Matija Lesković, Jeanne Brand and Wessel du Toit

This study investigated the sensory suppression effects of H2S on tropical fruit characters and evaluated whether the perceived improvement following swirling is a result of chemical oxidation or physical volatilisation.

This study looked at both chemistry and sensory perception in model wine with different varietal thiol and H2S levels. Using a model wine, they were able to manipulate the varietal thiol and free H2S at low and high levels and assessed sensory changes after different glass swirling regimes.

The aim of this Winetech-funded project is to improve the understanding of winemakers of the influence of copper fining on a wine quality.

In a Winetech-funded project, researchers aimed to answer the question: How does copper addition influence the reductive compounds and varietal thiols in a wine after bottling?