Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

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Sauvignon blanc metabolomics: grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines

Metabolomics ◽

10.1007/s11306-013-0615-9 ◽

2013 ◽

Vol 10 (4) ◽

pp. 556-573 ◽

Cited By ~ 46

Author(s):

Farhana R. Pinu ◽

Patrick J. B. Edwards ◽

Sara Jouanneau ◽

Paul A. Kilmartin ◽

Richard C. Gardner ◽

...

Keyword(s):

Grape Juice ◽

Aroma Compounds ◽

Sauvignon Blanc ◽

Varietal Thiols

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Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Australian Journal of Grape and Wine Research ◽

10.1111/j.1755-0238.2011.00133.x ◽

2011 ◽

Vol 17 (2) ◽

pp. 169-180 ◽

Cited By ~ 45

Author(s):

E.S. KING ◽

P. OSIDACZ ◽

C. CURTIN ◽

S.E.P. BASTIAN ◽

I.L. FRANCIS

Keyword(s):

Consumer Preferences ◽

Aroma Compounds ◽

Sensory Properties ◽

Sauvignon Blanc

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Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Czech Journal of Food Sciences ◽

10.17221/398/2016-cjfs ◽

2017 ◽

Vol 35 (No. 4) ◽

pp. 329-345

Author(s):

Čuš Franc ◽

Schroers Polona Zabukovec and Hans-Josef

Keyword(s):

Saccharomyces Cerevisiae ◽

Yeast Strain ◽

Alcoholic Fermentation ◽

Aroma Compounds ◽

Lower Amount ◽

Sauvignon Blanc ◽

Commercial Yeast ◽

Indigenous Yeasts

The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.

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Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

Australian Journal of Grape and Wine Research ◽

10.1111/j.1755-0238.2008.00028.x ◽

2009 ◽

Vol 15 (1) ◽

pp. 18-26 ◽

Cited By ~ 26

Author(s):

C.M. LUND ◽

L. NICOLAU ◽

R.C. GARDNER ◽

P.A. KILMARTIN

Keyword(s):

Aroma Compounds ◽

Sauvignon Blanc

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Analysis of buckwheat (Fagopyrum esculentum) aroma compounds with GC-MS

Planta Medica ◽

10.1055/s-2007-987150 ◽

2007 ◽

Vol 73 (09) ◽

Author(s):

D Janež ◽

D Kantar ◽

H Prosen ◽

S Kreft

Keyword(s):

Aroma Compounds ◽

Fagopyrum Esculentum

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GC-MS analysis on Aroma compounds of Baojing Huangjin tea

JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY ◽

10.3724/sp.j.1238.2011.00271 ◽

2011 ◽

Vol 37 (3) ◽

pp. 271-274

Author(s):

Huai-sheng HUANG ◽

Ben-wen SU ◽

Xi ZHAO ◽

Hong-fa ZHENG ◽

Xia YIN ◽

...

Keyword(s):

Aroma Compounds ◽

Ms Analysis

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Influence of Applied Phytosanitary Treatments and Climatic Crop Year on Zinc Content in Wines from Tohani Vineyard

Revista de Chimie ◽

10.37358/rc.17.9.5830 ◽

2017 ◽

Vol 68 (9) ◽

pp. 2092-2097

Author(s):

Catalina Calin ◽

Gina Vasile Scaeteanu ◽

Roxana Maria Madjar ◽

Otilia Cangea

Keyword(s):

Zinc Content ◽

Soil Samples ◽

Limit Set ◽

Red Wines ◽

Metallic Ions ◽

Sauvignon Blanc ◽

Before And After ◽

Haze Formation ◽

Zinc Levels ◽

Concentration Levels

Metallic ions present a great importance in oenological practice and usually are present in wines in levels that are not hazardous. Among all metallic ions, zinc presents a great interest because may cause the persistence of the wine sour taste and by the side of Al, Cu, Fe and Ni, contribute to the haze formation and the change of color. The present study was focused on measuring the concentration levels of mobile zinc from vineyard soil before and after phytosanitary treatments and zinc content from white (Feteasca Alba - FA, Riesling Italian - RI, Sauvignon Blanc - SB, Tamaioasa Rom�neasca - TR), rose (Busuioaca de Bohotin - BB) and red (Feteasca Neagra - FN) wines within the wine-growing Tohani area, Romania. Other objective was to investigate of the influence of crop year and variety on zinc levels found in wine samples. Mobile zinc content for all analyzed soil samples is low ([1.5 mg/kg). Analyses indicated that zinc content found in wines was below 5 mg/L, limit set by Organisation Internationale of Vine and Wine (OIV). Also, it was found that red wines contain zinc in higher concentrations than white ones.

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