Home / News / Enartis News – Skin tannin addition to enhance volatile thiol content of wine
 
20 March 2018
 

ENARTIS NEWS – SKIN TANNIN ADDITION TO ENHANCE VOLATILE THIOL CONTENT OF WINE

Aim of the study was to examine the role of volatile thiols in the aroma Gewürztraminer wines, as well as the potential use of grape skin tannin as a source of thiol precursors

Skin tannin addition to enhance volatile thiol content of wine

Aim of the study described in the article “Importance of polyfunctional thiols on semi‑industrial Gewürztraminer wines and the correlation to technological treatments” by Roman et al., was to examine the role of volatile thiols in the aroma Gewürztraminer wines, as well as the potential use of grape skin tannin as a source of thiol precursors.

Among tannins, those extracted from grape skin are on average the highest in thiol precursors, even though their content can vary dramatically within this group (GHS-3MH: 0.232 - 138 mg/kg; Cys- 3MH: 0.329 - 200 mg/kg)

Results obtained on lab scale fermentations have proven that pre-fermentation additions of a tannin rich in thiol precursors resulted in wines with a higher content of free thiols and increased fruity/green notes compared to the corresponding reference wines.

This new study was to confirm - in a real vinification process on semi-industrial scale - the preliminary evidence that the use of oenological grape tannin will increase wine thiol content.

Click here to read the full article

 
 

◄ Go Back ▲ Back to top

back to top