Influence of pre-fermentative phases on varietal thiol precursors and pre-fermentative saturation of grape must with CO2 in white wines

Here are two more very interesting talks from the first online Enoforum Web Conference, where the results of research into thiol precursors and pre-fermentative saturation of grape must with CO2 were presented.

What exactly are varietal thiols? And what do they impart to wines? These questions will be answered, including an explanation of the role of the grape must extraction stages on the content of volatile thiol precursors in the must fractions, as well as the effect of the addition of sulphites and copper ions, studied by Daniela Fracassetti of the University of Milan in her work entitled “Influence of pre-fermentative stages on varietal thiol precursors”.

The aim of the work presented by Sonia Guri-Bairget from the Instituto Regional de l’Investigación y Desarrollo Agroalimentario y Forestal – IRIAF – was to study the possibility of partially or completely replacing sulphur dioxide in the production of white wines by pre-fermentative saturation of musts with CO2. In the work entitled “Pre-fermentative saturation of grape must with CO2 to obtain white wines with low SO2 content”, the various experimental phases of the investigation will be explained, as well as all the parameters analysed, always comparing them with untreated wines.

Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)