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Contribution of Volatile Thiols to the Aromas of White Wines Made From Several Vitis vinifera Grape Varieties
Abstract
Five volatile thiols previously identified in Sauvignon blanc wines, 4-mercapto-4-methylpentan-2-one (4MMP), 4-mercapto-4-methylpentan-2-ol (4MMPOH), 3-mercapto-3-methylbutan-1-ol (3MMB), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (A3MH) were found to be present in wines made from several other white Vitis vinifera grape varieties. An assay of these volatile thiols showed that concentrations of 4MMP, 3MH, and A3MH were considerably higher than the perception thresholds in certain wines made from Gewürztraminer, Riesling, Colombard, Petit Manseng, and botrytized Semillon. The impact of volatile thiols on the aromas of wines made from these grape varieties was investigated for the first time.
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Cited by
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
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. (2004) · FEMS Microbiology Letters · doi:10.1016/j.femsle.2004.09.022 · Cited by 132
Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review
Vermeulen, C., Gijs, L., & Collin, S. (2005) · Food Reviews International · doi:10.1081/fri-200040601 · Cited by 131
Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation
Howell, K. S., Klein, M., Swiegers, J. H., Hayasaka, Y., Elsey, G. M., Fleet, G. H., Høj, P. B., Pretorius, I. S., & de Barros Lopes, M. A. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.9.5420-5426.2005 · Cited by 120
Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding
Dufour, M., Zimmer, A., Thibon, C., & Marullo, P. (2013) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-013-4739-7 · Cited by 46
Metadata
- Authors
- Tominaga, T., Baltenweck-Guyot, R., Gachons, C. P. D., & Dubourdieu, D.
- Venue
- American Journal of Enology and Viticulture
- Published
- 2000
- Volume
- 51
- Issue
- 2
- Pages
- 178-181
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2225797395
- Cited by
- 267
- References
- 0
- FWCI
- 5.45
- Type
- journal article
- Language
- en
- Open access
- closed
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- Tominaga, T., Baltenweck-Guyot, R., Gachons, C. P. D., & Dubourdieu, D. (2000). Contribution of Volatile Thiols to the Aromas of White Wines Made From Several Vitis vinifera Grape Varieties. American Journal of Enology and Viticulture. https://doi.org/10.5344/ajev.2000.51.2.178
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