Role of certain volatile thiols in the bouquet of aged champagne wines.
A method for the specific extraction of volatile thiols by use of p-hydroxymercuribenzoate has made it possible to identify certain flavor-active volatile thiols in Champagne wines. Benzenemethanethiol, 2-furanmethanethiol, and ethyl 3-mercaptopropionate were present in these wines at concentrations considerably higher than their perception thresholds. Their concentrations increased gradually in proportion to the bottle aging period and sharply as a result of disgorging. The contribution of these volatile thiols to the empyreumatic nuances of the bouquet of aged Champagne wines was demonstrated for the first time.
Tominaga
Takatoshi
T
Faculté d'Oenologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence, France.
Guimbertau
Guy
G
Dubourdieu
Denis
D
D015097:3-Mercaptopropionic Acid / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013997:Time Factors; D014835:Volatilization; D014920:Wine / Q000032:analysis*
D013438:Sulfhydryl Compounds; C005231:methylmercaptan; D015097:3-Mercaptopropionic Acid