The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

Parr, Wendy V.; Green, James; White, K. Geoffrey; Sherlock, Robert R.

doi:10.1016/j.foodqual.2007.02.001

Cited by 186 publications

(178 citation statements)

References 26 publications

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“…The nuances perceived in the model studies varied from dusty, grassy, to green pepper. It was confirmed that IBMP and methoxypyrazines are important impact components and that their contributions, either positive or negative, varied according to the medium type and composition, as well as to the concentration levels of the components (Allen et al 1991;Marais & Swart 1999;Parr et al 2007). The preliminary sensory evaluation was done with IBMP spiked samples of Moravian Sauvignon blanc wines, but the hedonic evaluation of the samples with increasing contents of MPs did not lead to consistent results.…”

Section: Sensory Effect Of Ibmp Additionmentioning

confidence: 97%

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Rajchl¹,

Čížková²,

Voldřich³

et al. 2009

Czech J. Food Sci.

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Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7-17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with different amounts of aroma preparation were evaluated by hedonic sensory analysis, to estimate the meaningfulness of such illegal improvement. The most preferred concentration ranged from 5 ng/l to 10 ng/l, which are the natural levels of MP in Moravian Sauvignon blanc wines, therefore the addition of aroma at this level, which can be detectable with difficulties, has no reason. The less sophisticated adulteration of wine, such as the production of artificial Sauvignon blanc wine by the addition of MP into less distinctive wines, is easily detectable according to the aroma profile.

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Section: Sensory Effect Of Ibmp Additionmentioning

confidence: 97%

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Rajchl¹,

Čížková²,

Voldřich³

et al. 2009

Czech J. Food Sci.

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show abstract

“…They all in essence looked at ways and means that could best identify the differences for developing sub-appellations within major wine appellations such as, champagne, chardonnay, and pinot noir. For example, a study on a distinctive New Zealand wine style Marlborough Sauvignon Blanc, looked at classifying the wine appellation by sensory characterisation and chemical analysis using selected aroma compounds [11]. Another study on red Niagara Peninsula Bordeaux style investigated into the differences that might be supportive for designating three sub-appellations with the use of chemical and sensory analysis on forty-one commercially available wines from that region [12].…”

Section: Wine Sensory Analysismentioning

confidence: 99%

Modelling Climate Change Effects on Wine Quality Based on Expert Opinions Expressed in Free-Text Format: The WEBSOM Approach

Shanmuganathan

Sallis

2009

Advances in Neuro-Information Processing

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Abstract:The motivation for modelling the effects of climate change on viticulture and wine quality using both qualitative and quantitative data within an integrated analytical framework is described. The major constraints and solutions evident when taking such an approach are outlined. WEBSOM is a novel self-organising map (SOM) method for extracting relevant domain-dependent characteristics from web based text and in this case applied to modelling wine quality determined by climate variation, by web text mining a sample of 95 New Zealand wine published descriptions made by sommeliers about this phenomenon. This paper describes experiments using the WEBSOM method with their results.

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“…Although these MPs can contribute positively to wine quality in some Vitis vinifera varieties (Parr et al, 2007), an excessive concentration of MPs will mask "fruity and floral" aromas and reduce consumer acceptance (Ryona et al, 2008). Generally, IBMP is the most abundant MP compound and has a stronger impact on the final wines than the others (Lacey et al, 1991;Koch et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Changes of 3-Alkyl-2-methoxypyrazines in Developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) Grapes from North China

Zhu

et al. 2016

SAJEV

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The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

Cited by 186 publications

References 26 publications

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Modelling Climate Change Effects on Wine Quality Based on Expert Opinions Expressed in Free-Text Format: The WEBSOM Approach

Changes of 3-Alkyl-2-methoxypyrazines in Developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) Grapes from North China

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