Background and Aims: Grape maceration plays an important role in the formation of precursors of 3-mercaptohexan-1-ol (3MH), 3-S-glutathionyl mercaptohexan-1-ol (GSH-3MH) and 3-S-cysteinyl mercaptohexan-1-ol (Cys-3MH), but its contribution is still not well understood. The aim of this paper was to study the effect of oxygen deprivation on the concentration of these 3MH precursors during skin-contact maceration in two grape cultivars. Methods and Results: Müller-Thurgau (n = 19) and Sauvignon Blanc (32) grapes from Trentino (Italy) were hand harvested and processed under the following conditions: reductive (air protected; 80 mg/kg sulfur dioxide, 80 mg/kg L-ascorbic acid, and 200 mg/kg dimethyl dicarbonate) and oxidative (no addition of adjuvants and air contact). After maceration, GSH-3MH and Cys-3MH were analysed by liquid chromatography-mass spectrometry and isotopic dilution. Conclusions: Both GSH-3MH and Cys-3MH were identified for the first time in Müller-Thurgau juices. Oxidative maceration increased the GSH-3MH concentration in 16 out of 19 Müller-Thurgau and in 23 out of 32 Sauvignon Blanc juices, while Cys-3MH was higher in 13 and 20 juices, respectively, of the two cultivars. Parametrical and non-parametrical statistical tests confirmed that oxidative maceration of Müller-Thurgau increased GSH-3MH concentration significantly (P < 0.01). Significance of the Study: This work highlights the complexity of the mechanisms involved in the potential de novo formation of thiol precursors

Larcher, R.; Nicolini, G.; Tonidandel, L.; Roman, T.; Malacarne, M.; Fedrizzi, B. (2013). Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 19 (3): 342-348. doi: 10.1111/ajgw.12039 handle: http://hdl.handle.net/10449/22289

Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes

Larcher, Roberto;Nicolini, Giorgio;Tonidandel, Loris;Roman, Tomas;Malacarne, Mario;
2013-01-01

Abstract

Background and Aims: Grape maceration plays an important role in the formation of precursors of 3-mercaptohexan-1-ol (3MH), 3-S-glutathionyl mercaptohexan-1-ol (GSH-3MH) and 3-S-cysteinyl mercaptohexan-1-ol (Cys-3MH), but its contribution is still not well understood. The aim of this paper was to study the effect of oxygen deprivation on the concentration of these 3MH precursors during skin-contact maceration in two grape cultivars. Methods and Results: Müller-Thurgau (n = 19) and Sauvignon Blanc (32) grapes from Trentino (Italy) were hand harvested and processed under the following conditions: reductive (air protected; 80 mg/kg sulfur dioxide, 80 mg/kg L-ascorbic acid, and 200 mg/kg dimethyl dicarbonate) and oxidative (no addition of adjuvants and air contact). After maceration, GSH-3MH and Cys-3MH were analysed by liquid chromatography-mass spectrometry and isotopic dilution. Conclusions: Both GSH-3MH and Cys-3MH were identified for the first time in Müller-Thurgau juices. Oxidative maceration increased the GSH-3MH concentration in 16 out of 19 Müller-Thurgau and in 23 out of 32 Sauvignon Blanc juices, while Cys-3MH was higher in 13 and 20 juices, respectively, of the two cultivars. Parametrical and non-parametrical statistical tests confirmed that oxidative maceration of Müller-Thurgau increased GSH-3MH concentration significantly (P < 0.01). Significance of the Study: This work highlights the complexity of the mechanisms involved in the potential de novo formation of thiol precursors
3-S-cysteinyl mercaptohexan-1-ol
3-S-glutathionyl mercaptohexan-1-ol
Maceration skin contact
Thiol
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2013
Larcher, R.; Nicolini, G.; Tonidandel, L.; Roman, T.; Malacarne, M.; Fedrizzi, B. (2013). Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 19 (3): 342-348. doi: 10.1111/ajgw.12039 handle: http://hdl.handle.net/10449/22289
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