What are volatile thiols?

Avery Heelan - 24 Nov 2016

Volatile thiols are most prevalent in Sauvignon blanc, specifically New Zealand style, giving it the distinctive aroma profile which has given designation and respect to this variety and grape growing region. The volatile thiols responsible for these aromas include 4MMP, 3MH and 3MHA. 

How higher alcohols and volatile phenols impact on key aromas

Russell Moss - 23 May 2016

When the winemaker typically thinks of volatile phenols, usually the first compounds to come to mind are 4-EP and 4-EG, which produce an unpleasant “band-aid”- or “barnyard”-like aroma. However, there are volatile phenols which are intrinsic to the aroma of some wines, such is the case with 4-vinylphenol/4-vinylguiacol which provide Gewürztraminer with a carnation and clove-like aroma.


Becca Yeamans, (www.academicwino.com) - 22 Apr 2016

A 2015 study in the journal Food Chemistry aimed to evaluate whether or not human oral microbiota can convert odorless aromatic precursor compounds in wine into their corresponding aromatic glycosidic compounds. The results could potentially have a profound impact on our understanding of how we taste and evaluate wines.


Jamie Goode (published October 2014) - 22 Apr 2016

"Wines that smell 'mineral' tend to be white wines, and the source of this matchstick/mineral character is most likely a volatile sulfur compound produced during fermentation by yeasts."


by Remy Charest - Nomacorc - 11 Apr 2016

The emergence of a complex bouquet has a lot to do with the presence of many different components in the wine itself, of course, but it also is shaped by the way these compounds interact. Certain compounds act as boosters for others, making them more easily perceptible.

The scientific puzzle that is rotundone

Wine Australia: Research and Development - 13 Dec 2015

Since 2007, when an AWRI team revealed that rotundone found in grape skins is responsible for the distinctive black pepper flavours in many Shiraz wines, scientists have been working to understand the factors that influence its presence and potency. However, each new discovery brings new questions.

Like grilling a steak, but much slower: How the Maillard Reaction affects the aromas of wine

by Remy Charest - Nomarcorc blog - 18 Sep 2015

In the world of food and wine pairings, nothing is more classic than matching a nice piece of grilled meat with a big red wine like Bordeaux. The two work well together, partly due to the counterpoint between the meaty flavors and the fruity character of the wine and the way the fat in the meat softens the tannins, but also because they share a number of aromatic components that come from the same source: the Maillard reaction.

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