Thiols: They are in More than Sauvignon blanc! (includes tasting)
Joint Grapegrowing & Winemaking Breakout Session

Varietal thiols are described as contributing tropical, citrus, green or blackcurrant aromas to wine. They are present in the precursor form in the grape and it is during the winemaking process that they are revealed. These compounds have been identified in Chardonnay, Chenin blanc, Pinot Gris, Riesling as well as Cabernet Franc and Sauvignon, Merlot, Grenache and Syrah and others. Join us as we review the current viticultural practices that are impactful, as well as the winemaking tools and techniques that can help to optimize their expression.

Elizabeth Tomasino, Oregon State University, Corvallis

Dimitra Cappone, The University of Adelaide, Australia
Benoit Divol, Stellenbosch University, South Africa
Shawna Miller, Luna Vineyards, California

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