title: Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves.
abstract: Furfurylthiol (FFT) is formed in white wines during alcoholic fermentation in the barrel from the furfural released by toasted staves. The quantity of furfural released into the must has a decisive effect on the quantity of FFT in the finished wine. Wines fermented in new barrels thus contain larger quantities of FFT than those fermented in used barrels. Fermentation conditions favorable to an excess production of H(2)S (hydrogen sulfide) by the yeast promote the formation of this volatile thiol. The presence of this volatile thiol in white wines is, therefore, closely related to the yeast's sulfur metabolism.
authors.affiliation: Faculté d'Oenologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence Cedex, France.
authors.forename: L
authors.initials: L
authors.lastname: Blanchard
authors.forename: T
authors.initials: T
authors.lastname: Tominaga
authors.forename: D
authors.initials: D
authors.lastname: Dubourdieu
mesh_terms: D003069:Coffee; D005285:Fermentation; D005662:Furaldehyde / Q000737:chemistry*; D009812:Odorants; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D014835:Volatilization; D014920:Wine / Q000032:analysis*; D014934:Wood
chemical_list: D003069:Coffee; D013438:Sulfhydryl Compounds; D005662:Furaldehyde