Sawyer, S. published the artcileAutolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine, Name: 3-(Methylthio)propan-1-ol, the main research area is aging lees sparkling wine autolysis aroma composition.
Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, however, is less well-established. This study aimed to determine the contribution of autolysis products and compounds associated with wine oxidation and ageing in Vitis vinifera L. Chardonnay and Pinot Noir wines over 24 mo. Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS-SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 mo post-bottling and sensory appraisals at 12 and 24 mo. The duration of ageing significantly influenced compositional changes in fermentation-derived and oxidative-flavor-associated compounds Ageing base wines off or on lees produced similar maturation-associated aroma profiles to sparkling wines irresp. of cultivar. The contribution of autolysis products did not feature as strongly as anticipated over 24 mo, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 mo or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines. First comparative chem. compositional study of base wines concurrently with sparkling wines.
Australian Journal of Grape and Wine Research published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.
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