Journal articles: 'Sauvignon blanc'

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Rajchl, A., H. Čížková, M. Voldřich, D. Lukešová, and Z. Panovská. "Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma." Czech Journal of Food Sciences 27, No. 4 (September 9, 2009): 259–66. http://dx.doi.org/10.17221/4/2009-cjfs.

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Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7–17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with different amounts of aroma preparation were evaluated by hedonic sensory analysis, to estimate the meaningfulness of such illegal improvement. The most preferred concentration ranged from 5 ng/l to 10 ng/l, which are the natural levels of MP in Moravian Sauvignon blanc wines, therefore the addition of aroma at this level, which can be detectable with difficulties, has no reason. The less sophisticated adulteration of wine, such as the production of artificial Sauvignon blanc wine by the addition of MP into less distinctive wines, is easily detectable according to the aroma profile.

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Frioni, Tommaso, Cecilia Squeri, Filippo Del Zozzo, Paolo Guadagna, Matteo Gatti, Alberto Vercesi, and Stefano Poni. "Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties." Horticulturae 7, no. 8 (August 6, 2021): 229. http://dx.doi.org/10.3390/horticulturae7080229.

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Breeding technologies exploiting marker-assisted selection have accelerated the selection of new cross-bred pathogen-resistant grapevine varieties. Several genotypes have been patented and admitted to cultivation; however, while their tolerance to fungal diseases has been the object of several in vitro and field studies, their productive and fruit composition traits during ripening are still poorly explored, especially in warm sites. In this study, five white pathogen-resistant varieties (PRV) listed as UD 80–100, Soreli, UD 30–080, Sauvignon Rytos, Sauvignon Kretos were tested over two consecutive seasons in a site with a seasonal heat accumulation of about 2000 growing degree days (GDDs), and their performances were compared to two Vitis vinifera L. traditional varieties, Ortrugo and Sauvignon Blanc. Berries were weekly sampled from pre-veraison until harvest to determine total soluble solids (TSS) and titratable acidity (TA) dynamics. All tested PRV exhibited an earlier onset of veraison and a faster sugar accumulation, as compared to Ortrugo and Sauvignon Blanc, especially in 2019. At harvest, Sauvignon Blanc was the cultivar showing the highest titratable acidity (8.8 g/L). Ortrugo and PRV showed very low TA (about 4.7 g/L), with the exception of Sauvignon Rytos (6.5 g/L). However, data disclose that Sauvignon Rytos higher acidity at harvest relies on higher tartrate (+1.1 to +2.2 g/L, as compared to other PRV), whereas in Sauvignon Blanc, high TA at harvest is due to either tartaric (+1 g/L, compared to PRV) and malic (+2.5 g/L, compared to PRV) acid retention. Overall, Sauvignon Rytos is the most suited PRV to be grown in a warm climate, where retaining adequate acidity at harvest is crucial to produce high-quality white wines. Nevertheless, canopy and ripening management strategies must be significantly adjusted, as compared to the standard practice employed for the parental Sauvignon Blanc.

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Copper, Alexander W., Stefanos Koundouras, Susan E. P. Bastian, Trent E. Johnson, and Cassandra Collins. "Assessing the Response of Vitis vinifera L. cv. Xynisteri to Different Irrigation Regimes and Its Comparison to cvs. Maratheftiko, Shiraz and Sauvignon Blanc." Agronomy 12, no. 3 (March 4, 2022): 634. http://dx.doi.org/10.3390/agronomy12030634.

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The world’s changing climate is placing great pressure on the resources for sustainable viticulture. With this, it has become necessary to investigate grape varieties that are well adapted to hot climates. This study investigated whether two Cypriot varieties (Xynisteri and Maratheftiko) responded differently to Shiraz and Sauvignon Blanc grown under different irrigation regimes (full, 50% and 25%). Irrigation trials were established in Cyprus in 2019 and in Australia in 2020/2021. Vine growth and physiology and fruit composition (field trial only) measurements were recorded. The trial in Cyprus in 2019 demonstrated that for all three irrigation regimes, Xynisteri had higher stem water potential, stomatal conductance, chlorophyll and greater biomass than Sauvignon Blanc under all irrigation regimes. In 2020/2021, Xynisteri had a greater biomass than Maratheftiko and Sauvignon Blanc, with Shiraz having the lowest. Under reduced irrigation, Xynisteri and Maratheftiko had higher stem water potential, stomatal conductance and chlorophyll content than Shiraz and Sauvignon Blanc. These results indicate that Xynisteri in particular may possess better cultivar-specific growth traits than Shiraz and Sauvignon Blanc when grown under the same environmental conditions and in turn may be a more appropriate choice in areas where water is limited.

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Bruez, Emilie, Céline Cholet, Massimo Giudici, Marco Simonit, Tommasso Martignon, Mathilde Boisseau, Sandrine Weingartner, Xavier Poitou, Patrice Rey, and Laurence Geny-Denis. "Pruning Quality Effects on Desiccation Cone Installation and Wood Necrotization in Three Grapevine Cultivars in France." Horticulturae 8, no. 8 (July 26, 2022): 681. http://dx.doi.org/10.3390/horticulturae8080681.

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Pruning experimental studies have been performed in different vineyards, in France, USA and Australia. This article investigates and models the effects of pruning quality on the installation of desiccation cones and wood necrotization. Two different modalities of pruning, short and high pruning, were performed at the same period each year on three cultivars in Bordeaux (Cabernet Sauvignon and Sauvignon Blanc) and Charente (Ugni Blanc) wine regions. In the short typ of pruning, the diaphragm was damaged but, in the high one, a 2–3 cm woody length was left immediately above the diaphragm. None of the three cultivars showed any correlation between necrosis length and spur diameter (R2 < 0.1925). Analysis of the Ugni Blanc, 8 months after pruning, showed significantly more necrosis length (>60%) than either Cabernet Sauvignon (31–41%) or Sauvignon Blanc (25–55%). Desiccation cone necrotization rates also varied with the vintage, particularly for Ugni Blanc. 4 or 8 months after pruning, the newly-installed desiccation cones could then be analysed. High pruning stopped the desiccation cones at the diaphragm, which ensured that the sap flow path remained unaffected.

