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| - Assessing the Aromatic Potential of Cabernet Sauvignon and MerlotMusts Used to Produce Rose Wine by Assaying the CysteinylatedPrecursor of 3-Mercaptohexan-1-ol
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| - The development of a method for assaying S-3-(hexan-1-ol)-l-cysteine, the cysteinylated precursorof 3-mercaptohexan-1-ol (P-3MH), in must has made it possible to study its impact on the aromaticpotential of Merlot and Cabernet Sauvignon grape varieties used to produce rose wines in Bordeaux.The original feature of this method is the purification of very small volumes of must (500 μL)containing P-3MH by affinity chromatography and gas-phase chromatography coupled with massspectrometry of the purified precursor in trimethylsilylated derivative form. Assays of thecysteinylated precursor in Merlot and Cabernet Sauvignon grapes showed that it was mainly locatedin the grape skins (60%). Prolonged juice-skin contact increased the must's P-3MH content, andthis phenomenon was more marked at higher temperatures. Assessment of the aromatic potentialof must used to produce rose wines by chemical analysis of an S-cysteine conjugate is mentionedfor the first time. Keywords: Sulfured aroma precursor; S-3-(hexan-1-ol)-l-cysteine; trimethylsilylation; stable isotopedilution assay; Cabernet Sauvignon; Merlot
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