Insights into the relative contribution of four precursors to 3-sulfanylhexan-1-ol and 3-sulfanylhexylacetate biogenesis during fermentation

This study by researchers from the University of Auckland delves into the complex formation of 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA), two essential contributors to white wine aroma. Using isotopically labeled analogues, the team uncovered how non-volatile precursors present in grapes convert to these key aroma compounds during fermentation. This research offers fresh insights into wine chemistry and the role of specific precursors in enhancing desirable wine aromas.