Role of Certain Volatile Thiols in the Bouquet of Aged Champagne Wines
Takatoshi Tominaga, Guy Guimbertau, Denis Dubourdieu
Journal of Agricultural and Food Chemistry
Abstract
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
volatile thiols contribute to empyreumatic nuances of the bouquet of aged Champagne wines
“The contribution of these volatile thiols to the empyreumatic nuances of the bouquet of aged Champagne wines was demonstrated for the first time.”
volatile thiols increase in concentration with bottle aging period
“Their concentrations increased gradually in proportion to the bottle aging period and sharply as a result of disgorging.”