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|Title:||Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clones|
|Citation:||Journal of Agricultural and Food Chemistry, 2018; 66(18):4674-4682|
|Publisher:||American Chemical Society|
|Liang Chen, Dimitra L. Capone, Federico A. Tondini, and David W. Jeffery|
|Abstract:||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.|
|Keywords:||3-sulfanylhexan-1-ol; 3-sulfanylhexyl acetate; stereochemistry; Vitis vinifera; winemaking|
|Description:||Published: April 27, 2018|
|Rights:||© 2018 American Chemical Society|
|Appears in Collections:||Agriculture, Food and Wine publications|
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