Revue sur les analogies et les différences relevées entre un cône de houblon et une baie de raisin : arômes soufrés et azotés

Abstract

Similarities and differences between hop cones and grape berries: sulfur and nitrogen aromas. A review. Introduction. Similarities can be found between the flavors of hop cones and grapes. The present paper will focus on their sulfur and nitrogen odorants. Literature. Although initially investigated in vines, recent research has led to the identification of a larger number of polyfunctional thiols in hop cones. These have included the pleasant-smelling grapefruit- or passion fruit-like 3-sulfanylhexan-1-ol. Surprisingly, to date, the occurrence of sulfides, polysulfides and thioesters (onion, vegetable or cheese-like flavors), as well as various thiophenes and terpenic episulfides has been described extensively only in the hop literature, while methoxypyrazines have been described only in vine cultivars. Conclusion. Among the sulfur and nitrogen odorants, many similarities have been observed between hop and grape polyfunctional thiols. Thiophenes, episulfides, sulfides, polysulfides and thioesters are mainly found in hop cones, while methoxypyrazines have been described only in grape.

Keywords

• Grapes
• vine
• cones
• hops
• beers
• wines
• thiols
• pyrazines
• flavour
• alcoholic fermentation