PT - JOURNAL ARTICLE AU - Catherine Peyrot des Gachons AU - Takatoshi Tominaga AU - Denis Dubourdieu TI - Localization of S-Cysteine Conjugates in the Berry: Effect of Skin Contact on Aromatic Potential of <em>Vitis vinifera</em> L. cv. Sauvignon blanc Must AID - 10.5344/ajev.2002.53.2.144 DP - 2002 Jan 01 TA - American Journal of Enology and Viticulture PG - 144--146 VI - 53 IP - 2 4099 - http://www.ajevonline.org/content/53/2/144.short 4100 - http://www.ajevonline.org/content/53/2/144.full SO - Am J Enol Vitic.2002 Jan 01; 53 AB - The localization in the berry of S-cysteine conjugates, sulfur flavor precursors in the Sauvignon blanc grapes, was studied. The assay of the S-cysteine conjugates showed that the content of 4-mercapto-4-methylpentan-2-one and 4-mercapto-4-methylpentan-2-ol precursors (P-4MMP and P-4MMPOH) were equivalent in the juice and skin, while the concentration of 3-mercaptohexan-1-ol precursor (P-3MH) was almost eight times higher in the skin. In comparison with immediate pressing, skin contact only allowed a modest increase in the concentration of P-4MMP and P-4MMPOH, but it enriched the must considerably with P-3MH. The difference in behavior between the P-4MMP and P-4MMPOH and the P-3MH was explained by their localization within the berries.Acknowledgment: This study received the financial support of Comité Interprofessionnel des Vins de Bordeaux (C.I.V.B.) and Conseil Régional d’Aquitaine.