In this video we will be looking at a paper, published in 2006 in the International Journal of Food Microbiology. This study looked at the Influence of different fermentation temperatures on the volatile Thiol concentrations in Sauvignon blanc wines. Head researcher was Prof. Isabelle Masneuf-Pomarède (ENITA de Bordeaux, France).
Introduction: 0:27
Material and Methods: 5:36
Results: 7:36
Discussion: 12:21
Conclusion: 13:12
Outro: 14:58
