Practical Winery
65 Mitchell Blvd, San Rafael, CA 94903
phone: 415-453-9700 ext 102
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Figure 8: Comparison of two products aimed at wine aroma preservation: Product A and BIOAROM. Fermentation of Sauvignon Blanc juice in 2006, with microvinification in duplicate. Two time-points indicated are at bottling, and 3 months later with cellaring at 15°C. Concentration/ Perception Threshold (C/PT), where a value of >–1 indicates contribution to wine aroma. 4MMP = 4-methoxymercaptopentanone (broom/boxtree); 3MH = 3-mercaptohexanol (grapefruit); 3MHA = 3-mercaptohexyl acetate (passion fruit).
Products discussed in this article are available in U.S. through LAFFORT USA, 724 Broadway St., Sonoma, CA 95476, tel 707/343-1632, and Contact and technical support in the U.S.: Charlotte Gourraud,
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Figure 9: Comparison of increased production of varietal aromas in Sauvignon Blanc when the rehydration nutrient is used (Dynastart), compared with preservation of aromas generated through GSH supplementation (Bioarom) without a yeast rehydration nutrient. Chart at right illustrates the relative concentrations of GSH (mg/L) found in the three wines.