Comprehensive lipidome profiling of Sauvignon blanc grape juice

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.

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

Czech Journal of Food Sciences ◽

10.17221/347/2011-cjfs ◽

2012 ◽

Vol 30 (No. 5) ◽

pp. 467-473 ◽

Cited By ~ 5

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 Börner rootstock gave the highest weight of 100 berries (241 g). The highest seed weight of 100 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 = –0.89), and between grape yield and total acidity (r = 0.76) were found in the grape juice on rootstock 41B/72 (in 2002).  

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Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene,STR3, for Improvement of Wine Aroma

Applied and Environmental Microbiology ◽

10.1128/aem.03009-10 ◽

2011 ◽

Vol 77 (11) ◽

pp. 3626-3632 ◽

Cited By ~ 41

Author(s):

Sylvester Holt ◽

Antonio G. Cordente ◽

Simon J. Williams ◽

Dimitra L. Capone ◽

Wanphen Jitjaroen ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Grape Juice ◽

Wine Aroma ◽

Tropical Fruit ◽

Diverse Range ◽

Sauvignon Blanc ◽

Content Type ◽

Aromatic Thiols ◽

Wine Flavor

ABSTRACTSulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters ofVitis viniferaL. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed aSaccharomyces cerevisiaegene,STR3, which led to an increase in 3MH release during fermentation of aV. viniferaL. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5′-phosphate-dependent cystathionine β-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiolsin vitrothat can be applied in the development of self-cloned yeast to enhance wine flavor.

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Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH

Food Chemistry ◽

10.1016/j.foodchem.2015.12.069 ◽

2016 ◽

Vol 199 ◽

pp. 711-719 ◽

Cited By ~ 19

Author(s):

Cécile Thibon ◽

Caroline Böcker ◽

Svitlana Shinkaruk ◽

Virginie Moine ◽

Philippe Darriet ◽

...

Keyword(s):

Vitis Vinifera ◽

Grape Juice ◽

Vitis Vinifera L ◽

Sauvignon Blanc

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Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

Molecules ◽

10.3390/molecules26030554 ◽

2021 ◽

Vol 26 (3) ◽

pp. 554

Author(s):

Mariona Gil i Cortiella ◽

Cristina Ubeda ◽

José Ignacio Covarrubias ◽

V. Felipe Laurie ◽

Álvaro Peña-Neira

Keyword(s):

Stainless Steel ◽

Inorganic Compounds ◽

Grape Juice ◽

Titratable Acidity ◽

White Wine ◽

Wine Production ◽

Concrete Walls ◽

Sauvignon Blanc ◽

Steel Tanks ◽

Oak Barrels

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chemical composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alcoholic fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition. Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds. Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chemical features that corresponded with the quality standards of Sauvignon Blanc wines.

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Effect of vine nitrogen status on grape aromatic potential: flavor precursors (S-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. Cv Sauvignon blanc grape juice

OENO One ◽

10.20870/oeno-one.2006.40.1.880 ◽

2006 ◽

Vol 40 (1) ◽

pp. 1 ◽

Cited By ~ 8

Author(s):

Xavier Choné ◽

Valérie Lavigne-Cruège ◽

Takatoshi Tominaga ◽

Cornelis Van Leeuwen ◽

Caroline Castagnède ◽

...

Keyword(s):

Vitis Vinifera ◽

Phenolic Content ◽

Grape Juice ◽

Nitrogen Supply ◽

Vitis Vinifera L ◽

Nitrogen Status ◽

Sauvignon Blanc ◽

Volatile Thiols ◽

Flavor Precursors ◽

Berry Set

<p style="text-align: justify;">Vine nitrogen status influence on S-cysteine conjugate precursors of volatile thiols, glutathione and phenolic content of the berries of Vitis vinifera L. cv. Sauvignon blanc have been assessed. Despite an increase in berry weight, the increase in nitrogen supply in the vine leads to higher cysteine precursor levels in grape juice. We also show that a late addition of nitrogen at berry set leads to a lower level of phenolic compounds in white grapes and to higher glutathione levels. Therefore, in white varieties, and particularly Sauvignon blanc, improving the nitrogen supply of the vine clearly increases its aromatic potential. However, an excess of nitrogen supply would increase the grape sensitivity to Botrytis cinerea and therefore decrease its quality.</p>

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