WINETECH Technical Yearbook 2020

cultivars) was 43 and it could be evidence of the variety of aromas which can be produced already at this relatively simple interaction level. TAKE-HOME MESSAGE In a real case scenario, one would probably never find a wine containing only one of the thiols at the time. The purpose of this experiment was to lay the foundation for the rest of the project which investigated the impact of thiols in combination

zation and ultraperformance convergence chromatography-tandem mass spectro­ metry. Foods 7(9): 138. Doi: 10.3390/ foods7090138.

individual thiols at different concentration levels in four red wine cultivars. The focus of this part of the project was two-fold to investigate the aromas associated with each compound and the variables the matrix introduces. REFERENCE Mafata, M., Stander, M., Thomachot, B. & Buica, A., 2018. Measuring thiols in single cultivar South African red wines us- ing 4,4-dithiodipyridine (DTDP) derivati­

with each other (Part 3) and pairwise interaction in five different cultivars (Part 4 of this series of articles). It allowed us to understand the crucial role the non-volatile component has on aromas and how this factor cannot be ignored when studying aromatic compounds and looking at the synergies between them. SUMMARY We discussed the results of Experiment 1 in which we assessed the relevance of

For more information, contact Valeria Panzeri at valeria.panzeri@icloud.com or Astrid Buica at abuica@sun.ac.za.

WINETECH TECHNICAL YEARBOOK 2020 88