Powerful Aromatic Volatile Thiols in Wines Made from Several <i>Vitis vinifera</i> Grape Varieties and Their Releasing Mechanism

Tominaga, Takatoshi; Masneuf, Isabelle; Dubourdieu, Denis

doi:10.1021/bk-2004-0871.ch024

Cited by 27 publications

(33 citation statements)

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“…The volatile thiols 3MH and 4MMP are influential odorants for a wide range of wines (36). Since we have demonstrated that Str3p displays a broad specificity toward cysteine-S-conjugates, we asked whether Str3p would also release the aromatic thiols 3MH and 4MMP from their respective cysteinylated precursors, Cys-3MH and Cys-4MMP.…”

Section: Resultsmentioning

confidence: 99%

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

Holt

Cordente

Williams

et al. 2011

Appl Environ Microbiol

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Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters of Vitis vinifera L. 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 a Saccharomyces cerevisiae gene, STR3, which led to an increase in 3MH release during fermentation of a V. vinifera L. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5-phosphate-dependent cystathionine ␤-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 thiols in vitro that can be applied in the development of self-cloned yeast to enhance wine flavor.

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Section: Resultsmentioning

confidence: 99%

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

Holt

Cordente

Williams

et al. 2011

Appl Environ Microbiol

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show abstract

“…The decrease in especially 3MHA can also be attributed to acid-catalysed hydrolysis at wine pH (Tominaga et al, 2004). The ester structure of 3MHA makes it susceptible to this type of reaction.…”

Section: Volatile Thiolsmentioning

confidence: 98%

“…Along with methoxypyrazines, volatile thiols are considered to be impact odorants for Sauvignon blanc wines due to the fact that they form part of the typicality of the variety and are highly sought after by consumers (Goniak & Noble, 1987;Rauhut, 1993;Tominaga et al, 2004;Lund et al, 2009b;King et al, 2011). The volatile thiols playing an important role in Sauvignon blanc wine aroma are mainly 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexan-1-ol acetate (3MHA) (Darriet et al, 1995;Tominaga et al, 1996;Coetzee & Du Toit, 2012).…”

Section: Volatile Thiolsmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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“…These compounds, which will hence be referred to as volatile thiols, are considered to be impact odorants in Sauvignon blanc wines (Goniak & Noble, 1987;Mateo-Vivaracho, Zapata, Cacho, & Ferreira, 2010;Rauhut, 1993;Tominaga, Masneuf, & Dubourdieu, 2004). 2-Furfurylthiol is another thiol compound which can contribute roast coffee aroma to the bouquet of wines aged in oak barrels (Tominaga, Blanchard, Darriet, & Dubourdieu, 2000;Tressl & Silwar, 1981).…”

Section: Thiol Compoundsmentioning

confidence: 99%

“…Factors such as bottling conditions and type of closure could have a significant influence. 3MH and 3MHA degrade during bottle ageing, particularly, 3MHA, which not only degrades, but also hydrolyses to form 3MH (Tominaga et al, 2004). 3MHA was also identified as the least stable thiol compound in bottled wine monitored over time (Kilmartin et al, 2008).…”

Section: Effects Of Winemaking Processes On Volatile Thiol and Precurmentioning

confidence: 99%

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

Coetzee¹,

Toit²

2012

Food Research International

147

139

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Powerful Aromatic Volatile Thiols in Wines Made from Several Vitis vinifera Grape Varieties and Their Releasing Mechanism

Cited by 27 publications

References 0 publications

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

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

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

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