Vitis vinifera wines, volatile thiols

Table 8B. 1 Volatile thiols identified in Vitis vinifera wines...

Tominaga, T., Baltenweck-Guyot, R., Peyrot des Gachons, C., and Dubourdieu, D. (2000). Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties. Am. J. Enol. Vitic. 51,178-181. 

Tominaga, X, Murat, M.L., Dubourdieu, D. (1998a). Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. Cv. Sauvignon blanc. J. Agric. Food Chem, 46, 1044-1048. 

Tominaga, X, Blanchard, L., Darriet, R, Dubourdieu, D. (2000b). A powerful aromatic volatile thiol, 2-furanemethanethiol, exhibiting roast coffee aroma in wine made from several Vitis vinifera grape varieties. J. Agric. Food Chem., 48, 1799-1802. 

Table 8B.4 Volatile thiol concentrations (ng/L) in wines made from several Vitis vinifera grape varieties (Tominaga et al. 2000)...

Tominaga, T, Furrer, A., Henry, R., Dubourdieu, D. (1998b). Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flav. Frag. J., 13, 159-162. 

It is well known that the secondary metabolites of grapes provide the basis of varietal character in wine. The important secondary metabolites are represented by several groups of compounds that contribute to the distinctive aroma profile of wines made from particular varieties of Vitis vinifera. They include terpenes, Ci3-norisoprenoids, aliphatics, benzene-derivatives, volatile phenols and long-chain polyfuntional thiols. While constituent aroma compounds within these groups occur in most grape varieties, it is only when one or more of these compounds occur at concentrations well above their odour threshold that a distinctive varietal aroma emerges. 

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