Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines

Masneuf‐Pomarède, Isabelle; Mansour, Chantal; Murat, Marie-Laure; Tominaga, Takatoshi; Dubourdieu, Denis

doi:10.1016/j.ijfoodmicro.2006.01.001

Cited by 59 publications

(63 citation statements)

References 28 publications

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“…The wine produced from the tested grapevine varieties had a low content of tartaric acid (g/L) with value between 2.70 g/L for 'Fetească regală' and 1.09 g/L 'Sauvignon Blanc'. The results are lower than those reported by Masneuf-Pomarède et al (2006) for 'Sauvignon Blanc' cultivated in Bordeaux area (5.30-6.61 g/L).…”

Section: Discussioncontrasting

confidence: 80%

“…Although a weak acidity has a great impact on wine taste; it imprints the taste of "vinegar" when its concentration exceeds 0.8-1.0 g/L (Bermeyer, 1987). The highest concentration of acetic acid was recorded in the 'Sauvignon Blanc' variety (0.478 g/L) which was higher than those reported by Masneuf-Pomarède et al (2006) for 'Sauvignon Blanc' cultivated in France (Bordeaux; max. 0.24 g/L).…”

Section: Analysis Of the Main Quality Parameters Of Winecontrasting

confidence: 62%

See 1 more Smart Citation

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Bora¹,

Donici²,

Oṣlobanu

et al. 2016

Not Bot Horti Agrobo

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Section: Discussioncontrasting

confidence: 80%

Section: Analysis Of the Main Quality Parameters Of Winecontrasting

confidence: 62%

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Bora¹,

Donici²,

Oṣlobanu

et al. 2016

Not Bot Horti Agrobo

View full text Add to dashboard Cite

show abstract

“…Practices such as mechanical harvesting, skin contact, pressure during pressing and oxygen exposure could significantly increase the precursor content in the juice and influence the volatile thiol concentration in the corresponding wines (Maggu et al, 2007;Patel et al, 2010;Roland et al, 2010b;Capone & Jeffery, 2011). The liberation of the volatile thiols from the respective precursors depends on conditions such as yeast strain, nitrogen availability and fermentation temperature (Murat et al, 2001a;Masneuf-Pomarède et al, 2006;Swiegers et al, 2006;Subileau et al, 2008b;Anfang et al, 2009;Harsch et al, 2013). More detail regarding the influence of these processes on the volatile thiol concentrations can be obtained from a review article published in 2012 (Coetzee & Du Toit, 2012).…”

Section: Volatile Thiolsmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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“…Prior to fermentation, for example, a speed-up of must clarification by particle sedimentation can be achieved by appropriate tank cooling. During fermentation, temperature control allows the winemaker to define the aromatic profile of the wine and to prevent stuck or sluggish fermentations [2][3][4][5][6]. Other process steps involving temperature control are cold stabilization, malolactic fermentation or storage (aging) [1,[7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks

2018

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Abstract:In food processing, temperature is a key parameter affecting product quality and energy consumption. The efficiency of temperature control depends on the data provided by sensors installed in the production device. In the wine industry, temperature sensor placement inside the tanks is usually predetermined by the tank manufacturers. Winemakers rely on these measurements and configure their temperature control accordingly, not knowing whether the monitored values really represent the wine's bulk temperature. To address this problem, we developed an end-user software which 1. allows winemakers or tank manufacturers to identify optimal sensor locations for customizable tank geometries and 2. allows for comparisons between actual and optimal sensor placements. The analysis is based on numerical simulations of a user-defined cooling scenario. Case studies involving two different tanks showed good agreement between experimental data and simulations. Implemented based on the scientific Linux operating system gmlinux, the application solely relies on open-source software that is available free of charge.

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Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines

Cited by 59 publications

References 28 publications

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks

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