Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines

International Journal of Food Microbiology

Volumn 108, Issue 3, 2006, Pages 385-390

  Masneuf Pomarède, Isabelle ^a   Mansour, Chantal ^b   Murat, Marie Laure ^b   Tominaga, Takatoshi ^c   Dubourdieu, Denis ^c  

^a ENITA de Bordeaux   (France)

^b SARCO laboratory   (France)

^c UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Cysteinylated precursors; Fermentation temperature; Volatile thiols; Yeast strains

Indexed keywords

3 MERCAPTOHEXAN 1 OL; 3 MERCAPTOHEXYL ACETATE; 4 MERCAPTO 4 METHYLPENTAN 2 ONE; ALCOHOL; THIOL DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT; 4 MERCAPTO 4 METHYL PENTAN 2 ONE; 4-MERCAPTO-4-METHYL-PENTAN-2-ONE;

ACIDITY; AROMA; ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; FERMENTATION; FOOD BIOTECHNOLOGY; GRAPE JUICE; NONHUMAN; PARAMETER; SACCHAROMYCES CEREVISIAE; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY; WINE; YEAST; FOOD CONTROL; METABOLISM; MICROBIOLOGY; ODOR; TEMPERATURE; VOLATILIZATION;

SACCHAROMYCES CEREVISIAE; VITACEAE;

FERMENTATION; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; ODORS; SACCHAROMYCES CEREVISIAE; SULFHYDRYL COMPOUNDS; TEMPERATURE; VOLATILIZATION; WINE;

EID: 33646897399     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.01.001     Document Type: Article

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