MHCS, 51200 Epernay, France.
Comité Champagne, 51200 Epernay, France.
Molecules. 2022 Oct 27;27(21):7306. doi: 10.3390/molecules27217306.
An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and ) and three levels of attack severity (from healthy to 10-15%) were studied. After a -glycosidase treatment on Meunier and Pinot noir musts contaminated by , 1-octen-3-one, 1-octen-3-ol and 3-octanol were identified by GC-MS, proving the existence of glycosidic fractions in the musts. A Pinot noir must contaminated by displayed a 230% increase in the glycosylated fraction responsible for 1-octen-3-one in comparison with an uncontaminated sample. Powdery mildew did not appear to affect the levels of the studied glycosidic fractions in Chardonnay musts. Gray rot on Meunier and Pinot noir musts had opposite effects depending on glycoside type, decreasing the 1-octen-3-one fraction and increasing the 1-octen-3-ol fraction.
自 21 世纪以来，人们在葡萄酒和烈酒中发现了一种感官缺陷，称为新鲜蘑菇异味，主要由 C8 化合物 1-辛烯-3-酮、3-辛醇和 1-辛烯-3-醇引起。本工作的目的是鉴定这些 C8 化合物的糖苷前体的存在，并评估不同霉菌对三种葡萄品种的糖化馏分的影响。对受霉菌（灰霉病、白粉病和）污染的葡萄汁样品和三种攻击严重程度（从健康到 10-15%）进行了研究。在对受污染的梅尼耶（Meunier）和黑皮诺（Pinot noir）葡萄汁进行 -糖苷酶处理后，通过 GC-MS 鉴定出 1-辛烯-3-酮、1-辛烯-3-醇和 3-辛醇，证明了葡萄汁中存在糖苷馏分。与未受污染的样品相比，受污染的黑皮诺葡萄汁中负责 1-辛烯-3-酮的糖化馏分增加了 230%。白粉病似乎不会影响霞多丽葡萄汁中研究的糖苷馏分的水平。梅尼耶和黑皮诺葡萄汁上的灰霉病根据糖苷类型产生相反的影响，降低了 1-辛烯-3-酮馏分，增加了 1-辛烯-3-醇馏分。
