Abstract
Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile compounds also add complexity and fruity notes to the wines. During the winemaking and ageing period, oxidation decreases the concentrations of these compounds and diminishes the flavours derived from this aromatic grape variety. Therefore, antioxidants, such as sulfur dioxide, are commonly utilized in Sauvignon Blanc wine production for better preservation of those beneficial primary aromas. This review focuses on key varietal aromas in Sauvignon Blanc wine and how they are influenced by oxidation, and SO2 alternatives, including ascorbic acid, glutathione, and glutathione-enriched inactivated dry yeasts, that can be used in winemaking as antioxidants.
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Reference176 articles.
1. (2022). New Zealand Winegrowers Annual Reports, New Zealand Winegrowers.
2. Sponholz, W., Kliewer, M., Rapp, A., and Versini, G. (1991, January 18–19). Influence of nitrogen compounds in grapes on aroma compounds of wine. Proceedings of the International Symposium on Nitrogen in Grapes and Wine, Seattle, WA, USA.
3. A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols;Coetzee;Food Res. Int.,2012
4. Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis;Louw;J. Agric. Food Chem.,2009
5. Survey of 3-Alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC−APCI-MS/MS method;Alberts;J. Agric. Food Chem.,2009
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献