Aroma compounds arising from various sources are important contributors to wine quality. In the case of Sauvignon Blanc, potent polyfunctional thiols, including 3-mercaptohexan-1-ol (3-MH), are typically associated with the desirable varietal aromas of these wines. However, varietal thiols are present as odourless, non-volatile conjugates in grape juices; the volatile compounds are released by yeast during fermentation. As such, thiol precursor studies present one avenue for gaining greater understanding of factors affecting varietal thiol concentrations in wine.We have conducted trials on the effects of fruit harvesting, processing and storage on the levels of 3-MH precursors in Sauvignon Blanc grape juice. HPLC-MS/MS analysis of conjugates in juice extracts was used to assess the various fruit treatments and synthesis of authentic and labelled standards was also undertaken. Results will be presented from our laboratory experiments and commercial scale trials to highlight some effects on thiol precursors from the different processing operations.

Harvest, storage, and processing effects on 3-mercaptohexan-1-ol precursor concentrations in Sauvignon Blanc grape juice

244th National Meeting (2012)

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