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Carey, Victoria Anne, Eben Archer, Gérard Barbeau, and Dawid Saayman. "Viticultural terroirs in Stellenbosch, South Africa. II. The interaction of Cabernet-Sauvignon and Sauvignon Blanc with environment." OENO One 42, no. 4 (December 31, 2008): 185. http://dx.doi.org/10.20870/oeno-one.2008.42.4.808.

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Aims: A terroir can be defined as a grouping of homogenous environmental units, or natural terroir units, based on the typicality of the products obtained. Terroir studies therefore require an investigation into the response of grapevines to the natural environment.Methods and results: A network of plots of Sauvignon blanc and Cabernet Sauvignon were delimited in commercial vineyards in proximity to weather stations and their response monitored for a period of seven years. Regression tree methodology was used to determine the relative importance of the environmental and management related variables and to determine regression trees for each dependent variable. Excepting for scion clone, which had a high relative importance for bunch mass of Sauvignon blanc and yield to pruning mass index of Cabernet Sauvignon, no other nonenvironmental variable included in the analyses appeared to have a strong effect on grapevine performance and wine character. The performance of Cabernet-Sauvignon was related to the potassium content of the subsoil and climate (temperature and rainfall) of the season. The performance of Sauvignon blanc appeared to be related to soil texture, wind exposure and temperature of the site and season, both during the green berry growth stage and the month prior to ripening.Conclusions: From the results presented, it appears that environmental parameters have an overriding effect on the performance of both Cabernet Sauvignon and Sauvignon blanc but that these two cultivars react differently to environmental stimuli.Significance and impact of study: These results should contribute to the identification of viticultural terroirs with specific agronomic potential for Cabernet-Sauvignon and Sauvignon blanc.

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Borghezan, Marcelo, Olavo Gavioli, Fábio Antônio Pit, and Aparecido Lima da Silva. "Comportamento vegetativo e produtivo da videira e composição da uva em São Joaquim, Santa Catarina." Pesquisa Agropecuária Brasileira 46, no. 4 (April 2011): 398–405. http://dx.doi.org/10.1590/s0100-204x2011000400009.

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O objetivo deste trabalho foi avaliar o comportamento vegetativo e produtivo das variedades de videira Cabernet Sauvignon, Merlot e Sauvignon Blanc, e a composição da uva em São Joaquim, Santa Catarina. Foram avaliadas plantas de um vinhedo comercial, cultivado em espaldeira, a 1.293 m de altitude, durante os ciclos fenológicos 2005/2006 e 2006/2007. As variáveis meteorológicas, a fenologia, o desenvolvimento do dossel e a composição da uva na colheita foram comparados entre os ciclos. As temperaturas mais amenas influenciaram o ciclo fenológico das variedades Cabernet Sauvignon, Merlot e Sauvignon Blanc, que é mais longo e tardio que nas outras regiões vitícolas do Brasil. Houve influência significativa da precipitação pluvial sobre a maturação da uva, no ciclo 2006/2007. Os índices de desenvolvimento indicam a necessidade de ajuste no manejo do dossel para um maior equilíbrio entre o crescimento vegetativo e a produção. As variedades Cabernet Sauvignon, Merlot e Sauvignon Blanc apresentam elevada qualidade da uva no momento da colheita, sendo adequadas ao cultivo em São Joaquim, SC.

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Tsai, Pei-Chin, Leandro Dias Araujo, and Bin Tian. "Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking." Fermentation 8, no. 12 (November 28, 2022): 686. http://dx.doi.org/10.3390/fermentation8120686.

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Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile compounds also add complexity and fruity notes to the wines. During the winemaking and ageing period, oxidation decreases the concentrations of these compounds and diminishes the flavours derived from this aromatic grape variety. Therefore, antioxidants, such as sulfur dioxide, are commonly utilized in Sauvignon Blanc wine production for better preservation of those beneficial primary aromas. This review focuses on key varietal aromas in Sauvignon Blanc wine and how they are influenced by oxidation, and SO2 alternatives, including ascorbic acid, glutathione, and glutathione-enriched inactivated dry yeasts, that can be used in winemaking as antioxidants.

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Gutiérrez-Gamboa, Gastón, Irina Díaz-Galvéz, Nicolás Verdugo-Vásquez, and Yerko Moreno-Simunovic. "Leaf-to-Fruit Ratios in Vitis vinifera L. cv. “Sauvignon Blanc”, “Carmenère”, “Cabernet Sauvignon”, and “Syrah” Growing in Maule Valley (Chile): Influence on Yield and Fruit Composition." Agriculture 9, no. 8 (August 9, 2019): 176. http://dx.doi.org/10.3390/agriculture9080176.

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A trial was conducted during the 2005–2006 season in order to determine the effects of different leaf-to-fruit ratios on yield components and fruit composition in four Vitis vinifera L. cultivars. The treatments consisted of selecting shoots of four lengths (>1.3 m, 1.3–0.8 m, 0.8–0.4 m, and <0.4 m) with two crop levels (1–2 clusters/shoot), which allowed defining eight ratios. Berry composition and yield components were measured. The treatments affected the accumulation of soluble solids in “Sauvignon blanc”, “Cabernet Sauvignon”, and “Syrah”, delaying it as the ratio decreased. All yield components were affected in “Sauvignon blanc”, while bunch weight and the number of berries per bunch were altered without a clear trend. None of the yield components were affected in “Cabernet Sauvignon”, while the lowest ratio presented the lowest number of berries per bunch in “Syrah”. Total polyphenol index (TPI) was affected in “Carmenère” without a clear trend. A highly significant correlation was found between shoot length and leaf area in all studied cultivars. As the ratio increased, the shoot lignification increased in “Sauvignon blanc”. However, studies must be conducted during more seasons to establish better conclusions about the effects of leaf-to-fruit ratios on yield and fruit composition.

