Wang, X.Chen, L.Capone, D.L.Roland, A.Jeffery, D.W.2020-10-152020-10-152020Journal of Agricultural and Food Chemistry, 2020; 68(32):8676-86870021-85611520-5118http://hdl.handle.net/2440/128511cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde. However, the evolution profile of cis-2-MPO during alcoholic fermentation (AF) and storage and its relationship with varietal thiols and acetaldehyde production were unknown. These aspects were investigated by fermenting Sauvignon blanc juice with J7 and/or VIN13 yeast strains and assessing the stability of cis-2-MPO during wine storage. Moderate to strong Pearson correlations verified similar evolution trends between acetaldehyde, 3-sulfanylhexyl acetate, and cis-2-MPO, with initial increases and a peak during the early to middle stages of AF before consecutive decreases until the end. Contrarily, 3-SH correlated moderately only at the end of AF. A consistent decrease observed for cis-2-MPO when spiked into Sauvignon blanc wine and assessed during 1-year storage revealed its general instability, but acetaldehyde addition (100 mg/L), pH 3.0, and storage at 4 °C all appeared to retain cis-2-MPO. These results have implications for wine aroma and the potential for cis-2-MPO to act as a sink (or source) for 3-SH in wine over time.en© 2020 American Chemical Society3-sulfanylhexan-1-ol3-sulfanylhexyl acetateVitis viniferaanalysisstable isotope dilution assaythiol precursorswine aromaJournal article100002449010.1021/acs.jafc.0c031830005629329000182-s2.0-85089608283541524Wang, X. [0000-0002-5001-4625]Capone, D.L. [0000-0003-4424-0746]Jeffery, D.W. [0000-0002-7054-0374]