Modulation of volatile thiol and ester aromas by modified wine yeast

  title={Modulation of volatile thiol and ester aromas by modified wine yeast},
  author={Jan Hendrik Swiegers and Robyn Willmott and Alana Hill-Ling and Dimitra L Capone and Kevin H. Pardon and Gordon M. Elsey and Kate S Howell and Miguel de Barros Lopes and Mark A. Sefton and M. Sushma Lilly and Isak S Pretorius},
The volatile thiols, in particular 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) are potent aroma shown to contribute strongly to the varietal aroma of Sauvignon Blanc wines. The thiols 4MMP and 3MH exist as non-volatile, aroma-inactive cysteine bound conjugates in the grape must and during fermentation the thiol is cleaved from the precursor. However, no cysteine conjugate for 3MHA has been identified. In this work we showed that 3MHA is… CONTINUE READING

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