Rémi Schneider

Varietal Thiols in Wine: Discovery, Analysis and Applications

Varietal Thiols in Wine: Discovery, Analysis and Applications Aur elie Roland, R emi Schneider,* Alain Razungles, and Florine Cavelier* Interloire, 12 rue Etienne Pallu, BP 1921, 37019 Tours Cedex 01, France UMR 1083 Sciences pour l’!nologie, INRA, SupAgro, Universit e Montpellier I, 34060 Montpellier Cedex 01, France Institut Franc ) ais de la Vigne et du Vin, at UMR 1083 Sciences pour l’!nologie, INRA, 34060 Montpellier Cedex 01, France IBMM, UMR-CNRS 5247, Universit es Montpellier I et II, Place Eug ene Bataillon, 34095 Montpellier, France

Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.

Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-mercaptohexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one (4MMP). This characterization allowed the study of thiol precursor evolution during ripening of Sauvignon blanc grapes in several viticultural situations together with grape reaction product (GRP) and the main substrate of polyphenoloxidase, that is, caftaric acid. Concentration of precursors greatly increased during ripening except for the cysteinylated conjugate of 4MMP. Precursor evolution was also monitored during the oxidation of grape juice. Addition of oxygen to a grape juice set off the enzymatic oxidation of hydroxycinnamic acids but did not negatively affect precursor concentrations. Part of the glutathionylated precursor of the 3MH was produced during prefermentative operations (up to 140% in Sauvignon blanc). Consequently, this precursor naturally occurring in grapes was also formed during prefermentative operations. The proportion of biogenetic and prefermentary formation of the glutathionylated precursor of 3MH was different under industrial conditions depending on the grape variety considered. Addition of glutathione and hexenal in grape juices of Melon B. and Sauvignon induced an increase of the production of 3MH and consequently of its acetate in the resulting wines. Residual glutathione in must has to be preserved to enhance the aromatic potential of grapes.

Straightforward Synthesis of Deuterated Precursors To Demonstrate the Biogenesis of Aromatic Thiols In Wine

Straightforward synthesis of labeled S-3-(hexan-1-ol)-glutathione and S-4-(4-methylpentan-2-one)-glutathione has been developed through a conjugate addition optimization study. Sauvignon blanc fermentation experiments with the [(2)H(10)] S-4-(4-methylpentan-2-one)-glutathione used as a tracer released the corresponding deuterated thiol, thus proving the direct relationship with the 4-mercapto-4-methylpentan-2-one under enological conditions. The conversion yield of such transformation was estimated to be close to 0.3%, opening an avenue for additional study on varietal thiol biogenesis.

Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.

A rapid nanoLC-MS/MS method was developed and validated for the simultaneous determination of glutathionylated and cysteinylated precursors of 3-mercapto-hexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one in grape juice using stable isotope dilution assay (SIDA). The analytes were extracted from must using a cation exchange resin and purified on C18 cartridges. They were chromatographically separated on a reverse phase column and finally analyzed by tandem mass spectrometry in selected reaction monitoring mode (SRM) using deuterated analogues as standards except for glutathionylated conjugate of 4MMP which was analyzed by external calibration. The method was validated according to the International Conference on Harmonization recommendations by determining linearity, accuracy, precision, recovery, matrix effect, repeatability, intermediate reproducibility, LODs and LOQs. Calibration for each precursor was determined by performing Lack-of-Fit test and the best fitting for 3MH precursors was a quadratic model whereas a linear model was better adapted for 4MMP precursors. All calibration curves showed quite satisfactory correlation coefficients (R(2)>0.995 for SIDA quantification and R(2)>0.985 for external calibration). Quantification by SIDA and external calibration allowed a high level of accuracy since the averaged value ranged from 80 to 108%. Quantification of aroma precursors was accurate and reproducible over five days since intermediate precision (same analyst, same sample and same apparatus), which was evaluated by the calculation of RSD was inferior to 16%. Limits of quantification for G3MH and G4MMP were closed to 0.50 and 0.07 nmol/L and as 4.75 and 1.90 nmol/L for Cys3MH and Cys4MMP respectively. This method was applied to the quantification of precursors into several types of grape juices: Melon B., Sauvignon, Riesling and Gewurztraminer.

Analysis of ochratoxin A in grapes, musts and wines by LC–MS/MS: First comparison of stable isotope dilution assay and diastereomeric dilution assay methods

Ochratoxin A (OTA) exhibits potent nephrotoxic, carcinogenic and teratogenic effects and its maximum level in wines has been set to 2 μg L(-1) by regulation. Consequently, the analytical procedures for OTA determination in wines have to be both very sensitive and reliable. In this paper, we compared two quantification methods: the stable isotope dilution assay (SIDA) and the diastereomeric dilution assay (DIDA). For this purpose, non-natural analogues of OTA were synthesized: the labeled OTA (OTA-d4) as a diastereomeric mixture for the SIDA and one non-natural OTAs diastereomer (OTA-dia) for the DIDA. To quantify OTA in red grapes, musts or wines, the sample preparation was optimized using immunoaffinity column extraction and the analysis was performed by LC-MS/MS in Multiple Reaction Monitoring mode. A validation procedure in agreement with the International Organization of Vine and Wine recommendations was conducted. It appeared that SIDA quantification exhibited excellent sensitivity (LOD<1 ng L(-1)), accuracy (recovery=98%), repeatability (RSD<3%) and intermediate reproducibility (RSD<4%) compared to quantification by DIDA. Indeed, DIDA method did not provide satisfactory results demonstrating that immunoaffinity extraction is exclusively selective for the natural OTA and not for its diastereomer, which therefore cannot be considered as a good internal standard for this particular method.

