RT Journal Article SR Electronic T1 New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 1 OP 12 DO 10.5344/ajev.2009.60.1.1 VO 60 IS 1 A1 Cynthia M. Lund A1 Michelle K. Thompson A1 Frank Benkwitz A1 Mark W. Wohler A1 Chris M. Triggs A1 Richard Gardner A1 Hildegarde Heymann A1 Laura Nicolau YR 2009 UL http://www.ajevonline.org/content/60/1/1.abstract 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.