Results 181 to 190 of about 11,245 (223)

THE INFLUENCE OF CLIMATIC CONDITIONS ON CABERNET SAUVIGNON AND SAUVIGNON BLANC BERRY QUALITY PARAMETERS

SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings, 2023
Climatic variability from year to year and even within the same growing season has a significant impact on the composition of the grapes and the resulting wines. This study covered several vineyards along a 400-km route in western Romania to empirically describe the influence of climate on berry concentration in titratable acidity (TA), pH and ...
Eleonora Nistor, Alina Georgeta Dobrei, Gabriel Ciorica, Alin Dobrei   +3 more
openaire   +1 more source

The influence of yeast on the aroma of Sauvignon Blanc wine

Food Microbiology, 2009
The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on the concentration of aroma-enhancing volatile thiols and fermentation metabolites in Sauvignon Blanc wine. Seven commercial wine yeast strains were selected based on their putative ability to modulate the concentrations of the ...
Swiegers, J., Kievit, R., Siebert, T., Lattey, K., Bramley, B., Francis, I., King, E., Pretorius, I.   +7 more
openaire   +4 more sources

Sauvignon blanc

2015
Il 'Sauvignon blanc' è originario della Valle della Loira (Francia), dove è stato citato per la prima volta, nel 1534, con il nome di 'Fiers', mentre il nome di 'Sauvigno blanc' apparve tra il 1710 e 1720 nell'area di Bordeaux, e si ritiene che derivi dal termine francese 'sauvage' che significa 'selvatico' per indicare la forma delle sue foglie ...
D'ONOFRIO, CLAUDIO, SCALABRELLI, GIANCARLO   +1 more
openaire   +3 more sources

Comprehensive lipidome profiling of Sauvignon blanc grape juice

Food Chemistry, 2015
This study presents a comprehensive lipidome analysis of Sauvignon blanc grape juice by combining GC-MS based fatty acid profiling with shotgun lipidomics strategy. We observed that despite grape juice being a water based matrix it contains a diverse range of lipid species, including common saturated and unsaturated free and intact fatty acids as well ...
Sergey, Tumanov, Yuri, Zubenko, Marc, Greven, David R, Greenwood, Vadim, Shmanai, Silas G, Villas-Boas   +5 more
openaire   +2 more sources

EFFECTS OF MECHANICAL HARVESTING ON 'SAUVIGNON BLANC' AROMA

Acta Horticulturae, 2013
Higher quality wines are usually associated with hand-picked grapes. However, we have shown that higher concentrations of the varietal thiols 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA) are often formed in ‘Sauvignon blanc’ wines produced from machine-harvested grapes, although much lower concentrations were found in wines made from ...
M. Herbst-Johnstone, L.D. Araujo, T.A. Allen, G. Logan, L. Nicolau, P.A. Kilmartin   +5 more
openaire   +1 more source

Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must

Journal of Agricultural and Food Chemistry, 2007
Early white winemaking operations are known to affect the extraction of grape skin compounds into the juice fraction, which will dictate their concentration in the resulting wine. Grape skin contact and the amount of pressure applied during grape pressing affect the extraction of varietal aromas located in the skins.
Manu, Maggu, Robert, Winz, Paul A, Kilmartin, Michael C T, Trought, Laura, Nicolau   +4 more
openaire   +2 more sources

THE IMPORTANCE OF THE "VITICULTURE MODEL" ON THE AROMATIC PROPERTIES OF CV SAUVIGNON BLANC

Acta Horticulturae, 2000
The paper presents the results from two years' of research conducted in Friuli-Venezia Giulia (North-East of Italy) concerning the influence of various parameters in the viticulture model (clone, training system, bud load) on the expression of aromatic characteristics in cv. Sauvignon Blanc.
G. Colugnati, BATTISTUTTA, Franco, F. Bregant, G. Crespan, CELOTTI, Emilio, ZIRONI, Roberto   +5 more
openaire   +2 more sources

What is the problem with sauvignon blanc?

British Food Journal, 2004
There is substantial anecdotal evidence that, whilst popular in current international consumer markets, the grape variety sauvignon blanc is viewed ambivalently by some wine industry professionals. This study examines evidence for that anecdotal perspective.
openaire   +1 more source

Wine judging, context and New Zealand Sauvignon Blanc

European Review of Applied Psychology, 2006
Abstract Wine show competitions require judges to evaluate a large number of wines, typically within a time constraint. Under such circumstances, some form of quantification of wine quality is essential to achieve the aim of the task, namely allocation of a numerical score, or an award (e.g.
W.V. Parr, J.A. Green, K. Geoffrey White
openaire   +1 more source

A novel approach to tailor Sauvignon blanc styles

2023
The novel crushing technique known as "accentued cut edges" (ACE), typically used to make red wine, was tested fot its effect ont the release of varietal thiols and their precursors during Sauvingon Blanc wine production.
Wang, X., Capone, D., Roland, Aurélie, Jeffery, D.   +3 more
openaire   +1 more source