OENO One, 2008 Aims: A terroir can be defined as a grouping of homogenous environmental units, or natural terroir units, based on the typicality of the products obtained.
Victoria Anne Carey +3 more
doaj +3 more sources
Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking
Fermentation, 2022 Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile ...
Pei-Chin Tsai +2 more
exaly +3 more sources
The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines [PDF]
Frontiers in MicrobiologyNon-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts ...
Linbo Li +7 more
doaj +2 more sources
Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines [PDF]
Food Chemistry: XThis study compared the performance of eight indigenous Saccharomyces cerevisiae strains in fermenting Sauvignon Blanc juice from Ningxia and Xinjiang.
Xingmeng Lei +9 more
doaj +2 more sources
Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines [PDF]
FoodsSparging is a common technique in wineries that consists of injecting a gas, normally before bottling, in order to displace the dissolved oxygen in the wine and prevent oxidation. The objective of this study was to examine the effect of sparging on wines
del Barrio-Galán Rubén +4 more
doaj +2 more sources
Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses [PDF]
Food Chemistry: XThe fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oak barrels and stainless-steel tanks.
Taoxian Zhang +7 more
doaj +2 more sources
Classification of Argentinean Sauvignon Blanc Wines by UV Spectroscopy and Chemometric Methods
Journal of Food Science, 2013 Abstract Argentina is an important worldwide wine producer. In this country, there are several recognizable provinces that produce Sauvignon blanc wines: Neuquén, Río Negro, Mendoza, and San Juan. The analysis of the provenance of these white wines is complex and requires the use of expensive and time‐consuming techniques.
Silvana M Azcárate +2 more
exaly +4 more sources
Native Bacteria Are Effective Biocontrol Agents at a Wide Range of Temperatures of Neofusicoccum parvum, Associated with Botryosphaeria Dieback on Grapevine [PDF]
PlantsBotryosphaeria dieback, a significant grapevine trunk disease (GTD) caused by various pathogens, represents a serious threat to viticulture. Biocontrol emerges as a promising sustainable alternative to chemical control, aligning toward environmentally ...
Diyanira Castillo-Novales +4 more
doaj +2 more sources
Horticulturae, 2021 Breeding technologies exploiting marker-assisted selection have accelerated the selection of new cross-bred pathogen-resistant grapevine varieties. Several genotypes have been patented and admitted to cultivation; however, while their tolerance to fungal
Tommaso Frioni +6 more
doaj +1 more source
Agronomy, 2022 The world’s changing climate is placing great pressure on the resources for sustainable viticulture. With this, it has become necessary to investigate grape varieties that are well adapted to hot climates.
Alexander W. Copper +4 more
doaj +1 more source