Formation of Damascenone under both Commercial and Model Fermentation Conditions

The fermentations, at a commercial winery, of six different grape musts encompassing the varieties Riesling, Chardonnay, Sauvignon blanc, Shiraz, Grenache, and Pinot noir were monitored for damascenone concentration. In every case, the concentration of damascenone increased during fermentation from...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-02, Vol.59 (4), p.1338-1343
Main Authors: Lloyd, Natoiya D. R, Capone, Dimitra L, Ugliano, Maurizio, Taylor, Dennis K, Skouroumounis, George K, Sefton, Mark A, Elsey, Gordon M
Format: Article
Language:English
Subjects:
Alkenes - analysis
Alkenes - metabolism
Biological and medical sciences
Confectionery products and chocolate industries, honey
Cyclohexanes - analysis
Cyclohexanes - metabolism
Fermentation
Flavors and Aromas/Chemosensory Perception
Food industries
Fruit - chemistry
Fruit - microbiology
Fundamental and applied biological sciences. Psychology
Ketones - metabolism
Odorants - analysis
Saccharomyces cerevisiae - metabolism
Vitis
Wine - analysis
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Summary:The fermentations, at a commercial winery, of six different grape musts encompassing the varieties Riesling, Chardonnay, Sauvignon blanc, Shiraz, Grenache, and Pinot noir were monitored for damascenone concentration. In every case, the concentration of damascenone increased during fermentation from low or undetectable levels to concentrations of several parts per billion. Further increases in damascenone concentration were observed during barrel aging of three of these wines. Two ketones, megastigma-4,6,7-triene-3,9-dione (4) and 3-hydroxymegastigma-4,6,7-trien-9-one (5), were synthesized and subjected to fermentation conditions using two yeasts, AWRI 796, and AWRI 1537. In the case of the former compound, 4, synthesis confirmed the original, tentative assignment of the structure and confirmed 4 as a natural product, isolated from honey. Both compounds, under the action of both yeasts, produced appreciable amounts of damascenone (1), with ketone 5 and AWRI 796 yeast yielding the highest concentration of 1.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf103741n