OF INTERSPECIFIC HYBRID RED WINE COLOR IN RELATION TO ANTHOCYANIN PROFILE AND CHEMICAL COLOR PARAMETERS

Interspecific hybrid winegrapes are of growing interest in the context of climate change based on their disease resistance and cold hardiness. In addition to a need for increased understanding of their chemical composition, there is little empirical evidence on the consumer perception of non-vinifera wine. Phenolic compounds, and particularly color, play an important organoleptic and quality determination role in wine, but can vary significantly in interspecific hybrid wines compared to wines produced from Vitis vinifera cultivars [1, 2, 3]. Anecdotally, the variation in anthocyanin species, interactions, and concentrations in interspecific hybrids could result in a variance from“vinifera-like” wine color.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More