Grape juice is the major influence on volatile thiol aromas in Sauvignon Blanc
Article Details
Grapegrower and Winemaker Issue 533, 2008
Title: Grape juice is the major influence on volatile thiol aromas in Sauvignon Blanc
Author: Soon Lee, Rick, Dobson, Reeves, Clark, Thomson, Gardner
Keywords: 3MH, 3MHA, 4MMP, GC-MS and stable isotope dilution assay, Hawkes Bay, laboratory-scale fermentations, Marlborough, trial commercial ferments, trials, volatile thiols
Page Number(s): 78-86
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