Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves

被引：65

作者：

Blanchard, L ^{[1
]}

Tominaga, T ^{[1
]}

Dubourdieu, D ^{[1
]}

机构：

[1] Univ Bordeaux 2, Fac Oenol, F-33405 Talence, France

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 10期

关键词：

furfurylthiol; furfural; hydrogen sulfide; coffee aroma; barrel fermentation; white wines; assimilable nitrogen;

D O I：

10.1021/jf010539w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Furfarylthiol (FFT) is formed in white wines during alcoholic fermentation in the barrel from the furfural released by toasted staves. The quantity of furfural released into the must has a decisive effect on the quantity of FFT in the finished wine. Wines fermented in new barrels thus contain larger quantities of FFT than those fermented in used barrels. Fermentation conditions favorable to an excess production of H2S (hydrogen sulfide) by the yeast promote the formation of this volatile thiol. The presence of this volatile thiol. in white wines is, therefore, closely related to the yeast's sulfur metabolism.

引用

页码：4833 / 4835

页数：3

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