EP9 : How do thiols influence red wine aroma

This week AEB USA's Scientific Advisor Federico Tondini, PhD, is presenting an article published in the Food Chemistry journal:

Rigou, P et al. (2014). “Influence of volatile thiols in the development of blackcurrant aroma in red wine.”

This article studies the correlation between thiols concentrations in red wines and blackcurrant aroma intensity, analyzing the different factors that could impact on the development of aroma in red wine