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Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPICARD, Magali
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTHIBON, Cécile
ORCID: 0000-0001-9259-5176
IDREF: 121388174
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorREDON, Pascaline
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAND, Stéphanie
dc.date.accessioned2021-03-23T14:58:45Z
dc.date.available2021-03-23T14:58:45Z
dc.date.issued2015-09-30
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://www.researchgate.net/publication/281719345_Involvement_of_Dimethyl_Sulfide_and_Several_Polyfunctional_Thiols_in_the_Aromatic_Expression_of_the_Aging_Bouquet_of_Red_Bordeaux_Wines
dc.identifier.urioai:researchgate.net:281719345
dc.identifier.urioai:crossref.org:10.1021/acs.jafc.5b03977
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26789
dc.description.abstractEnThe development of an aromatic bouquet during fine wine aging depends on complex transformations occurring in a reductive atmosphere, favorable to the formation and preservation of sulfur odorants, such as dimethyl sulfide (DMS) and polyfunctional thiols. The aim of this study was to address their role in the occurrence, evolution, and perceived sensory nuances of the aging bouquet of red Bordeaux wines. These compounds were quantified in 24 wines and scored by a professional wine panel for the degree to which they reflected the aging bouquet olfactory concept. Partial least square (PLS) analysis, combining sensory and quantitative chemical data, predicted that DMS, 2-furanmethanethiol, and 3-sulfanylhexanol concentrations correlated with the typicality score, discriminating highly-typical wines from less-typical ones. Several vintages from three vineyards were then subjected to sensory and chemical analysis to determine how aging bouquet typicality and the intensity of five key aromatic notes (undergrowth, truffle, fresh fruit, toasted, and empyreumatic) evolved during bottle storage in relation to these three sulfur odorants. PCA analysis emphasized their combined impact on aging bouquet typicality and their contribution to undergrowth, truffle, and empyreumatic attributes.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enaging bouquet
dc.subject.enred Bordeaux wines
dc.subject.endimethyl sulfide
dc.subject.enpolyfunctional thiols
dc.title.enInvolvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines
dc.title.alternativeJ. Agric. Food Chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.5b03977en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed26365759en_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page8879-8889en_US
bordeaux.volume63en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue40en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
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