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WÜRZ, Douglas André, Bruno Farias BONIN, Ricardo ALLEBRANDT, Betina Pereira DE BEM, Adrielen Tamiris CANOSSA, Juliana REINEHR, Leo RUFATO, Alberto Fontanella BRIGHENTI, and Aike Anneliese KRETZSCHMAR. "Efeito da carga de gemas da videira ‘Sauvignon Blanc’ na intensidade de antracnose (Elsinoe ampelina)." Revista Eletrônica Científica da UERGS 5, no. 1 (May 9, 2019): 75–78. http://dx.doi.org/10.21674/2448-0479.51.75-78.

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O objetivo deste trabalho avaliar o efeito do aumento do número de gemas na intensidade de antracnose na videira ‘Sauvignon Blanc’ cultivada em região de elevada altitude de Santa Catarina. Os tratamentos consistiram em quatro diferentes cargas de gemas deixas na poda invernal: 15 gemas/planta, 30 gemas/planta, 50 gemas/planta e 75 gemas/planta. Os dados foram submetidas à análise de variância (ANOVA) e quando detectadas efeitos de tratamento, procedeu-se o teste de comparação de médias pelo teste Tukey a 5% de probabilidade de erro. O número de gemas por planta influenciou a incidência e severidade de antracnose nas folhas e ramos da videira Sauvignon Blanc, observando-se que plantas podadas com 75 gemas por planta apresenta maior intensidade de antracnose, enquanto, plantas podadas com 15 gemas, observou-se menor intensidade de antracnose nas folhas e ramos da videira Sauvignon Blanc.

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Lužar, Jasna, Tjaša JUG, Polona JAMNIK, and Tatjana KOŠMERL. "Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees." Acta agriculturae Slovenica 107, no. 2 (October 26, 2016): 473. http://dx.doi.org/10.14720/aas.2016.107.2.18.

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Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others.

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Lengyel, Ecaterina, Letiţia Oprean, Diana Stegărus, Ramona Iancu, Daniela Sandru, Dan Mutu, Irina Geana, and Ovidiu Tiţa. "Chromatographic Detection of Rutin in the Aromatic and Semi Aromatic Romanian Autochthonous Musts Variety." Acta Universitatis Cibiniensis. Series E: Food Technology 18, no. 1 (June 1, 2014): 47–52. http://dx.doi.org/10.2478/aucft-2014-0005.

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Abstract The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc.

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Lacroux, Florian, Olivier Trégoat, Cornelius Van Leeuwen, Alexandre Pons, Takatoshi Tominaga, Valérie Lavigne-Cruège, and Denis Dubourdieu. "Effect of foliar nitrogen and sulphur application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc." OENO One 42, no. 3 (September 30, 2008): 125. http://dx.doi.org/10.20870/oeno-one.2008.42.3.816.

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Aims: It is well known that vine nitrogen deficiency can negatively impact on aroma in white wines. Soil nitrogen fertilization enhances aroma expression, but it also increases vine vigour and susceptibility to grey rot. The aim of this work was to investigate the impact of foliar nitrogen as well as foliar nitrogen and sulphur applications on aromatic expression, vigour and susceptibility to grey rot of Vitis vinifera L. cv. Sauvignon blanc.Methods and results: The impact of foliar nitrogen (N) and sulphur (S) application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc has been investigated. On a plot where vine nitrogen status is naturally low and water availability not limiting, foliar nitrogen and sulphur fertilization (10 kg/ha of N and 5 kg/ha of S) increased yeast available nitrogen content. Vine vigour and maturity level of grapes were not modified compared to the control. The wines produced from N+S vines contained more volatile thiols and glutathione. These results were confirmed by a tasting of wines produced with grapes from the experimental plots. Foliar nitrogen fertilization alone (10 kg/ha of N) also increased Sauvignon blanc aromatic expression, but less so than the N + S treatment.Conclusions: Foliar N and foliar N + S applications can enhance aromatic expression in Vitis vinifera L. cv. Sauvignon blanc wines without increasing vine vigour and infestation by grey rot.Significance and impact of the study: Vine nitrogen deficiency can negatively impact on grape aroma potential. Soil nitrogen application can increase vine nitrogen status, but it has several drawbacks: it increases vigour and enhances Botrytis susceptibility. This study shows that foliar N and foliar N + S applications can improve vine nitrogen status and enhance aroma expression in Sauvignon blanc wines without the negative impact on vigour and Botrytis susceptibility. Although this study was carried out on Sauvignon blanc vines, it is likely that foliar N or foliar N + S applications will have similar effects on other grapevine varieties containing volatile thiols (Colombard, Riesling, Petit Manseng and Sémillon).

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Nakopoulou, Z. G., Anna Mastrogiannaki-Vafopoulou, and Evangelos H. Soufleros. "Protein characterization of Roditis Greek grape variety and Sauvignon blanc and changes in certain nitrogen compounds during alcoholic fermentation." OENO One 40, no. 3 (September 30, 2006): 165. http://dx.doi.org/10.20870/oeno-one.2006.40.3.872.

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Must and wine samples of the Greek grape variety Roditis and the French one Sauvignon blanc were analysed in order to obtain further knowledge of the protein profile of Roditis and to watch the evolution of grape proteins during the alcoholic fermentation of Roditis and Sauvignon blanc musts. For these purposes protein samples were isolated from must and wine samples by ammonium sulphate precipitation and subjected to sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS - PAGE). Eleven and nine bands with molecular weights between 11,1 and 64,4 kDa were detected on the electrophoregramms of Roditis and Sauvignon blanc must and wine samples respectively, using Coomassie Brillant Blue R-250 and silver staining methods. Two protein fractions of must and wine samples with molecular weights of 64,4 kDa and 34,4 kDa were identified as being glycoproteins in the profile of the Greek grape variety, according to the Periodic acid - silver staining, while only one must and wine fraction of 64,4 kDa had positively react with this stain, as far as it concerns Sauvignon blanc. None of the low molecular weight protein fractions found to be responsible for haze formation. A modified (Bradford) dye - binding procedure was used for the determination of musts and wines soluble proteins. Free amino nitrogen and the contents of neutral and acidic polysaccharides in the protein fractions after chromatography on Sephadex G - 25, were also analyzed.

