Veritas Vineyards and Winery, Emily Pelton
Thiols have become a defining characteristic of aromatic Sauvignon Blanc wines. Enological companies have developed specialized products to increase thiol production during fermentation and protection during aging. In this study, the standard protocol used at Veritas for production of Sauvignon Blanc is compared to the protocol recommended by Scottlabs. General wine chemistry was the same for both treatments. Wines were distinguished as different in a triangle test, with the Veritas protocol scoring higher in thiol intensity. Concentration of thiols and select esters were higher in the Veritas protocol wine.