Factors affecting the perception of thiols in SA white wines

Project Number
WW WdT 17-02

Project title
Factors affecting the perception of thiols in SA white wines

Project leader
du Toit, W

Institution
Stellenbosch University. Department of Viticulture and Oenology

Team members
Brand, J

Project description
The presence of volatile thiols (even above the perception threshold) does not guarantee a fruity smelling wine. A certain concentration is needed for it to be sufficiently perceived. The effects reductive compounds, as well as winemaking steps to lower levels of these compounds, have on the perception of positive thiols in white wines are also not well known. One of the aims of this project is to determine the concentration range of volatile thiols where the aroma of the wine is significantly altered (effective concentrations). Another aim would be to ascertain the sensorial effect reductive compounds have on the aroma of positive thiols. This work fits in with managing flavour compounds in SA wines as established by Winetech as a need of the wine industry. Thiols and reductive compounds where identified as key compounds in this field.

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