Publications by authors named "Marine Gammacurta"

7 Publications

  • Page 1 of 1

Isolation of Taste-Active Triterpenoids from : Sensory Assessment and Identification in Wines and Spirit.

J Nat Prod 2020 05 28;83(5):1611-1622. Epub 2020 Apr 28.

Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.

Six new triterpenoids (-), two known genins ( and ), and five known functionalized triterpenoids (-) were isolated from a heartwood extract. The purification protocol was guided by LC-HRMS by searching for structural analogues of bartogenic acid on the basis of their putative empirical formula. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in water and in a non-oaked white wine on the pure compounds - at 5 mg/L. All molecules were perceived as bitter in water and wine, but they were mostly reported as modifying the wine taste balance. Using LC-HRMS, compounds - were observed in oaked red wine and cognac and were semiquantified in oak wood extracts. The influence of two cooperage parameters, oak species and toasting process, on compounds - content was studied. All compounds were found in quantities significantly higher in pedunculate than in sessile oak wood. Toasting is a key step in barrel manufacture and modulates the concentration of the discussed compounds. Significantly higher quantities were observed in untoasted wood compared to medium or highly toasted wood. These findings provide new insights into the molecular origin of taste changes due to oak aging.
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http://dx.doi.org/10.1021/acs.jnatprod.0c00106DOI Listing
May 2020

Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment.

J Nat Prod 2019 02 28;82(2):265-275. Epub 2019 Jan 28.

Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France.

Eight new triterpenoids (1-8), the known genin (9), and two known functionalized triterpenoids (10 and 11) were isolated from a Quercus petraea heartwood extract. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-11. Except compounds 1 and 11, all molecules exhibited a sweet taste at 5 mg/L that was particularly intense for compounds 3 and 9. Using LC-HRMS, compounds 1-11 were observed in an oak wood extract and in oaked red wine and cognac. They were also semiquantified in several samples of sessile ( Q. petraea) and pedunculate ( Q. robur) oak wood extract. All compounds were found in quantities significantly higher in sessile than in pedunculate oak wood. These results support the hypothesis of their contribution to the increase in sweetness during oak aging and show that they can be used as chemical markers to identify the species of oak used for cooperage.
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http://dx.doi.org/10.1021/acs.jnatprod.8b00682DOI Listing
February 2019

Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds.

Food Chem 2018 Jan 21;239:252-259. Epub 2017 Jun 21.

Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France. Electronic address:

This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety. Nevertheless, branched hydroxylated esters, such as ethyl 2-hydroxy-3-methylbutanoate and ethyl 2-hydroxy-4-methylpentanoate were the only compounds to be strongly influenced by the bacteria strain, regardless of matrix composition or the yeasts used for alcoholic fermentation. Moreover, the effect observed after MLF persisted over time, for at least 12months. These esters are apparently important markers of LAB esterase activity. To our knowledge, this was the first time they had been identified in this role.
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http://dx.doi.org/10.1016/j.foodchem.2017.06.123DOI Listing
January 2018

Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.

J Sci Food Agric 2017 Sep 21;97(12):4046-4057. Epub 2017 Mar 21.

Unité de recherche Œnologie, Université de Bordeaux, Villenave d'Ornon, France.

Background: The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described. The aim of this study was to elucidate the influence of sequential inoculation of different yeast and bacteria strains on the aromatic profile of red Bordeaux wine.

Results: All microorganisms completed fermentations and no significant difference was observed between tanks regarding the main oenological parameters until 3 months' aging. Regardless of the yeast strain, B28 bacteria required the shortest period to completely degrade the malic acid, compared to the other strain. Quantification of 73 major components highlighted a specific volatile profile corresponding to each microorganism combination. However, the yeast strain appeared to have a predominant effect on aromatic compound levels, as well as on fruity aroma perception.

Conclusion: Yeasts had a greater impact on wine quality and have more influence on the aromatic style of red wine than bacteria. © 2017 Society of Chemical Industry.
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http://dx.doi.org/10.1002/jsfa.8272DOI Listing
September 2017

Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut.

J Agric Food Chem 2017 Feb 26;65(5):1058-1069. Epub 2017 Jan 26.

Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France.

Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent of hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification in wine), 1-methylpyrrole-2-carboxaldehyde, and 1H-pyrrole-2-carboxaldehyde. Quantitative analyses demonstrated their significantly higher abundance in Chardonnay wines. However, they proved irrelevant in sensory terms, given the low amounts measured in wine compared to their olfactory detection threshold. Nevertheless, the presence of methanethiol derivatives from these pyrroles was investigated in wine. 1-Methylpyrrole-2-methanethiol and 1-ethylpyrrole-2-methanethiol were identified and exhibited hazelnut-like aroma. These compounds, which have not been observed in natural products to date, are potent volatile compounds with detection thresholds of 0.7 and 1.4 ng/L, respectively, in model wine. These findings open up promising perspectives concerning the interpretation of the typical aromatic nuances of some Chardonnay wines.
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http://dx.doi.org/10.1021/acs.jafc.6b04516DOI Listing
February 2017

Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine.

J Nat Prod 2016 10 29;79(10):2432-2438. Epub 2016 Sep 29.

Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France.

Quercoresinosides A and B (1 and 2), two new lignans, were isolated from a toasted Quercus petraea heartwood extract along with a known compound, 3-methoxy-4-hydroxyphenol 1-O-β-d-(6'-O-galloyl)glucopyranoside (3). The purification protocol was based on a taste-guided approach that sought to reveal new bitter compounds released from oak wood into wines and spirits. HRMS and NMR data were used to establish that compounds 1 and 2 are lignan derivatives bearing a glucosyl unit and a galloyl unit at the same positions. Hydrolysis of these compounds showed that they could be distinguished by the absolute configuration of their respective lyoniresinol genin as determined by chiral LC-HRMS in comparison with (+)- and (-)-lyoniresinol standards. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-3. The three molecules exhibited a bitter taste at 2 mg/L that was particularly intense for compounds 2 and 3. Finally, LC-HRMS demonstrated the occurrence of compounds 1-3 in oaked wine and brandy, which supports the hypothesis of their contributions to the increase in bitterness during oak aging.
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http://dx.doi.org/10.1021/acs.jnatprod.6b00142DOI Listing
October 2016

Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.

J Agric Food Chem 2014 Jun 28;62(23):5378-89. Epub 2014 May 28.

Univ. Bordeaux , ISVV, EA 4577 Œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France.

The impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester composition of four different Bordeaux red wines was quantified by HS-SPME-GC/MS. These wines, made with selected yeast and bacteria strains, were investigated at the end of alcoholic fermentation and regularly until 12 months of aging, during 2011 and 2012 vintages. Sensory analyses of wines after 3 and 12 months of aging revealed significant differences with regard to yeast strains. Bacteria seemed to have only a slight impact on changes in aromatic profile. Ester levels were strongly influenced by yeast strain and very little affected by malolactic fermentation and aging. Differences and similarities between sensory data and ester profile are discussed. This study highlights the importance of yeast strains in red winemaking. Their sensory impact remains despite the other vinification steps after alcoholic fermentation.
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http://dx.doi.org/10.1021/jf500707eDOI Listing
June 2014