Measuring the Aromatic Potential ofVitisviniferaL. Cv. Sauvignon Blanc Grapes by AssayingS-Cysteine Conjugates, Precursors of the Volatile Thiols Responsible for Their Varietal Aroma

2000 ◽  
Vol 48 (8) ◽  
pp. 3387-3391 ◽  
Author(s):  
Catherine Peyrot des Gachons ◽  
Takatoshi Tominaga ◽  
Denis Dubourdieu
Keyword(s):  
Sauvignon Blanc ◽  
Volatile Thiols

scholarly journals Effect of vine nitrogen status, grapevine variety and rootstock on the levels of berry S-glutathionylated and S-cysteinylated precursors of 3-sulfanylhexan-1-ol

OENO One ◽  
2015 ◽  
Vol 49 (4) ◽  
pp. 253 ◽  
Author(s):  
Pierre Helwi ◽  
Cécile Thibon ◽  
Aude Habran ◽  
Ghislaine Hilbert ◽  
Sabine Guillaumie ◽  
...  
Keyword(s):  
Cabernet Sauvignon ◽  
Nitrogen Status ◽  
Sauvignon Blanc ◽  
Limited Impact ◽  
Grape Berries ◽  
Grapevine Variety ◽  
Volatile Thiols ◽  
Treatment Interaction ◽  
N Treatment ◽  
N Status

<p style="text-align: justify;"><strong>Aim</strong>: To determine the effect of vine nitrogen status in interaction with grapevine variety and rootstock on vine development and on the synthesis of 3-sulfanylhexan-1-ol precursors (Glut-3SH and Cys-3SH) in grape berries produced in controlled conditions.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Potted Sauvignon blanc (SB) and Cabernet-Sauvignon (CS) vines, grafted on two different rootstocks (110R and RGM), were irrigated with two nutritive solutions varying only by their nitrogen content (N(-) and N(+)). Vine nitrogen status of N(-) treatment was significantly different from that of N(+) treatment. Secondary leaf area was higher in N(+) treatment and ripening was delayed because of increased vigor. High N status increased Glut-3SH content in berries, while it did not impact Cys-3SH level. Moreover, the concentrations of 3SH precursors were higher in SB berries compared to CS and their synthesis was enhanced in berries produced by vines grafted onto RGM under N(+) treatment.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Glut-3SH content was mainly determined by plant N status. Grapevine variety and rootstock/N treatment interaction also had a significant, although more limited, impact. Cys-3SH level was dependent on berry developmental stage and grapevine variety, but not on vine N status.</p><strong>Significance and impact of the study</strong>: A better understanding of the effect of terroir components on the biosynthesis of the precursors of volatile thiols is gained.

Effect of vine nitrogen status on grape aromatic potential: flavor precursors (S-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. Cv Sauvignon blanc grape juice

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 1 ◽  
Author(s):  
Xavier Choné ◽  
Valérie Lavigne-Cruège ◽  
Takatoshi Tominaga ◽  
Cornelis Van Leeuwen ◽  
Caroline Castagnède ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Phenolic Content ◽  
Grape Juice ◽  
Nitrogen Supply ◽  
Vitis Vinifera L ◽  
Nitrogen Status ◽  
Sauvignon Blanc ◽  
Volatile Thiols ◽  
Flavor Precursors ◽  
Berry Set

<p style="text-align: justify;">Vine nitrogen status influence on S-cysteine conjugate precursors of volatile thiols, glutathione and phenolic content of the berries of Vitis vinifera L. cv. Sauvignon blanc have been assessed. Despite an increase in berry weight, the increase in nitrogen supply in the vine leads to higher cysteine precursor levels in grape juice. We also show that a late addition of nitrogen at berry set leads to a lower level of phenolic compounds in white grapes and to higher glutathione levels. Therefore, in white varieties, and particularly Sauvignon blanc, improving the nitrogen supply of the vine clearly increases its aromatic potential. However, an excess of nitrogen supply would increase the grape sensitivity to Botrytis cinerea and therefore decrease its quality.</p>

scholarly journals Effect of foliar nitrogen and sulphur application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc

OENO One ◽  
2008 ◽  
Vol 42 (3) ◽  
pp. 125 ◽  
Author(s):  
Florian Lacroux ◽  
Olivier Trégoat ◽  
Cornelius Van Leeuwen ◽  
Alexandre Pons ◽  
Takatoshi Tominaga ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Nitrogen Fertilization ◽  
Nitrogen Deficiency ◽  
Vitis Vinifera L ◽  
Nitrogen Status ◽  
Foliar Nitrogen ◽  
Sauvignon Blanc ◽  
Foliar N ◽  
Volatile Thiols ◽  
The Impact

