Search
Results for “hydrogen sulphide”
Showing 1–12 of 16 results
16 results — page 1 of 2
Hydrogen sulphide formation in canned wines - the role of liners and wine composition
A recent study investigated the role of different can internal coatings (liners), as well as wine composition in hydrogen sulphide formation to better understand the mechanisms involved in the occurrence of the stinky aroma over time.
By Carien Coetzee · 5 min read
To swirl or not to swirl? - that is the question... (Part 1)
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.
By Matija Lesković, Jeanne Brand and Wessel du Toit · 8 min read
To swirl or not to swirl? - that is the question... (Part 2)
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.
By Matija Lesković, Jeanne Brand and Wessel du Toit · 9 min read
YAN survey of South African grape musts (Part 1)
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 8 min read
Volatile sulphur compounds
PHOTO: Shutterstock.
By Astrid Buica, Sebastian Vannevel and Wessel du Toit · 8 min read
How volatile fatty acids and sulphurous compounds impact on key aromas
This is the final article in a series of three which covers the fungal and bacterial origins of wine aromas. These articles detail esters, aldehydes, volatile f
By Russell Moss · 9 min read
Adding antioxidants to Sauvignon blanc musts (Part 1)
The addition of antioxidants to Sauvignon blanc must was investigated in two trials conducted by New Zealand researchers. The main findings of this study are re
By Carien Coetzee · 8 min read
Is adding copper the solution? (Part 1)
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?
By Matija Lesković, Jeanne Brand and Wessel du Toit · 8 min read
Is adding copper the solution? (Part 2)
The aim of this Winetech-funded project is to improve the understanding of winemakers of the influence of copper fining on a wine quality.
By Matija Lesković, Jeanne Brand and Wessel du Toit · 8 min read
Elemental sulphur residues at harvest - boosting both the good and the bad
A recent study conducted by New Zealand researchers investigated the effects of the addition of antioxidants (a combination of ascorbic acid and sulphur dioxide) and elemental sulphur during grape processing on the sensory and chemical composition of the resulting wines.
By Carien Coetzee · 6 min read
Fruit salad vs varnish - nitrogen sources and their impact on aroma production in wine
Nitrogen is a key element necessary for synthesising amino acids, nucleic acids, vitamins and various other compounds in living organisms, including wine yeasts.
By James Duncan & Benoit Divol · 12 min read
