Intense aromas of blackcurrants and red fruits characterise the sensory profile of some red wines that are very popular with consumers.
Over the last decade, researchers have shown that varietal thiols such as 4MMP, 3MHA and 3MH, first identified in Sauvignon blanc, are volatile compounds responsible for and/or contribute to the expression of these aromas in red wines.
Research into the expression of varietal thiols in black grape varieties is a promising trend worldwide.
This webinar will present the results of scientific studies with the aim of maximising varietal thiols from vineyard to bottle.