8B Polyfunctional Thiol Compound 285
051015202530354045New barrel Used barel VatSauvignon blanc
Merlot, Cabernet2FM ng/LFig. 8B.3Contribution of oak barrels to 2FM formation in Sauvignon blanc and red Bordeaux
wines (n=4) (Tominaga et al. 2001)
2FM and its roasting coffee aroma develop at varying rates after the wine is put
into new oak barrels (Fig. 8B.3) (Tominaga et al. 2001). Concentrations of this
volatile thiol are always lower in young red wines than white wines. However
the concentration/perception threshold ratio of 2FM in some red wines of varying
ages remains high, so it very probably contributes to the toasty nuances in their
aroma.
Furthermore, the contribution of 2FM to the roasting coffee bouquet character-
istic of certain old champagnes was also demonstrated by Tominaga et al. (2003a).
The 2FM content in the Champagnes analyzed increased inproportion to bottle
aging time, both before and after disgorging (Fig. 8B.4).
01002003004005 10152025
years2 FM (ng/L)Fig. 8B.4Development of 2FM content during bottle aging in champagne wines