Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition

Abstract

Sauvignon blanc wines often have complex aromatic profiles with flavours ranging from herbaceous to tropical. The formation of volatiles during fermentation is critical for the aromatic bouquet of a wine. Oxygen and sulfur dioxide additions to the must can influence the formation of these compounds. However, the effect of different, controlled oxygen and sulfur dioxide additions to Sauvignon blanc must and the changes it induces in the corresponding wines has not been investigated in detail. The present study evaluated how controlled oxygen and sulfur dioxide additions to Sauvignon blanc must affects the levels of volatile and non‐volatile compounds, including the methoxypyrazines, volatile thiols, esters, alcohols, fatty acids, monoterpenes, glutathione and phenolics. It was evident that the presence of sulfur dioxide resulted in wines with higher concentrations of certain compounds. Copyright © 2013 John Wiley & Sons, Ltd.

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

“…The compounds are generally resilient to standard wine fining practices (Pickering et al, 2006), and concentrations did not differ when exposed to various ageing conditions, such as light exposure and temperature variations (Blake et al, 2010). Even hyperoxidation of the musts and wine did not alter the methoxypyrazine content (Marais, 1998;Coetzee et al, 2013). Surprisingly, a weak correlation (r 2 = 0.37) was obtained when comparing IBMP concentration with the aromatic intensity of the "capsicum" attribute (Lund et al, 2009b).…”

“…Fermentation conditions such as temperature, juice clarification and yeast strain, as well as other parameters such as oxygen exposure and SO 2 additions, are some of the most important factors (Bertrand, 1968;Daudt & Ough, 1973;Marais, 2001;Garde-Cerdán & Ancín-Azpilicueta, 2007;Coetzee et al, 2013).…”

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

“…Total acidity (g/L tartaric acid), volatile acidity (g/L acetic acid), malic acid (g/L malic acid), glucose (mg/L), fructose (mg/L), glycerol (g/L) and ethanol (%vol) concentrations were analysed using a Grapescan™ FT 120 instrument (Foss Electric, Denmark) (Nieuwoudt et al, 2004). Methods used for the quantification of phenolic compounds, esters, higher alcohols, fatty acids, carbonyl compounds and monoterpenes have been reported elsewhere (Coetzee et al, 2013). Absorbance at 280 nm (total phenolics), 420 nm (yellow colour) and 440 nm (brown colour) were also recorded (Glories, 1984).…”

Fast Electrochemical Detection of Non-Desirable Aging in Bottled White Wine

“…On the other hand, very sophisticated methods have been developed to measure different components of wine. One of the most common methods is HPLC-mass spectrometry or gas cromatography that can be used normally after liquid extraction of different family compounds from the wine [11][12][13][14][15] . The complexity of the analysis requires multivariate statistical approaches, including canonical variate analysis 16 .…”

“…The complexity of the analysis requires multivariate statistical approaches, including canonical variate analysis 16 . Different aging factors such as temperature of storage, oxygen addition, movement, light exposure and others 14,15,17 can affect the aroma and flavor of wines. Our aim is to develop a very easy, fast and inexpensive way to only determine if wine has suffered undesirable aging or not.…”