Cabernet Sauvignon Blanc

The most hardy varieties include White Riesling, Gewiirztraminer, Pinot noir, and perhaps Chardonnay. Least hardy are the Grenache, Sauvignon blanc, and perhaps Cabernet Sauvignon. The Semilion, Chenin blanc, and... 

Methods to measure cysteinylated aroma precursors in must were developed by Peyrot des Gachons et al. (2000) and Murat et al. (2001b). They allowed the location of thiol precursors to be determined in Sauvignon blanc grapes (Fig. 8B.7). Around 80% of P-4MSP is in the juice and 50% of P-3SH in the skin. The skin contact improves the must aromatic potential, but its main effect is on the P-3SH content (Fig. 8B.8). Similarly, in Cabernet Sauvignon and Merlot grapes, 60% of the P-3SH is located in the skins This method has been also applied to study the influence of... 

Methoxypyrazines represent an important group of flavour compounds, which contribute the vegetative, herbaceous, capsicum-like aromas of certain grape varieties, especially Cabernet Sauvignon and Sauvignon Blanc (Lacey et al. 1991... 

Alkyl-2-methoxypyrazines are compounds present in skin, pulp, and bunch stems of grape, and contribute with very characteristic vegetative, herbaceous, bell pepper, or earthy notes to the aroma of Cabernet Sauvignon, Sauvignon blanc, Semilion, and other wines... 

Figure 1. Berry isobutylmethoxypyrazine concentration during ripening. Veraison is day 0 (Sauvignon blanc) and day 6 (Cabernet Sauvignon). (Reproduced with permission from ref. 24. Copyright 1990 Winetitles.)...

Terpenol concentrations in wines made from grape varieties with simple flavors (Sauvignon Blanc, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot, etc.) are generally below the perception threshold. There are, however, Chardonnay clones with the Muscat character. These are normally eliminated from clonal selections of vines, as their wines do not have typical varietal character. 

Concentrations of 2-methoxy-3-isopropylpyra-zine and 2-methoxy-3- ec-butylpyrazine in Sauvignon Blanc and Cabernet Sauvignon wines are systematically lower than those of 2-methoxy-3-isobutylpyrazine. They have no influence on taste. 

Benzenemethanethiol, an extremely odoriferous mercaptan with a perception threshold in the vicinity of 0.3 ng/1 in model dilute alcohol solution, was recently identified and assayed in several white (Chardonnay, Sauvignon Blanc and Semilion) and red (Merlot and Cabernet) wines (Tominaga et al.,... 

Finally, it has been reported that some vine sprays may have an unexpected impact on the varietal aromas of wines. In particular, owing to the reactivity of thiols with copper, the apphcation of copper-based prodncts on Sauvignon Blanc and Cabernet Sanvignon vines results in a significant decrease in the aroma of young wines made from these grape varieties (Hatzidimitriou et al., 1996 Darriet et al, 2001). 

De Beer, D., E. Joubert, W.C.A. Gelderblorn, M. Manley. (2005). Changes in the Phenolic Composition and Antioxidant Activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc Wines During Bottle Ageing Food Chem. 90, 569-577. 

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