{"id":128360,"date":"2025-09-01T10:42:58","date_gmt":"2025-09-01T08:42:58","guid":{"rendered":"https:\/\/agrovin.com\/tioles-vino\/"},"modified":"2026-09-25T18:15:15","modified_gmt":"2026-09-25T16:15:15","slug":"tioles-vino","status":"publish","type":"post","link":"https:\/\/agrovin.com\/en\/tioles-vino\/","title":{"rendered":"Thiols in Wine: Understanding Their Role and How to Enhance Their Aromatic Expression"},"content":{"rendered":"<p>In a market where <a href=\"https:\/\/agrovin.com\/en\/aromatic-explosion\/\">aromatic expression<\/a> and <a href=\"https:\/\/mapadesensaciones.agrovin.com\/en\">sensory differentiation<\/a> are key, controlling and enhancing thiols becomes a valuable tool for winemakers.<\/p>\n<h2><strong>What Are Thiols and Why Are They Important in Winemaking?<\/strong><\/h2>\n<p>Thiols are volatile aromatic compounds that occur naturally in certain grape varieties. They are responsible for intensely fruity notes, such as passion fruit, grapefruit, boxwood, and passion fruit. Although they have traditionally been associated with white wines such as <em>Sauvignon Blanc<\/em> or <em>Verdejo<\/em>, their presence and oenological potential in red wines is an area of research that is being increasingly explored.<\/p>\n<p>The most relevant thiols in winemaking are:<\/p>\n<ul>\n<li><strong>3MH<\/strong> (3-mercaptohexanol): contributes notes of grapefruit and passion fruit.<\/li>\n<li><strong>3MHA<\/strong> (3-mercaptohexyl acetate): enhances tropical fruit aromas.<\/li>\n<li><strong>4MMP<\/strong> (4-mercapto-4-methylpentan-2-one): associated with herbal notes of boxwood and black currant.<\/li>\n<\/ul>\n<p>These compounds do not exist as such in the grape but are found in the form of odorless precursors. However, they are released during alcoholic fermentation through the enzymatic activity of \u03b2-lyase present in certain <a href=\"https:\/\/agrovin.com\/en\/products-oenology\/yeasts\/\">yeasts<\/a>.<\/p>\n<h2><strong>Can thiols be enhanced in red wine?<\/strong><\/h2>\n<p>Although red wines have a more complex profile due to the extraction of tannins and anthocyanins, they can also benefit from proper management of thiols.<\/p>\n<p>Varieties such as <em>Garnacha, Syrah, or Merlot<\/em> contain thiol precursors in sufficient quantities to achieve an interesting aromatic expression. The challenge lies in selecting the appropriate fermentation conditions and managing oxidative factors that can destroy these compounds.<strong>\u00a0<\/strong><\/p>\n<h2><strong>Harvest and Fermentation Practices to Maximize Thiols in Red Wines<\/strong><\/h2>\n<h3><strong>Protection Against Oxidation Starting at Harvest<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p>Oxidation is one of the main enemies of thiols. To protect their expression, you can:<\/p>\n<ul>\n<li>Harvest at night or during cooler hours.<\/li>\n<li>Minimize the time between harvest and arrival at the winery.<\/li>\n<li>Use CO\u2082 or dry ice in hoppers and vats.<\/li>\n<li>Apply specific <a href=\"https:\/\/agrovin.com\/en\/products-oenology\/antioxidants\/\">antioxidants<\/a> such as <strong>SO\u2082<\/strong>, ascorbic acid, or glutathione.<\/li>\n<\/ul>\n<p>We recommend reading our article on <a href=\"https:\/\/agrovin.com\/en\/how-to-prevent-the-oxidation-of-white-wine\/\">how to prevent oxidation in white wine<\/a>.<\/p>\n<h3><strong>Selection of specific yeasts to release thiols<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p>The potential for thiol release depends largely on the yeast used. It is key to choose strains with high <strong>\u03b2-lyase<\/strong> activity, such as:<\/p>\n<p><strong>Whites \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Reds<\/strong><\/p>\n<p>Viniferm Revelaci\u00f3n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Viniferm Elite<br \/>\nViniferm Diana\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Viniferm Caracter<\/p>\n<p>Combining the selected strains from the Viniferm range with the addition of Viniferm Ns Td (Torulospora delbrueckii) significantly increases the presence of odor-producing thiol compounds, enhancing the aromatic profile and improving the balance on the palate.