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Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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Improved understanding of varietal thiol precursors in grapes and wine

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 26/03/2013

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