Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

  • C. Coetzee Department of Viticulture and Oenology, Private Bag Xl, Stellenbosch University, Matieland 7602, South Africa
  • W.J. du Toit Department of Viticulture and Oenology, Private Bag Xl, Stellenbosch University, Matieland 7602, South Africa

Abstract

Oxidation and the capacity for sufficient ageing potential of white wines are constant problems forwinemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive tooxidation, suggesting that some of the chemical components key to their sensory attributes are stronglymodulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitivewine, and understanding the stability of various compounds is crucial in order to preserve the fresh andfruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a longperiod of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compoundsresponsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcoholsand acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) canoccur under certain conditions and it is essential to understand the chemistry behind oxidation to controland manage the development of various characteristics in wine. The sensory interactions occurringbetween various compounds (both aromatic and non-aromatic) are also important due to enhancing orsuppressive effects that can mask certain aroma nuances. This review focuses on the stability of certaincompounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic andnon-aromatic composition of these wines.
Published
2016-09-13
Section
Articles