varietal thiols

To ferment hot, or not…

The main aim of this study was to determine if it is indeed necessary to ferment at low temperatures to achieve the optimal balance between fruity and green varietal characters in S. blanc and whether chemical and sensory data correlate for the attributes high...

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New thiol-enhancing yeast strains with low VA production

The study had two aims: 1 - To evaluate hybrid yeast strains from the Nietvoorbij culture collection for their ability to enhance volatile thiols and produce low volatile acidity, and 2 - To investigate the expression of wine yeast proteins and to determine if...

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Thiol levels in Chenin blanc wines

The aim of this study was to determine the volatile thiol levels in commercial South African Chenin blanc wines. Volatile thiols were previously measured as part of a bigger study investigating the effect of skin contact on Chenin blanc wine quality and style....

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