A comprehensive set of aroma compounds was quantified in 79 Sauvignon blanc wines from different international producers. Emphasis was given to understanding the chemical differences that can explain the unique character of Marlborough Sauvignon blanc. Quantification revealed the potential importance of several volatile compounds in addition to the polyfunctional mercaptans and methoxypyrazines already known to be important to the aroma of Sauvignon blanc wines. Multivariate statistical approaches, including canonical variate analysis, classification tree and partial least square analysis, established correlations between the chemical and the sensory profiles of the wines. A significant role of 3-mercaptohexyl acetate and 3-mercaptohexanol in the unique tropical, fruity character of Marlborough Sauvignon blanc wines was demonstrated, together with important variations in their concentrations, pointing to different styles even within the Marlborough wines. (We recommend that you consult the full text of this article)
Abstract The management and disposal of large amounts of grape..
Ayuso, S.1 Fernández-Pérez, R.2 Moreta, C.1 Tenorio, Carmen and 1Ruiz-Larrea,..
The demand for a sustainable economy and resource conservation is..
The seasonal character of harvests limits winemaking considerably, especially oenological..
