Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains
Abstract
The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile compound and requires the action of yeast during fermentation to release the aroma active thiol. A method was developed to measure 4MMP release from the precursor by headspace solid-phase microextraction and separation by gas chromatography with atomic emission detection to screen the ability of wine yeast to release 4MMP. Yeast commonly used in white wine making were grown with the precursor at two different temperatures, and the amount of 4MMP released was measured. The results demonstrate that yeast strain selection and fermentation temperature can provide an important tool to enhance or modulate the grape-derived aromas formed during wine fermentation.
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Commercial wine yeast strains releasing more thiols than VL3 were identified.
“Commercial wine yeast strains that release even more thiols than VL3 were identified (Howell et al. 2004).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Howell et al. 2004
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Rapp, A., & Mandery, H. (1986) · Experientia · doi:10.1007/bf01941764 · Cited by 465 · see citing works
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Self-citation
- Authors
- Howell, K. S., Swiegers, J. H., Elsey, G. M., Siebert, T. E., Bartowsky, E. J., Fleet, G. H., Pretorius, I. S., & Barros Lopes, M. A.
- Affiliations
- UNSW Sydney (AU)
- Australian Wine Research Institute (AU)
- Flinders University (AU)
- Corresponding author
- Pretorius, Isak S.
- Venue
- FEMS Microbiology Letters
- Publisher
- Oxford University Press (OUP)
- Published
- 2004-11
- Volume
- 240
- Issue
- 2
- Pages
- 125-129
- ISSN
- 0378-1097 (ISSN-L)
- 1574-6968
- OpenAlex
- W2081232002
- Cited by
- 132
- References
- 1
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 2 · 2023: 5 · 2022: 3 · 2021: 9 · 2020: 8 · 2019: 6 · 2018: 6 · 2017: 9 · 2016: 3 · 2015: 4 · 2014: 5 · 2013: 6 · 2012: 3
- FWCI
- 6.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- FEMS Microbiology Letters (publishedVersion)
- PubMed (publishedVersion)
- Adelaide Research & Scholarship (AR&S) (University of Adelaide) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- 4-mercapto-4-methylpentan-2-one, volatile thiols, wine aroma, Saccharomyces cerevisiae, yeast strain selection, headspace solid-phase microextraction, fermentation temperature, white wine
- MeSH terms
- Fermentation, Food Microbiology, Saccharomyces cerevisiae, Sulfhydryl Compounds, Temperature, Volatilization, Wine
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