Varietal thiols in Pošip wines: Effect of clone selection

Abstract

Varietal thiols are extremely volatile and desirable wine aroma compounds that contribute to tropical fruit notes. Their concentration depends on numerous factors, from agricultural practices to winemaking procedures and storage conditions. Among them, grape variety is one of the most important factors, and diversity among clones of a single variety has also been highlighted. The aim of this work was to determine the varietal thiols in wines produced from different clones of Pošip (Vitis vinifera L.) grape. The results showed significant differences between clones, with the highest concentrations of varietal thiols detected in wine produced from clone POŠ-124. The results suggest clone selection as an important step in diversifying the styles of produced wines.

Keywords

• pošip
• varietal thiols
• clone selection
• wine aroma