FEM-IASMA Fondazione Edmund Mach - Istituto Agrario di San Michele all'Adige, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
School of Chemical Sciences, The University of Auckland, 23 Symonds Street, Auckland 1142, New Zealand.
Food Chem. 2022 Mar 1;371:131341. doi: 10.1016/j.foodchem.2021.131341. Epub 2021 Oct 6.
Over the last five years, polysulfides in wine have become a topic of interest. The finding that both yeast and the wine composition could contribute to the formation and evolution of these compounds has prompted several studies, further corroborated by the discovery of a link between polysulfides and HS release during ageing. In the present study, the accumulation of cysteinylated and glutathionylated polysulfides was followed during fermentation for the first time. Synthetic grape media and Chardonnay juice treated with CuSO, elemental sulfur or both were fermented, and subsequently analysed using an in-house UHPLC-HRMS method. Differences in polysulfide accumulation were observed between the two media, highlighting the role of the matrix composition. Elemental sulfur, especially when combined with CuSO, resulted in significantly increased accumulations of polysulfides compared to controls in both media. Polysulfides with longer S-chains generally appeared later in the fermentation, an observation that prompted further questions on these metabolites' formation.
在过去的五年中，葡萄酒中的多硫化物已成为研究热点。酵母和葡萄酒成分都可能影响这些化合物的形成和演变这一发现，促使人们进行了多项研究，而在陈酿过程中发现多硫化物与 HS 释放之间存在关联，进一步证实了这一发现。在本研究中，首次在发酵过程中跟踪半胱氨酸化和谷胱甘肽化多硫化物的积累情况。采用合成葡萄培养基和添加 CuSO4、元素硫或两者的霞多丽葡萄汁进行发酵，然后使用内部的 UHPLC-HRMS 方法进行分析。两种培养基之间的多硫化物积累存在差异，突出了基质组成的作用。与对照相比，元素硫，尤其是与 CuSO4 结合使用时，在两种培养基中均导致多硫化物的积累显著增加。具有较长 S-链的多硫化物通常在发酵后期出现，这一观察结果促使人们进一步探讨这些代谢物的形成。
