A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols
Date
2012
Authors
Coetzee C.
du Toit W.J.
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Abstract
Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a cultivar that can be influenced in the vineyard and the cellar to produce a range of wine styles. Although originally from France, Sauvignon blanc is now widely cultivated in the wine growing regions of the world. These wines are usually given aroma descriptors such as green pepper, grassy, asparagus; while other more tropical aromas include passion fruit and guava. Volatile thiols, specifically 4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate, are a group of chemical compounds contributing to a large extent to the perception of the tropical aroma. A recent influx of new research has given insight into the precursors, development and reactions of volatile thiols in Sauvignon blanc must and wine. As there is currently much interest in these compounds, this review will focus on these volatile thiols, but will also discuss the role of other compounds that could influence the aroma of Sauvignon blanc. This paper could assist researchers and winemakers by giving a comprehensive review of Sauvignon blanc aroma, with a particular focus on certain sought after volatile thiols. © 2011 Elsevier Ltd.
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Food Research International
45
1
287
298
45
1
287
298