 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

Architecture, microclimate, vine regulation, grape berry and wine quality: how to choose the training system according to the wine type ?

This synthetic presentation deals with :
• A description of the variability and the main models of grapevine canopy architecture in the world.
• A precision on the model « potential exposed leaf area SFEp », which estimates the potential of net carbon balance of the plant, and shows a regulating effect of high SFEp levels on production decrease.

The influence of irrigation and crop load management on berry composition and yield in Chardonnay

Australian grape producers are facing a difficult wine market, therefore a reduction of vineyard production costs is critical.

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.

Development of a new commercial phenolic analysis method for red grapes

Grape phenolic content is an important quality factor that influences the appearance and mouthfeel of premium red wines.

Consumer acceptance of sweet wines produced by stopping fermentation with octanoic and decanoic acids

The use of medium chain fatty acids for arresting the fermentation and producing sweet wines was investigated at industrial level. Doses of 10 mg/l of octanoic or decanoic acid and a combination of 5+5 mg/l octanoic and decanoic acid were used to produce sweet wines of tamaioasa romanească variety in volumes of 3000 l.