OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Chemical and Biochemical reactions, including grape and wines microorganisms impact 9 Fructose implication in the Sotolon formation in fortified wines: preliminary results

Fructose implication in the Sotolon formation in fortified wines: preliminary results

Abstract

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].

The present study focuses on the LC-MS/MS quantification results of sotolon [2] in model wines and serves as preliminary results in a currently ongoing project, with the aim to elucidate the main formation pathways of sotolon in fortified wines. Different combinations of fructose and amino acids in synthetic wine (base wine model – 6 g/L of tartaric acid, 18 % ethanol (v/v) and pH adjusted to 3.5) were tested and submitted to forced ageing at 70 °C for 1 month. The results showed that fructose levels as low as 1 g/L are enough to produce sotolon levels higher than the odour detection threshold preliminary found for Madeira wines [3]. Results also showed that cysteine somehow hindered the sotolon formation in model wines.

Acknowledgements:

Vanda Pereira is thankful to ARDITI (Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação) for funding her research grant through the project M1420-09-5369-FSE-000001. This work was financed by ERDF funds and National Funds through the FCT (Fundação para a Ciência e Tecnologia) under the projects UID/CTM/50025/2013 and M1420-01-0247-FEDER-000020 (IMPACT III).

References:

[1]. Pereira V, Santos M, Cacho J, Marques JC. Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines. LWT. 2017, 75:719–26.
[2]. Pereira V, Leça JM, Gaspar JM, Pereira AC, Marques JC. Rapid Determination of Sotolon in Fortified Wines Using a Miniaturized Liquid-Liquid Extraction Followed by LC-MS/MS Analysis. J Anal Methods Chem. 2018: Article ID 4393040, 7 pgs.
[3]. Gaspar JM, Pereira V, Marques JC. Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study. AIMS Agriculture and Food 2018, 3: 172-180.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Vanda Pereira, João M. Gaspar , Qianzhu Zhao , Ana I. Freitas , José C. Marques 

Faculty of Exact Sciences and Engineering, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal. 
Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China 
I3N, Department of Physics, University of Aveiro, 3810-193 Aveiro, Portugal 

Contact the author

Keywords

sweet wines, thermal processing, wine ageing, wine models

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.