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Evolution and Correlation of cis -2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice

Abstract : cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde. However, the evolution profile of cis-2-MPO during alcoholic fermentation (AF) and storage and its relationship with varietal thiols and acetaldehyde production were unknown. These aspects were investigated by fermenting Sauvignon blanc juice with J7 and/or VIN13 yeast strains and assessing the stability of cis-2-MPO during wine storage. Moderate to strong Pearson correlations verified similar evolution trends between acetaldehyde, 3-sulfanylhexyl acetate, and cis-2-MPO, with initial increases and a peak during the early to middle stages of AF before consecutive decreases until the end. Contrarily, 3-SH correlated moderately only at the end of AF. A consistent decrease observed for cis-2-MPO when spiked into Sauvignon blanc wine and assessed during 1-year storage revealed its general instability, but acetaldehyde addition (100 mg/L), pH 3.0, and storage at 4 degrees C all appeared to retain cis-2-MPO. These results have implications for wine aroma and the potential for cis-2-MPO to act as a sink (or source) for 3-SH in wine over time.
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https://hal.inrae.fr/hal-02935119
Contributor : Suzette Astruc <>
Submitted on : Thursday, September 10, 2020 - 9:22:19 AM
Last modification on : Saturday, May 1, 2021 - 3:43:47 AM

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Xingchen Wang, Liang Chen, Dimitra Capone, Aurélie Roland, David Jeffery. Evolution and Correlation of cis -2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice. Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (32), pp.8676-8687. ⟨10.1021/acs.jafc.0c03183⟩. ⟨hal-02935119⟩

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