Unravelling regional typicality of Australian premium Shiraz through an untargeted metabolomics approach

The analysis of structurally diverse proanthocyanidins in grapes and wine is challenging. Comprehensive two-dimensional liquid chromatography (LC×LC) and ion mobility spectrometry-mass spectrometry (IMS-MS) are increasingly used to address the challenges associated with the analysis of highly complex samples such as wine and grapes

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].

Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated

Le sol et le climat occupent une place prépondérante dans le concept de terroir, pour lequel l’OIV s’apprête à adopter une définition internationale. Les travaux de recherche qui ont été menés depuis une trentaine d’années sur ces thèmes et qui ont été, pour les plus importants, présentés dans les 7 premiers Congrès Internationaux des Terroirs Viticoles ont considérablement modifié les connaissances sur le fonctionnement des terroirs viticoles dans le monde et le comportement des consommateurs avertis par rapport aux vins de terroirs.

Despite their trace concentrations, volatile sulfur compounds (VSCs) are an important category of flavour-active compounds that significantly contribute to desirable or undesirable aromas of many foods and beverages. In wines, VSCs in the form of polyfunctional thiols, notably 3-sulfanylhexan-1-ol (3-SH), 3-sulfanylhexyl acetate (3-SHA), and 4-sulfanyl-4-methyl-pentan-2-one (4-MSP), possess extremely low olfactory thresholds (≈ ng/L) and pleasant “tropical aroma” notes. They have received much attention with respect to their sensory contributions, quantitative occurrences, biogenesis, and thiol management through viticulture and winemaking. However, the fate of these potent volatiles are still not fully understood.