Initial Study on the Guava Aroma of Chenin Blanc and Colombar Wines

  • C. S. Du Plessis Oenological and Viticultural Research Institute, Stellenbosch
  • O. P. H. Augustyn Oenological and Viticultural Research Institute, Stellenbosch
DOI: https://doi.org/10.21548/2-2-2401

Abstract

An initial study indicated the importance of mercaptan on the aroma of Colombar and Chenin blanc wines. A synthesized mercaptan viz. 4-methyl-4-mercapto-pentan-2-one when added to neutral wine effected a Colombar or Chenin blanc wine aroma. The importance of sulphur components on wine aroma is emphasized.

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Published
2017-05-12
Issue
Vol. 2 No. 2 (1981)
Section
Articles

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