Exploiting flavour precursors for improved white wine flavour

Many varietally distinct characters arise at different stages of wine production. Two key groups of compounds, thiols and monoterpenes, are responsible for tropical or fruity/floral characters, respectively…but only once they have been released from their precursor forms. However, it isn’t always the step where they appear that influences how much is present in a finished wine. This webinar will delve into recent findings on these compounds, ways to manipulate their concentrations and the best time to do so.