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Lý, Hồng Hương Hạ, Thị Bích Ngọc Võ, Trung Trĩnh Trần, and Văn Út Lê. "ĐẶC ĐIỂM GIẢI PHẪU BA GIỐNG NHO (Vitis vinifera L.) TRỒNG Ở NINH THUẬN - VIỆT NAM." Tạp chí Y Dược học Cần Thơ, no. 49 (August 25, 2022): 97–104. http://dx.doi.org/10.58490/ctump.2022i49.221.

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Đặt vấn đề: Nho (Vitis vinifera L.) không chỉ được biết đến như một loại cây ăn quả mà còn là dược liệu. Nho chứa các hợp chất khác nhau của phenol, flavonoid và stilbene. Do đó, Nho có tác dụng dược lý khác nhau như hoạt động chống oxy hóa, chống viêm, chống ung thư, kháng khuẩn, kháng vi-rút, bảo vệ tim mạch, bảo vệ thần kinh và bảo vệ gan. Ở Việt Nam, Nho được trồng ở một số vùng nhưng chưa có nghiên cứu vi học về các giống Nho này. Mục tiêu nghiên cứu: Khảo sát đặc điểm giải phẫu của thân và phiến lá của 3 giống Nho trồng ở Việt Nam gồm NH.01.48, Red Cardinal và Sauvignon Blanc nhằm góp phần phân biệt các giống Nho. Đối tượng và phương pháp nghiên cứu: Các đặc điểm giải phẫu của 3 giống Nho trồng ở Việt Nam (NH.01.48, Red Cardinal và Sauvignon Blanc) được phân tích, mô tả và chụp hình. Kết quả: Vi phẫu thân tròn, mô dày góc tập trung dưới biểu bì thân, trụ bì hóa mô cứng, có thể sợi libe; tầng sinh bần xuất hiện dưới trụ bì ở giống Nho NH.01.48 và Sauvignon Blanc. Lá giống nho Sauvignon Blanc có lông che chở. Kết luận: Các đặc điểm giải phẫu của ba giống nho đã được mô tả và minh họa chi tiết bằng hình ảnh.

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Charters, Steve. "What is the problem with sauvignon blanc?" British Food Journal 106, no. 10/11 (October 2004): 850–60. http://dx.doi.org/10.1108/00070700410561432.

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Lacey, Michael J., Malcolm S. Allen, Roger L. N. Harris, and W. Vance Brown. "Methoxypyrazines in Sauvignon blanc Grapes and Wines." American Journal of Enology and Viticulture 42, no. 2 (1991): 103–8. http://dx.doi.org/10.5344/ajev.1991.42.2.103.

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Penna, Neidi Garcia, Carlos Eugenio Daudt, and Edgar Cesar Durante. "MINERAIS DE VITIS VINIFERA CULTIVADAS NA FRONTEIRA DO RIO GRANDE DO SUL." Ciência Rural 23, no. 1 (April 1993): 81–85. http://dx.doi.org/10.1590/s0103-84781993000100015.

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Vitis vinifera Cabernet Sauvignon, Pinot Chardonnay e Sauvignon Blanc foram analizadas durante oito (8) anos, com o objetivo de quantificar Nitrogênio(N), Fósforo(P), Potássio (K), Cálcio (Ca), Magnésio (Mg), Ferro (Fe), Cobre (Cu), Sódio (Na), Manganês (Mn), Boro (Bo) e Zinco(Zn) nos pecíolos. As amostras peciolares foram secas numa estufa com circulação de ar a aproximadamente 70°C e moídas. Nitrogênio foi determinado pelo método microkjeldahl, Fósforo por colorimetria, Potássio e Sódio por emissão de chama, Cálcio, Magnésio, Ferro, Cobre, Manganês e Zinco por espectrometria de absorção atômica e Boro por colorimetria usando curcumina como derivatizante. Valores médios dos oito (8) anos encontrados na matéria seca (MS) foram para Cabernet Sauvignon (g/100g): 1,59N, 0,76P, 3,28K, 0,93Ca, 0,28Mg e em mg/100g: 11,52Fe, 4,18Cu, 85,08Na, 70,17Mn, 2.07B e 13,97Zn; para Pinot Chardonnay (g/100g): 1,26N, 0,47P, 3,20K, 0,82Ca, 0,31 Mg e em mg/100g: 15,25Fe, 3,25Cu, 63,73Na, 42,91Mn, 2,08B e 11,13Zn; para Sauvignon Blanc (g/100g): 1,51 N, 0,49P, 2.29K, 0,79Ca, 0,32Mg e em mg/100g: 16,01 Fe, 5,91 Cu, 76,02Na, 70,61 Mn, 1,91 B e 11,9Zn.

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Marcon, José Luiz, Douglas André Wurz, Alberto Fontanella Brighenti, Ricardo Allebrandt, Betina Pereira de Bem, and Leo Rufato. "Agronomic performance of ‘Sauvignon Blanc’ variety trained in Y-trellis and vertical shoot position trellis in a high-altitude region of southern Brazil." Ciência e Técnica Vitivinícola 35, no. 2 (2020): 167–75. http://dx.doi.org/10.1051/ctv/20203502167.

