Since Sauvignon varietal aromas have been highlighted by Tominaga and al. in the mid’ 90s, volatile thiols assay (4-MMP, 3-MH and A3MH) has always been a SARCO speciality. White wines varietal aromas knowledge (and especially about volatile thiols) has since been expanded and their presence istoday also present in some redwines and beers.
In white and rosé wines, protein haze is a phenomenon associated with an irreversible modification of the three-dimensional structure of proteins when the wine is heated, which will make these proteins insoluble when the wine is cooled. They form a precipitate that is easily observable by bare eye and can be characterized under a microscope. During an analytical audit of wines sampled from supermarket shelves that has carried out at SARCO laboratory (now EXCELL laboratory) a few years ago, showed that 17% of the wines were potentially unstable from a protein point of view (34% white wines analyzed and 2% of rosé wines).