Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines
Frank Benkwitz, Takatoshi Tominaga, Paul A. Kilmartin, Cynthia Lund, Mark Wohlers and Laura Nicolau; Am. J. Enol. Vitic March 2012 vol. 63 no. 1 6
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.
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Published on 21/05/2013