Spotlight on Varietal Thiols and Precursors in Grapes and Wines*

David W. Jeffery

doi:10.1071/CH16296

RESEARCH ARTICLE

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Spotlight on Varietal Thiols and Precursors in Grapes and Wines*

David W. Jeffery

+ Author Affiliations

- Author Affiliations

The Australian Research Council Training Centre for Innovative Wine Production, School of Agriculture, Food, and Wine, and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia. Email: david.jeffery@adelaide.edu.au

Australian Journal of Chemistry 69(12) 1323-1330 https://doi.org/10.1071/CH16296
Submitted: 16 May 2016 Accepted: 2 July 2016 Published: 20 July 2016

Abstract

Wine is an amazingly complex natural product that requires dedicated scientists to resolve many of its mysteries. Traditional synthetic organic chemistry and modern analytical techniques are powerful tools at the disposal of wine chemists who tackle the complexities of wine in order to improve scientific understanding and provide practical solutions to industry. Part of this quest for knowledge relates to maintaining or improving wine quality, which underpins consumer acceptance and links to the competitiveness of wineries in a global market. Wine aroma is an important aspect of wine quality and garners much attention from researchers. Grape-derived aroma compounds are one area of particular importance owing to their distinctiveness and ability to impart ‘varietal aromas’ to wines. Varietal thiols imparting tropical and citrus notes that are characteristic of wines such as Sauvignon Blanc have emerged, along with their grape-derived precursors, as an area of interest over the past two decades. These compounds have also caught our attention and we have made some important contributions to this field, including identifying new precursors, developing novel analytical methods, and conducting studies that provide unique insights into the biochemical transformations occurring in grape berries and juice, and during fermentation.

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