Macrowine 2021
IVES 9 IVES Conference Series 9 Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes

Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes

Abstract

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones. Varietal lactones identified in red wines contribute to cooked fruity flavors such as dried peach, apricot, figs and dried prune. Recent studies have demonstrated the key impact of the harvest date on the lactone content in wine. The influence of the temperature during grape ripening was also underlined. Many lactones have been detected in wines, but one of them, gamma-nonalactone, possesses a low detection threshold (Dth 27 µg/L), and has been detected at high concentration in wine (up to 200 µg/L). Thus, it contributes directly to the cooked peach flavors in red wines. All these observation led us to investigate the chemical and biochemical mechanisms associated with gamma-nonalactone formation in must from Merlot and Cabernet-Sauvignon grapes, a LC-MS/MS method was developed and validated. 4-oxononanoic acid is identified for the first time in must sample whereas its concentration was ranged from some µg/L to more than 60 µg/L. Additionally, in order to demonstrate the impact of alcoholic fermentation on the formation of gamma-nonalactone, we synthesized labeled d6-4-oxononanoic acid and observed a positive correlation between d6-4-oxononanoic acid concentration added and d6-gamma-nonalactone formed in spiked samples.In conclusion, our results demonstrated the presence of 4-oxononanoic acid in must and its biotransformation to gamma-nonalactone during alcoholic fermentation of red grape varieties. We validate for the first time its role of precursor of the odorous gamma-nonalactone in wine

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Philippine De Ferron

Phd Student-Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA, Cécile THIBON – Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA Svitlana SHINKARUK – Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA, Philippe DARRIET – Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA, Alexandre PONS – Bordeaux University – Institut des Sciences de la Vigne et du Vin – Unité de Recherche Oenologie EA-4577 – USC 1366 INRA

Contact the author

Keywords

flavors, lactones, gamma-nonalactone, precursors, 4-oxononanoic acid

Citation

Related articles…

Une méthode d’étude synthétique du paysage

a) wine, a qualitative and user-friendly product, favors a visual support, even for a scientific study because it refers to the image of the terroir, in particular by its visible landscape. b) the vineyard landscape, which is fairly open by definition, favors this type of approach. c) the framework of the Terroir Test conducted by the URVV (INRA – Angers) comprises 15 micro-plots of 100 strains, and requires at this scale precise surveys of the environment, hence systematic shots, of the center of the plot, over 360°, at 50 mm intervals, at 1.70 m from the ground and horizontally.

Read More

Colour, phenolic, and sensory characteristics of commercial monovarietal white wines produced with maceration

White wines produced with skin and seed contact are of great interest in the wine sector. Maceration, whether performed prior to or concurrently with alcoholic fermentation, or even extended beyond its completion, significantly impacts the chromatic, mouthfeel, and aroma characteristics of these wines.

Read More

Profiling the Metschnikowia yeast populations in spontaneous fermentation of Amarone della Valpolicella

The microbial diversity during spontaneous grape must fermentation has a determinant influence on the chemical composition and sensory properties of wine. Therefore, yeast diversity is an important target to better understand wine regionality. Hence, the aim of this study was to isolate, identify, and characterize the yeast core microbiota in grape must during the early stage of lab-scale spontaneous fermentation of withered grapes to produce Amarone della Valpolicella wine (Verona, Italy).

Read More

Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes

Read More

Screening of phenolic compounds and antioxidant potential of grapes, wine and grape by-products

Polyphenols, bioactive secondary metabolites abundantly found in various grapevine components such as stalks, skins, and seeds, have attracted considerable attention in recent decades due to their potential health benefits. These compounds, including flavan-3-ols, flavanols, flavones, and stilbenes, are known for their antioxidant and anti-inflammatory properties.

Read More