First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research Pub Date : 2022-02-16 DOI:10.1111/ajgw.12547

G. Dournes, A. Verbaere, F. Lopez, T. Dufourcq, J.-R. Mouret, A. Roland

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引用次数: 4

Abstract

Background and Aims

The thiol aromatic potential of the grape cultivars, Colombard and Gros Manseng, from Côtes de Gascogne was characterised for the first time.

Methods and Results

We demonstrated that both cultivars contained a concentration of glutathionylated and cysteinylated precursors of 3-sulfanylhexan-1-ol up to 454 and 21 μg/kg, respectively, which makes them good cultivars for the production of wines rich in thiols. No precursors, however, of the 4-methyl-4-sulfanylpentan-2-one were detected. We then studied the impact of cultivation practices by comparing conventional and organic training systems on the biosynthesis of thiol precursors in grapes. We showed that the concentration of glutathionylated precursors of 3-sulfanylhexan-1-ol in Gros Manseng varied significantly according to the type of cultivation, whereas they remained unaffected in Colombard grapes. Organic Gros Manseng grapes (copper concentration of 466 ± 275 μg/kg) exhibited up to 30% loss of thiol precursors compared to that found in conventional grapes (copper concentration 199 ± 91 μg/kg).

Conclusions

The free copper concentration at harvest does not correlate with the decrease in thiol precursor concentration, leading to the conclusion that differences found between the management of the two vineyard practices are not simply related to copper but are a multifactorial phenomenon.

Significance of the Study

Colombard and Gros Manseng contain a high concentration of thiol-type aromatic compounds, the concentration of which can be modulated by agronomic practices.

Abstract Image

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Colombard和Gros Manseng中硫醇前体的首次表征:两种栽培方法的比较

背景与目的首次对产自Côtes de Gascogne的两个葡萄品种Colombard和Gros Manseng的硫醇芳香潜力进行了表征。方法与结果研究表明，这两个品种的谷胱甘肽化和半胱氨酸化3-巯基己醇前体浓度分别高达454和21 μg/kg，是生产富含硫醇的葡萄酒的良好品种。然而，没有检测到4-甲基-4-磺胺基戊烷-2- 1的前体。然后，我们通过比较传统和有机栽培系统对葡萄中硫醇前体生物合成的影响，研究了栽培方法的影响。我们发现，在Gros Manseng中，谷胱甘肽化的3-磺胺基己烷-1-醇前体的浓度根据栽培类型有显著变化，而在Colombard葡萄中则不受影响。有机Gros Manseng葡萄(铜浓度为466±275 μg/kg)与常规葡萄(铜浓度为199±91 μg/kg)相比，硫醇前体损失高达30%。结论收获时的游离铜浓度与硫醇前体浓度的下降没有相关性，这表明两种葡萄园管理方式之间的差异不仅仅与铜有关，而是一个多因素现象。龙柏和芒萁含有高浓度的硫醇型芳香族化合物，其浓度可通过农作措施调节。

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.