Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking

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.