New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging
Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, as their formation and further evolution during win...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/4/139 |
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| author | Rafael Jiménez-Lorenzo Vincent Farines Jean-Marie Sablayrolles Carole Camarasa Audrey Bloem |
| author_facet | Rafael Jiménez-Lorenzo Vincent Farines Jean-Marie Sablayrolles Carole Camarasa Audrey Bloem |
| author_sort | Rafael Jiménez-Lorenzo |
| collection | DOAJ |
| description | Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, as their formation and further evolution during winemaking can involve both chemical and biological reactions. Comparing the VSCs profile (i) of fermenting synthetic grape juices supplemented with a selected VSC (eight compounds tested) and incubated in presence or absence of yeast, and (ii) during storage of wines under an accelerated aging procedure, allowed us to elucidate the chemical and metabolic connections between VSCs during fermentation and aging. Yeast metabolism, through the Ehrlich pathway and acetylation reactions, makes an important contribution to the formation of compounds such as methionol, 3-methylthiopropionate, 3-methylthiopropylacetate, 3-mercaptopropanol, 2-mercaptoethanol and thioesters. By contrast, chemical reactions are responsible for interconversions between thiols and disulfides, the formation of thiols from thioesters or, more surprisingly, the formation of ethylthiopropanol from methionol during fermentation. During aging, variations in heavy VSC concentrations, such as an increase in 3-methylthiopropylacetate and a decrease in ethyl-3-methylthiopropionate formation, were evidenced. Overall, this study highlights that it is essential to consider both yeast metabolism and the high chemical reactivity of VSCs to understand their formation and evolution during winemaking. |
| first_indexed | 2024-03-09T10:36:52Z |
| format | Article |
| id | doaj.art-05f4768336e143f6ae95eb9432e56fc3 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T10:36:52Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-05f4768336e143f6ae95eb9432e56fc32023-12-01T20:51:45ZengMDPI AGFermentation2311-56372022-03-018413910.3390/fermentation8040139New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during AgingRafael Jiménez-Lorenzo0Vincent Farines1Jean-Marie Sablayrolles2Carole Camarasa3Audrey Bloem4SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, FranceSPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, FranceSPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, FranceSPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, FranceSPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, FranceVolatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses. Understanding the origin of these compounds in wine remains a challenge, as their formation and further evolution during winemaking can involve both chemical and biological reactions. Comparing the VSCs profile (i) of fermenting synthetic grape juices supplemented with a selected VSC (eight compounds tested) and incubated in presence or absence of yeast, and (ii) during storage of wines under an accelerated aging procedure, allowed us to elucidate the chemical and metabolic connections between VSCs during fermentation and aging. Yeast metabolism, through the Ehrlich pathway and acetylation reactions, makes an important contribution to the formation of compounds such as methionol, 3-methylthiopropionate, 3-methylthiopropylacetate, 3-mercaptopropanol, 2-mercaptoethanol and thioesters. By contrast, chemical reactions are responsible for interconversions between thiols and disulfides, the formation of thiols from thioesters or, more surprisingly, the formation of ethylthiopropanol from methionol during fermentation. During aging, variations in heavy VSC concentrations, such as an increase in 3-methylthiopropylacetate and a decrease in ethyl-3-methylthiopropionate formation, were evidenced. Overall, this study highlights that it is essential to consider both yeast metabolism and the high chemical reactivity of VSCs to understand their formation and evolution during winemaking.https://www.mdpi.com/2311-5637/8/4/139fermentationvolatile sulfur compound<i>Saccharomyces cerevisiae</i> |
| spellingShingle | Rafael Jiménez-Lorenzo Vincent Farines Jean-Marie Sablayrolles Carole Camarasa Audrey Bloem New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging Fermentation fermentation volatile sulfur compound <i>Saccharomyces cerevisiae</i> |
| title | New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging |
| title_full | New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging |
| title_fullStr | New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging |
| title_full_unstemmed | New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging |
| title_short | New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging |
| title_sort | new insights into the origin of volatile sulfur compounds during wine fermentation and their evolution during aging |
| topic | fermentation volatile sulfur compound <i>Saccharomyces cerevisiae</i> |
| url | https://www.mdpi.com/2311-5637/8/4/139 |
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