PT  - JOURNAL ARTICLE
AU  - Frank Benkwitz
AU  - Takatoshi Tominaga
AU  - Paul A. Kilmartin
AU  - Cynthia Lund
AU  - Mark Wohlers
AU  - Laura Nicolau
TI  - Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines
AID  - 10.5344/ajev.2011.10074
DP  - 2012 Mar 01
TA  - American Journal of Enology and Viticulture
PG  - 62--72
VI  - 63
IP  - 1
4099  - http://www.ajevonline.org/content/63/1/62.short
4100  - http://www.ajevonline.org/content/63/1/62.full
SO  - Am. J. Enol. Vitic.2012 Mar 01; 63
AB  - A comprehensive set of aroma compounds was quantified in 79 Sauvignon blanc wines from different international producers. Emphasis was given to understanding the chemical differences that can explain the unique character of Marlborough Sauvignon blanc. Quantification revealed the potential importance of several volatile compounds in addition to the polyfunctional mercaptans and methoxypyrazines already known to be important to the aroma of Sauvignon blanc wines. Multivariate statistical approaches, including canonical variate analysis, classification tree and partial least square analysis, established correlations between the chemical and the sensory profiles of the wines. A significant role of 3-mercaptohexyl acetate and 3-mercaptohexanol in the unique tropical, fruity character of Marlborough Sauvignon blanc wines was demonstrated, together with important variations in their concentrations, pointing to different styles even within the Marlborough wines.