Results 191 to 200 of about 11,245 (223)
Some of the next articles are maybe not open access.
Stability of Varietal Thiols in Commercial Sauvignon blanc Wines
American Journal of Enology and Viticulture, 2011The intense passion fruit-type aroma of New Zealand Sauvignon blanc wines, attributed to high concentrations of the varietal thiols 3-mercaptohexan-1-ol (3-MH) and 3-mercaptohexan-1-ol acetate (3-MHA), is known to diminish rapidly over just one year in the bottle.
Mandy Herbst-Johnstone +2 more
openaire +1 more source
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?
Food Research International, 2016The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France.
Parr, Wendy V. +8 more
openaire +3 more sources
Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine
Food Chemistry, 2016New Zealand Sauvignon blanc (SB) wines are characterised by a distinctive combination of tropical-fruity and green-herbaceous aromatic compounds. The influence of sunlight exposure of grape clusters on juice and wine composition was investigated, with the aim of manipulating aromatic compounds in SB wine.
Damian, Martin +5 more
openaire +2 more sources
Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines
International Journal of Food Microbiology, 2006The effect of Saccharomyces cerevisiae strains on the amount of 4-mercapto-4-methylpentan-2-one, a major varietal aroma of Sauvignon blanc wines, was demonstrated by previous research work. However, the influence of different alcoholic fermentation parameters on the levels of volatile thiols (4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol and 3 ...
Isabelle, Masneuf-Pomarède +4 more
openaire +2 more sources
Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine – A review
Journal of Microbiological Methods, 2019The wine yeast Saccharomyces cerevisiae forms an integral part of wine production by converting relatively 'neutral' flavoured grape must into varietal aromatic wines. Additionally, non-Saccharomyces strains can be used with S. cerevisiae for the production of wines with more complexity.
Rodney Sebastian, Hart +2 more
openaire +2 more sources
Characterization of Sauvignon Blanc must from different origins
2019Wine of the same cultivar can have different characteristics when grown in different regions. This is due to different climatic conditions during the ripening process, harvest dates and different fermentation and storage conditions. In this work Sauvignon Blanc must from various origins in Styria, Austria and three different locations in Croatia, with ...
Leis, Dorothea +3 more
openaire +2 more sources
Methoxypyrazines in Sauvignon blanc Grapes and Wines
American Journal of Enology and Viticulture, 1991Michael J. Lacey +3 more
openaire +1 more source
Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma
American Journal of Enology and Viticulture, 1991Malcolm S. Allen +3 more
openaire +1 more source
Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
Flavour and Fragrance Journal, 1998Takatoshi Tominaga +2 more
exaly