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.