Скачать или смотреть "Management of varietal thiols during winemaking: from the vineyard to the bottle"

Remi Schneider
Product and Application Manager, Oenobrands
Enoforum 2018, Spain

The varietal thiols 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are key odorants of wine. They are released during the alcoholic fermentation from precursors present in grapes. Different biogenetic pathways have been reported for their release. The first two pathways involved cysteinylated and glutathionylated S-conjugates, cleaved by the yeast β-lyase activity. A third pathway has been also identified involving (E)-2-hexenal and (E)-2-hexenol, even if the sulfur donor hasn’t been yet identified. Recently, some new derivatives (aldehyde forms, SO2-combined forms, glutathione derivatives) have been pointed out. The 3MH levels originating from those pathways could explain from up to 60% of the wine 3MH. Thus a large field of investigation is opened to better understand its biogenesis.

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