期刊
FEMS MICROBIOLOGY LETTERS
卷 240, 期 2, 页码 125-129出版社
OXFORD UNIV PRESS
DOI: 10.1016/j.femsle.2004.09.022
关键词
wine; aroma; sulfur compounds; thiol; wine yeast; Saccharomyces cerevisiae
类别
The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile compound and requires the action of yeast during fermentation to release the aroma active thiol. A method was developed to measure 4MMP release from the precursor by headspace solid-phase microextraction and separation by gas chromatography with atomic emission detection to screen the ability of wine yeast to release 4MMP. Yeast commonly used in white wine making were grown with the precursor at two different temperatures, and the amount of 4MMP released was measured. The results demonstrate that yeast strain selection and fermentation temperature can provide an important tool to enhance or modulate the grape-derived aromas formed during wine fermentation. (C) 2004 Published by Elsevier B.V. on behalf of the Federation of European Microbiological Societies.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据