Project Number
WW WDT 11-01
Project title
Assessing volatile thiol concentration in South African Sauvignon blanc wines
Project leader
Du Toit, W J
Institution
University of Stellenbosch. Department of AgriSciences. Department of Viticulture and Oenology
Team members
Du Toit, W J
Coetzee, C
Tredoux, A
Nicolau, L
Project description
The role that volatile thiols, responsible for the tropical fruit aroma, play in South African Sauvignon blanc wines are unknown. The analyses of these compounds require expensive and high technology equipment, which led to these analyses being neglected in South Africa in the past. The main objective of this project for the first year would thus be to develop an analytical method to analyse for volatile thiols in South African Sauvignon blanc wines. This would enable other aims, such as correlating tropical fruit aromas in South African Sauvignon blanc wines, building a database on thiols levels in South African Sauvignon blanc wines and investigating the effect certain winemaking operations have on it, to be completed at a later stage.
Presentation(s)
Wyngaard, E, Brand, J, Jacobson, D and Du Toit, W J. 2012. Important compounds contributing to South African Sauvignon blanc wine aroma. Paper presented at the 34th Congress of the South African Congress for Enology and Viticulture. 14-16 November, Somerset West, South Africa.
Article
Coetzee, C, Du Toit, W J. 2012. A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols, Food Research International, v. 45 (1) (p. 287-298)
Piano, F, Fracassetti, D, Buica, A, Stander, M, Du Toit, W J, Borsa, D, Tirelli, A. 2015. Development of a novel liquid/liquid extraction and ultra-performance liquid chromatography tandem mass spectrometry method for the assessment of thiols in South African Sauvignon blanc wines, Australian Journal of Grape and Wine Research, Mnth Feb v. 21 (1) (p. 40-48)
http://doi.org/10.1111/ajgw.12117