Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must
Background and Aims Varietal thiol precursors (VTPs) decrease strongly after the pre‐fermentative operations. The effect of grape must extraction steps on the concentration of S‐3‐(hexan‐1‐ol)‐L‐glutathione (G‐3SH), S‐3‐(hexan‐1‐ol)‐L‐cysteine (Cys‐3SH) and S‐3‐(hexanal)‐glutathione (G‐3SHal) was in...
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| Veröffentlicht in: | Australian journal of grape and wine research 2022-01, Vol.28 (1), p.61-69 |
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| creator | Tirelli, A. De Noni, I. Stuknyté, M. Pica, V. Fracassetti, D. |
| description | Background and Aims
Varietal thiol precursors (VTPs) decrease strongly after the pre‐fermentative operations. The effect of grape must extraction steps on the concentration of S‐3‐(hexan‐1‐ol)‐L‐glutathione (G‐3SH), S‐3‐(hexan‐1‐ol)‐L‐cysteine (Cys‐3SH) and S‐3‐(hexanal)‐glutathione (G‐3SHal) was investigated.
Methods and Results
Must produced on a commercial scale was sampled throughout the pre‐fermentation steps. Must was also prepared in the laboratory for assessing the role of copper, sulfite and air. In commercial must fractions, over 95% of G‐3SHal was lost because of sulfite addition, while the concentration of G‐3SH and Cys‐3SH increased along with must yield, and it exceeded the concentration found in berries. No Cys‐3SH was found in the intact grape; instead a trace concentration of G‐SHal, and a high concentration of glutathione and even cysteine was determined when sulfite was added. A large amount of G‐3SHal was formed when copper was depleted.
Conclusions
Our data suggest that Cys‐3SH and G‐3SHal are promptly and mainly formed in grape must upon grape pressing. Sulfite and copper prevented the formation of VTPs, while settling of must led to a loss of VTPs.
Significance of the Study
Varietal thiol precursors can be preserved through the proper management of pressing with particular attention to must contact with air, extraction conditions, contact time with solids and addition of sulfite. |
| doi_str_mv | 10.1111/ajgw.12514 |
| format | Article |
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Varietal thiol precursors (VTPs) decrease strongly after the pre‐fermentative operations. The effect of grape must extraction steps on the concentration of S‐3‐(hexan‐1‐ol)‐L‐glutathione (G‐3SH), S‐3‐(hexan‐1‐ol)‐L‐cysteine (Cys‐3SH) and S‐3‐(hexanal)‐glutathione (G‐3SHal) was investigated.
Methods and Results
Must produced on a commercial scale was sampled throughout the pre‐fermentation steps. Must was also prepared in the laboratory for assessing the role of copper, sulfite and air. In commercial must fractions, over 95% of G‐3SHal was lost because of sulfite addition, while the concentration of G‐3SH and Cys‐3SH increased along with must yield, and it exceeded the concentration found in berries. No Cys‐3SH was found in the intact grape; instead a trace concentration of G‐SHal, and a high concentration of glutathione and even cysteine was determined when sulfite was added. A large amount of G‐3SHal was formed when copper was depleted.
Conclusions
Our data suggest that Cys‐3SH and G‐3SHal are promptly and mainly formed in grape must upon grape pressing. Sulfite and copper prevented the formation of VTPs, while settling of must led to a loss of VTPs.