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The objective of the present work was to compare the effect of the training systems Y-trellis (Y) and Vertical Shoot Position trellis (VSP) on the production efficiency and chemical characteristics of grapes and wine from ‘Sauvignon Blanc’ cultivated in high altitude regions of Santa Catarina State, Brazil. The study was carried out in 2013, 2014 and 2015 harvests in a commercial vineyard located in the municipality of São Joaquim - SC (28º 17 ’38 ”S and 49º 55’54” O, altitude 1350 m). The obtained data were subjected to analysis of variance (ANOVA) with F Test (p ≤ 0.05). The relationship between the vegetative growth and the yield was influenced by the training system. For the ‘Sauvignon Blanc’ cultivar, the yield was 93% higher in the Y-trellis training system, resulting in better vegetative-productive balance. The technological and phenolic maturation of the grapes were similar in both training systems. The results of this study show that the Y-trellis training system is an alternative to use in Santa Catarina altitude regions because it provides an increased productivity on the ‘Sauvignon Blanc’ variety without compromising the composition of grapes, when comparing to the VSP training system.

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Bruez, Émilie, Céline Cholet, Cécile Thibon, Pascaline Redon, Soizic Lacampagne, Tommaso Martignon, Massimo Giudici, Philippe Darriet, and Laurence Gény. "Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines." OENO One 55, no. 1 (February 17, 2021): 171–82. http://dx.doi.org/10.20870/oeno-one.2021.55.1.4479.

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Aim: A study on Sauvignon blanc (SB) cultivar in France showed that curettage had an effect on the resilience of GTD grapevines. No experiments, however, have been conducted on its effects on wine quality, particularly on white Sauvignon blanc cultivar wines.Methods and results: Grapevines from Sauvignon blanc cultivar that had expressed Esca-foliar symptoms were used for the study, with some of them having been curetted in 2014. Subsequently, bunches from Control (asymptomatic), Curetted and Esca-symptomatic vines were harvested in 2017 and 2018 in order to produce white wine. Technical and chemical results on both must and wine showed that wines from curetted plants were similar to those from asymptomatic vines. There were differences, however, for Esca-diseased vines, where the alcoholic fermentation of musts was faster than for the other modalities. Olfactometry results showed that, for the one-year-old 2017 vintage wines, no differences were detected, although they were for the 2018 vintage.Conclusion: The results of the chemical analyses and wine tasting showed that the wines from curetted and asymptomatic grapevines were similar, and that their quality was the same.Significance of the study: The quality of wines from curetted vines compared to asymptomatic ones was confirmed and validated through chemical and sensory analyses of the must and the one-year-old wines.

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Tipples, Rupert. "Cottesbrook's New Zealand Sauvignon Blanc wine to Tesco." British Food Journal 110, no. 4/5 (April 18, 2008): 444–59. http://dx.doi.org/10.1108/00070700810868951.

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Herbst-Johnstone, M., L. D. Araujo, T. A. Allen, G. Logan, L. Nicolau, and P. A. Kilmartin. "EFFECTS OF MECHANICAL HARVESTING ON 'SAUVIGNON BLANC' AROMA." Acta Horticulturae, no. 978 (March 2013): 179–86. http://dx.doi.org/10.17660/actahortic.2013.978.18.

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Tumanov, Sergey, Yuri Zubenko, Marc Greven, David R. Greenwood, Vadim Shmanai, and Silas G. Villas-Boas. "Comprehensive lipidome profiling of Sauvignon blanc grape juice." Food Chemistry 180 (August 2015): 249–56. http://dx.doi.org/10.1016/j.foodchem.2015.01.134.

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Parr, W. V., J. A. Green, and K. Geoffrey White. "Wine judging, context and New Zealand Sauvignon Blanc." European Review of Applied Psychology 56, no. 4 (December 2006): 231–38. http://dx.doi.org/10.1016/j.erap.2005.09.011.

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Allen, Malcolm S., Michael J. Lacey, Roger L. N. Harris, and W. Vance Brown. "Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma." American Journal of Enology and Viticulture 42, no. 2 (1991): 109–12. http://dx.doi.org/10.5344/ajev.1991.42.2.109.

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Bem, Betina Pereira de, Amauri Bogo, Ricardo Allebrandt, José Luiz Marcon Filho, Douglas André Würz, Alberto Fontanella Brighenti, and Leo Rufato. "Botrytis bunch rot on 'Sauvignon Blanc' grapevine on the Y-trellis and vertical shoot-positioned training systems." Pesquisa Agropecuária Brasileira 52, no. 9 (September 2017): 818–22. http://dx.doi.org/10.1590/s0100-204x2017000900015.

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Abstract: The objective of this work was to evaluate the effect of the Y-trellis (YT) and vertical shoot-positioned (VSP) training systems on the incidence and severity of Botrytis cinerea, on cluster compactness, and total polyphenol (TP) contents of 'Sauvignon Blanc' grapevine in the municipality of São Joaquim, in the state of Santa Catarina, Brazil. Field trials were carried out in a randomized complete block design during the 2013/2014 and 2014/2015 crop seasons, with assessments performed at harvest. The YT system causes a higher incidence and severity of botrytis bunch rot under climatic conditions favorable to the pathogen, as well as greater cluster compactness, than the VSP system, without affecting the content of total polyphenols of 'Sauvignon Blanc' grapevine.

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Žiarovská, Jana, Lucia Zamiešková, Jana Bilčíková, Veronika Fialková, Jozef Sabo, Simona Kunová, and Miroslava Kačániová. "Expression of Specific Class I Chitinase mRNA Levels in Different Grape Varieties and Their Antimicrobial Activity." Agronomy 10, no. 8 (August 11, 2020): 1176. http://dx.doi.org/10.3390/agronomy10081176.

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The aim of this study was to compare the natural variability of the expression of class I chitinase gene in grapes of Vitis vinifera L. varieties as well as investigate their antimicrobial activity. Further, the effect of antimicrobial activity in chitinase expression was analyzed. Matured berries of thirteen grape varieties were used in the study—Alibernet, Dornfelder, Cabernet Sauvignon, Blaufränkisch, Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Pálava, Müller-Thurgau, Grűner Veltliner, and Feteasca Regala, grown in the Small Carpathians wine region of Slovakia, Vrbové. Chitinase I gene expression was found to be similar in most of the analyzed varieties with the except of two varieties, where the expression of chitinase I was significantly higher—Pinot Blanc and Savignon Blanc. By comparing the varieties between the lowest and highest expression fold change, they were statistically different in the level of its chitinase I gene expression. Grape pomace extracts of analyzed Vitis vinifera L. were effective against Gram-positive, Gram-negative bacteria and yeasts, but a weak correlation tendency was found between chitinase I gene expression and antimicrobial activity, only against Staphylococcus aureus subsp. aureus, Candida albicans, and Candida glabrata.

