Abstract:
The varietal volatile thiols give the Sauvignon Blanc a specific flavored property characterized by notes of grapefruit, citric and exotic fruits. They are synthesized from the aroma precursors during the alcoholic fermentation. This study was made in the Vinification Complex of S.C. Promotion Blaj and the biological material used was represented by the Sauvignon Blanc grapes. From a 2010 harvest of Sauvignon Blanc wines there were determined 4-mercapto-4metylpentan-2-one (4MMP) and 3-mercaptohexan-1-ol (3MH). According to the yeasts used to ferment the grape must the quantities are: 1.45-10, 85 ng/L 4MMP and 424,7 and 900,3 ng/L 3MH.
