Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Benkwitz, Frank; Tominaga, Takatoshi; Kilmartin, Paul A.; Lund, Cynthia; Wohlers, Mark; Nicolau, Laura

doi:10.5344/ajev.2011.10074

Cited by 89 publications

(90 citation statements)

References 35 publications

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“…These concentrations were in line with those found in other studies investigating Sauvignon blanc wines from all over the world, including New Zealand, Australia, France and Chile (Benkwitz et al, 2012b), with the exception of 3MH, for which the concentrations were lower (Lund et al, 2009b;Benkwitz et al, 2012b).…”

Section: Volatile Thiolssupporting

confidence: 79%

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

Coetzee

Toit

2015

SAJEV

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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

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Section: Volatile Thiolssupporting

confidence: 79%

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

Coetzee

Toit

2015

SAJEV

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“…conjugation and deactivation of electrophiles with nucleophilic GSH) and on the existence of the related cysteine conjugate Cys-4MSP, as well as the presence of both GSH-and Cys-3SH. [18] Highlighting the natural synergy of organic synthesis and analytical Green capsicum, vegetal 6 ng L À1 in model solution [8] Cabernet Sauvignon, 5-30 ng L À1 (0.8-5) [8] Sauvignon Blanc, 5-35 ng L À1 (0.8-6) [9] (-)-Rotundone O Black pepper 16 ng L À1 in a red wine [10] Shiraz, 7-161 ng L À1 (0.4-10) [11] 3-Sulfanyl-1-hexanol (3SH)…”

Section: Identification Of Varietal Thiol Precursors In Grapesmentioning

confidence: 99%

“…60 ng L À1 in model solution [12] Sauvignon Blanc, 1530-7080 ng L À1 (25-118) [9] 3-Sulfanylhexyl acetate (3SHA)…”

Section: Identification Of Varietal Thiol Precursors In Grapesmentioning

confidence: 99%

“…Box tree, broom 0.8 ng L À1 in model solution [12] Sauvignon Blanc, 6-19 ng L À1 (8-24) [9] chemistry in our work, chemical synthesis was used to produce authentic GSH-4MSP in a Michael addition between GSH and mesityl oxide (Scheme 1a). The authentic compound was purified and characterised, and used to confirm the identity of GSH-4MSP in a grape juice extract (obtained by low-pressure C18 chromatography) with HPLC-tandem mass spectrometry (MS/MS) and co-injection experiments.…”

Section: Sh Omentioning

confidence: 99%

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Spotlight on Varietal Thiols and Precursors in Grapes and Wines

Jeffery¹

2016

Aust. J. Chem.

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Wine is an amazingly complex natural product that requires dedicated scientists to resolve many of its mysteries. Traditional synthetic organic chemistry and modern analytical techniques are powerful tools at the disposal of wine chemists who tackle the complexities of wine in order to improve scientific understanding and provide practical solutions to industry. Part of this quest for knowledge relates to maintaining or improving wine quality, which underpins consumer acceptance and links to the competitiveness of wineries in a global market. Wine aroma is an important aspect of wine quality and garners much attention from researchers. Grape-derived aroma compounds are one area of particular importance owing to their distinctiveness and ability to impart 'varietal aromas' to wines. Varietal thiols imparting tropical and citrus notes that are characteristic of wines such as Sauvignon Blanc have emerged, along with their grape-derived precursors, as an area of interest over the past two decades. These compounds have also caught our attention and we have made some important contributions to this field, including identifying new precursors, developing novel analytical methods, and conducting studies that provide unique insights into the biochemical transformations occurring in grape berries and juice, and during fermentation.

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“…For instance, a combination of 25 mg/L acetaldehyde with 46 mg/L SO 2 resulted in a 1:1 molar ratio; a combination of 25 mg/L acetaldehyde and 92 mg/L SO 2 resulted in a 1:2 molar ratio. The isoamyl acetate concentration (2.5 mg/L) was chosen based on levels found in dry white wines (King et al, 2011;Benkwitz et al, 2012). Pre-screenings by experienced wine tasters were done before finalising the concentrations.…”

Section: Experimental Designmentioning

confidence: 99%

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Coetzee¹,

Buica²,

Toit³

2018

SAJEV

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It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using a trained sensory panel to assess the sensory effect of sulphur dioxide and acetaldehyde as single compounds and in combination in model wine. The addition of acetaldehyde or sulphur dioxide as singular compounds led to large increase in especially the green apple or sulphur descriptors respectively. When these two compounds were added in equimolar concentrations, the green apple description decreased drastically; however, a prominent sulphur description was still noted. It thus seems that hydroxysulphonate also has a sulphur-like aroma. The hydroxysulphonate did not influence the perception of a prominent ester, isoamyl acetate, in model wine. A low pH influences the perception of sulphur when sulphur dioxide is present on its own, but this is not the case with hydroxysulphonate. The implications of these results for wine production are discussed further.

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Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Abstract: for assistance in carrying out the study; Michelle Beresford for help with the sensory analysis; Richard Gardner for comments and suggestions during the study; and Denis Dubourdieu for support of the project.

Cited by 89 publications

References 35 publications

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

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

Spotlight on Varietal Thiols and Precursors in Grapes and Wines

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

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