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Subregional survey of aroma compounds in M arlborough S auvignon Blanc wines
Author(s) -
JOUANNEAU S.,
WEAVER R.J.,
NICOLAU L.,
HERBSTJOHNSTONE M.,
BENKWITZ F.,
KILMARTIN P.A.
Publication year - 2012
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2012.00202.x
Subject(s) - aroma , chemistry , wine , winemaking , aroma of wine , vineyard , food science , terpene , organic chemistry , horticulture , biology
Background and Aims M arlborough is the largest wine‐growing region in N ew Z ealand and S auvignon Blanc varieties represent over 60% of the vineyard area. The main compounds responsible for the most intense aromas in S auvignon Blanc wines have been assumed to be methoxypyrazines and varietal thiols; however, the aromatic potential of S auvignon Blanc wines should not be limited to these compounds. Methods and Results Commercially pressed juices from seven M arlborough subregions were fermented using replicated research‐scale winemaking over two harvests. Fifty‐five compounds were quantified in the resulting wines, including varietal thiols, methoxypyrazines, reduced sulfur compounds, esters, terpenes, C 6 and higher alcohols, fatty acids, C 13 ‐norisoprenoids, cinnamates, and aminobenzoates. At least 21 compounds were identified that were present at a concentration above their perception threshold or can enhance the aroma impact of other compounds. Many aroma compounds showed a similar concentration across the subregions and the two seasons, while the concentration of the prominent varietal thiol 3‐mercaptohexanol was higher in the second year. Conclusion Considerable diversity exists in the concentration of aroma compounds in Sauvignon Blanc wines across the M arlborough subregions. The ‘green’ characters ascribed to wines from certain subregions may be linked to a lower concentration of fruity esters as much as to differences in methoxypyrazines, C 6 alcohols and certain varietal thiols. Significance of the Study The profiles of aroma compounds in M arlborough S auvignon Blanc wines have been more clearly defined and the extent of subregional differences has been evaluated for various classes of aroma compounds.