The New Zealand Sauvignon Blanc is typically characterized by its strong tropical aromas and flavors. Most notable among these aromas are the sensory characteristics created by the thiols 4MMP, 3MH, and 3MHA. These desirable characteristics have undergone significant research in hopes of understanding more about the factors influencing their creations as well as understanding more about the wine fermentation process with respect to both the grapes and the yeast. In this experiment, two strains of yeast (F15 and a genetically modified F15 over expression strain) were used in the fermentation of synthetic grape juice to study the impact of Cys-4MMP, Glu-3MH, and C6 bisulfate in aldehyde, alcohol, and ketone forms. Thiol analysis was then conducted on the fermented wine samples using gas chromatography coupled with mass spectrometry to detect changes in aroma thiol concentrations.

Defining New Zealand Sauvignon Blanc thiol aroma compound precursors

247th National Meeting (2014)

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