Project title
Investigation into burnt rubber aroma in South African wines

Project leader
Bauer, F F

Institution
University of Stellenbosch. Department of Enology and Viticulture University of Stellenbosch. Institute for Wine Biotechnology

Team members
Nieuwoudt, H H
Carey, V A
McKay, M

Project description
Popular wine literature in the past couple of months repeatedly mentioned the presence of an off-flavour / aroma, allegedly characteristic of some South African red wines. The descriptors attached to this aroma include burnt, rubbery or burnt rubber, but also green and earthy. These allegations were taken up by Wines of South Africa (WOSA) and discussed with researchers at the Institute for Wine Biotechnology, the Department of Viticulture and Oenology and the Department of Chemistry, Stellenbosch University. It was agreed that the presence or absence of such a problem aroma in South African wines requires immediate investigation in a collaborative effort by the various university departments and several role players in the wine industry.

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