Abstract
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.
- Sauvignon blanc
- aromatic potential
- sulfur flavor precursors
- S-cysteine conjugates
- skin contact
- localization
Acknowledgment: This study received the financial support of Comité Interprofessionnel des Vins de Bordeaux (C.I.V.B.) and Conseil Régional d’Aquitaine.
- Copyright 2002 by the American Society for Enology and Viticulture
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Vol 53 Issue 2
