Grapefruit: nm The aroma of grapefruit comes from sulfur molecules, thiols (*) with strong odorous power. They are not present in grapes as they are but are linked to cysteine (a natural amino acid). The aroma is revealed during the fermentation process thanks to an enzyme generated by the yeasts. Thiols are present in Sauvignon and Colombard. For the latter, they are responsible for this particular aroma of grapefruit but also of rhubarb (3-s...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.