Investigation into the mystery of delayed winemaking strategies on South African white wine sensory and chemical characteristics

Project number
P04000266

Project leader
Dr Francois van Jaarsveld

Institution
ARC Infruitec Nietvoorbij, Stellenbosch

Start date
2020

Project description
The aim of this study is to compare the effect of different winemaking treatments prior to fermentation on the final volatile thiol content in white wines. These treatments include chilling and freezing of grapes and grape juice for different time periods before fermentation. Various research publications indicate these practices can enhance volatile thiol content in white wines. Anecdotal evidence from the South African wine industry indicates the same. The exact practice that will promote the biggest possible effect is not yet known and this research hopes to provide the answer.

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