Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Improved understanding of varietal thiol precursors in grapes and wine
David W. JEFFERY; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide
This insightful series of studies has provided deeper insight into biochemical aspects of 3-MH precursor formation. The work has yielded unique knowledge about the dynamic nature of thiol precursors during berry development and post-harvest operations and has foreshadowed the ability of winemakers to control precursor profiles in the juice in order to realise quality improvements through modulation of varietal thiol concentrations in wine. This is a precursor of more good things to come, with further challenges to be resolved in the varietal thiol/precursor research space.
Published on 03/26/2013
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