A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

Section: Volatile Thiolsmentioning

confidence: 99%

Section: Volatile Thiolsmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

“…Two of the most important volatile thiols are 3-mercaptohexan-1-ol (3MH) and 3-mercapto-hexylacetate (3MHA). The odour imparted to wine by these compounds has been defined as passion fruit, grapefruit, gooseberry and guava-type aromas (Coetzee & Du Toit, 2012;Van Wyngaardt et al, 2014). These volatile thiols are extremely potent, having perception thresholds of 60 ng/L for 3MH and 4 ng/L for 3MHA (Tominaga et al, 1996;1998).…”

Section: Effect Of Skin Contact On the Chemical And Sensory Profile Omentioning

confidence: 99%

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

Aleixandre-Tudó

Weightman

Panzeri

et al. 2015

The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied. One batch of grapes was used to make a dry white wine according to two different treatments, namely pre-fermentative skin contact and complete fermentation on the skins. A white wine fermented without any skin contact was used as control. Fermentation on the skins and skin contact before fermentation led to significantly lower levels of terpenes, esters, acids and thiols, and the highest significant levels of alcohols and phenolic compounds. However, this effect was less pronounced in wines with skin contact before fermentation. Sensory analysis of all the experimental wines was also performed. The results showed a significant shift from the sensory attributes of fresh and tropical fruits of the control Chenin blanc wines towards riper fruit notes in the skin contact treatments. This observation was correlated with the length of the skin contact period. Possible reasons to explain the results observed in this study are discussed.

“…However, it seems that South African white wines are more sensitive to higher average temperatures (average of 37°C) than to temperatures variations, as treatments 2 (average of 15.3°C) and 3 (average of 15°C) again did not show significant sensory differences. Elevated storage temperatures have been shown to lead to acid hydrolysis of 3MHA to 3MH in Sauvignon blanc wines, which may lead to a loss in the tropical aromas associated with the former compound (Coetzee & Du Toit, 2012;Makhotkina et al, 2012), which could also partially explain decreases in the tropical, fruity aromas even when wines are closed with a screw cap and stored under elevated temperatures. As the tasting results clearly showed differences between treatment 4 and the other treatments after the 46-day trial period, we decided to investigate whether such differences could already be perceived in the Chenin blanc wines exposed to either 15°C or 37°C at an earlier stage.…”

Section: Statistical Analysis Of Datamentioning

confidence: 99%

“…Wines made from these cultivars are often described as having fruity, guava and passion fruit aromas, which are partly due to volatile thiols such as 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) (Coetzee & Du Toit, 2012). However, some South African white wines have premature ageing aromas after a period of bottle ageing.…”

Section: Introductionmentioning

confidence: 99%

Research Note: Effect of Simulated Shipping Temperatures on the Sensory Composition of South African Chenin Blanc and Sauvignon Blanc Wines

Toit

Piquet

2016

This work investigated the effect of constant and simulated shipping temperatures on the sensory composition of Chenin blanc and Sauvignon blanc wines. Wines exposed to elevated temperatures during the trial developed unwanted aromas, such as over-aged, sulphur-like and a yellow colour, while those left at a cooler temperature retained tropical aromas. However, varying temperatures did not lead to large aroma differences in wines compared to those left at a constant lower temperature. It thus seems that average temperatures play a larger role in the development of unwanted over-aged aromas in certain South African white wines than temperature variations.