The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc

• DOI: 10.5344/ajev.2006.57.1.81
• Publication Date: 2022-10-11T21:52:09Z
• Authors: Denis Dubourdieu; Takatoshi Tominaga; Isabelle Masneuf; Catherine Peyrot ...; Marie Laure Murat
• Keywords: Winemaking; Aroma of wine; Ethanol Fermentation; Oenology

The development of the aromas certain grapes varieties during fermentation has not been greatly investigated in enology until now. Recent works on sulfur compounds that participate aroma Sauvignon blanc wines offer an example grape flavor enhancement by yeasts. Several very odorous volatile thiols have identified as constituents particular wines: 4-mercapto-4-methylpentan-2-one (4MMP), 4-mercapto-4-methylpentan-2-ol, 3-mercaptohexanol, 3-mercaptohexyl acetate. These different are practically absent or musts. They appear alcoholic fermentation. This increase varietal due to yeast metabolism can be explained degradation <i>S</i>-cysteine conjugates grape, leading formation corresponding thiols. ability <i>Saccharomyces cerevisiae</i> strains augment related these sulfur-containing is variable. same must fermented pure cultures results with levels aromas. Certain (EG8, VL3c) which winemakers empirically noted produce pronounced character, release largest quantities 4MMP. differences behavior between <i>S. also appears model mediums added <i>S</i>-4-(4-methylpentan-2-one)-l-cysteine. Comparing commonly used winemaking, wild bayanus</i> proved particularly suited freeing Such isolated spontaneous Sancerre. Natural hybrids and var. <i>uvarum</i> found. may obtained laboratory breeding. interest interspecific for vinification examined.