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

• Autores: Giorgio Nicolini, Loris Tonidandel, A. Barbero, M. Paolini, E. Celotti, M. Bottura, Tomas Roman
• Localización: Vitis: Journal of Grapevine Research, ISSN 0042-7500, Vol. 59, Nº 4, 2020, págs. 149-153
• Idioma: inglés
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• Resumen

  • 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.