• Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality 

      Swart, E.; Marais, J.; Britz, T. J. (South African Society for Enology and Viticulture, 2001)
      Sauvignon blanc cultivar-typical aroma is affected by different components of which 2-methoxy-3-isobutylpyrazine and 4-mercapto-4-methylpentan-2-one are probably the most important. Climatic, viticultural and oenological ...