The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines

Carlin, Silvia; Piergiovanni, Maurizio; Pittari, Elisabetta; Lisanti, Maria Tiziana; Moio, Luigi; Piombino, Paola; Marangon, Matteo; Curioni, Andrea; Rolle, Luca Giorgio Carlo; Versari, Andrea; Ricci, Arianna; Parpinello, Giuseppina Paola; Luzzini, Giovanni; Ugliano, Maurizio; Perenzoni, Daniele; Vrhovšek, Urška; Mattivi, Fulvio

doi:10.1016/j.foodres.2022.111404

Cited by 13 publications

(9 citation statements)

References 58 publications

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“…3SH and 3SHA exert tropical grape fruit and passionfruit aromas (Muhl et al, 2022), and 2FMT is a roast aroma compound in wine, coffee, honkaku shochu, and awamori (Kawano et al, 2021;Osafune et al, 2022). Carlin et al (2022) detected the highest level of 4-MSP in Müller-Thurgau wines, which is responsible for the odor of passionfruit and box tree/cat urine. These attractive varietal thiols collectively contribute to the typical aroma profile of wines.…”

Section: Aroma Lossmentioning

confidence: 98%

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From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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Section: Aroma Lossmentioning

confidence: 98%

“…Carlin et al. (2022) detected the highest level of 4‐MSP in Müller‐Thurgau wines, which is responsible for the odor of passionfruit and box tree/cat urine. These attractive varietal thiols collectively contribute to the typical aroma profile of wines.…”

Section: Effects Of O‐quinone On the Plant‐derived Food And Beveragementioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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“…All three thiols mentioned play a key role in the varietal aroma of Sauvignon Blanc, but they are important for all white wines. For example, Carlin et al [50] showed that the ratio of 3-SH to 3-SHA is important for the intensity of citrus/grapefruit and tropical fruit sensations of Müller Turgau. While in the present study the 3-SH content in Sauvignon Blanc and Grüner Veltliner (25 °C fermentation temperature) was signifcantly infuenced by the treatment, there was no signifcant infuence for Traminer, Pinot Blanc, and Grüner Veltliner (15 °C fermentation temperature).…”

Section: Fruity Tiolsmentioning

confidence: 99%

The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars

Philipp,

Eder,

Sari

et al. 2024

Australian Journal of Grape and Wine Research

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Many varietal aromas of wine are located in the berry skin. In the present study, we evaluated four important Austrian grape varieties: Grüner Veltliner, Sauvignon Blanc, Traminer, and Pinot Blanc. We assessed whether prefermentation skin contact, fermentation with the skin (only for Grüner Veltliner), and stabulation (lees stirring; only for Sauvignon Blanc, Traminer, and Pinot Blanc) could enhance the varietal aromas of the different grape cultivars. The aim was to intensify the varietal aromas without extracting the undesirable phenols. We performed a detailed analytical characterisation of approximately 100 volatile and phenolic compounds as well as a sensory characterisation. Although mash fermentation significantly increased the spicy aromas of Grüner Veltliner, which are affected by climate change (especially the sesquiterpene rotundone), it markedly decreased the fruitiness and increased the bitterness; therefore, it cannot be recommended for this cultivar. For Sauvignon Blanc, stabulation is a possible option; the varietal aromas (thiols and methoxypyrazines) were increased in the final wines of these variants. For Pinot Blanc and Traminer, prefermentation skin contact yielded the best results: for Traminer, it produced the highest content of monoterpenes (especially z-rose oxide), and for Pinot Blanc, it produced the highest content of ethyl esters. To summarise, stabulation will not completely replace classic skin contact, and mash fermentation is certainly not an alternative for the production of standard Grüner Veltliner wine. However, additional investigations are necessary with regard to other grape varieties, terroirs, and vintages before we can make final recommendations.

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“…Varietal thiols have also been identified in Riesling, Gewürztraminer (Tominaga et al, 2000), Trebbiano di Lugana (Mattivi et al, 2012), Petit and Gros Manseng (Dagan, 2006), Grillo (Fracassetti et al, 2018), Chenin blanc (Coetzee et al, 2018;Wilson et al, 2019) as well as in Müller-Thurgau and Verdicchio among other monovarietal Italian wines (Carlin et al, 2022). Even though it was hypothesised by Du Plessis and Augustyn in 1981 that the 'guava' aroma in Colombard wine was due to varietal thiols, there has been very little research focusing on varietal thiols in Colombard wine.…”

Section: Introductionmentioning

confidence: 97%

Varietal thiols levels and sensory effects in South African Colombard wines

Rooyen¹,

Brand

Toit

2023

OENO One

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The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH) and their sensory effects in 24 young South African Colombard wines. Levels of 3SHA and 3SH were, in general, in line with those previously reported in South African Chenin blanc and Sauvignon blanc wines. Levels of 4MSP were, in general, found at a narrower range than those reported for Sauvignon blanc wines. Twelve of these wines were also sensorially analysed by a panel of wine industry experts. Aroma descriptors, such as guava, passion fruit, sweat and tomato leaf, which have previously been linked to 3SH and 3SHA, were also found, especially in the wines containing higher levels of these two compounds. Good correlations between 3SHA and sweat and guava were found. This study contributes to the knowledge of varietal thiol levels and their role played in 24 Colombard white wines. It could also lead to wine producers adapting their winemaking g practices to increase levels of varietal thiols if the aroma characteristics linked to these compounds are sought after in this single cultivar wine.

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The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines

Cited by 13 publications

References 58 publications

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars

Varietal thiols levels and sensory effects in South African Colombard wines

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