• » Video
  • » A peek on some research results about thiol aromas and their exaltation
  • Improving quality with non-Saccharomyces yeasts: new technologies
    Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
    Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
    Published on: 02/07/2019

A peek on some research results about thiol aromas and their exaltation

Remi Guérin-Schneider, Institut Français de la Vigne et du Vin (F) ; Nir Levav, Tebaldi

In the last few years thiol components that give important positive aromatic notes to wines have been identified. These components are usually of higher molecular weight in comparison to lighter ones that are usually associated with unpleasant aromatic notes. 

In his discussion,  Remi Guérin-Schneider, talks about three varietal thiols in particular that are the most representative: 4-mercapto pentanone (4MMP) , 3-mercaptohexanol 3MH and its acetate form 3MHA. These are key components in the aroma of several wines (Sauvignon, Colombard, etc), and can even be found in many other wines too. 

By using three examples (a New Zealand Sauvignon, three Provence rosé wines and a red wine) he describes possible balances between these thiols and fermentation esters in order to give different aromatic profiles from using certain winemaking and blending practices. 

Next he describes the biogenesis, the precursors and their origin, as well as the strategies to increase the conversion rate of these precursors. 

Nir Levav, in his presentation, describes the non-GMO genetic improvement techniques used by researchers in New Zealand. One example is hybridization techniques that aim to heighten fruity thiol aromas while maintaining the typical aromas of Sauvignon but that make an aromatic shift towards more passion fruit notes. Subsequently he discusses the results of a study done in Germany on the importance of sulfur-containing amino acids in yeast nutrition.


The seminars reproduced in these videos were presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015) in the session organized in collaboration with the company TEBALDI


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).

Published on 28/04/2016
Premium Contents Area
  • Start the video - GUERIN-SCHNEIDER, (streaming 35 min, PAY PER VIEW: €25,00 )
Price:25 €(Tax included)
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,671875