<\/p>\n<p>The high \u03b2-lyase activity of this <em>non-Saccharomyces<\/em> yeast strain will enhance the perception of 4MMP, resulting in intensely aromatic wines with a greater sensation of freshness\u2014a trait of great interest in today\u2019s red wines.<\/p>\n<h3><strong>Use of Appropriate Nutrients <\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p>The release of thiols is dependent on nutrient availability:<\/p>\n<ul>\n<li>Ensure adequate levels of assimilable nitrogen (YAN).<\/li>\n<li>Apply specific activators that increase the reducing potential of the must.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/en\/products-oenology\/nutrients\/actimax-varietal\/\">Actimax VARIETAL<\/a> is a formulation designed to address the essential needs of these winemaking processes, ranging from a significant increase in YAN to the preservation of aromas by limiting the risk of oxidation, thanks to its GSH content and its ability to chelate metals (catalysts of oxidation).<\/p>\n<p>Actimax GSH is a fermentation activator that, through the addition of inactive dry yeast, increases GSH content in winemaking processes that start with adequate YAN levels, while also introducing the factors necessary for the successful completion of alcoholic fermentation.<\/p>\n<h3><strong>Temperature and Fermentation Kinetics<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<ul>\n<li>Ferment at controlled temperatures (22\u00b0C \u2013 26\u00b0C for fruity reds) to prevent the volatilization or degradation of thiols.<\/li>\n<li>Monitor fermentation kinetics to prevent fermentation stalls and ensure stable fermentation.<\/li>\n<\/ul>\n<p>We recommend visiting our page on <a href=\"https:\/\/agrovin.com\/en\/fermentation-guarantee\/\">ensuring successful fermentation<\/a>.<\/p>\n<h2><strong>Sensory benefits of thiols in red wines<\/strong><\/h2>\n<p>Enhancing thiols in red wines allows for:<\/p>\n<ul>\n<li>Adding <strong>aromatic freshness<\/strong> on the nose.<\/li>\n<li>Rounding out the initial mouthfeel with fruity sensations.<\/li>\n<li>Improving market appeal through modern profiles that are easily recognizable to consumers.<\/li>\n<li>Standing out in competitive markets through a more pronounced varietal expression.<\/li>\n<\/ul>\n<h2><strong>Conclusions on Thiols and Their Importance in Wines<\/strong><\/h2>\n<p>Thiols are no longer exclusive to the world of white and ros\u00e9 wines. When precisely managed from <a href=\"https:\/\/agrovin.com\/en\/harvest-and-fermentation\/\">harvest through fermentation<\/a>, they can also enrich the profile of red wines, adding freshness, intensity, and a more contemporary style.<\/p>\n<p><strong>Do you want to enhance varietal aromas in your reds as well?<\/strong> Our products, machinery, and technical equipment can help you define the ideal protocol for your grapes, winery, and wine style.<\/p>\n<p style=\"text-align: center;\">\t\t<div data-elementor-type=\"section\" data-elementor-id=\"121806\" class=\"elementor elementor-121806 elementor-121802\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7672ae6 elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7672ae6\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-97607e9\" data-id=\"97607e9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d68ba3c elementor-align-left elementor-widget elementor-widget-button\" data-id=\"d68ba3c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/agrovin.com\/en\/contact\/\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Contact us<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Frequently Asked Questions About Thiols <\/strong><\/h2>\n<p>&nbsp;<\/p>\n<h3><strong>Which yeasts are recommended for releasing thiols in red wines?<\/strong><\/h3>\n<p>Strains with high \u03b2-lyase activity, such as Viniferm Elite and Viniferm Car\u00e1cter, are the most effective at transforming non-volatile thiol precursors into active aromatic compounds. Combining these Saccharomyces yeasts with our Viniferm Ns Td (<em>Torulospora delbruekii<\/em>) intensifies the perception of these aromas by enhancing the presence of 4MMP.