engleski

Determination of varietal thiols in Pošip wine

Varietal thiols are highly aroma active compounds, responsible for the tropical flavor of wines. These compounds have been identified as a varietal impacting compounds in Sauvignon blanc wines, but they are also found in many other wine varieties. Among varietal thiols, 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexyl acetate (3MHA) and 3-mercaptohexan-1-ol (3MH) have been identified as key molecules of young wines, exhibiting pleasant odors such as blackcurrant bud, passion fruit and grapefruit. These compounds occur at very low concentrations in wines (ng/L), and to be quantified require optimized sample preparation techniques and sensitive and accurate analytical methods. The aim of present work was to determine varietal thiols in Pošip (Vitis vinifera L.) wines. Prior to gas chromatography-mass spectrometry (GC/MS), thiols were extracted from wine with dichloromethane and the obtained extract was further purified by the combination of the thiols with p-hydroxymercurybenzoate, fixation of the resulting complex in an anion exchange column, and finally releasing of the thiols with cysteine. Results obtained showed the presence of all three varietal thiols in analyzed wines, but 3MH and 3MHA are expected to be involved in varietal aroma of Pošip wine, since they are present in concentrations above their perception thresholds (60 and 4 ng/L).

Aroma; Pošip wine; varietal thiols

nije evidentirano