scholarly journals Effect of Canopy Microclimate, Season and Region on Sauvignon blanc Grape Composition and Wine Quality

2017 ◽  
Vol 20 (1) ◽  
Author(s):  
J. Marais ◽  
J.J. Hunter ◽  
P.D. Haasbroek
Keyword(s):  
Wine Quality ◽  
Sauvignon Blanc

Evaluation of must composition and wine quality of six clones of Vitis vinifera cv. Sauvignon Blanc

1993 ◽  
Vol 33 (7) ◽  
pp. 945 ◽  
Author(s):  
AJW Ewart ◽  
R Gawel ◽  
SP Thistlewood ◽  
MG McCarthy
Keyword(s):  
Vitis Vinifera ◽  
South Australia ◽  
Soluble Solids ◽  
Maturity Level ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Total Soluble Solids

The evaluation of 6 clonal selections of Sauvignon blanc grapes grown at McLaren Vale in South Australia identified 2 significantly (P<0.05) higher yielding clones, F4V6 and F14V9. F4V6 and F14V9 had significantly lower total soluble solids TTS) in the years where all clones were harvested together. In 1 year, F4V6 and F14V9 were harvested 9 days later than the remaining clones. Their TSS values were not significantly different, The titratable acidities of F4V6 and F14V9 were lower due to lower tartrate and malate levels. The pH of F4V6 was higher than that of any other clone at a similar maturity level. (Clones F4V6 and F14V9 had greater yields per vine in all 3 years.

Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc

2016 ◽  
Vol 97 (4) ◽  
pp. 1267-1275 ◽  
Author(s):  
Pericle Paciello ◽  
Fabio Mencarelli ◽  
Alberto Palliotti ◽  
Brunella Ceccantoni ◽  
Cécile Thibon ◽  
...  
Keyword(s):  
Leaf Temperature ◽  
Water Cooling ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Berry Composition

scholarly journals Assessment of Sauvignon Blanc Aroma and Quality Gradings Based on Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS): Merging Analytical Chemistry with Machine Learning

2020 ◽  
Author(s):  
Wenyao Zhu ◽  
Frank Benkwitz ◽  
Paul Kilmartin
Keyword(s):  
Gas Chromatography ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Wine Aroma ◽  
Headspace Gas Chromatography ◽  
Static Headspace ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Static Headspace Gas Chromatography ◽  
Headspace Gas

<div>In this paper, we report on the application of the static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) instrument in the field of wine aroma analysis and its potential in constructing a prediction model for the quality gradings of wines. The easy-to-operate, cost effective SHS-GC-IMS instrument was innovatively used for a non-targeted search for volatile compounds in Sauvignon Blanc wine, with the identification of volatiles seldom before reported. The wine aroma profile acquired by the instrument was organically and innovatively combined with advanced classification models, inspired by the computer science community, to produce high classification accuracy in terms of wine quality gradings. Useful insights were also extracted by using advanced interpretation methods on complex models to learn the important volatiles correlated with wine quality grading.</div>

scholarly journals Assessment of Sauvignon Blanc Aroma and Quality Gradings Based on Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS): Merging Analytical Chemistry with Machine Learning

2020 ◽  
Author(s):  
Wenyao Zhu ◽  
Frank Benkwitz ◽  
Paul Kilmartin
Keyword(s):  
Gas Chromatography ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Wine Aroma ◽  
Headspace Gas Chromatography ◽  
Static Headspace ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Static Headspace Gas Chromatography ◽  
Headspace Gas

<div>In this paper, we report on the application of the static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) instrument in the field of wine aroma analysis and its potential in constructing a prediction model for the quality gradings of wines. The easy-to-operate, cost effective SHS-GC-IMS instrument was innovatively used for a non-targeted search for volatile compounds in Sauvignon Blanc wine, with the identification of volatiles seldom before reported. The wine aroma profile acquired by the instrument was organically and innovatively combined with advanced classification models, inspired by the computer science community, to produce high classification accuracy in terms of wine quality gradings. Useful insights were also extracted by using advanced interpretation methods on complex models to learn the important volatiles correlated with wine quality grading.</div>

scholarly journals Effect of different irrigation strategies on vine physiology, yield, grape composition and sensory profile of Sauvignon Blanc (Vitis vinifera L.) in a cool climate area

