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Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones
- Chen, Liang, Capone, Dimitra L., Tondini, Federico A., Jeffery, David W.
- Journal of agricultural and food chemistry 2018 v.66 no.18 pp. 4674-4682
- Vitis vinifera, acetates, clones, diastereomers, enantiomers, flavor, grape juice, grapes, stereochemistry, thiols, winemaking, wines, yeasts
- Five co-located clones of Sauvignon blanc grapes were fermented under controlled conditions at laboratory-scale to investigate the impact of yeast strain, commercial enzyme, or nutrient addition on the concentrations of enantiomers of 3-sulfanylhexan-1-ol (3-SH) and 3-sulfanylhexyl acetate (3-SHA) in resulting wines. The relationship of these enantiomers with the odorless 3-SH precursors present in diastereomeric forms in grape juice was also examined. Possible variations may have existed due to clone type, not only for the diastereomers of 3-SH precursors in juices but also for the enantiomers of 3-SH and 3-SHA in the resulting wines, although there was no obvious stereochemical relationship between precursors and free thiols. From a flavor enhancement perspective, the use of a commercial enzyme in the juice significantly enhanced 3-SH production for some clones. In contrast, less impact on the production of 3-SH and 3-SHA was seen as a result of yeast strain and nutrient regardless of clone type.