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Article

Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices

1
Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
2
Delegat Limited, 172 Hepburn Rd, Henderson, Auckland 0602, New Zealand
3
School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
*
Author to whom correspondence should be addressed.
Current address: Gribbles Scientific, Dunedin, New Zealand.
Academic Editors: Stamatina Kallithraka and Matteo Marangon
Received: 29 April 2021 / Revised: 16 May 2021 / Accepted: 20 May 2021 / Published: 25 May 2021
(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section)
Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavily pressed wines while hexyl acetate, hexanol, and benzyl alcohol increased. The accompanying sensory analysis showed that free run wines were marked by aromas of Passionfruit/sweaty, Boxwood and Fresh green capsicum, while the heavy pressed wines were described by French vanilla/bourbon, Floral and Banana lolly attributes, consistent with the aroma chemical composition. View Full-Text
Keywords: Marlborough Sauvignon blanc; press fractions; free run; aroma compounds; descriptive analysis; GC-MS Marlborough Sauvignon blanc; press fractions; free run; aroma compounds; descriptive analysis; GC-MS
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MDPI and ACS Style

Parish-Virtue, K.; Herbst-Johnstone, M.; Bouda, F.; Fedrizzi, B.; Deed, R.C.; Kilmartin, P.A. Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices. Beverages 2021, 7, 29. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020029

AMA Style

Parish-Virtue K, Herbst-Johnstone M, Bouda F, Fedrizzi B, Deed RC, Kilmartin PA. Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices. Beverages. 2021; 7(2):29. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020029

Chicago/Turabian Style

Parish-Virtue, Katie, Mandy Herbst-Johnstone, Flo Bouda, Bruno Fedrizzi, Rebecca C. Deed, and Paul A. Kilmartin. 2021. "Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices" Beverages 7, no. 2: 29. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020029

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