The so-called varietal thiol precursors 3-S-cysteinyl- and 3-S-glutathionyl-hexan-1-ol (Cys-3MH and GSH-3MH, respectively) were recently found for the first time in some commercial grape tannins (Larcher et al. 2013). The capacity of these additives or clarifying agents for increasing the thiol aroma of wine has been observed in lab scale (Larcher et al. 2014). In this paper we give further evidence of the possibility of enhancing the tropical and grapefruit¬-like aroma as well as the pleasantness of Aromatic Traminer (TR) and Sauvignon Blanc (SB) wines produced in semi-industrial scale. SB (n=3) and TR (n=3) juices were spiked with a grape tannin (500 mg/L) rich of precursors (Cys-3MH, 125 mg/kg; GSH-3MH, 162 mg/kg), and fermented in comparison with the same juices spiked with a grape tannin (500 mg/L) poor of precursors (Cys-3MH, 0.1 mg/kg; GSH-3MH, 0.3 mg/kg) and with control juices where no tannins were added. Fermentations were carried out at 18-20°C by 2 yeast strains (Vin13 and VL3, 300 mg/L) having lyase activity on the thiol precursors. Argon blanketing was used after inoculum at any winemaking step to prevent oxidation. Sensory analysis was performed by minimum 17 expert judges. The orthonasal olfaction of the sulfited, devatted and cold stabilised wines proved that only the addition of the tannin rich of thiol precursors significantly (p<0.05) increases - both in SB and in TR - the perception of a tropical, grapefruit-like aroma as a consequence of the release of 3-mercaptohexanol and the possible formation of its acetate. This "new" aroma did not penalize the pleasantness and typicality of TR wine aroma. When added at the end of fermentation, the rich tannin was ineffective. No differences were olfactorily perceived between yeast strains as regarded the thiol related aroma

Roman, T.; Larcher, R.; Malacarne, M.; Tonidandel, L.; Zatelli, D.; Nicolini, G. (2014). The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine. In: 37th World Congress of Vine and Wine, 12th General Assembly of the OIV "Southern Vitiviniculture, a Confluence of Knowledge and Nature", Mendoza (Argentina), 9th to 14th November 2014: 532-533. ISBN: 979-10-91799-31-7. handle: http://hdl.handle.net/10449/24445

The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine

Roman, Tomas;Larcher, Roberto;Malacarne, Mario;Tonidandel, Loris;Zatelli, Daniele;Nicolini, Giorgio
2014-01-01

Abstract

The so-called varietal thiol precursors 3-S-cysteinyl- and 3-S-glutathionyl-hexan-1-ol (Cys-3MH and GSH-3MH, respectively) were recently found for the first time in some commercial grape tannins (Larcher et al. 2013). The capacity of these additives or clarifying agents for increasing the thiol aroma of wine has been observed in lab scale (Larcher et al. 2014). In this paper we give further evidence of the possibility of enhancing the tropical and grapefruit¬-like aroma as well as the pleasantness of Aromatic Traminer (TR) and Sauvignon Blanc (SB) wines produced in semi-industrial scale. SB (n=3) and TR (n=3) juices were spiked with a grape tannin (500 mg/L) rich of precursors (Cys-3MH, 125 mg/kg; GSH-3MH, 162 mg/kg), and fermented in comparison with the same juices spiked with a grape tannin (500 mg/L) poor of precursors (Cys-3MH, 0.1 mg/kg; GSH-3MH, 0.3 mg/kg) and with control juices where no tannins were added. Fermentations were carried out at 18-20°C by 2 yeast strains (Vin13 and VL3, 300 mg/L) having lyase activity on the thiol precursors. Argon blanketing was used after inoculum at any winemaking step to prevent oxidation. Sensory analysis was performed by minimum 17 expert judges. The orthonasal olfaction of the sulfited, devatted and cold stabilised wines proved that only the addition of the tannin rich of thiol precursors significantly (p<0.05) increases - both in SB and in TR - the perception of a tropical, grapefruit-like aroma as a consequence of the release of 3-mercaptohexanol and the possible formation of its acetate. This "new" aroma did not penalize the pleasantness and typicality of TR wine aroma. When added at the end of fermentation, the rich tannin was ineffective. No differences were olfactorily perceived between yeast strains as regarded the thiol related aroma
979-10-91799-31-7
2014
Roman, T.; Larcher, R.; Malacarne, M.; Tonidandel, L.; Zatelli, D.; Nicolini, G. (2014). The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine. In: 37th World Congress of Vine and Wine, 12th General Assembly of the OIV "Southern Vitiviniculture, a Confluence of Knowledge and Nature", Mendoza (Argentina), 9th to 14th November 2014: 532-533. ISBN: 979-10-91799-31-7. handle: http://hdl.handle.net/10449/24445
File in questo prodotto:
File Dimensione Formato  
12012.pdf

accesso aperto

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 47.72 kB
Formato Adobe PDF
47.72 kB Adobe PDF Visualizza/Apri
2014 OIV 532-533.pdf

accesso aperto

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 157.33 kB
Formato Adobe PDF
157.33 kB Adobe PDF Visualizza/Apri
2014-322.doc

non disponibili

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 102 kB
Formato Microsoft Word
102 kB Microsoft Word   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/24445
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact