MANAGEMENT OF AROMATIC THIOLS IN SOUTH AFRICAN WHITE WINES

Researcher: Prof Wessel du Toit - 29 Apr 2016

winetech_logo_no address details

In this study researchers will determine the levels of (E)-2-hexen-1-ol and (E)-2-hexenal in South African white juice. They will determine the contribution of these components to final thiol concentrations in wines. The project will also look at the stability of thiols during ageing with a specific focus on glutathione as a result of the fact that the OIV is in the process of legalising the addition of pure glutathione to juice and wine.

wdutoit@sun.ac.za

Go Back

Post your comment

Comments

Be the first to comment!

Thank you!

You have successfully signed up.

Thank you!

Your post has been sent for moderation.