engleski

Varietal thiols in grape and wine

Wine, an ancient beverage with health benefits in terms of moderate consumption, today is enjoyed by consumers on an increasingly international scale in a global market and worth many billions of euros. Knowledge of the identity of compounds that are responsible for wine aroma and flavor, and their origin is highly desirable as a means of better understanding the consequences of climatic impacts, seasonal conditions, planting decisions and for improving grape growing and winemaking practices. The volatile compounds in wine arise from several sources: directly from the grape berry ; from yeast and bacterial metabolism ; during vinification and from chemical reactions during storage. Varietal aromas are grape-derived aroma compounds characteristic for certain cultivar. Thiol- containing compounds, so-called varietal thiols, in particular, 3-sulfanylhexanol (3- SH), 3-sulfanylhexyl acetate (3-SHA) and 4- methyl-4-sulfanylpentan-2-one (4-MSP) are among the crucial odorants responsible for the passion fruit, grapefruit, and box tree aroma notes in white but also some red wines. Their presence is commonly associated with Sauvignon Blanc, but it has also been documented in other varieties including Riesling, Gewürztraminer, Welschriesling, Sylvaner, Pinot Gris, etc. Due to their low aroma detection thresholds, these volatile thiols have generally been shown to exist in wine at perceptible levels. In the last 10 years, a significant scientific research was done with the main purpose of detailed determination and quantification of individual thiol compounds primary in Sauvignon Blanc wines. Achieved results have pointed out a strong influence of geographical origin as well as vinification method, the yeast used and aging conditions in representation and defining ratio among individual thiols analyzed.

aroma, grape cultivar, biochemical metabolism, fermentation, yeasts, varietal thiols

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