During recent years in Australia there has been a notable increase in wine imports from New Zealand, in particular Sauvignon Blanc wines. In order to be competitive, Australian researchers have analyzed the potential of Australian Sauvignon Blanc, while keeping in mind that the consumer fundamentally looks for grapefruit, passion fruit, gooseberry and bell pepper notes in these wines. 

Biochemical reactions involved in the liberation of tropical polyfunctional thiols (4MMP, 3MH and 3MHA) that can produce a notable aromatic effect, were studied. According to the yeast used it was possible to guide and rienforce the wine aroma based on the production level of these components. Another strategy used that was very successful was based on the coinoculation with strains that had different capacities to transform and liberate these tropical thiols. 

The seminar reproduced in this video was presented at the 8th edition of Enoforum (Arezzo, Italy, 7-9 May 2013) in the session organized in collaboration with the company ANCHOR / VASON


The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

 Access the video-seminar from the menu on the right, at a cost of € 25,00 Infowine Pay-Per-View Credits. The fee payment entitles you to 2 accesses. 

If you purchased an annual subscription, you have unlimited access to videos and all other documents for a period of 12 months.

You can purchase Pay-Per-View Credits or subscribe after login, by using the menu on the top right.

Read the “web visualization instructions” before starting to watch the video