Importance of N-3-(methylthiopropyl) acetamide and 3-methylthiopropionic acid in wines

Abstract

The content of N-(3-methylthiopropyl) acetamide was determined in 176 wines coming from different origin, cultivar and winemaking process. In some cases it can be founded at concentrations of 2 mg/1. The cultivar seems to be determinant on the amount founded of this compound in wine. In some wines the concentration of N-(3-methylthiopropyl) acetamide can be as high as methionol. During winemaking, the time of maceration increases the concentrations of this compound. The same effect occurs when bentonite is added during fermentation of white wines. A second compound, 3-methylthiopropionic acid, was determined in 75 white wines and 55 red wines. Its concentration varies respectively on a range of 0 to 70 µg/1 and 0 to 140 µg/1. This compound has been described in the literature as, having a butter/« rancio » taste, and is likely to contribute to the wine aroma. Its formation is related with methionol. Evolution of methionol during ageing may lead to 3- methylthiopropionic

Keywords

• N-3-(methylthiopropyl) acetamide
• 3-methylthiopropionic acid