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. 

Tominaga, T., Niclass, N., Frerot, E., and Dubourdieu, D. (2006). Stereoisomeric distribution of 3-mercaptohexan-l-ol and 3-mercaptohexyl acetate in dry and swet wines made from Vitis vinifera (var. Sauvignon blanc and Semillon. ]. Agric. Food Chem. 54, 7251-7255. 

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). 

Sauvignon blanc early-mid v. vigorous cane early-mid 1/6—1/5 4-6... 

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. 

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