 IVES 9 IVES Conference Series 9 The temporal sensory interaction between 3-Mercaptohexanol, 3-Mercaptohexyl Acetate and Athanethiol using trata

The temporal sensory interaction between 3-Mercaptohexanol, 3-Mercaptohexyl Acetate and Athanethiol using trata

Abstract

Volatile sulphur compounds are a group of impact odorants with low odour thresholds that can contribute both positively and negatively to wine aroma. The varietal thiols, 3MH and 3MHA, are known to contribute positive tropical aromas to white wines and are most abundant in Sauvignon Blanc wines. The group of compounds contributing negative aromas are known as reductive sulphur compounds (RSCs) as they add a reductive aroma of asparagus, cooked vegetables and rotten egg to wines. All these compounds play a part in and are a result of the sulphur pathway in the yeast cell during fermentation and therefore attempting to increase the concentration of the varietal thiols may directly influence the concentration of the RSCs. The varietal thiols and the low molecular weight RSCs are highly volatile and therefore their sensory perception can change rapidly over time.

AIM: The aim of this study was to investigate the sensory interaction between varietal thiols and fermentative RSCs in wine for the first time.

METHODS: The varietal thiols 3MH and 3MHA; and ethanethiol (EtSH), a RSC, were spiked in a model wine solution and evaluated sensorially using temporal rate-all-that-apply (TRATA). TRATA is a novel method for temporal sensory evaluation of products. It allows for the free concurrent quantification of the intensity of multiple attributes by the sensory panellists. The panel consisted of staff and students of Stellenbosch University that were familiar with the sensory evaluation of varietal thiols in wine. The levels used for 3MH (500 and 2500 ng/L) and 3MHA (100 and 400 ng/L) in this study were based on low and high concentrations as found in commercial South African Sauvignon Blanc wines. The EtSH levels were based on the odour threshold (1 µg/L) and a level at which wines are considered faulty (2.5 µg/L).

RESULTS: The study showed that the positive aromas associated with 3MH and 3MHA can be suppressed by EtSH in certain situation and three-way interactions were found for specific attributes. The negative aromas associated with EtSH show no significant interactions with varietal thiols although 3MH alone can exhibit a reductive aroma. Time plays a significant role in the perception of these sulphur compounds and certain interactions only occur 60-120s after the start of the sensory evaluation.

CONCLUSIONS:

Reductive sulphur compounds can significantly suppress the aromas of the varietal thiols 3MH and 3MHA.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sebastian Vannevel, Jeanne BRAND, Astrid BUICA, Wessel DU TOIT,

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, South Africa

Contact the author

Keywords

varietal thiols, reductive sulphur compounds, trata (temporal rate-all-that-apply), aroma interaction study

Citation

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Phenotypical impact of a floral somatic mutation in the cultivar Listán Prieto

The accession Criolla Chica Nº2 (CCN2) is catalogued as a floral mutation of cultivar Criolla Chica (synonym for cv. Listán Prieto). Contrary to what is observed in hermaphrodite-cultivated varieties like Criolla Chica, CCN2 exhibits a prevalence of masculinized flowers. Aiming to study the incidence and phenotypical implications of this mutation, CCN2 plants were deeply studied using Criolla Chica ‘Ballista’ (CCBA) as control plants. For each CCN2 plant, two inflorescences per shoot were sampled and segmented into proximal, mid and distal positions, relative to the pedicel. Flowers were observed through magnifying lens and classified according to OIV151 descriptor.

Selection of beneficial endophytes from Sicilian grapevine germplasm

The recent expansion of arid areas due to climate change is putting grapevine and the other traditional productions at risk in all Mediterranean countries with a limited availability of fundamental resources such as water. It is possible to improve the resilience of vineyards by developing sustainable agricultural practices based on biological and natural resources such as endophytic microorganisms that colonize inner plant tissues, and which can potentially increase the tolerance to abiotic stresses. A selection of grapevine endophytes was conducted from 2021 to 2023 as part of the PRIMA project PROSIT.

Soil electrical resistivity measurement: from terroir characterization to within-field crop inputs management

Soil Electrical Resistivity measurement is a zoning tool used by soil scientists and agronomists in viticulture. Indeed, the measure enables to optimize pedological surveys