Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices

Parish-Virtue, Katie; Herbst-Johnstone, Mandy; Bouda, Flo; Fedrizzi, Bruno; Deed, Rebecca C.; Kilmartin, Paul A.

doi:10.3390/beverages7020029

Cited by 5 publications

(5 citation statements)

References 35 publications

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“…Sauvignon blanc wines produced in Brazil, 23 Slovenia, 24 and Bulgaria contain similar quantities of succinic acid. The shikimic acid concentration in Italian 25 and isopentanol and 2-phenylethanol in New Zealand wines 26 are close to the quantitative data for Bulgarian wines.…”

Section: Resultssupporting

confidence: 78%

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Gerginova

2023

ACS Omega

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Distinguishing the botanical and geographical origin of wine is important to prevent wine adulteration and to determine its quality. The combined use of 1 H NMR profiling and chemometrics allows the quantification of 31 common organic components in the NMR spectra of 70 wines from different sources. Using the NMR metabolomics approach, a successful differentiation of wines produced from Bulgarian and international grape varieties is achieved using linear discriminant analysis. Wines produced from typical local grape varieties contain higher average amounts of galacturonic, malic, tartaric, and succinic acid, alanine, choline, several alcohols, and saccharides arabinose, galactose, and sucrose than imported wine assortments. A practical decision tree is proposed for distinguishing 15 different grape varieties based on the amounts of the common wine components. An example of distinction of real from diluted wine via creation of a PLS-DA model is presented. Wines from the two subregions officially recognized by the EU at the Protected Geographical Indication (PGI) level are unequivocally recognized.

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Section: Resultssupporting

confidence: 78%

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Gerginova

2023

ACS Omega

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“…In previous studies, the differentiation of wines according to their origin has also been confirmed [27], where other aromatic compounds from the group of volatile thiols and methoxypyrazines, which are also found in the Sauvignon Blanc variety and belong to its primary aromas [27,38], appear. In a future study, quantifying these specific compounds, which are important for the sensory notes of Sauvignon Blanc wine, could shed more light on the differentiation of wines by regions, leading to an in-depth classification based on the chemical composition of the wines.…”

Section: Discussionmentioning

confidence: 68%

“…In previous studies, in the Casablanca area, the sub-area closest to the Pacific Ocean showed a higher acidity [26], which could be comparable to the two valleys much closer to the Pacific Ocean. Additionally, it is important to note that commercially produced wines may have defined styles by each winery, which can impact these parameters, as vinification methods affect the chemical composition of wines [27]. However, for white wines, it is very important and desirable to have higher total acidity [28], making this particularly important for wines from Leyda and San Antonio.…”

Section: Discussionmentioning

confidence: 99%

Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile

Rojas,

Viacava,

Ubeda

et al. 2024

Foods

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The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio valleys. Regarding the composition of low-molecular-weight phenolic compounds, 17 compounds were found, and the results show that the Casablanca valley exhibits a greater abundance of monomeric flavanols, such as (+)-catechin, whereas the Leyda valley shows a higher abundance in flavonols and phenolic acids esterified with tartaric acid. Concerning the aromatic compound profile, the wines from the Casablanca valley showed a greater abundance of esters, C13 norisoprenoids, and some terpenes. The PLS-DA analysis revealed some differences, especially between wines from Casablanca and Leyda, demonstrating that the difference in the chemical composition of the wines was influenced by the geographical area.

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“…Further volatile compounds are important to the flavors of Sauvignon blanc wines, such as the methoxypyrazines and certain C6 alcohols cis-hexen-1-ol and trans-hexen-1-ol, which can impart grassy, capsicum, and leafy aromas to the wines [65][66][67]. Three methoxypyrazine compounds have been identified in Sauvignon blanc, namely 2-isobutyl-3-methoxypyrazine (IBMP, bell peppers), 2-sec-butyl-3-methoxypyrazine (SBMP, vegetal flavor), and 2-isopropyl-3-methoxypyrazine (IPMP, herbaceous flavor) [68].…”

Section: Sauvignon Blancmentioning

confidence: 99%

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

et al. 2021

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Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to berry chemical composition, including secondary metabolites such as aroma compounds that in white berries play a key role in the identity of the wine. Terpenes, thiols, C13-norisoprenoids, methoxypyrazines, and nonterpenic alcohols are the most important aroma compounds in white grapes and several of them can be found as free volatiles or bound as glycoconjugate molecules. Agronomic practices in vineyards, such as biostimulant application, irrigation, defoliation, training systems, foliar fertilization, and bunch thinning, can have a positive effect on their concentration. This review aims to highlight the aromatic characteristics of the most utilized white grape cultivars and focus on agronomic techniques in the vineyard to enhance, implement, and intensify their aromatic characteristics. The purpose of this review paper is therefore to investigate the state of the art regarding the exaltation of aroma in white grapes in the scientific literature through sustainable agronomic techniques, but further future investigations are considered necessary given the uncertainty concerning some mechanisms of biosynthesis and their correlation with such agronomic practices.

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Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices

Cited by 5 publications

References 35 publications

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

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