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Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines

✍ Scribed by Isabelle Masneuf-Pomarède; Chantal Mansour; Marie-Laure Murat; Takatoshi Tominaga; Denis Dubourdieu

Book ID
113645556
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
222 KB
Volume
108
Category
Article
ISSN
0168-1605

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Identification of new volatile thiols in
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✍ Takatoshi Tominaga; Anton Furrer; Robert Henry; Denis Dubourdieu 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 136 KB

Three new ¯avour-active mercapto-alcohols have been identi®ed in Sauvignon blanc wines: 4-mercapto-4-methylpentan-2-ol, 3-mercaptohexan-1-ol and 3-mercapto-3-methylbutan-1-ol. The ®rst two have a perception threshold of the order of 60 ng/l in an aqueous alcohol solution and their respective odours