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.

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Elizabeth Tomasino
Oregon State University, Corvallis

Dr. Elizabeth Tomasino is an Associate Professor of enology at Oregon State University and a core member of the Oregon Wine Research Institute including management of the winemaker sensory panel. Elizabeth’s Ph.D. in Oenology was earned from Lincoln University in New Zealand and incorporated components of microbiology, winemaking, sensory science, chemistry and food science. Her knowledge of wine was expanded through multiple industry experiences with E & J Gallo, Yalumba Winery, Robert Mondavi Winery, Giesen Wine Estates, and Pernod Ricard NZ.

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Dimitra Capone
The University of Adelaide, Australia

Dr Dimitra Capone is an ARC Research Associate with The University of Adelaide’s ARC Training Centre for Innovative Wine Production. She has more than 24 years of experience in the area of aroma and flavour chemistry and has co-authored on more than 60 peer reviewed publications as well as numerous technical articles and book chapters.


Benoit Divol
Stellenbosch University, South Africa

Benoit Divol was born in Paris, France in 1977. Nineteen years later, he moved to Bordeaux where he developed a passion for wine not only as a noble yet social beverage but also as a fascinating research topic. Among other degrees, he obtained a PhD in 2004 with a thesis focusing on the microbiology of noble late harvest wines from the famous Sauternes region. The next year, he relocated to Stellenbosch, South Africa for a postdoctoral fellowship at the Institute for Wine Biotechnology.


Shawna Miller
Luna Vineyards, California

Luna’s Winemaker Shawna Miller graduated from Virginia Tech with a forestry degree, then worked for several land management agencies and university facilities across the U.S. After several travelling harvest seasons, Shawna received a UC Extension Winemaking Certificate from UC Davis, California, exchanging trees for vines, and groundwater samples for barrel samples. Shawna joined Luna Vineyards after working for several high profile wineries throughout the Napa Valley, New Zealand, and Australia.

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