Nitrogen and sulphur makes for more aromatic wines

If you spray the vines with a mix of nitrogen and sulphur the resulting wines will have a more pronounced aromatic character, in particular for white aromatic varieties (e.g. sauvignon blanc). The treatment stimulates production of a substance called thiol that contributes to the aromatic characteristics. The ideal is to make two sprayings in the vineyard around véraison – when the grapes change colour in late July / early August. That the conclusion of studies made at IFV Sud-Ouest (Thierry Dufourcq), IFV Tours and by Florian Lacroux at Enita Bordeaux.