Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes

Roland, Aurélie; Schneider, Rémi; Charrier, Frédéric; Cavelier, Florine; Rossignol, Michel; Razungles, Alain

doi:10.1016/j.foodchem.2010.08.050

Cited by 56 publications

(73 citation statements)

References 18 publications

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“…As presented in Table 2, GSH contents in Pošip grapes reached 68.37 mg/kg, representing a moderate level since it is determined in grapes in ranges of up to 114 mg/kg [Kritzinger et al, 2013]. As stated previously [Roland et al, 2011a], the latter authors [Kritzinger et al, 2013] also indicated the possible relation of a higher GSH content with a higher content of glutathionylated thiol precursors, especially Glut-3SH, which is in accordance with our research. Furthermore, the high GSH:GSSG ratio, as stated in Kritzinger et al [2013], indicates that no oxidative stress occurred in grape berries during the sampling as well as during sample preparation.…”

Section: Thiol Precursorssupporting

confidence: 91%

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

Tomašević¹,

Lisjak²,

Vanzo³

et al. 2019

Pol. J. Food Nutr. Sci.

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The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non-Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip (Vitis vinifera L.). Additionally, for the fi rst time the insight in volatile thiol precursors in Pošip grape was given, wherein higher concentrations of glutathionylated thiol precursors in comparison to cysteinylated ones were determined. Regarding the applied practices, signifi cant differences among produced wines were established: pre-fermentative maceration resulted in a decrease of 3-sulfanylhexyl acetate (3SHA) and a slight increase of C6 compounds; indigenous yeasts produced higher concentrations of terpenes and esters, while sequential fermentation with Torulaspora delbrueckii also infl uenced higher concentrations of esters. Most abundant phenolic compound was caffeic acid, except for wine produced by indigenous yeasts where trans-caftaric acid was predominant. Finally, combination of higher SO 2 and glutathione resulted in higher concentrations of thiols.

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Section: Thiol Precursorssupporting

confidence: 91%

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

Tomašević¹,

Lisjak²,

Vanzo³

et al. 2019

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

show abstract

“…The conjugated thiol precursors are produced in the grape and concentrations are highest in the skin (Roland et al 2011), but little is known about the mechanisms involved in their biosynthesis. Recent work has shown that the glutathione moiety can be conjugated to the C 6 -aldehyde, (E)-2-hexenal, which is presumably reduced enzymatically to the alcohol by alcohol dehydrogenase .…”

Section: Volatile Sulfur Compoundsmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

254

250

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Abstract:Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

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“…A typical enrichment‐purification process of the crude glycosidic‐extraction involves 3 successive steps comprising rotary evaporation, column chromatography, and dissolution in a constant specific volume of a solvent. The chromatographic column is usually packed with pretreated adsorption materials, such as XAD‐2 resin (Winterhalter and others ; López and others ; Cid and others ; Rodríguez‐Bencomo and others ,; Schievano and others ), XAD‐4 resin (Gueguen and others ; Luan and others ; Benkwitz and others ), or C 18 column resin (Boido and others ; García and others ; Roland and others ).…”

Section: Analysis Of Glycosidic Aroma Precursorsmentioning

confidence: 99%

Aroma Glycosides in Grapes and Wine

Liu

Xiao-lin

Ullah

et al. 2017

Journal of Food Science

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Abstract:The major aroma components in grapes and wine include free volatile compounds and glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times abundant of the former, and constitutes a big aroma reserve in grapes and wine. This review summarizes the research results obtained recently for the identification of aroma glycosides in grapes and wine, including grape glycoside structures, differences in aroma glycosides among grape varieties, hydrolysis mechanisms, and the factors that influence them. It also presents the analytical techniques used to identify the glycosidic aroma precursors. The operational strategies, challenges, and improvements of each step encountered in the analysis of glycosidic aroma precursors are described. This review intends to provide a convenient reference for researchers interested in the methods used for the determination of the aroma glucosides composition and the recognition of their chemical structures.

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Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes

Cited by 56 publications

References 18 publications

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Aroma Glycosides in Grapes and Wine

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