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Scutarașu, Elena Cristina, Camelia Elena Luchian, Laurian Vlase, Katalin Nagy, Lucia Cintia Colibaba, Lucia Carmen Trinca, and Valeriu V. Cotea. "Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines." Agronomy 12, no. 11 (November 19, 2022): 2897. http://dx.doi.org/10.3390/agronomy12112897.

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Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze their use in different winemaking stages. Fetească regală wines are described by higher proportions (1.07–4.28%) of ethyl octanoate (exotic fruits), 3-methylbutyl acetate (pear, banana), hexanoic acid (creamy, phenolic, exotic fruits), propan-2-yl acetate (ripe fruits, banana), and ethyl decanoate (floral, fruity, woody), while Sauvignon blanc wines are distinguished by significant proportions (2.77–42.15%) of 3-methylbutan-1-ol (exotic fruits), acetic acid (vegetal, sour), 1-phenylethanol (floral, honey), and diethyl butanedioate (fruity, floral). Variables as 3-methylbutyl acetate-ethyl decanoate, ethyl decanoate-hexanoic acid (r > 0.8) showed proportional levels in Fetească regală wines. In Sauvignon blanc samples, positive correlations were observed for 2-ethyl hydroxypropanoate-diethyl butanedioate or 2,3-butanediol-ethyl 4-hydroxybutanoate (r > 0.7). Data confirmed a significant influence of enzymes on wine’s aroma profile (p < 0.05). The higher proportions of the most volatile compounds were obtained in samples treated with pectinases, for both varieties. In correlation with the sensory analysis, these variants showed the lowest intensity for negative descriptors such as phenolic sensation, the mineral or bitter taste, demonstrating that pectinases can give more acceptable results regarding the sensory perception compared to β-glycosidases.

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Demirkeser, Ozge Kaya, and Onder Kamiloglu. "IDENTIFICATION OF PHENOLOGICAL PERIODS AND YIELD, QUALITY AND VEGETATIVE CHARACTERISTICS OF SOME WINE GRAPES GROWN IN THE EASTERN MEDITERRANEAN REGION OF TURKEY." Acta Scientiarum Polonorum Hortorum Cultus 19, no. 6 (December 31, 2020): 47–57. http://dx.doi.org/10.24326/asphc.2020.6.4.

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It is possible to talk about the wine culture, from past to present, in the historical texture in the Eastern Mediterranean region of Turkey. This study was carried out in Belen district of Hatay province located in the Eastern Mediterranean region. Wine grape cultivars ‘Syrah’, ‘Merlot’, ‘Sangiovese’, ‘Cabernet Sauvignon’ and ‘Sauvignon Blanc’ were researched for 2 years (2016 and 2017) in terms of phenological characteristics, effective heat summation (EHS) requests and maturity time, some quality characteristics and grapevine yield and vegetative growth. Under the conditions of the study, bud break of cultivars took place at the end of March, blooming in late April-early May, and maturity in late July-early August. Bud break-maturity period EHS requests of cultivars ranged from 1540.9 to 1999.2 d.d. (day.degree). Cultivars reached the optimum total soluble solids (TSS) values under the regional conditions, while the total acidity (TA) content was low in cultivar ‘Sauvignon Blanc’. In color cultivars, maturity index were found to be in the range of the optimum values. Berry weight values of the cultivars ranged from 1.06 g (‘Cabernet Sauvignon’) to 2.15 g (‘Sangiovese’). Ravaz index values were low due to high vegetative growth. It was foreseen that this situation could be put under control via summer pruning. It was concluded that wine grape could be grown at sufficient quality and yield level with cultivars ‘Sangiovese’, ‘Merlot’, ‘Cabernet Sauvignon’ and ‘Syrah’ under the conditions of Belen where the study was conducted.

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Choné, Xavier, Valérie Lavigne-Cruège, Takatoshi Tominaga, Cornelis Van Leeuwen, Caroline Castagnède, Cédric Saucier, and Denis Dubourdieu. "Effect of vine nitrogen status on grape aromatic potential: flavor precursors (S-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. Cv Sauvignon blanc grape juice." OENO One 40, no. 1 (March 31, 2006): 1. http://dx.doi.org/10.20870/oeno-one.2006.40.1.880.

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Vine nitrogen status influence on S-cysteine conjugate precursors of volatile thiols, glutathione and phenolic content of the berries of Vitis vinifera L. cv. Sauvignon blanc have been assessed. Despite an increase in berry weight, the increase in nitrogen supply in the vine leads to higher cysteine precursor levels in grape juice. We also show that a late addition of nitrogen at berry set leads to a lower level of phenolic compounds in white grapes and to higher glutathione levels. Therefore, in white varieties, and particularly Sauvignon blanc, improving the nitrogen supply of the vine clearly increases its aromatic potential. However, an excess of nitrogen supply would increase the grape sensitivity to Botrytis cinerea and therefore decrease its quality.

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Radünz, André Luiz, Edgar Ricardo Schöffel, Carolina Terra Borges, Marcelo Barbosa Malgarim, and Gabriela Hermann Pötter. "Necessidades térmicas de videiras na região da Campanha do Rio Grande do Sul - Brasil." Ciência Rural 45, no. 4 (April 2015): 626–32. http://dx.doi.org/10.1590/0103-8478cr20140134.

