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…

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.
Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Read More