Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties

Five volatile thiols previously identified in Sauvignon blanc wines, 4-merc apto-4-methylpentan-2-one (4MMP), 4-mercapto-4-methylpentan-2-ol (4MMPOH), 3-mercapto-3-methylbutan-1-ol (3MMB), 3-mercaptohexan-1-ol (3MH) and 3-merc aptohexyl acetate (A3MH) were found to be present in wines made from severa l other white Vitis vinifera grape varieties. An assay of these volatile th iols showed that concentrations of 4MMP, 3MH, and A3MH were considerably hi gher than the perception thresholds in certain wines made from Gewurztramin er, Riesling, Colombard, Petit Manseng, and botrytized Semillon. The impact of volatile thiols on the aromas of wines made from these grape varieties was investigated for the first time.