OENO One ◽  
2013 ◽  
Vol 47 (3) ◽  
pp. 159 ◽  
Author(s):  
Gabriel Balint ◽  
Andrew G. Reynolds
Keyword(s):  
Soil Moisture ◽  
Field Experiments ◽  
Root Zone ◽  
Water Status ◽  
Sensory Profile ◽  
Wine Aroma ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Fruit Composition ◽  
Cool Climate

<p style="text-align: justify;"><strong>Aim</strong>: The impacts of partial root zone drying (PRD) and regulated deficit irrigation (RDI) on soil moisture, vine water status, yield components, fruit composition and wine sensory profile of Sauvignon blanc were studied in a cool climate region.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Field experiments were conducted in a commercial Sauvignon blanc block in Ontario, Canada between 2006 and 2008. Treatments were: non-irrigated control, PRD, full irrigation [100% of crop evapotranspiration (ET<sub>c</sub>)] and one level of RDI (25% ET<sub>c</sub>). Treatments began immediately after fruit set and continued until the beginning of September. Reference evapotranspiration (ET<sub>o</sub>) was calculated using the Penman–Monteith equation. Soil moisture and vine water status (leaf water potential and transpiration rate) in the PRD treatments were generally less than in 100% ET<sub>c</sub> but higher than in non-irrigated and 25% ET<sub>c</sub> treatments. Almost all treatments were different than non-irrigated vines in fruit composition and wine sensory attributes. RDI strategies were more consistent across vintages than the PRD treatments in their effect on vine water status, grape composition and sensory profiles.</p><p style="text-align: justify;"><strong>Conclusions</strong>: Use of RDI or PRD in cool climates during dry and warm years can improve grape composition. In very dry and hot seasons, like that of 2007, irrigation improved grape composition and wine aroma typicity. RDI enhanced fruity aroma attributes, which suggests that this could be a viable strategy to improve grape and wine quality in cool areas. However, due to high climatic variation over the period studied, no consistent pattern of irrigation effects was found for berry composition, suggesting that plant water status was not the only factor that controlled fruit and wine quality.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: To the best of our knowledge, this study is the first evaluation of PRD in a cool, humid climate, and highlights the potential value of both RDI and PRD irrigation techniques in cool climate regions, particularly during dry growing seasons.</p>

scholarly journals Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties

2019 ◽  
Vol 50 (4) ◽  
pp. 159-165
Author(s):  
Pietro Catania ◽  
Filippa Bono ◽  
Claudio De Pasquale ◽  
Mariangela Vallone
Keyword(s):  
Chemical Composition ◽  
Principal Component ◽  
Inert Atmosphere ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Operating Modes ◽  
Favourable Environment ◽  
New Research ◽  
Nutraceutical Properties

The machines used in the winemaking process directly affect the quality of wine and its nutraceutical properties. Grapes’ pressing is a very important step in winemaking as it may promote the presence and/or absence of enzymatic processes on the must, leading to the creation of different products in terms of chemical composition, starting from the same grapes. The aim of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative pneumatic discontinuous closed tank press in two operating modes: the traditional pressing mode in presence of oxygen and the inert pressing mode, performed through grapes pressing under inert gas with nitrogen recovery. Chemical composition of musts and wines was analysed. Pressing under inert atmosphere caused an increase in total polyphenols; total acidity values in musts raised up denoting a very favourable environment for the development of the aromatic component of the future wine. The absorbance measured at 420 nm, an index of total browning reaction of foods, was significantly lower in the wine coming from inert pressing. Principal component analysis application allowed extracting composite quality indicators of must for evaluating the effectiveness of the inert pressing procedure. Results are encouraging and open up new research prospective with the aim of applying innovative techniques to improve the quality of the final product.

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