Article
New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects
Cynthia M. Lund, Michelle K. Thompson, Frank Benkwitz, Mark W. Wohler, Chris M. Triggs, Richard Gardner, Hildegarde Heymann, Laura Nicolau
Am J Enol Vitic. 2009 60: 1-12 ; DOI: 10.5344/ajev.2009.60.1.1
Cynthia M. Lund
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Michelle K. Thompson
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Frank Benkwitz
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Mark W. Wohler
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Chris M. Triggs
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Richard Gardner
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Hildegarde Heymann
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Laura Nicolau
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Vol 60 Issue 1
You have accessRestricted access
New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects
Cynthia M. Lund, Michelle K. Thompson, Frank Benkwitz, Mark W. Wohler, Chris M. Triggs, Richard Gardner, Hildegarde Heymann, Laura Nicolau
Am J Enol Vitic. 2009 60: 1-12 ; DOI: 10.5344/ajev.2009.60.1.1
Cynthia M. Lund
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Michelle K. Thompson
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Frank Benkwitz
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Mark W. Wohler
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Chris M. Triggs
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Richard Gardner
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Hildegarde Heymann
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Laura Nicolau
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
You have accessRestricted access
New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects
Cynthia M. Lund, Michelle K. Thompson, Frank Benkwitz, Mark W. Wohler, Chris M. Triggs, Richard Gardner, Hildegarde Heymann, Laura Nicolau
Am J Enol Vitic. 2009 60: 1-12 ; DOI: 10.5344/ajev.2009.60.1.1
Cynthia M. Lund
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Michelle K. Thompson
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Frank Benkwitz
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Mark W. Wohler
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Chris M. Triggs
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Richard Gardner
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Hildegarde Heymann
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.
Laura Nicolau
1Wine Science Programme, University of Auckland, Private Bag 92019, Auckland, New Zealand; 2Horticulture and Food Research Institute of New Zealand, Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand; 3Statistics Department, University of Auckland, New Zealand; and 4Department of Viticulture and Enology, University of California, Davis, CA 95616.