Sauvignon blanc metabolomics: grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines

Metabolomics ◽  
2013 ◽  
Vol 10 (4) ◽  
pp. 556-573 ◽  
Author(s):  
Farhana R. Pinu ◽  
Patrick J. B. Edwards ◽  
Sara Jouanneau ◽  
Paul A. Kilmartin ◽  
Richard C. Gardner ◽  
...  
Keyword(s):  
Grape Juice ◽  
Aroma Compounds ◽  
Sauvignon Blanc ◽  
Varietal Thiols

scholarly journals Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
X. Lyu ◽  
L.D. Araujo ◽  
S-Y. Quek ◽  
W.J. du Toit ◽  
P.A. Kilmartin
Keyword(s):  
Aroma Compounds ◽  
Elemental Sulphur ◽  
Wine Aroma ◽  
Sulphur Compounds ◽  
Sauvignon Blanc ◽  
Volatile Sulphur Compounds ◽  
Effect Of Oxygen

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines

2012 ◽  
Vol 18 (3) ◽  
pp. 329-343 ◽  
Author(s):  
S. JOUANNEAU ◽  
R.J. WEAVER ◽  
L. NICOLAU ◽  
M. HERBST-JOHNSTONE ◽  
F. BENKWITZ ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Sauvignon Blanc

Aroma potential of three autochthonous grapevine varieties from Tunisia

OENO One ◽  
2008 ◽  
Vol 42 (4) ◽  
pp. 231 ◽  
Author(s):  
Imène Souid ◽  
Zemni Hassene ◽  
Eva Sánchez Palomo ◽  
Maria Soledad Pérez-Coello ◽  
Abdelwahed Ghorbel
Keyword(s):  
Grape Juice ◽  
Free Fraction ◽  
Aroma Compounds ◽  
Vitis Vinifera L ◽  
Qualitative And Quantitative ◽  
Linalool Oxide ◽  
Grape Juices ◽  
Grape Varieties ◽  
First Time ◽  
C6 Compounds

<p style="text-align: justify;"><strong>Aims</strong>: The aim of the present work is to characterize the aromatic profiles of three Tunisian autochthonous grapevine (Vitis vinifera L.) varieties (Asli, Beldi and Ferrani).</p><p style="text-align: justify;"><strong>Methods and results</strong>: The GC-MS analysis of the autochthonous grapevine varieties studied allowed identifying 38 volatile compounds in the free fraction and 36 glycosidically bound aroma compounds. Volatile C6 compounds were typical for the studied varieties especially for Asli variety. The analysis of the liberated aglycones through enzymatic hydrolysis show that a-terpineol and cis linalool oxide pyran that did not appear as free aroma compounds were found with significantly highest concentration in Asli grape juice. Also, 3-oxo-a-ionol and 3-hydroxy-7,8-dihydro-b-ionol were found only under their glycosidically bound forms with significantly higher concentrations in Asli and Ferrani than in Beldi grape juices.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The results obtained in the present work show qualitative and quantitative differences in the aroma profiles among the studied varieties. However, non-terpenyl compounds were the most abundant aroma substances in the three studied varieties.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The present work characterize, for the first time, the aromatic profiles of three Tunisian autochthonous grapevine varieties (Asli, Beldi and Ferrani) and constitutes a major contribution to the aroma chemistry of these three grape varieties.</p>

Identification and Quantitation of 3-S-Cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc Grape Juice by HPLC-MS/MS

2011 ◽  
Vol 59 (20) ◽  
pp. 11204-11210 ◽  
Author(s):  
Dimitra L. Capone ◽  
Kevin H. Pardon ◽  
Antonio G. Cordente ◽  
David W. Jeffery
Keyword(s):  
Grape Juice ◽  
Sauvignon Blanc

Comprehensive lipidome profiling of Sauvignon blanc grape juice

2015 ◽  
Vol 180 ◽  
pp. 249-256 ◽  
Author(s):  
Sergey Tumanov ◽  
Yuri Zubenko ◽  
Marc Greven ◽  
David R. Greenwood ◽  
Vadim Shmanai ◽  
...  
Keyword(s):  
Grape Juice ◽  
Sauvignon Blanc

scholarly journals Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

2018 ◽  
Vol 66 (4) ◽  
pp. 889-896
Author(s):  
Božena Průšová ◽  
Jiří Sochor ◽  
Mojmír Baroň ◽  
Michal Kumšta
Keyword(s):  
Grape Juice ◽  
Isoamyl Acetate ◽  
Ethyl Esters ◽  
Ethyl Hexanoate ◽  
Sauvignon Blanc ◽  
Isobutyl Acetate ◽  
Ethyl Octanoate ◽  
Commercial Yeast ◽  
High Degree ◽  
Ethyl Decanoate

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro‑flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 µg/L, 735 µg/L and 162 µg/L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2‑phenylethyl acetate and isobutyl acetate were 7.8 mg/L, 244 µg/L and 137 µg/L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice

2020 ◽  
Vol 68 (32) ◽  
pp. 8676-8687
Author(s):  
Xingchen Wang ◽  
Liang Chen ◽  
Dimitra L. Capone ◽  
Aurélie Roland ◽  
David W. Jeffery
Keyword(s):  
Sauvignon Blanc ◽  
Varietal Thiols

scholarly journals  Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 467-473 ◽  
Author(s):  
B. Pulko ◽  
S. Vršič ◽  
J. Valdhuber
Keyword(s):  
Grape Juice ◽  
Weather Conditions ◽  
Soluble Solids ◽  
Strong Positive Correlation ◽  
Total Acidity ◽  
Strong Correlations ◽  
Sauvignon Blanc ◽  
Highest Weight ◽  
The Relationship ◽  
Grape Yield

This influence of various rootstocks on the yield and grape composition of Sauvignon Blanc was examined. The yield on rootstock 41B/72 was 1 kg/vine or more higher than on rootstocks SO4 cl. 31, Riparia cl. 1 and Kober 5BB. The vines grafted on the B&ouml;rner rootstock gave the highest weight of 100 berries (241 g). The highest seed weight of 100&nbsp;berries (6.9 g) was found on rootstock 196/17 Cl, while the lowest one was on the Riparia cl. 1 (5.6 g). There was a strong, positive correlation (r = 0.91) between the berry and seed weights of vines on rootstock 41B/72 (2003). The total acidity content and the relationship between tartaric and malic acids were affected more by the weather conditions than by the rootstock. Relatively strong correlations between the grape yield and total soluble solids (r = &ndash;0.89), and between grape yield and total acidity (r = 0.76) were found in the grape juice on rootstock 41B/72 (in 2002). &nbsp;

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