Analysis ofS-3-(Hexan-1-ol)-Glutathione andS-3-(Hexan-1-ol)-l-Cysteine inVitis viniferaL. cv. Koshu for Aromatic Wines

Kobayashi, Hironori; Takase, Hideki; Kaneko, Katsura; Tanzawa, Fumiko; Takata, Ryoji; Suzuki, Shunji; Konno, Tomonori

doi:10.5344/ajev.2010.61.2.176

Cited by 55 publications

(3 citation statements)

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“…This pattern is not surprising since other authors reported a decreasing trend during maturation. Kobayashi et al observed a decrease in thiol precursors in the Koshu variety starting from 16 weeks after flowering at about 15°Brix, while Cerreti et al reported a slight decrease in the Malvasia del Lazio variety between 19°Brix and 22°Brix, depending on the thiol precursor considered. In addition, Capone and Jeffery reported a decrease in precursors after 24°Brix, but with considerable fluctuations in their concentration already from veraison.…”

Section: Discussionmentioning

confidence: 99%

Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

Calderan,

Falchi,

Braidotti

et al. 2024

J. Agric. Food Chem.

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Global warming, heat waves, and seasonal drought pose serious threats to crops, such as grapevine, that are valued for their secondary metabolites, which are of primary importance for the wine industry. Discriminating the effects of distinct environmental factors in the open field is challenging. In the present study, in vitro cultured berries of Sauvignon Blanc were exposed to individual and combined stress factors to investigate the effects on the biosynthesis of the thiol precursors. Our results confirm the complexity and extreme reactivity of the accumulation process in grapes. However, they also indicate that heat stress has a positive effect on the production of the Cys-3SH precursor. Moreover, we identified several candidate genes, such as VvGSTs and VvGGT that are potentially involved in biosynthesis and consistently modulated. Nonetheless, we were unable to conclusively determine the effects of stresses on the biosynthesis of other precursors nor could we formulate hypotheses regarding their regulation.

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Section: Discussionmentioning

confidence: 99%

Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

Calderan,

Falchi,

Braidotti

et al. 2024

J. Agric. Food Chem.

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“…Despite involving an enzymatic cleavage, this degradation pathway yields a very low quantity of 3SH considering the initial quantity of the precursors. Several studies have pointed out molar conversion often under 1%, only exceptionally reaching 4%. ,, From these low conversion yields arose the question of the fate of thiol precursors during alcoholic fermentation and the possible existence of unidentified precursors. One study described the interconversion mechanisms of thiol precursors during alcoholic fermentation .…”

Section: Introductionmentioning

confidence: 99%

New Light on the Varietal Thiols Pathway during Alcoholic Fermentation: Role of 3-S-(N-Acetyl-cysteinyl)-hexan-1-ol (NAC3SH)

Dournes

Sachot

Suc

et al. 2023

J. Agric. Food Chem.

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For many years, knowledge on thiol precursors has been limited to S-conjugates of glutathione (G3SH), cysteine (Cys3SH), and later on the dipeptides γ-GluCys and CysGly. In this work, we took the parallel between precursor degradation and the glutathione-mediated detoxification pathway a step further by considering a new type of derivative, 3-S-(N-acetyl-l-cysteinyl)hexanol (NAC3SH). This compound was synthesized and then added to the existing liquid chromatography with tandem mass spectrometry (LC–MS/MS) method of thiol precursors. This intermediate was only identified during alcoholic fermentation in synthetic must spiked with G3SH (1 mg/L or 2.45 μmol/L) in the presence of copper with concentration above 1.25 mg/L, which demonstrates for the first time the existence of this new derivative (until 126 μg/L or 0.48 μmol/L) and the capacity of the yeast to produce such a compound. Its status as a precursor was also studied during fermentation, in which a release of 3-sulfanylhexanol was noted corresponding to a conversion yield close to 0.6%. This work completed the thiol precursor’s degradation pathway in Saccharomyces cerevisiae in synthetic conditions with a new intermediate, confirming its connection with the xenobiotic detoxification pathway and giving new insights on the precursor’s fate.

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“…Generally, grapevines are one of the most widely distributed crops and grown mostly in different temperate regions along the world and in a minority, in some tropical areas (Lakatos, 1995;da Silva Padilha et al, 2017;Gutiérrez-Gamboa, Liu, & Pszczólkowski, 2020). The Vitis vinifera grapevine varieties are the most cultivated worldwide due to their high fruit quality to wine production (Wang, Xie, Chen, Wang, & Li, 2008;Kobayashi et al, 2010;Goto-Yamamoto, Sawler, & Myles, 2015). However, its high susceptibility to many pest, fungal diseases, and extreme temperatures poses a major problem in the cultivation of grapevines around the World (Wang et al, 2008;Teissedre, 2018).…”

Section: Introductionmentioning

confidence: 99%

Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties

Gutiérrez‐Gamboa

Liu

Sun

et al. 2020

Food Research International

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Analysis ofS-3-(Hexan-1-ol)-Glutathione andS-3-(Hexan-1-ol)-l-Cysteine inVitis viniferaL. cv. Koshu for Aromatic Wines

Cited by 55 publications

References 0 publications

Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

New Light on the Varietal Thiols Pathway during Alcoholic Fermentation: Role of 3-S-(N-Acetyl-cysteinyl)-hexan-1-ol (NAC3SH)

Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties

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