<p style="text-align: justify;"><strong>Aims</strong>: It is well known that vine nitrogen deficiency can negatively impact on aroma in white wines. Soil nitrogen fertilization enhances aroma expression, but it also increases vine vigour and susceptibility to grey rot. The aim of this work was to investigate the impact of foliar nitrogen as well as foliar nitrogen and sulphur applications on aromatic expression, vigour and susceptibility to grey rot of Vitis vinifera L. cv. Sauvignon blanc.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The impact of foliar nitrogen (N) and sulphur (S) application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc has been investigated. On a plot where vine nitrogen status is naturally low and water availability not limiting, foliar nitrogen and sulphur fertilization (10 kg/ha of N and 5 kg/ha of S) increased yeast available nitrogen content. Vine vigour and maturity level of grapes were not modified compared to the control. The wines produced from N+S vines contained more volatile thiols and glutathione. These results were confirmed by a tasting of wines produced with grapes from the experimental plots. Foliar nitrogen fertilization alone (10 kg/ha of N) also increased Sauvignon blanc aromatic expression, but less so than the N + S treatment.</p><p style="text-align: justify;"><strong>Conclusions</strong>: Foliar N and foliar N + S applications can enhance aromatic expression in Vitis vinifera L. cv. Sauvignon blanc wines without increasing vine vigour and infestation by grey rot.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Vine nitrogen deficiency can negatively impact on grape aroma potential. Soil nitrogen application can increase vine nitrogen status, but it has several drawbacks: it increases vigour and enhances Botrytis susceptibility. This study shows that foliar N and foliar N + S applications can improve vine nitrogen status and enhance aroma expression in Sauvignon blanc wines without the negative impact on vigour and Botrytis susceptibility. Although this study was carried out on Sauvignon blanc vines, it is likely that foliar N or foliar N + S applications will have similar effects on other grapevine varieties containing volatile thiols (Colombard, Riesling, Petit Manseng and Sémillon).</p>

Hybrids Saccharomyces cerevisiae X Saccharomyces bayanus var. uvarum having a high liberating ability of some sulfur varietal aromas of Vitis vinifera Sauvignon blanc wines

OENO One ◽  
2002 ◽  
Vol 36 (4) ◽  
pp. 205 ◽  
Author(s):  
Isabelle Masneuf-Pomarède ◽  
Marie-Laure Murat ◽  
Gennadi I. Naumov ◽  
Takatoshi Tominaga ◽  
Denis Dubourdieu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Interspecific Hybrids ◽  
Rflp Analysis ◽  
Experimental Tests ◽  
Hybrid Origin ◽  
Wine Yeasts ◽  
Sauvignon Blanc ◽  
Saccharomyces Bayanus ◽  
Volatile Thiols ◽  
Pcr Rflp

<p style="text-align: justify;">We measured ability of some indigenous <em>Saccharomyces bayanus</em> var. <em>uvarum</em> wine yeasts to release volatile thiols from their S-cysteine conjugate precursors, odorous compounds responsible for the characteristic aroma of Sauvignon blanc wines. We also made interspecific hybrids between <em>Saccharomyces cerevisiae</em> and <em>Saccharomyces bayanus</em> var. <em>uvarum</em> strains and verified their hybrid origin with karyotypes and <em>MET2</em> PCR-RFLP analysis. As compared to the parents, some hybrids could release high amounts of volatile thiols from the S-cysteine conjugate precursor without producing excessive amounts of β-phenylethyl alcohol and its acetate. One hybrid was retained for industrial production under a dry form and successfully compared with <em>Saccharomyces cerevisiae</em> strains in experimental tests in different cellars.</p>

Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

1998 ◽  
Vol 13 (3) ◽  
pp. 159-162 ◽  
Author(s):  
Takatoshi Tominaga ◽  
Anton Furrer ◽  
Robert Henry ◽  
Denis Dubourdieu
Keyword(s):  
Sauvignon Blanc ◽  
Volatile Thiols

Influence of Applied Phytosanitary Treatments and Climatic Crop Year on Zinc Content in Wines from Tohani Vineyard

2017 ◽  
Vol 68 (9) ◽  
pp. 2092-2097
Author(s):  
Catalina Calin ◽  
Gina Vasile Scaeteanu ◽  
Roxana Maria Madjar ◽  
Otilia Cangea
Keyword(s):  
Zinc Content ◽  
Soil Samples ◽  
Limit Set ◽  
Red Wines ◽  
Metallic Ions ◽  
Sauvignon Blanc ◽  
Before And After ◽  
Haze Formation ◽  
Zinc Levels ◽  
Concentration Levels

Metallic ions present a great importance in oenological practice and usually are present in wines in levels that are not hazardous. Among all metallic ions, zinc presents a great interest because may cause the persistence of the wine sour taste and by the side of Al, Cu, Fe and Ni, contribute to the haze formation and the change of color. The present study was focused on measuring the concentration levels of mobile zinc from vineyard soil before and after phytosanitary treatments and zinc content from white (Feteasca Alba - FA, Riesling Italian - RI, Sauvignon Blanc - SB, Tamaioasa Rom�neasca - TR), rose (Busuioaca de Bohotin - BB) and red (Feteasca Neagra - FN) wines within the wine-growing Tohani area, Romania. Other objective was to investigate of the influence of crop year and variety on zinc levels found in wine samples. Mobile zinc content for all analyzed soil samples is low ([1.5 mg/kg). Analyses indicated that zinc content found in wines was below 5 mg/L, limit set by Organisation Internationale of Vine and Wine (OIV). Also, it was found that red wines contain zinc in higher concentrations than white ones.

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