Grape Sauvignon blanc

Lund, C. M., Nicolau, L., Gardner, R. C., and Kilmartin, P. A. (2009). Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine. Aust.. Grape Wine Res. 15,18-26. 

Thibon, C., Dubourdieu, D., Darriet, P., and Tominaga, T. (2009). Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semilion grape juice. Food Chem. 114,1359-1364. 

The North Coast area represents 20 percent of California s total wine-grape acreage. Its plantings of Chardonnay, Sauvignon blanc, White Riesling, and Gewurztraminer represent a substantial portion of the state crop of these white varieties (Table IV). 

Protein Stabilization. All grapes have a certain natural protein content of proteins both sensitive and insensitive to heat. The quantity of heat-sensitive protein varies with the vintage, cultivar, grape maturity, and pH. In the North Coast, Sauvignon blanc and Muscat cultivars have consistently high levels of heat-sensitive proteins. 

Dubourdieu, D., Tominaga, T., Masneuf, I., Des Gachons, C., Murat, M.L. (2006). The role of yeasts in grape flavor development during fermentation The example of Sauvignon blanc. Am. J. Enol. Vitic., 57, 81-88. 

Sauvignon blanc wine aromas often have both mineral and smoky nuances, described as flinty , which is why this grape variety is sometimes known as Fum6... 

The benzenemethanethiol content of the Chardonnay wines, irrespective of their provenance, was two- or threefold higher than that of wines made from the other grape varieties studied (Fig. 8B.2). Sauvignon blanc wines from the Loire Valley and Bordeaux, as well as Semilion from Bordeaux, had comparable benzenemethanethiol concentrations (10-15 ng/L). The red Bordeaux wines analyzed, from various different vintages and appellations, had benzenemethanethiol concentrations around 10 ng/L. 

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... 

---