Investigation Into Burnt Rubber Aroma in South African Wines


Project Number
IWBT 08-15

Project title
Investigation into burnt rubber aroma in South African wines

Project leader
Bauer, F F

Institution
University of Stellenbosch. Department of AgriSciences. Department of Viticulture and Oenology University of Stellenbosch. Faculty of AgriSciences. Institute for Wine Biotechnology

Team members
Nieuwoudt, H H
Carey, V A
McKay, M

Project description
Popular wine literature in the past couple of months repeatedly mentioned the presence of an off-flavour / aroma, allegedly characteristic of some South African red wines. The descriptors attached to this aroma include burnt, rubbery or burnt rubber, but also green and earthy. These allegations were taken up by Wines of South Africa (WOSA) and discussed with researchers at the Institute for Wine Biotechnology, the Department of Viticulture and Enology and the Department of Chemistry, Stellenbosch University. It was agreed that the presence or absence of such a problem aroma in South African wines requires immediate investigation in a collaborative effort by the various university departments and several role players in the wine industry.

Presentation(s)
McKay, M A. 2008. Chemical taints in the South African wine industry: Trends and developments. Presentation to the South African Society for Enology and Viticulture Workshop. 12 September, ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa.

Article
Mackey, M, Panzeri, V, Bauer, F F. 2011. Burnt rubber: facts and fiction, WineLand, Mnth Apr (p. 70)

FinalReport.pdf

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