3MH Cysteinylated Precursor
3MH (3-mercaptohexan-1-ol) contributes to the fruitiness of many white and red grape varieties (see also the page "volatile thiols").
This compound is released from an odourless cysteinylated precursor, S-3-(hexan-1-ol)-L-cysteine (P3MH), by yeast during alcoholic fermentation in a varying proportion depending on the species and strain .
Why quantify P3MH?
On grapes, P3MH determination allows studying the influence of soil and climatic conditions, vineyard management and managing harvest date.
On juice, it gives an estimation of the aromatic potential and it is helpful to manage the winemaking process.
Performed on finished wine, the analysis allows calculating the percentage of conversion into aroma.
| Compound | P3MH |
|---|---|
| Matrices | Grapes*, Juice*, Wine |
| Method | GC/MS |
| Volume | Grapes : 500 g / juice: 250 mL |
| Waiting period | 10 days |
*Juice has to be quickly sulphited (# 5 g/hL) and frozen after sampling to avoid fermentation.
Our quality guarantee
- Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
