Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves
Abstract
Furfurylthiol (FFT) is formed in white wines during alcoholic fermentation in the barrel from the furfural released by toasted staves. The quantity of furfural released into the must has a decisive effect on the quantity of FFT in the finished wine. Wines fermented in new barrels thus contain larger quantities of FFT than those fermented in used barrels. Fermentation conditions favorable to an excess production of H(2)S (hydrogen sulfide) by the yeast promote the formation of this volatile thiol. The presence of this volatile thiol in white wines is, therefore, closely related to the yeast's sulfur metabolism.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Furfurylthiol production is linked to HS- anion production, which is not produced when sufficient ammonium sulfate is added.
“Therefore, production of furfurylthiol is linked to the production of the HS -anion, which is not produced when ammonium sulfate is added in sufficient quantities in a fermentation (Blanchard et al. 2001).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Blanchard et al. 2001
Furfurylthiol presence in wine results from yeast transformation of furfural released from toasted oak staves during fermentation.
“Its presence in wine has been shown to be the result of yeast transformation of furfural released from toasted oak staves during fermentation (Blanchard et al. 2001).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Blanchard et al. 2001
Fermentations with added nitrogen source such as asparagine produce less furfurylthiol.
“These authors showed that fermentations that have an added nitrogen source, such as asparagine, do not produce as much furfurylthiol.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Blanchard et al. 2001
Cited by
Sorted by citations
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
- Authors
- Blanchard, L., Tominaga, T., & Dubourdieu, D.
- Affiliations
- Université Bordeaux Segalen (FR)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-09-28
- Volume
- 49
- Issue
- 10
- Pages
- 4833-4835
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1984083583
- Cited by
- 97
- References
- 0
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 1 · 2023: 8 · 2022: 3 · 2021: 4 · 2020: 7 · 2019: 3 · 2018: 4 · 2017: 5 · 2016: 5 · 2015: 5 · 2014: 7 · 2013: 4 · 2012: 2
- FWCI
- 3.64
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Keywords
- coffee aroma, furfural, white wine, hydrogen sulfide, volatile thiols, barrel aging
- MeSH terms
- Coffee, Fermentation, Furaldehyde, Odorants, Sulfhydryl Compounds, Volatilization, Wine, Wood
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
