Sauternes wines

TABLE 6.7 Assay of volatile thiols (ng/l) in young Bordeaux wines made from grapes at different stages of noble rot, as well as in some bottled Sauternes wines. Adapted from Sarrazin et ai (2007b) and with permission from the American Chemical Society... 

Bailly, S., Jerkovic, V., Marchand-Bryaert, J., Collin, S. (2006). Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. J. Agric. Food Chem., 54, 7227-7234. Bamforth, C. W., Anness, B. J. (1981). The role of dimethyl sulphoxide reductase in the formation of dimethyl sulphide during fermentation. J. Inst.Brew., 87, 30-34. 

The foregoing remarks are well worthy of attention. Good and sound wines doubtless have been made in Australia but the Editor is not so certain whether the English will ever admit any wine produced in the colonies to be equal in that beautiful aroma—whioh science has not yet been able positively to assert what it is—and flavor belonging to the first-class wines of Europe—Johannisberg, Sauterne, Rudes-heimer, Liebfraumiloh, et cetera. ... 

Sauternes and Barsac Selection de Grains Noble, Alsace Selection de Grains Noble Coteaux du Layon/Coteaux del Aubance Botrytis Semilion Noble late-harvest wines Late- harvest wines... 

The use of selected yeast starters for botrytized wine fermentation is strongly encouraged in Germany (Dittrich, 1977 Hoersch and Schlotter, 1990), in Sauternes (Dubourdieu, 1999 Ribereau-Gayon et ah, 2000), and is typical in the newer botrytized wines produced in Australia, and South... 

Sarrazin et al. (2007) Botrytized wines (Sauternes) Dichloromethane extraction AEDA... 

Light wines are those whose percentage of alcohol is less than 12 per cent. In this class are included the clarets, Sauternes, Rhine, and Moselle wines champagnes, Burgundies, the American wines (except some varieties of California wine), Australian, Greek, Hungarian, and Italian Avines. 

In controlling fermentation, the usual practice is to add all the SO2 required at one time. In special fermentations, however, such as that of sweet table wines like Sauternes, several small additions of SO2 are used to check the fermentation while fermentable sugar still remains. Quinn (1940) has recommended frequent small additions of sulfur dioxide to wine rather than an occasional large addition to take advantage of the germicidal power of free sulfur dioxide. 

WINES AND LIQUEURS. Wines, sauterne, vermouth, and sherry, etc., all give a distinctive flavor to foods. When added during cooking, they lose their alcoholic content, but still Impart an Interesting flavor. They can be added to cream soups, and to almost any meat dish, casserole, stew, etc. 

Saufernes. Wines made in the Sauternes district of Bordeaux, France from grapes withered somewhat by a Botrytis mold that is also called noble rot... 

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