Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
نویسندگان
چکیده
• Volatile thiols are responsible for the characteristic aroma of Sauvignon Blanc. There are 4 main volatile thiols: 4-mercapto-4-methylpentan-2-one (4MMP): box tree, broom 3-mercaptohexyl acetate (3MHA): passion fruit 4-mercapto-4-methylpentan-2-ol (4MMPOH): citrus zest 3-mercaptohexan-1-ol (3MH): grapefruit A comparative study of Sauvignon Blancs from around the world showed that those from Marlborough, New Zealand had significantly higher concentrations of 3MH and 3MHA. These two volatile compounds are considered, therefore, to significantly contribute to the “Marlborough style” Sauvignon blanc.
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