Innovative analysis of 3-mercaptohexan-1-ol, 3-mercaptohexylacetate and their corresponding disulfides in wine by stable isotope dilution assay and nano-liquid chromatography tandem mass spectrometry

Both 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) were largely studied for the last 20 years due to their pleasant olfactory notes conferred to wine. Until now, many analytical methods focused only on the free forms of both 3MH and 3MHA in wine that provided partial information in the wine aroma evolution. Our study proposes new analytical measurements which allow quantification of both free and disulfide forms of 3MH and 3MHA to better understand the redox phenomenon occurring in wines and further, to orientate wine aroma evolution. Free thiols were analyzed by an original method based on maleimide derivatization allowing in-situ disulfide reduction followed by SIDA-LC-MS/MS analyses exhibiting excellent performances. Indeed, the accuracy ranged from 95 to 110% in three different wine matrices and the repeatability and intermediate reproducibility were inferior to 15% (RSD measurements). Our method exhibited very low limits of detection, which are below to 0.5ng/L and inferior to the perception thresholds of both compounds. Then, this method was applied to three different wines exposed to several oxidative conditions. On the one hand, it was demonstrated that copper sulfate treatment firstly destroyed the total amount of free 3MH to the benefit of thioether and disulfides compounds, with proportions that could be slightly modified by glutathione addition. On the other hand, oxygenation of wines resulted in partial free 3MH destruction to the benefit of thioether compounds. We proposed for the first time an innovative analysis that gives a complete picture of wine aroma, which can be really useful to winemakers to manage wine aroma evolution and to take advantage of the disulfide reservoir.

Development and validation of a high-throughput analysis of glutathione in grapes, musts and wines by Stable Isotope Dilution Assay and LC-MS/MS.

For the first time, we proposed a high-throughput method to quantify glutathione in grapes, musts and wines for all grape varieties using Stable Isotope Dilution Assay (SIDA). Indeed, the use of SIDA as a quantification method is essential to overcome the chemical instability of glutathione. In practice, glutathione was derivatized in-situ with N-ethylmaleimide to block the cysteine residue and to enhance its lipophilic properties. After quenching with acetic acid, samples were directly analyzed by LC-MS/MS (run of 13 min) in Multiple Reaction Monitoring mode using labeled glutathione as internal standard. The validation according to the International Organization of Vine and Wine recommendations demonstrated the high sensitivity (LOD=45 μg L(-1)), accuracy (recovery=112%) and intermediate reproducibility (RSD=12%) of the method. This high-throughput method that requires only 1 mL of matrix, allowed us to analyze 70 samples per day for a moderate cost.

Development of a routine analysis of 4-mercapto-4-methylpentan-2-one in wine by stable isotope dilution assay and mass tandem spectrometry.

The 4-mercapto-4-methylpentan-2-one (4MMP) is a key aroma compound in wines, especially in Sauvignon Blanc ones. Its accurate quantification is quite difficult due to its traces levels and its reactivity in wine conferred by the thiol function. In this paper, we proposed a new method for its quantification in wine without any sample preparation, based on automated derivatization procedure by methoximation and SIDA-SPME-GC-MS/MS analysis. The derivatization procedure was adapted from a previously published method in order to decrease the amount of reagents and the volume of wine (only 3mL are required). The use of SPME and the detection conditions have also been optimized to reach the best sensitivity as possible. The method was then validated according to the International Organization of Vine and Wine recommendations and exhibited excellent performances. Indeed, this method allowed us to quantify the 4MMP in wine at traces levels (LOD=0.19 ng L(-1)) with reproducible results (RSD<15%) and a very good accuracy (recovery=102%).

First synthesis of a stable isotope of Ochratoxin A metabolite for a reliable detoxification monitoring.

Due to its toxicity and presence in numerous food products, Ochratoxin A (OTA) has drawn attention for decades. This article summarizes the first synthesis of a labeled analogue of Ochratoxin α (OTα), one of the main products generated by the metabolization of OTA by microorganisms. This synthesis also led to a new labeled analogue of OTA with the deuteration located on the dihydroisocoumarin moiety allowing thus both the accurate quantification of OTA and OTα and the establishing of a reliable detoxification rate.

First identification and quantification of S-3-(hexan-1-ol)-γ-glutamyl-cysteine in grape must as a potential thiol precursor, using UPLC-MS/MS analysis and stable isotope dilution assay

Varietal thiols are key aroma compounds in wine issued from multiple and complex origins. Several precursor families have been identified in grapes and must and have been widely studied. But a large part of thiol origin still remains unknown. Thus, we only have an incomplete picture of thiol precursors and there is a lack of knowledge on pre-fermentative mechanisms that can impact their levels. Our study focused on the formal identification and the quantification of new varietal thiol precursors in must. First of all, we synthesized natural and labeled standards using an original multi-step strategy, then we developed and validated a UPLC-MS/MS method that allowed us to identify and quantify for the first time a dipeptide S-conjugate to 3MH, the γGluCys-3MH, in Sauvignon B. We observed the S-4-mercapto-4-methylpentan-2-one-l-cysteinyl-glycine (CysGly-4MMP) and S-4-mercapto-4-methylpentan-2-one-N-(l-γ-glutamyl)-l-cysteine (γGluCys-4MMP) but at too low concentration to be quantified.