Blanchard L, Tominaga T, Dubourdieu D
Faculté d'Oenologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence Cedex, France.
J Agric Food Chem. 2001 Oct;49(10):4833-5. doi: 10.1021/jf010539w.
Furfurylthiol (FFT) is formed in white wines during alcoholic fermentation in the barrel from the furfural released by toasted staves. The quantity of furfural released into the must has a decisive effect on the quantity of FFT in the finished wine. Wines fermented in new barrels thus contain larger quantities of FFT than those fermented in used barrels. Fermentation conditions favorable to an excess production of H(2)S (hydrogen sulfide) by the yeast promote the formation of this volatile thiol. The presence of this volatile thiol in white wines is, therefore, closely related to the yeast's sulfur metabolism.
糠硫醇（FFT）在桶中进行酒精发酵的白葡萄酒中，由烤过的桶板释放出的糠醛形成。释放到葡萄汁中的糠醛量对成品酒中FFT的量具有决定性影响。因此，在新桶中发酵的葡萄酒比在旧桶中发酵的葡萄酒含有更多的FFT。有利于酵母过量产生H₂S（硫化氢）的发酵条件会促进这种挥发性硫醇的形成。因此，白葡萄酒中这种挥发性硫醇的存在与酵母的硫代谢密切相关。
