PT  - JOURNAL ARTICLE
AU  - Cynthia M. Lund
AU  - Michelle K. Thompson
AU  - Frank Benkwitz
AU  - Mark W. Wohler
AU  - Chris M. Triggs
AU  - Richard Gardner
AU  - Hildegarde Heymann
AU  - Laura Nicolau
TI  - New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects
AID  - 10.5344/ajev.2009.60.1.1
DP  - 2009 Mar 01
TA  - American Journal of Enology and Viticulture
PG  - 1--12
VI  - 60
IP  - 1
4099  - http://www.ajevonline.org/content/60/1/1.short
4100  - http://www.ajevonline.org/content/60/1/1.full
SO  - Am J Enol Vitic.2009 Mar 01; 60
AB  - A trained sensory panel (n = 14) identified key flavors in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa, and the United States. Sixteen characteristics were identified and measured: sweet sweaty passion fruit, capsicum, passion fruit skin/stalk, boxwood/cat urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stone fruit, apple and snow pea. Principal component analysis was used to describe differences among regions and countries. Sauvignon blanc wines from Marlborough, New Zealand, were described by tropical and sweet sweaty passion fruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that wines from Marlborough had more methoxypyrazine and thiol compounds. A consumer study (n = 105) showed that New Zealanders significantly prefer New Zealand-style Sauvignon blanc.