Significance of the Study
Varietal thiol precursors can be preserved through the proper management of pressing with particular attention to must contact with air, extraction conditions, contact time with solids and addition of sulfite.</description><identifier>ISSN: 1322-7130</identifier><identifier>EISSN: 1755-0238</identifier><identifier>DOI: 10.1111/ajgw.12514</identifier><language>eng</language><publisher>Melbourne: John Wiley & Sons Australia, Ltd</publisher><subject>air ; Copper ; Cysteine ; Extraction procedures ; Fermentation ; Fractions ; Fruits ; Glutathione ; grape juice ; Grapes ; Hexanal ; Musts ; Precursors ; Pressing ; Sulfite ; sulfur dioxide ; thiol precursors</subject><ispartof>Australian journal of grape and wine research, 2022-01, Vol.28 (1), p.61-69</ispartof><rights>2021 The Authors. published by John Wiley & Sons Australia, Ltd on behalf of Australian Society of Viticulture and Oenology Inc.</rights><rights>2021. This article is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2964-9263ee55e1ba37934d2a6be7b6a796cb59b917626e31c068a51893f21c8b66483</cites><orcidid>0000-0001-9108-8906 ; 0000-0003-1281-7053 ; 0000-0003-2352-8628 ; 0000-0003-0525-7123</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fajgw.12514$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fajgw.12514$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,864,1417,11562,27924,27925,45574,45575,46052,46476</link.rule.ids></links><search><creatorcontrib>Tirelli, A.</creatorcontrib><creatorcontrib>De Noni, I.</creatorcontrib><creatorcontrib>Stuknyté, M.</creatorcontrib><creatorcontrib>Pica, V.</creatorcontrib><creatorcontrib>Fracassetti, D.</creatorcontrib><title>Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must</title><title>Australian journal of grape and wine research</title><description>Background and Aims
Varietal thiol precursors (VTPs) decrease strongly after the pre‐fermentative operations. The effect of grape must extraction steps on the concentration of S‐3‐(hexan‐1‐ol)‐L‐glutathione (G‐3SH), S‐3‐(hexan‐1‐ol)‐L‐cysteine (Cys‐3SH) and S‐3‐(hexanal)‐glutathione (G‐3SHal) was investigated.
Methods and Results
Must produced on a commercial scale was sampled throughout the pre‐fermentation steps. Must was also prepared in the laboratory for assessing the role of copper, sulfite and air. In commercial must fractions, over 95% of G‐3SHal was lost because of sulfite addition, while the concentration of G‐3SH and Cys‐3SH increased along with must yield, and it exceeded the concentration found in berries. No Cys‐3SH was found in the intact grape; instead a trace concentration of G‐SHal, and a high concentration of glutathione and even cysteine was determined when sulfite was added. A large amount of G‐3SHal was formed when copper was depleted.
Conclusions
Our data suggest that Cys‐3SH and G‐3SHal are promptly and mainly formed in grape must upon grape pressing. Sulfite and copper prevented the formation of VTPs, while settling of must led to a loss of VTPs.
Significance of the Study
Varietal thiol precursors can be preserved through the proper management of pressing with particular attention to must contact with air, extraction conditions, contact time with solids and addition of sulfite.</description><subject>air</subject><subject>Copper</subject><subject>Cysteine</subject><subject>Extraction procedures</subject><subject>Fermentation</subject><subject>Fractions</subject><subject>Fruits</subject><subject>Glutathione</subject><subject>grape juice</subject><subject>Grapes</subject><subject>Hexanal</subject><subject>Musts</subject><subject>Precursors</subject><subject>Pressing</subject><subject>Sulfite</subject><subject>sulfur dioxide</subject><subject>thiol precursors</subject><issn>1322-7130</issn><issn>1755-0238</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><recordid>eNp9kMFOwzAMhiMEEmNw4QkicUPqiJM2bY_TBAOEhIRAHKM0c7dUXTOSlrG3J9s444tt_Z9t-SfkGtgEYtzpZrmdAM8gPSEjyLMsYVwUp7EWnCc5CHZOLkJoGJOQAh-R5s21SF1N8af32vTWdXTjncHF4DHQ2PUrpMZ1BrsIHPRIf2tvsddtVK1r4wSawQfnA7UdnXvbto5uV7ZHuvR6g3Q9hP6SnNW6DXj1l8fk4-H-ffaYvLzOn2bTl8TwUqZJyaVAzDKESou8FOmCa1lhXkmdl9JUWVmVkEsuUYBhstAZFKWoOZiikjItxJjcHPfGP74GDL1q3OC7eFJxCZwzUTAZqdsjZbwLwWOtNt6utd8pYGrvpdp7qQ5eRhiO8Na2uPuHVNPn-edx5hclV3dX</recordid><startdate>202201</startdate><enddate>202201</enddate><creator>Tirelli, A.