RT Journal Article
SR Electronic
T1 Analysis of <em>S</em>-3-(Hexan-1-ol)-Glutathione and <em>S</em>-3-(Hexan-1-ol)-<span class="sc">l</span>-Cysteine in <em>Vitis vinifera</em> L. cv. Koshu for Aromatic Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 176
OP 185
DO 10.5344/ajev.2010.61.2.176
VO 61
IS 2
A1 Hironori Kobayashi
A1 Hideki Takase
A1 Katsura Kaneko
A1 Fumiko Tanzawa
A1 Ryoji Takata
A1 Shunji Suzuki
A1 Tomonori Konno
YR 2010
UL http://www.ajevonline.org/content/61/2/176.abstract
AB S-3-(hexan-1-ol)-Glutathione (3MH-S-glut) and S-3-(hexan-l-ol)-l-cysteine (3MH-S-cys) concentrations in grape berry from Vitis vinifera cv. Koshu grown in four vineyards by liquid chromatography-tandem mass spectrometry were analyzed. Commercial yeast strains converted 3MH-S-glut and 3MH-S-cys into 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), suggesting that both 3MH-S-glut and 3MH-S-cys are the flavor precursors of 3MH. Experiments conducted with a fermentation model showed that 3MH-S-cys was more effective in releasing volatile thiols than 3MH-S-glut. 3MH-S-glut and 3MH-S-cys were scarcely accumulated in stem and seed, but were accumulated in leaf and berry from 11 weeks postflowering (wpf). Leaf had the highest 3MH-S-glut and 3MH-S-cys contents among the grapevine tissues tested throughout development. In Koshu grape juice, the accumulation of both compounds peaked at 16 to 18 wpf and decreased thereafter. Cultivation conditions also affected 3MH-S-glut and 3MH-S-cys concentrations in grape berry. The accumulation of 3MH-S-glut and 3MH-S-cys in grape berry was the most rapid in the Kofu vineyard, which has the lowest elevation, and the slowest in Nirasaki vineyard, which has the highest elevation. These findings are expected to contribute to improving viticultural practices with the aim of harvesting grape berries having high concentrations of flavor precursors that are responsible for enhancing varietal aroma of Koshu wine.