RT Journal Article
SR Electronic
T1 Effect of <em>Saccharomyces cerevisiae</em> Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 136
OP 139
DO 10.5344/ajev.2001.52.2.136
VO 52
IS 2
A1 Marie-Laure Murat
A1 Isabelle Masneuf
A1 Philippe Darriet
A1 Vallerie Lavigne
A1 Takatoshi Tominaga
A1 Denis Dubourdieu
YR 2001
UL http://www.ajevonline.org/content/52/2/136.abstract
AB The ability of four industrial yeast strains from the species Saccharomyces cerevisiae to release certain Sauvignon blanc aromas from their cysteinylated precursors was studied. The comparison was made both in a model medium and in must under the normal winemaking conditions in four Bordeaux wineries. The quantification of the volatile thiols released into the model medium and the wines showed statistically significant differences among the various yeast strains regarding the formation of 4-mercapto-4-methylpentan-2-one and 4-mercapto-4-methylpentan-2-ol.Acknowledgment: This study received the financial support of Comité Interprofessionnel des Vins de Bordeaux, Conseil Régional d’Aquitaine, and SARCO (Bordeaux, France).