Abstract: The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study...
varietal thiols
It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However,...
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...
The aim of the study was to evaluate the effect of PVPP on colour, polyphenol and volatile thiol content during rosé fermentation. Project layout:...
This study had three aims: To investigate the presence of intraregional variation in volatile thiol concentrations; to determine the relationship...
The aim of the study was to determine the influence of different sulphur sources on the consumption of thiol precursors and the formation of...
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...
The study had two aims: 1 – To evaluate hybrid yeast strains from the Nietvoorbij culture collection for their ability to enhance volatile...