TY - JOUR 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. SP - 136 LP - 139 DO - 10.5344/ajev.2001.52.2.136 VL - 52 IS - 2 AU - Marie-Laure Murat AU - Isabelle Masneuf AU - Philippe Darriet AU - Vallerie Lavigne AU - Takatoshi Tominaga AU - Denis Dubourdieu Y1 - 2001/01/01 UR - http://www.ajevonline.org/content/52/2/136.abstract N2 - 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). ER -