Ester and thiol optimisation

There are many products and processes available to the winemaker to enhance the aromatic profile of their wines. But, as you will see in this webinar, it is important to consider how each addition interacts, not only with the compounds naturally present in the grapes but with the other products used. Pairing the right products and understanding when best to use them is critical in allowing your wine to best express it’s varietal characteristics and make it more appealing to the consumer. Marco Bertaccini from AEB Group discusses in depth the use of enzymes, nutrients and yeasts and touches on some other technologies available to the winemaker to optimise thiol and ester expression.