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  • » Concentrations of the volatile thiol 3-mercaptohexanol in Sauvignon Blanc wines: no correlation with juice precursors.
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Concentrations of the volatile thiol 3-mercaptohexanol in Sauvignon Blanc wines: no correlation with juice precursors.

Pinu, F. R.; Jouanneau, S.; Nicolau, L.; Gardner, R. C.; Villas-Boas, S. G. ; American Journal of Enology and Viticulture 63 (3) 407–412

The volatile thiol 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA) are key contributors to the aroma of Sauvignon Blanc. The concn. of both thiols vary at least 20-fold in different wines, with differences among grape juices the major source of variation. 

Both thiols are produced by yeast from precursors present in the juice. At least four possible precursors have been proposed, although conversion rates for each precursor are low. 

The concn. of 3 putative thiol precursors in 55 different Sauvignon Blanc juices were compared to the concn. of final thiols in wines fermented from each juice under controlled laboratory conditions. 

There were good correlations between the 2 thiols in each wine and among all 3 precursors in each juice. 

However, there was no correlation between the concn. of the precursors in the juice and the final thiols in wine. Either these precursors are minor contributors to thiols in the final wine or there are other factors limiting conversion yields in different juices

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Published on 12/11/2013
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