Research Note: Effect of Simulated Shipping Temperatures on the Sensory Composition of South African Chenin Blanc and Sauvignon Blanc Wines
Abstract
This work investigated the effect of constant and simulated shipping temperatures on the sensorycomposition 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.
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