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A vitivinicultura, reconhecida por sua importância econômica e social no Rio Grande do Sul, tem ampliado sua fronteira de produção para a região da Campanha. Objetivou-se com o presente trabalho avaliar o comportamento fenológico, bem como a necessidade térmica em graus-dia e a necessidade em dias, de cultivares de uvas finas destinadas à produção de vinhos, quando cultivadas na região da Campanha, local de recente introdução da espécie com caráter econômico. Os dados utilizados foram coletados em um vinhedo comercial, localizado no município de Dom Pedrito - RS, Brasil, durante as safras de 2007/2008, 2008/2009, 2009/2010, 2010/2011 e 2011/2012. Foram utilizadas as cultivares, 'Cabernet Sauvignon', 'Tannat', 'Tempranillo', 'Merlot', 'Gewurztraminer', 'Sauvignon Blanc' e 'Chardonnay'. Os resultados demonstram que as cultivares respondem de forma diferente quanto à necessidade térmica, em Graus-dia (GD), e à necessidade em dias para completar o ciclo, necessitando, em média, respectivamente, 2084 GD e 174 dias para a 'Cabernet Sauvignon', 1937 GD e 166 dias para 'Tempranillo', 1893 GD e 161dias para a 'Merlot', 1793 GD e 156 dias para 'Tannat', 1759 GD e 147 dias para a 'Sauvignon Blanc', 1689 GD e 152 dias para a 'Chardonnay' e 1606 GD e 145 dias para a 'Gewurztraminer'. A maior necessidade térmica é na fase de desenvolvimento do fruto e maturação do fruto e a menor necessidade, na fase de floração

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Herbst-Johnstone, Mandy, Laura Nicolau, and Paul A. Kilmartin. "Stability of Varietal Thiols in Commercial Sauvignon blanc Wines." American Journal of Enology and Viticulture 62, no. 4 (July 26, 2011): 495–502. http://dx.doi.org/10.5344/ajev.2011.11023.

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Bowers, John E., and Carole P. Meredith. "Genetic Similarities among Wine Grape Cultivars Revealed by Restriction Fragment-length Polymorphism (RFLP) Analysis." Journal of the American Society for Horticultural Science 121, no. 4 (July 1996): 620–24. http://dx.doi.org/10.21273/jashs.121.4.620.

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RFLP data were used to assess genetic similarity among 33 Vitis vinifera L. cultivars and one interspecific cultivar. A similarity matrix was constructed on the basis of the presence or absence of 49 bands generated by eight RFLP probes and cluster analysis was performed. The mean similarity index for all pairwise comparisons was 0.696 and ranged from 0.444 between `St. Emilion' and the interspecific hybrid `Salvador' to 0.952 between `Chenin blanc' and `Semillon'. Mean similarity among all V. vinifera cultivars was 0.705. Several groupings of similar cultivars are consistent with historical reports and presumed geographic origins: `Chardonnay' and `Melon', `Colombard' and `Folle blanche', `Gewürztraminer' and `Trousseau', `Cabernet franc' and `Cabernet Sauvignon', `Mission' and `Palomino'. The similarity between `Mission' and `Palomino' is the first genetic evidence to support the putative Spanish origin of `Mission'. Some groupings are unexpected (`Sauvignon blanc' and `Gewürztraminer', `Chenin blanc' and `Semillon') because the cultivars are not thought to have originated in the same regions. While some relationships suggested by this study may be artifacts of RFLP analysis or of the statistical method, they raise questions for further genetic inquiry into the origins of grape cultivars.

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Parish-Virtue, Katie, Mandy Herbst-Johnstone, Flo Bouda, Bruno Fedrizzi, Rebecca C. Deed, and Paul A. Kilmartin. "Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices." Beverages 7, no. 2 (May 25, 2021): 29. http://dx.doi.org/10.3390/beverages7020029.

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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.

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Wurz, Douglas André, Alberto Fontanella Brighenti, Bruno Farias Bonin, Ricardo Allebrandt, Betina Pereira De Bem, and Leo Rufato. "Aumento da carga de gemas da videira Sauvignon Blanc e seu efeito na interceptação da radiação solar e fertilidade de gemas." Research, Society and Development 10, no. 14 (November 13, 2021): e542101422479. http://dx.doi.org/10.33448/rsd-v10i14.22479.

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Buscando compreender os efeitos do aumento da carga de gemas planta-1 na interceptação da radiação solar e seu efeito na fertilidade de gemas, tem-se como objetivo desse trabalho avaliar o efeito do aumento da carga de gemas da videira ‘Sauvignon em relação a interceptação da redação fotossinteticamente ativa e o seu efeito na fertilidade de gemas em região de elevada altitude de Santa Catarina. O presente trabalho foi realizado durante a safra 2016/2017, em um vinhedo comercial, localizado no munícipio de São Joaquim. Os tratamentos consistiram em quatro diferentes níveis de cargas de gemas: 15, 30, 50 e 75 gemas planta-1. As gemas foram classificadas em férteis ou não férteis de acordo com a presença ou ausência da inflorescência. Para avaliação da interceptação da radiação fotossinteticamente ativa, utilizou-se um ceptômetro, e as medidas foram realizadas ao meio-dia durante os estádios fenológicos de plena florada, mudança de cor das bagas e maturidade. O aumento da carga gemas planta-1 reduz a fertilidade de gemas basais, não influenciando a fertilidade de gemas medianas e apicais da videira Sauvignon Blanc. Há uma redução da radiação fotossinteticamente ativa da videira Sauvignon Blanc em função do aumento da carga gemas planta-1, nos estádios fenológicos florada, veráison e colheita.

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Franc, Čuš, and Schroers Polona Zabukovec and Hans-Josef. "Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine." Czech Journal of Food Sciences 35, No. 4 (August 30, 2017): 329–45. http://dx.doi.org/10.17221/398/2016-cjfs.

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The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.

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Van Rooyen, Rianco, Jeanne Brand, and Wessel Du Toit. "Varietal thiols levels and sensory effects in South African Colombard wines." OENO One 57, no. 1 (January 5, 2023): 33–40. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7121.

