WINETECH Technical Yearbook 2020

REFERENCES Tominaga, T., Peyrot des Gachons, C. & Dubourdieu, D., 1998. A New Type of Flavour Precursors in Vitis Vinifera L. Cv. Sauvignon Blanc: S-Cysteine Conjugates. Journal of Agricul tural and Food Chemistry. 46, 5215-5219. Tominaga, T., Masneuf, I. & Dubourdieu, D. , 1995. A S-Cysteine Conjugate, Precursor of Aroma of White Sauvignon. Journal International des Sciences de la Vigne et du Vin 29(4), 227-232. Des Gachons, C.P. , Tominaga, T. & Dubourdieu, D., 2002. Sulfur Aroma Precursor Present in S-Glutathione Conjugate Form: Identification of S-3- (Hexan-1-Ol)-Glutathione in Must from Vitis Vinifera L. Cv. Sauvignon Blanc. Journal of Agricul tural and Food Chemistry. 50(14), 4076-4079. https:// doi.org/10.1021/jf020002y. Fedrizzi, B., Pardon, K.H., Sefton, M.A., Elsey, G.M. & Jeffery, D.W., 2009. First Identification of 4-S-Glutathionyl-4- Methylpentan-2-One, a Potential Precursor of 4-Mercapto-4-Methylpentan-2-One, in Sauvignon Blanc Juice. Journal of Agricultural and Food Chemistry. 57(3), 991-995. Pinu, F.R., Jouanneau, S., Nicolau, L., Gardner, R.C. & Vi l las-Boas, S.G. , 2012. Concentrations of the Volatile Thiol 3-Mercaptohexanol in Sauvignon

Blanc Wines: No Correlation with Juice Precursors. American Journal of Enology and Viticulture. 63(3), 407-412. https:// doi.org/10.5344/ajev.2012.11126. Harsch, M.J., Benkwitz, F., Frost, A., Colonna-Ceccaldi, B., Gardner, R.C. & Salmon, J.M., 2013. New Precursor of 3-Mercaptohexan-1-Ol in Grape Juice: Thiol-Forming Potential and Kinetics during Early Stages of Must Fermentation. Journal of Agricul tural and Food Chemistry. 61(15), 3703-3713. https:// doi.org/10.1021/jf3048753. Cordente, A.G., Curtin, C.D., Varela, C. & Pretorius, I.S., 2012. Flavour-Active Wine Yeasts. Applied Microbiology and Biotechnology 96(3), 601-618. https://doi. org/10.1007/s00253-012-4370-z. Belda, I., Ruiz, J., Esteban-Fernández, A., Navascués, E., Marquina, D., Santos, A. & Moreno-Arribas, M.V. , 2017A. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules 22(2). https:// doi.org/10.3390/molecules22020189. Santiago, M. & Gardner, R.C., 2015. Yeast Genes Required for Conversion of Grape Precursors to Varietal Thiols in Wine. FEMS Yeast Research. 15(5), 1-10. https://doi.org/10.1093/femsyr/fov034. Roncoroni, M., Santiago, M., Hooks, D.O., Moroney, S., Harsch, M.J., Lee, S.A.,

Richards, K.D., Nicolau, L. & Gardner, R.C., 2011. The Yeast IRC7 Gene Encodes a β-Lyase Responsible for Production of the Varietal Thiol 4-Mercapto-4- Methylpentan-2-One in Wine. Food Microbiology. 28(5), 926-935. https:// doi.org/10.1016/j.fm.2011.01.002. Swiegers, J.H., Bartowsky, E.J., Henschke, P.A. & Pretorius, I.S., 2005. Yeast and Bacterial Modulation of Wine Aroma and Flavour. Australian Journal of Grape and Wine Research 11, 139-173. https://doi. org/10.1111/j.1755-0238.2005.tb00285.x. Ruiz, J., Kiene, F., Belda, I., Fracassetti, D., Marquina, D., Navascués, E., Calderón, F., Benito, A., Rauhut, D. & Santos, A., et al. , 2019. Effects on Varietal Aromas during Wine Making: A Review of the Impact of Varietal Aromas on the Flavor of Wine. Applied Microbiology and Biotechnology. 103(18) , 7425-7450 . ht tps : //do i . org/10.1007/s00253-019-10008-9. Cordente, T., Schmidt, S. & Curtin, C., 2017. Understanding Differences among Wine Yeast Strains in Their Ability to Release “tropical” Thiols. AWRI Techical Review. 228, 6-10. Belda, I., Ruiz, J., Navascués, E., Marquina, D. & Santos, A., 2016. Improvement of Aromatic Thiol Release through the Selection of Yeasts with Increased β-Lyase Activity. International Journal of Food Microbiology. 225 (March),

1 - 8 . h t t p s : / / d o i . o r g / 1 0 . 1 0 1 6 / j . ijfoodmicro.2016.03.001. Zott, K., Thibon, C., Bely, M., Lonvaud- Funel, A., Dubourdieu, D. & Masneuf- Poma r ede , I . , 2011 . The Gr ape Must Non-Saccharomyces Microbial Community: Impact on Volatile Thiol Release. Internat ional Journal of Food Mi crobiology. 151(2) , 210- 215 . h t t p s : / / do i . o r g / 10 . 1016 / j . ijfoodmicro.2011.08.026. Anfang, N., Brajkovich, M. & Goddard, M.R. , 2009. Co-Fermentat ion wi th Pichia Kluyveri Increases Varietal Thiol Concentrations in Sauvignon Blanc. Australian Journal of Grape and Wine Research. 15(1) , 1-8. ht tps://doi . org/10.1111/j.1755-0238.2008.00031.x. Belda, I., Ruiz, J., Beisert, B., Navascués, E., Marquina, D., Calderón, F., Rauhut, D., Benito, S. & Santos, A., 2017B. Influence of Torulaspora Delbrueckii in Varietal Thiol (3-SH and 4-MSP) Release in Wine Sequential Fermentations. International Journal of Food Microbiology. 257 (June), 183-191. https://doi.org/10.1016/j. ijfoodmicro.2017.06.028.

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