PT  - JOURNAL ARTICLE
AU  - Marie-Laure Murat
AU  - Isabelle Masneuf
AU  - Philippe Darriet
AU  - Vallerie Lavigne
AU  - Takatoshi Tominaga
AU  - Denis Dubourdieu
TI  - Effect of <em>Saccharomyces cerevisiae</em> Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine
AID  - 10.5344/ajev.2001.52.2.136
DP  - 2001 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 136--139
VI  - 52
IP  - 2
4099  - http://www.ajevonline.org/content/52/2/136.short
4100  - http://www.ajevonline.org/content/52/2/136.full
SO  - Am J Enol Vitic.2001 Jan 01; 52
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).