Effect of Vine Nitrogen Status, Grapevine Variety and Rootstock on the Levels of Berry S-glutathionylated and S-cysteinylated Precursors of 3-sulfanylhexan-1-ol
نویسندگان
چکیده
1: Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, 33140 Villenave d’Ornon, France 2: Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, 33140 Villenave d’Ornon, France 3: INRA, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, 33140 Villenave d’Ornon, France 4: Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), Unité de recherche Œnologie, EA4577, 33140 Villenave d’Ornon, France 5: INRA, Institut des Sciences de la Vigne et du Vin (ISVV), USC 1366 Œnologie, 33140 Villenave d’Ornon, France
منابع مشابه
3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.).
Monovarietal dry-hopped beers were produced with the dual-purpose hop cultivars Amarillo, Hallertau Blanc, and Mosaic. The grapefruit-like 3-sulfanyl-4-methylpentan-1-ol was found in all three beers at concentrations much higher than expected on the basis of the free thiol content in hop. Even cysteinylated precursors proved unable to explain our results. As observed in wine, the occurrence of ...
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