Abstract
The use of copper as the only fungicide in organic practices against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3- sulfanylhexan-1-ol (3SH) and its acetate (3SHA). Several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols. Does the monitoring of total thiol content (reduced and oxidised forms of varietal thiols) in wine under copper stress during alcoholic fermentation allow a better understanding of the biological and chemical mechanisms ?