Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines

Abstract

Background and Aims Marlborough is the largest wine‐growing region in New Zealand and Sauvignon Blanc varieties represent over 60% of the vineyard area. The main compounds responsible for the most intense aromas in Sauvignon Blanc wines have been assumed to be methoxypyrazines and varietal thiols; however, the aromatic potential of Sauvignon Blanc wines should not be limited to these compounds. Methods and Results Commercially pressed juices from seven Marlborough subregions were fermented using replicated research‐scale winemaking over two harvests. Fifty‐five compounds were quantified in the resulting wines, including varietal thiols, methoxypyrazines, reduced sulfur compounds, esters, terpenes, C6 and higher alcohols, fatty acids, C13‐norisoprenoids, cinnamates, and aminobenzoates. At least 21 compounds were identified that were present at a concentration above their perception threshold or can enhance the aroma impact of other compounds. Many aroma compounds showed a similar concentration across the subregions and the two seasons, while the concentration of the prominent varietal thiol 3‐mercaptohexanol was higher in the second year. Conclusion Considerable diversity exists in the concentration of aroma compounds in Sauvignon Blanc wines across the Marlborough subregions. The ‘green’ characters ascribed to wines from certain subregions may be linked to a lower concentration of fruity esters as much as to differences in methoxypyrazines, C6 alcohols and certain varietal thiols. Significance of the Study The profiles of aroma compounds in Marlborough Sauvignon Blanc wines have been more clearly defined and the extent of subregional differences has been evaluated for various classes of aroma compounds.

Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition

“…Esters, fatty acids and higher alcohols have a fermentative origin, while terpenes and certain volatile thiols are classed as varietal aromas (Tominaga & Dubourdieu, 2003;Swiegers at al., 2005;Polásková et al, 2008). Concentrations found in the wines made in this study are in accordance with previously reported research (Francis & Newton, 2005;Benkwitz et al, 2012;Jouanneau et al, 2012). Moreover, differences were found for the aroma composition between the different wine treatments ( Table 2).…”

The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry

“…The volatiles were extracted by headspace-solid phase microextraction (HS-SPME) and separated by GC-MS. The method was modified from Jouanneau, et al [26]. The standards were grouped into three mixtures according to chemical classes and retention time, in order to optimize the separation.…”

Aroma Compounds in Wine

“…The main compounds responsible for the most intense aromas in Sauvignon Blanc wines have been assumed to be methoxypyrazines and varietal thiols in the Marlborough region [12].…”