Macrowine 2021
IVES 9 IVES Conference Series 9 Management of varietal thiols in white and rosé wines using biotechnical tools

Management of varietal thiols in white and rosé wines using biotechnical tools

Abstract

The present study evaluates the effect of prefermentative maceration enzymes and yeast autolysate on the concentration of conjugated precursors and volatile thiols, respectively.Sauvignon blanc and Merlot grapes underwent skin-contact maceration with or without pectolytic enzymes, for the production of white and rosé wines. Significant differences in the extraction of 3- sulfanylhexan-1-ol (3-SH) precursors were observed in juices from Merlot grapes. The use of maceration enzymes led to an increase in both S-glutathionylated (GSH-3SH) and S-cysteinylated (Cys-3SH) precursors. The same trend of extraction was observed in Sauvignon blanc grapes, even if not statistically differentiated. In relation to 4-methyl-4-sulfanyl-pentan-2-one (4-MSP) precursors, the Cys-4MSP was the sole compound to be found, exclusively in Sauvignon blanc must. However, the enzyme treatment did not increase the concentration of this precursor. Grapes were pressed and racked after 24 hours of cold settling. For each variety, both musts were fermented in triplicate, in the presence and absence of a yeast autolysate. The nutrition management imparted significant differences between the volatile thiols in the final wines. The use of yeast autolysate increased the 3-SH content by ⁓25% and ⁓46%, in both Sauvignon blanc and Merlot wines, respectively. Moreover, the concentration of 4-MSP was four-fold higher in Sauvignon blanc wines supplemented with yeast nutrients. In Merlot wines 4-MSP was undetectable, result consistent with the absence of its precursors in the must of this variety.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Adelaide Gallo¹, Alice Barbero¹, Loris Tonidandel¹, Rémi Schneider², Roberto Larcher¹, Tomas Roman¹

¹ Fondazione Edmund Mach—Technology Transfer Center, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy
² Oenobrands SAS, Parc Agropolis II – Bât 5, 2196 Bd de la Lironde, CS 34603, CEDEX 05, 34397
Montpellier, France

Contact the author

Keywords

3- sulfanylhexan-1-ol; 4-methyl-4-sulfanyl-pentan-2-on; thiol precursors; maceration; wine aroma; pectolytic enzymes; yeast nutrients

Citation

Related articles…

High resolution remote sensing for mapping intra-block vine vigour heterogeneity

In vineyard management, the block is considered today as the technical work unit. However, considerable variability can exist inside a block with regard to physiological parameters, such as vigour, particularly because of soil heterogeneity. To represent this variability spatially, many measurements have to be taken, which is costly in both time and money. High resolution remote sensing appears to be an efficient tool for mapping intra-block heterogeneity.

Read More

Deep learning based models for grapevine phenology

the phenological evolution is a crucial aspect of grapevine growth and development. Accurate detection of phenological stages can improve vineyard management, leading to better crop yield and quality traits. However, traditional methods of phenological tracking such as on-site observations are time-consuming and labour-intensive. This work proposes a scalable data-driven method to automatically detect key phenological stages of grapevines using satellite data. Our approach applies to vast areas because it solely relies on open and satellite data having global coverage without requiring any in-field data from weather stations or other sensors making the approach extensible to other areas.

Read More

Un siècle de publications et d’archives de l’OIV : un patrimoine mondial de valeur universelle exceptionnelle pour les sciences et techniques de la vigne et du vin

In 2004, at its general assembly, the oiv adopted the transfer of its scientific and technical heritage from the office to the international organisation of vine and wine. Unesco defines heritage as “our legacy from the past, what we live with today, and what we pass on to future generations.”

Read More

Enhancing grape traceability from grower to consumer through GS1 Standards: A case study of the Australian table grape industry

The traceability of agricultural products, including grapes, is essential for ensuring food safety, quality control, and supply chain transparency. This paper investigates the implementation of GS1 standards in enhancing the traceability of grapes from grower to consumer.

Read More

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Read More