Freezing Sauvignon blanc grapes increases volatile thiols in wines

Freezing Sauvignon blanc grapes increases volatile thiols in wines

Article summary by Karien O’KennedyWinetech This study had three aims: To investigate the presence of intraregional variation in volatile thiol concentrations; to determine the relationship between amino acid concentrations in juice and thiol precursor concentrations,...
Increasing volatile thiol precursors with sources of sulphur

Increasing volatile thiol precursors with sources of sulphur

Article summary by Karien O’KennedyWinetech   The aim of the study was to determine the influence of different sulphur sources on the consumption of thiol precursors and the formation of volatile thiols.   EXPERIMENTAL LAYOUT All experiments were conducted...
Free-run vs pressing? The effect on the volatile thiols

Free-run vs pressing? The effect on the volatile thiols

Dr. Carien Coetzee Basic Wine 18 February 2020 In the previous blog post, the effect of mechanical harvesting on the volatile thiol content of the resulting wines was discussed and compared to the thiol content of wines made from hand-harvested grapes. Mechanical...
Closure-derived oxygen and OTR

Closure-derived oxygen and OTR

A research summary Dr. Carien Coetzee Basic Wine 20 August 2019 In a previous blog post, we reported on a study where researchers investigated the effect of copper and glutathione addition, prior to bottling, on the evolution of key aroma compounds such as 3MH (fruity...