</creator><creator>De Noni, I.</creator><creator>Stuknyté, M.</creator><creator>Pica, V.</creator><creator>Fracassetti, D.</creator><general>John Wiley & Sons Australia, Ltd</general><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>WIN</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0001-9108-8906</orcidid><orcidid>https://orcid.org/0000-0003-1281-7053</orcidid><orcidid>https://orcid.org/0000-0003-2352-8628</orcidid><orcidid>https://orcid.org/0000-0003-0525-7123</orcidid></search><sort><creationdate>202201</creationdate><title>Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must</title><author>Tirelli, A. ; De Noni, I. ; Stuknyté, M. ; Pica, V. ; Fracassetti, D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2964-9263ee55e1ba37934d2a6be7b6a796cb59b917626e31c068a51893f21c8b66483</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>air</topic><topic>Copper</topic><topic>Cysteine</topic><topic>Extraction procedures</topic><topic>Fermentation</topic><topic>Fractions</topic><topic>Fruits</topic><topic>Glutathione</topic><topic>grape juice</topic><topic>Grapes</topic><topic>Hexanal</topic><topic>Musts</topic><topic>Precursors</topic><topic>Pressing</topic><topic>Sulfite</topic><topic>sulfur dioxide</topic><topic>thiol precursors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tirelli, A.</creatorcontrib><creatorcontrib>De Noni, I.</creatorcontrib><creatorcontrib>Stuknyté, M.</creatorcontrib><creatorcontrib>Pica, V.</creatorcontrib><creatorcontrib>Fracassetti, D.</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>Wiley Online Library Free Content</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Australian journal of grape and wine research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tirelli, A.</au><au>De Noni, I.</au><au>Stuknyté, M.</au><au>Pica, V.</au><au>Fracassetti, D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must</atitle><jtitle>Australian journal of grape and wine research</jtitle><date>2022-01</date><risdate>2022</risdate><volume>28</volume><issue>1</issue><spage>61</spage><epage>69</epage><pages>61-69</pages><issn>1322-7130</issn><eissn>1755-0238</eissn><abstract>Background and Aims
Varietal thiol precursors (VTPs) decrease strongly after the pre‐fermentative operations. The effect of grape must extraction steps on the concentration of S‐3‐(hexan‐1‐ol)‐L‐glutathione (G‐3SH), S‐3‐(hexan‐1‐ol)‐L‐cysteine (Cys‐3SH) and S‐3‐(hexanal)‐glutathione (G‐3SHal) was investigated.
Methods and Results
Must produced on a commercial scale was sampled throughout the pre‐fermentation steps. Must was also prepared in the laboratory for assessing the role of copper, sulfite and air. In commercial must fractions, over 95% of G‐3SHal was lost because of sulfite addition, while the concentration of G‐3SH and Cys‐3SH increased along with must yield, and it exceeded the concentration found in berries. No Cys‐3SH was found in the intact grape; instead a trace concentration of G‐SHal, and a high concentration of glutathione and even cysteine was determined when sulfite was added. A large amount of G‐3SHal was formed when copper was depleted.
Conclusions
Our data suggest that Cys‐3SH and G‐3SHal are promptly and mainly formed in grape must upon grape pressing. Sulfite and copper prevented the formation of VTPs, while settling of must led to a loss of VTPs.
Significance of the Study
Varietal thiol precursors can be preserved through the proper management of pressing with particular attention to must contact with air, extraction conditions, contact time with solids and addition of sulfite.</abstract><cop>Melbourne</cop><pub>John Wiley & Sons Australia, Ltd</pub><doi>10.1111/ajgw.12514</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-9108-8906</orcidid><orcidid>https://orcid.org/0000-0003-1281-7053</orcidid><orcidid>https://orcid.org/0000-0003-2352-8628</orcidid><orcidid>https://orcid.org/0000-0003-0525-7123</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | air Copper Cysteine Extraction procedures Fermentation Fractions Fruits Glutathione grape juice Grapes Hexanal Musts Precursors Pressing Sulfite sulfur dioxide thiol precursors |
| title | Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must |
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