Role of certain volatile thiols in the bouquet of aged Champagne wines

  • Tominaga T
  • Guimbertau G
  • Dubourdieu D
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A method for the specific extraction of volatile thiols by use of p-hydroxymercuribenzoate has made it possible to identify certain flavor-active volatile thiols in Champagne wines. Benzenemethanethiol, 2-furanmethanethiol, and ethyl 3-mercaptopropionate were present in these wines at concentrations considerably higher than their perception thresholds. Their concentrations increased gradually in proportion to the bottle aging period and sharply as a result of disgorging. The contribution of these volatile thiols to the empyreumatic nuances of the bouquet of aged Champagne wines was demonstrated for the first time.

Author-supplied keywords

  • 2-Furamethanethiol
  • Aging
  • Benzenemethanethiol
  • Bouquet
  • Champagne wine
  • Ethyl 3-mercaptopropionate

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  • Takatoshi Tominaga

  • Guy Guimbertau

  • Denis Dubourdieu

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