Sauvignon blanc wines

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. 

Mercaptohexyl acetate (3-MHA) is another powerful thiol that contributes the passion fruit-like character of Sauvignon Blanc wines (Tominaga et al. 2000). It is... 

King, E., Swiegers, J.H., Travis, B., Francis, I.L., Pretorius, I.S. Connors, P. (2007). Modulating Sauvignon Blanc wine aroma through co-inoculated fermentations. Australian New Zealand Grapegrower Winemaker, 525, 102-108. 

Several other odoriferous volatile thiols were later identified in Sauvignon blanc wines 3-sulfanylhexyl acetate (3SHA XVI) (Tominaga et al. 1996), 4-methyl-4-sulfanylpentan-2-ol (4MSPOH VI), 3-sulfanyUiexan-l-ol (3SH XVII), and... 

Table 8B.3 Assay of volatile thiols (ng/L) in Sauvignon blanc wines from the same Bordeaux estate in several vintages (Tominaga et al. 1998a)...

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. 

Masneuf, I., Murat, M.L., Naumov, G.I., Tominaga, T, Dubourdieu, D. (2002). Hybrids Saccharomyces cerevisiae x Saccharomyces bayanus var-uvarum having a higt liberating ability of some sulfur varietal aromas of Vitis vinifera Sauvignon blanc wines. J. Int. Sci. Vigne Vm., 36, 205-212. 

Murat, M.L., Masneuf, 1., Darriet, Ph., Lavigne, V, Tominaga, T., Dubourdieu, D. (2001c). Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine. Am. J. Enol. Vitic., 52, 136-139. 

Tominaga, T, Furrer, A., Henry, R., Dubourdieu, D. (1998b). Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flav. Frag. J., 13, 159-162. 

Cofermentation with two or more strains has recently been exploited to enhance the aromatic profile of Sauvignon Blanc wines, in which a non-volatile 5-cysteinylated precursor (3-(hexan-1 -ol)-L-cysteine) is first hydrolysed by a carbon-sulfur lyase and subsequently esterifled by alcohol acetyltransferase (Sect. 8D.5.2). Strains of Saccharomyces cerevisiae vary in ability to carry out the two reactions (Dubourdieu et al. 2006 Swiegers and Pretorius 2007). Cofermentation with two strains, one having higher hydrolytic function (release of 3-MH) and the other higher esterification activity, substantially enhanced formation of 3-MHA, thereby increasing the passion-fruit aroma when compared to monoculture wines. The authors showed that interaction between the two strains produced more 3-MH and 3-MHA... 

Swiegers J. H., Ugliano, M., van der Westhuizen, T, Bowyer, P. (2008b) Impact of yeast rehydration on the aroma of Sauvignon Blanc wine. Australian New Zealand Grapegrower Winemaker, 528, 68-71. 

Swiegers, J. H., Kievit, R. L., Siebert, T, Lattey, K. A., Bramley, B. R., Erancis, I. L., King, E. S., Pretorius, I. S. (2008c) The influence of yeast strain on the aromatic character of Sauvignon Blanc wine. Food Microbiology (in press). 

Recently, AEDA and SHA-0 yielded 41 and 45 odor active compounds for Scheurebe and Gewurztraminer wines, respectively (P). Ethyl 2-methylbutyrate, ethyl isobutyrate, 2-phenylethanol, 3-methylbutanol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-ethylphenol and one unknown compound, named wine lactone, showed high flavor dilution (FD)- factors (Table I) in Gewurztraminer and Scheurebe wines. 4-Mercapto-4-methylpentan-2-one belongs to the most potent odorants only in the variety Scheurebe whereas cis-rose oxide was perceived only in Gewurztraminer (Table I). 4-Mercapto-4-methylpentan-2-one was identified for the first time in Sauvignon blanc wines (JO). The unknown compound with coconut, woody and sweet odor quality, which has not yet been detected in wine or a food, was identified as 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone) (JJ). 

In non-monoterpene dependent grape varieties the flavor is often delicate and subtle, and knowledge of the chemical coiposition of the flavor compounds is almost non-existent. A notable exception in this regard is the recent confirmation of the role of alkyl methoxypyrazines in contributing to the varietal character of Sauvignon Blanc wines (16, 17). However, for other grapes in this... 

Figure 7.6 CZE of proteins from Sauvignon blanc wine. Wine dialyzed against 20 mM citrate solution pH 2.5, and loaded on non-polar (coated) DB-1 capillary (24 cm x 50 (xm i.d). Injection 4 or 2 sec at 5 psi separation buffer 0.3 M borate buffer pH 8.5 voltage constant 10 or 12 kV temperature 20 °C detection at wavelength 200 nm. (Reproduced from AJEV, 1999, 50,120-127, Dizy and Bisson, with permission of ASEV)...

Fig. 5.12. Separating proteins from a Sauvignon Blanc wine by Uqnid chromatography using molecular screening...

Fig. 5.13. Separating proteins in Sauvignon Blanc wine by capillary electrophoresis (Moine-Ledoux et al, 1996) (a) at the end of alcoholic fermentation and (b) after 10 months aging on the lees...

Table 5.6. Turbidity levels (NTU) after different protein stability tests carried ont on a Sauvignon Blanc wine during barrel aging on the lees (V. Moine-Ledoux, 1997, unpublished results)...

Sauvignon Blanc wine, determined by different stability tests during the period of ... 

Fig. 5.17. Development of protein stability in a dry Sauvignon Blanc wine barrel aged on total lees. This was assessed by the increase in turbidity after heating and by the quantity of bentonite necessary to achieve stability (Ledoux et al., 1992)...

Fig. 5.18. Heat stability of various proteins in a Sauvignon Blanc wine separated by capillary electrophoresis (CE). Protein 7, which appears during aging on the lees, is perfectly stable. All of the other proteins are relatively unstable (Ledoux et al., 1992)...

The active compound corresponding to peak 7 was purified in two stages by ion-exchange chromatography on DEAE Sepharose and then affinity chromatography on Concanavaline A (Moine-Ledoux, 1996). The purified product was highly effective for protein stabilization, as only a few mg/1 were sufficient to make a Sauvignon Blanc wine perfectly stable. It would otherwise have required bentonite treatment at a rate of 100 g/hl. 

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