RT Journal Article
SR Electronic
T1 Identifying the Chemical Composition Related to the Distinct Flavor Characteristics of New Zealand Sauvignon blanc Wines
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2011.10074
DO 10.5344/ajev.2011.10074
A1 Frank Benkwitz
A1 Takatoshi Tominaga
A1 Paul A. Kilmartin
A1 Cynthia Lund
A1 Mark Wohlers
A1 Laura Nicolau
YR 2011
UL http://www.ajevonline.org/content/early/2011/10/11/ajev.2011.10074.abstract
AB A comprehensive set of aroma compounds has been 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, the flagship wine of the New Zealand industry. 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, along with important variations in their concentrations, pointing to different styles even within the Marlborough wines.