ABSTRACT
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in the formation of the varietal thiol 3-mercaptohexanol. This work examines whether elemental sulfur additions to Sauvignon blanc juice can increase the levels of sought-after varietal thiols. Initial trials were performed in South Africa and indicated a positive impact of sulfur on the levels of thiols. Further experiments were then carried out with New Zealand Sauvignon blanc and confirmed a positive relationship between elemental sulfur additions and wine varietal thiols. The formation of hydrogen sulfide was observed when the addition of elemental sulfur was made to clarified juice, along with an increase in further reductive sulfur compounds. When the addition of sulfur was made to pressed juice, prior to clarification, the production of reductive sulfur compounds was drastically decreased. Some mechanistic considerations are also presented, involving the reduction of sulfur to hydrogen sulfide prior to fermentation.
