RT Journal Article
SR Electronic
T1 Contribution of Volatile Thiols to the Aromas of White Wines Made From Several <em>Vitis vinifera</em> Grape Varieties
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 178
OP 181
DO 10.5344/ajev.2000.51.2.178
VO 51
IS 2
A1 Tominaga, Takatoshi
A1 Baltenweck-Guyot, Raymonde
A1 Gachons, Catherine Peyrot Des
A1 Dubourdieu, Denis
YR 2000
UL http://www.ajevonline.org/content/51/2/178.abstract
AB 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.