Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer'

  • G. Nicolini Fondazione Edmund Mach, Centro Trasferimento Tecnologico, San Michele all'Adige, Italy
  • L. Tonidandel Fondazione Edmund Mach, Centro Trasferimento Tecnologico, San Michele all'Adige, Italy
  • A. Barbero Fondazione Edmund Mach, Centro Trasferimento Tecnologico, San Michele all'Adige, Italy
  • M. Paolini Fondazione Edmund Mach, Centro Trasferimento Tecnologico, San Michele all'Adige, Italy
  • E. Celotti Department of Agricultural, Environmental and Animal Sciences, University of Udine, Udine, Italy
  • M. Bottura Fondazione Edmund Mach, Centro Trasferimento Tecnologico, San Michele all'Adige, Italy
  • T. Roman Fondazione Edmund Mach, Centro Trasferimento Tecnologico, San Michele all'Adige, Italy
Keywords: 'Gewürztraminer'; 3-mercaptohexan-1-ol; 4-mercapto-4-methylpentan-2-one; ripening

Abstract

The effect of ripeness on the concentration of polyfunctional thiol precursors was investigated in 'Gewürztraminer' juices in two vintages characterised by very different climate conditions. An incremental trend of glutathionyl-3-mercaptohexan-1-ol and cysteinyl-3-mercaptohexan-1-ol during ripening was observed. The increase in the last phase of maturation was noticeable in both vintages. The concentration of 4-S-glutathionyl-4-methylpentan-2-one and 4-S-cysteinyl-4-methylpentan-2-one was confirmed to be low in 'Gewürztraminer', although the latter was found at quantifiable levels in a couple of samples. The management of the harvest date appears to be highly important in order to exploit the potential grapefruit-like note related to polyfunctional thiols of little aromatic GWT wines, particularly in case of challenging vintage years.

Published
2020-10-29
Section
Article