Contributions to Determining the Varietal Thiolic Compounds of the Sauvignon Blanc Obtained in the Blaj Winegrowing Centre – the Târnave Vineyard

  • Dan Ioan MOLDOVAN S.C. Promotion S.R.L. 2 Gheorghe Bariţiu Street, Blaj, Romania;
  • Constantin ŢÂRDEA University of Agricultural Sciences and Veterinary Medicine Iaşi, 3 Aleea Mihail Sadoveanu Street, Iaşi 700490, România
  • Mandy HERBST-JOHNSTONE University of Auckland, 22 Princes Street Auckland 1010, New Zeeland

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.