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…

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].
Read More

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More