Industrial scale fining influences the aroma and sensory profile of Sauvignon blanc

Parish, Katie J.; Herbst-Johnstone, Mandy; Bouda, Flo; Klaere, Steffen; Fedrizzi, Bruno

doi:10.1016/j.lwt.2017.03.003

Cited by 9 publications

(2 citation statements)

References 19 publications

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“…On the contrary, the olfactory attribute “green bell pepper”, “citrus” flavour, and “warmness” were anti-correlated with OQJ; the wines characterised by these attributes were from South Africa and Argentina. Furthermore, the volatile compound α-terpineol (XII) is known for enhancing the perception of “floral” and “sweet” aromas, and it was shown to contribute to the complexity, and to be one of the key odorants in Sauvignon Blanc wines [ 10 ]; 3-mercapto-hexanol (III) was shown to be the main volatile thiol present in Sauvignon Blanc; it is known for being responsible for the “tropical fruit” aroma [ 43 ]; ethyl cinnamate (IX) compounds, which were reported to be present by [ 44 ], are known for the perception of “sweet”, “balsamic”, “fruity”, “spicy” aromas and were also herein correlated with OQJ. The phenolic compounds x.86 ( m / z 229.1 at 6.6 min) and x.59 ( m / z 311.1 at 5.2 min) showed a correlation with the “sourness” attribute that characterises the wines from New Zealand, while compound x.92 ( m / z 157.1 at 7.0 min) showed a correlation with the olfactory attribute “dried fruit” characterising wines from Northern Italy.…”

Section: Resultsmentioning

confidence: 99%

Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines

Poggesi

Darnal

Ceci

et al. 2022

Foods

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Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supply and demand, which is the main challenge for global wine traders. The training of dedicated sensory panels, together with the correlation of the evaluated attributes with chemical parameters, followed by validation of the obtained models, may yield an improved picture of the overall features associated with products from a specific region. Eighteen samples of international Chardonnay and eighteen samples of international Sauvignon Blanc wines were collected from nine world origins (Northern Italy, Southern Italy, Chile, Argentina, New Zealand, Australia, and South Africa). The overall quality judgement (OQJ) and the sensory attributes were evaluated by a panel trained with a MRATA (Modified Rate-All-That-Apply) method. Moreover, volatile compounds were analysed by HS-SPME-GC × GC-ToF/MS and the phenolic composition, including proanthocyanidins, was determined using HPLC-QqQ/MS. The processing of the data using different multivariate analysis methods, such as multiple factor analysis (MFA), was essential to gain insight into the quality of the samples. The profile of cyclic and non-cyclic oligomeric proanthocyanidins was found to be substantially dependent on the grape variety used in the wines (varietal markers), despite the country of origin of the wine influencing it to a limited extent. The results from the same samples analysed by a sensory panel from Germany and ours were qualitatively compared, highlighting the presence of potential factors inherent to the panels themselves that could influence the different judgments and quality classification of the wines. Consequently, the combination of sensory and chemical analysis, by means of the application of multivariate statistical methods presented in this study proves to be a powerful tool for a deeper and more comprehensive understanding of the quality of the wines under investigation. Overall quality was described as a combination of the sensory attributes, according to the perception process. The attributes were in turn described based on the chemical profiles, which were determined independently by analytical techniques. Eventually, this approach can be very useful not only for basic research on wine quality but also as a tool to aid business-related decision-making activities of wineries and wine traders and to create models that can aid the refinement of marketing strategies.

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Section: Resultsmentioning

confidence: 99%

Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines

Poggesi

Darnal

Ceci

et al. 2022

Foods

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“…Varietal thiols are important constituents of wine aroma, especially for Sauvignon Blanc wines (Tominaga et al 1998, 2006, Jouanneau et al 2012, Benkwitz et al 2012b, Parish et al 2016, 2017). The impact of harvesting conditions is particularly important; for example machine harvesting, where significant skin contact takes place, can alter the amount of thiols in wine (Allen et al 2011, Parr et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of holding temperature on the thiol potential of machine‐harvested Sauvignon Blanc grapes

Parish-Virtue

Herbst-Johnstone

Bouda

et al. 2021

Aust J Grape and Wine Res

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Background and Aims Grape temperature changes attuned to day and night machine harvesting were investigated with respect to varietal thiol potential. Methods and Results Machine‐harvested Sauvignon Blanc grapes were held at 6, 15 or 24°C, for 2 h before pressing and fermentation, representing typical Marlborough Sauvignon Blanc transport times. Thiol precursors S‐3‐(hexan‐1‐ol)‐L‐cysteine and S‐3‐(hexan‐1‐ol)‐L‐glutathione were quantitated before and after temperature treatments. No significant difference was found for the concentration of S‐3‐(hexan‐1‐ol)‐L‐cysteine and S‐3‐(hexan‐1‐ol)‐L‐glutathione before the holding period, but after 2 h the juice held at 15°C had a significantly higher concentration of precursors than at 6°C. Following small‐scale fermentations, the concentration of 3‐sulfanylhexan‐1‐ol and 3‐sulfanylhexyl acetate in finished wines was not significantly different. Conclusions The holding temperature of machine‐harvested grapes can influence thiol precursor concentration but the typical transport time of 2 h does not alter thiol concentration. Significance of the Study Temperature changes during the grape holding period do not negatively impact thiols.

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Identification and characterisation of thiolated polysulfides in must and wine using online SPE UHPLC-HRMS

et al. 2020

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Industrial scale fining influences the aroma and sensory profile of Sauvignon blanc

Cited by 9 publications

References 19 publications

Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines

Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines

Effect of holding temperature on the thiol potential of machine‐harvested Sauvignon Blanc grapes

Identification and characterisation of thiolated polysulfides in must and wine using online SPE UHPLC-HRMS

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