Dr. Carien Coetzee Basic Wine 02 December 2019 Typically, the green aromas perceived in Sauvignon Blanc wines come from methoxypyrazines (MPZ) present in the grapes at the time of harvest. This is not the only source of green aromas and other compounds, especially the...
Dr. Carien Coetzee Basic Wine 29 October 2019 Methoxypyrazines (MPZ) are odorous compounds responsible for the green pepper, grassy, herbaceous, beans, peas, asparagus and even earthy aromas (collectively referred to as “green”). These compounds derive directly...
Dr. Carien Coetzee 18 February 2019 In general, winemakers will agree that juice quality will change during the pressing cycle and (depending on the style of wine) will prefer to use free run juice or slightly pressed fractions for the production of the premium...
