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Results for “volatile sulphur compounds”
Showing 1–12 of 47 results
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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
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
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
Resolutions adopted by OIV
The 14th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 28 October 2016 in Bento Gonçalves (Brazil), adopted a total of
By OIV · 7 min read
Using MLF to create a buttery wine or not
Various factors influence the amount of diacetyl, acetoin and 2,3-butanediol produced during fermentation impacting the buttery aroma.
By Natasha Pretorius, Lynn Engelbrecht and Maret du Toit · 11 min read
Guava tree and cat's pee (Part 1)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 6 min read
Guava tree and cat's pee (Part 2)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 8 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
