126 WINES&VINES November 2015
WINEMAKING WINE EAST
EASTERN WINE LABS
Serving the
Analytical needs of
East Coast Wineries
WWW.EASTERNWINELABS.COM
Ph 609-859-4302 Cell 609-668-2854
chemist@easternwinelabs.com
AOAC Member
EasternWineLab_Mar09.qxp 1/22/09 9:47 AM Page 1
Fermentation temperature
Higher fermentation temperatures
have been demonstrated to in-
crease volatile thiols in wine.
However, important aromas that
are intrinsic to many white wine
styles are lost at higher fermenta-
tion temperatures.
Therefore, a fermentation tem-
perature of 18°-20° C (64°-68° F)
is recommended in order to ob-
tain the greatest concentration
of volatile thiols while still re-
taining some of the pleasant
aromas produced during wine
fermentation.
Fining
Thiols contain a –SH group. As
such, when a winemaker adds
copper to a final wine to remove
sulfides, he or she will also be re-
moving the volatile thiols. This
loss occurs because the copper can
bind with the sulfhydryl group of
thiols and form copper sulfate,
which will settle out. Copper can
also directly cause thiols to oxi-
dize into disulfides, according to
Maurizio Ugliano. Fungicides that
contain copper can also be respon-
sible for residual copper in the
must. In order to remove any re-
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703.738.8270
mary.roberge@verizon.net
www.MaryRoberge.com
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