20 OCTOBER 2018
WINE WISDOM
Researchers with
the Wine Science
programme team at the
University of Auckland
believe varietal thiol
compounds found in Sauvignon
blanc can be elevated in all New
Zealand white wines if harvesting
techniques are adopted – such as
machine harvesting that macerates
the fruit well. Combined with a
good antioxidant protection straight
after harvest, the Sauvignon is
high in aroma compounds which
give local wine its distinctiveness.
Professor Paul Kilmartin says a
sensory panel at the university’s
Goldie Wine programme on
Waiheke Island has sampled a
specially-produced Pinot gris. “Our
panel liked the wines and found
that the Pinot gris they were asked
to profile retained a distinctive
Pinot gris character, typically more
floral with light fruity attributes,
even with the higher varietal
thiols present,” he says. “But it’s
important to point out that one type
of wine doesn’t become another
using this method – a Pinot gris
doesn’t change into a Sauvignon
blanc - but another dimension
is added to the wine by these
potent aromatic compounds.” The
research will give New Zealand
winegrowers and producers a new
tool to direct the style of wine they
want to produce, based on the
quality styles needed for different
consumer markets, Kilmartin says.
Varietal thiols produce different
styles depending on whether they
are higher in the wine or lower.
Kiwi scientists
are on the verge
of recreating the
special qualities
of Sauvignon
blanc’s special
aromas into other
wines such as
Chardonnay and
Pinot gris.