Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines
Date
2014
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
This work investigated the effect of constant and simulated shipping temperatures on the sensory
composition of Chenin blanc and Sauvignon blanc wines. Wines exposed to elevated temperatures during
the trial developed unwanted aromas, such as over-aged, sulphur-like and a yellow colour, while those left
at a cooler temperature retained tropical aromas. However, varying temperatures did not lead to large
aroma differences in wines compared to those left at a constant lower temperature. It thus seems that
average temperatures play a larger role in the development of unwanted over-aged aromas in certain
South African white wines than temperature variations.
Description
CITATION: Du Toit, W. J. & Piquet, C. 2014. Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines. South African Journal of Enology & Viticulture, 35(2):278-282, doi:10.21548/35-2-1016.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Wine and wine making -- South Africa, White wine -- South Africa -- Effect of storage temperature on, Chenin blanc -- South Africa, Sauvignon blanc -- South Africa
Citation
Du Toit, W. J. & Piquet, C. 2014. Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines. South African Journal of Enology & Viticulture, 35(2):278-282, doi:10.21548/35-2-1016