290 D. Dubourdieu and T. Tominaga
Fig. 8B.12Proposed pathway for the conversion of glutathionylated “pro-precursor” into the cys-
teinylated precursor of 3SH
blanc musts from the Val de Loire area.Saccharomyces uvarumand their hybrids
withS. cerevisiaeare also commonly in the natural microflora of cool Structure of
three aroma precursors of sauvignon:S-cysteine conjugates climate vineyards, such
as Hungary, Alsace, etc. (Masneuf et al. 2002).
S-3-(Hexan-ol)-glutathion has been identified in Sauvignon blanc must(Peyrot
des Gachons et al. 2002b). This compound may be considered a “pro-precursor” of
3SH.S-3-(hexan-ol)-L-cysteine in grapes could result from the catabolism ofS-3-
(hexan-ol)-glutathion, as proposed in Fig. 8B.12.S-Glutathion conjugates may be
involved in detoxification processes in vines, as is the case in other plant and animal
organisms.
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