Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

Kate S. Howell, Jan H. Swiegers, Gordon M. Elsey, Tracey E. Siebert, Eveline J. Bartowsky, Graham H. Fleet, Isak S. Pretorius, Miguel A. De Barros Lopes

Research output: Contribution to journalArticlepeer-review

97 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)125-129
Number of pages5
JournalFEMS Microbiology Letters
Volume240
Issue number2
DOIs
Publication statusPublished - 15 Nov 2004
Externally publishedYes

Fingerprint

Dive into the research topics of 'Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains'. Together they form a unique fingerprint.

Cite this