Intense aromas of blackcurrants and red fruits characterise the sensory profile of some red wines that are very popular with consumers.
Over the last decade, researchers have shown that varietal thiols such as 4MMP, 3MHA and 3MH, first identified in Sauvignon blanc, are volatile compounds responsible for and/or contribute to the expression of these aromas in red wines.
As a result, research into the expression of varietal thiols in black grape varieties is a promising trend worldwide.
In this video recording Marco Li Calzi, wine consultant and former Professor of Oenology, presents the results of scientific studies with the aim of maximising varietal thiols from vineyard to bottle.
Starting from an overview on wine aroma, with a strong focus on varietal thiols (their nature, nomenclature, and history) including the aromatic contribution of varietal thiols to the finished wines, he carries on explaining about the precursors present in grapes and their location, the biogenesis of thiols, and also the varietal thiols in red wines.
In the final part of his presentation, he also speaks about the evolution of these volatile compounds during wine aging and storage conditions and ends with the presentation for results of a trial conducted during 2019 vintage.
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VIDEO SEMINAR (Marco LI CALZI; streaming 50 min)
