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Localization of S-Cysteine Conjugates in the Berry: Effect of Skin Contact on Aromatic Potential of Vitis vinifera L. cv. Sauvignon blanc Must

2002; American Society for Enology and Viticulture; Volume: 53; Issue: 2 Linguagem: Inglês

10.5344/ajev.2002.53.2.144

1943-7749

Catherine Peyrot des Gachons, Takatoshi Tominaga, Denis Dubourdieu,

Phytochemicals and Antioxidant Activities

The localization in the berry of S-cysteine conjugates, sulfur flavor precursors in the Sauvignon blanc grapes, was studied. The assay of the S-cysteine conjugates showed that the content of 4-mercapto-4-methylpentan-2-one and 4-mercapto-4-methylpentan-2-ol precursors (P-4MMP and P-4MMPOH) were equivalent in the juice and skin, while the concentration of 3-mercaptohexan-1-ol precursor (P-3MH) was almost eight times higher in the skin. In comparison with immediate pressing, skin contact only allowed a modest increase in the concentration of P-4MMP and P-4MMPOH, but it enriched the must considerably with P-3MH. The difference in behavior between the P-4MMP and P-4MMPOH and the P-3MH was explained by their localization within the berries. Acknowledgment: This study received the financial support of Comité Interprofessionnel des Vins de Bordeaux (C.I.V.B.) and Conseil Régional d'Aquitaine.