<\/p>\n<h3><strong>What are the main threats to the expression of thiols?<\/strong><\/h3>\n<p>Oxidation, lack of nutrients, and uncontrolled fermentation can significantly reduce their presence. Precise technical management starting from the vatting stage is key.<\/p>\n<p>Therefore, it is essential to ensure sufficient YAN content and protect against oxidation by supplying GSH and eliminating oxidation catalysts with tools such as Actimax Varietal.<\/p>\n<h3><strong>Can red wines also benefit from thiols?<\/strong><\/h3>\n<p>Yes. Although they are more common in white wines, red wines can also show sensory improvements thanks to thiols, which contribute freshness and aromatic complexity.<\/p>\n<h3><strong>Which red grape varieties have the greatest thiol potential?<\/strong><\/h3>\n<p><em>Garnacha, Syrah, and Merlot<\/em> are some of the varieties in which thiol precursors have been identified.<\/p>\n<h3><strong>How can I tell if my wines have the potential to express thiols?<\/strong><\/h3>\n<p>We recommend analyzing the grape profile and consulting with our technical team, who can help you design a fermentation protocol tailored to your sensory objectives.<\/p>\n<h3><strong>What is the difference between free thiols and thiol precursors in wine?<\/strong><\/h3>\n<p>Free thiols are compounds that are already aromatically active, while precursors are present in the grape and need to be transformed during fermentation to release their aromatic potential.<\/p>\n<h3><strong>How does grape variety influence thiol concentration?<\/strong><\/h3>\n<p>Some varieties have higher levels of thiol precursors, which determines their ability to develop intense aromas during winemaking.<\/p>\n<h3><strong>What role do yeasts play in the release of thiols?<\/strong><\/h3>\n<p>Yeasts are key in converting precursors into aromatic thiols, and the choice of yeast strain can influence the intensity and type of aromas obtained.<\/p>\n<h3><strong>Are thiols sensitive to oxidation?<\/strong><\/h3>\n<p>Yes, thiols are highly sensitive compounds that can easily degrade in the presence of oxygen, which reduces the wine\u2019s aromatic intensity.<\/p>\n<h3><strong>How does the expression of thiols evolve over the life of the wine?<\/strong><\/h3>\n<p>Their intensity is typically higher in young wines and may diminish over time, especially if exposure to oxygen is not properly controlled.<\/p>\n<h3><strong>Is it possible to enhance the expression of thiols without altering the wine\u2019s balance?<\/strong><\/h3>\n<p>Yes, through proper fermentation management, yeast selection, and oxygen control, their expression can be enhanced while maintaining sensory balance.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In a market where aromatic expression and sensory differentiation are key, controlling and enhancing thiols becomes a valuable tool for winemakers. What Are Thiols and Why Are They Important in Winemaking? Thiols are volatile aromatic compounds that occur naturally in certain grape varieties. They are responsible for intensely fruity notes, such as passion fruit, grapefruit, [&hellip;]<\/p>\n","protected":false},"author":354,"featured_media":121874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2201,2054],"tags":[],"class_list":["post-128360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-trends","category-oenological-solutions"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/128360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/users\/354"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/comments?post=128360"}],"version-history":[{"count":2,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/128360\/revisions"}],"predecessor-version":[{"id":128362,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/128360\/revisions\/128362"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/media\/121874"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/media?parent=128360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/categories?post=128360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/tags?post=128360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}