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
DOI: https://doi.org/10.21548/36-3-968

Abstract

Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for
winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to
oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly
modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive
wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and
fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long
period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds
responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols
and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can
occur under certain conditions and it is essential to understand the chemistry behind oxidation to control
and manage the development of various characteristics in wine. The sensory interactions occurring
between various compounds (both aromatic and non-aromatic) are also important due to enhancing or
suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain
compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and
non-aromatic composition of these wines.

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Published
2016-09-13
Issue
Vol. 36 No. 3 (2015)
Section
Articles

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