Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties

被引：0
|
作者：
Tominaga, T
Baltenweck-Guyot, R
Des Gachons, CP
Dubourdieu, D
机构：
[1] Univ Bordeaux 2, Fac Oenol, F-33405 Talence, France
[2] Univ Strasbourg 1, Fac Chim, F-67008 Strasbourg, France
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2000年 / 51卷 / 02期
关键词：
varietal aroma; volatile thiols; Vitis vinifera; Gewurztraminer; Muscat; Riesling; Sylvaner; Pinot gris; Pinot blanc; Colombard; Petit Manseng; botrytized Semillon;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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 Gewurztraminer, 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.
引用
收藏
页码：178 / 181
页数：4
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