The recent finding that grape tannin may contain significant amount of S-glutathionylated (GSH-3MH) and S-cysteinylated (Cys-3MH) precursors of the varietal thiols 3-mercapto-1-hexanol and 3-mercaptohexyl acetate, characteristic of Sauvignon blanc wines, offers new opportunities for enhancing the tropical aroma in fermented beverages. In this study this new hypothesis was investigated: Müller Thurgau (17 samples) and Sauvignon blanc (15 samples) grapes were fermented with and without addition of a selected grape tannin. As expected, the tannin-added juices were higher in precursors, and they produced wines with increased free thiols. Preliminary informal sensory tests confirmed that in particular the Sauvignon wines produced with the tannin addition were often richer with increased “fruity/green” notes than the corresponding reference wines. This outcome confirms that grape tannin addition prior to fermentation can fortify the level of these compounds

Larcher, R.; Tonidandel, L.; Roman, T.; Nardin, T.; Fedrizzi, B.; Nicolini, G. (2015). Pre-fermentation addition of grape tannin increases the varietal thiols content in wine. FOOD CHEMISTRY, 166 (1): 56-61. doi: 10.1016/j.foodchem.2014.05.149 handle: http://hdl.handle.net/10449/23661

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine

Larcher, Roberto;Tonidandel, Loris;Roman, Tomas;Nardin, Tiziana;Nicolini, Giorgio
2015-01-01

Abstract

The recent finding that grape tannin may contain significant amount of S-glutathionylated (GSH-3MH) and S-cysteinylated (Cys-3MH) precursors of the varietal thiols 3-mercapto-1-hexanol and 3-mercaptohexyl acetate, characteristic of Sauvignon blanc wines, offers new opportunities for enhancing the tropical aroma in fermented beverages. In this study this new hypothesis was investigated: Müller Thurgau (17 samples) and Sauvignon blanc (15 samples) grapes were fermented with and without addition of a selected grape tannin. As expected, the tannin-added juices were higher in precursors, and they produced wines with increased free thiols. Preliminary informal sensory tests confirmed that in particular the Sauvignon wines produced with the tannin addition were often richer with increased “fruity/green” notes than the corresponding reference wines. This outcome confirms that grape tannin addition prior to fermentation can fortify the level of these compounds
3-Mercapto-1-hexanol
3-Mercaptohexyl acetate
Wine
Grape tannin
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2015
Larcher, R.; Tonidandel, L.; Roman, T.; Nardin, T.; Fedrizzi, B.; Nicolini, G. (2015). Pre-fermentation addition of grape tannin increases the varietal thiols content in wine. FOOD CHEMISTRY, 166 (1): 56-61. doi: 10.1016/j.foodchem.2014.05.149 handle: http://hdl.handle.net/10449/23661
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/23661
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