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.