A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

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dc.contributor.authorCoetzee C.
dc.contributor.authordu Toit W.J.
dc.date.accessioned2012-02-15T08:18:36Z
dc.date.available2012-02-15T08:18:36Z
dc.date.issued2012
dc.description.abstractVitis 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.
dc.identifier.citationFood Research International
dc.identifier.citation45
dc.identifier.citation1
dc.identifier.citation287
dc.identifier.citation298
dc.identifier.issn9639969
dc.identifier.other10.1016/j.foodres.2011.09.017
dc.identifier.urihttp://hdl.handle.net/10019.1/19766
dc.titleA comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols
dc.typeReview
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