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The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH) and their sensory effects in 24 young South African Colombard wines. Levels of 3SHA and 3SH were, in general, in line with those previously reported in South African Chenin blanc and Sauvignon blanc wines. Levels of 4MSP were, in general, found at a narrower range than those reported for Sauvignon blanc wines. Twelve of these wines were also sensorially analysed by a panel of wine industry experts. Aroma descriptors, such as guava, passion fruit, sweat and tomato leaf, which have previously been linked to 3SH and 3SHA, were also found, especially in the wines containing higher levels of these two compounds. Good correlations between 3SHA and sweat and guava were found. This study contributes to the knowledge of varietal thiol levels and their role played in 24 Colombard white wines. It could also lead to wine producers adapting their winemaking g practices to increase levels of varietal thiols if the aroma characteristics linked to these compounds are sought after in this single cultivar wine.

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Pulko, B., S. Vršič, and J. Valdhuber. " Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc." Czech Journal of Food Sciences 30, No. 5 (July 25, 2012): 467–73. http://dx.doi.org/10.17221/347/2011-cjfs.

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This influence of various rootstocks on the yield and grape composition of Sauvignon Blanc was examined. The yield on rootstock 41B/72 was 1 kg/vine or more higher than on rootstocks SO4 cl. 31, Riparia cl. 1 and Kober 5BB. The vines grafted on the Börner rootstock gave the highest weight of 100 berries (241 g). The highest seed weight of 100 berries (6.9 g) was found on rootstock 196/17 Cl, while the lowest one was on the Riparia cl. 1 (5.6 g). There was a strong, positive correlation (r = 0.91) between the berry and seed weights of vines on rootstock 41B/72 (2003). The total acidity content and the relationship between tartaric and malic acids were affected more by the weather conditions than by the rootstock. Relatively strong correlations between the grape yield and total soluble solids (r = –0.89), and between grape yield and total acidity (r = 0.76) were found in the grape juice on rootstock 41B/72 (in 2002).  

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DUMITRIU, DIANA GRETA, and RODI MITREA. "RESULTS REGARDING ON THE DYNAMICS OF THE ATTACK OF THE PATHOGEN UNCINULA NECATOR IN THE CLIMATIC CONDITIONS OF THE YEAR 2021,IN THE SEGARCEAS WINE FARM-ARCHDIOCESE CRAIOVA,DOLJ COUNTY." "Annals of the University of Craiova - Agriculture, Montanology,Cadastre Series " 51, no. 1 (December 18, 2020): 118–21. http://dx.doi.org/10.52846/aamc.2021.01.15.

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The Archdiocese of Craiova cultivated 40 ha with vines within in the locality of Segarcea the main varieties being both varieties for Merlot, Cabernet Sauvignon, Sauvignon Blanc, Romanian Tămâioasă and Chardonnay.The phytopathogenic agent of the wine Uncinula necator,was monitored in terms of the evolution of the attack on the crop,in correlation with the climatic conditions and the way of reaction of the varieties to the attack of the phytopathogen was observed. The National Phytosanitary Authority,through the Dolj Phytosanitary Office,in the climatic conditions of year 2021,issued warning bulletins based on the basic criteria:biological,phenological and ecological of the vine.

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Lyu, X., D. R. Del Prado, L. D. Araujo, S. ‐Y Quek, and P. A. Kilmartin. "Effect of glutathione addition at harvest on Sauvignon Blanc wines." Australian Journal of Grape and Wine Research 27, no. 4 (April 14, 2021): 431–41. http://dx.doi.org/10.1111/ajgw.12495.

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Mendes, Sandra D. C., Stefany Grützmann Arcari, Simone Silmara Werner, Patricia Valente, and Mauricio Ramirez-Castrillon. "Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must." Fermentation 8, no. 4 (April 10, 2022): 177. http://dx.doi.org/10.3390/fermentation8040177.

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Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates from the reference strain (SC2048), which is typically used in wine production: 06CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under the same conditions, each of these strains produced different concentrations and combinations of metabolites, which significantly influenced the aroma of the fermented SB must. Volatile compounds such as octanoic acid, diethyl succinate, and ethyl lactate were associated with the strains 26PP, 41PP, 01PP, and 12M, while strains 33CE, 28AD, 13PP, and 06CE were associated with the production of ethyl acetate and 1-hexanol. Strain 06CE produced 592.87 ± 12.35 µg/L 1-hexanol. In addition, the olfactory activity values (OAVs; we considered only values >1) allowed us to evaluate the participation of each compound in the aroma of the final fermented SB. In conclusion, the selected wild strains are promising candidates for improving the regional characteristics of wine.

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ANFANG, N., M. BRAJKOVICH, and M. R. GODDARD. "Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc." Australian Journal of Grape and Wine Research 15, no. 1 (February 2009): 1–8. http://dx.doi.org/10.1111/j.1755-0238.2008.00031.x.

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JOUANNEAU, S., R. J. WEAVER, L. NICOLAU, M. HERBST-JOHNSTONE, F. BENKWITZ, and P. A. KILMARTIN. "Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines." Australian Journal of Grape and Wine Research 18, no. 3 (September 23, 2012): 329–43. http://dx.doi.org/10.1111/j.1755-0238.2012.00202.x.

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Hung, W. F., R. Harrison, J. D. Morton, M. C. T. Trought, and A. Frost. "Protein concentration and bentonite requirement in Marlborough Sauvignon Blanc wines." Australian Journal of Grape and Wine Research 20, no. 1 (October 9, 2013): 41–50. http://dx.doi.org/10.1111/ajgw.12047.

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Pinu, Farhana R., Patrick J. B. Edwards, Richard C. Gardner, and Silas G. Villas-Boas. "Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation." FEMS Yeast Research 14, no. 8 (November 17, 2014): 1206–22. http://dx.doi.org/10.1111/1567-1364.12222.

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Serrano-Cely, Pablo Antonio, Fabio Emilio Forero-Ulloa, Johana Arango, and Ángela Milena Puerto. "Pruning affects the vegetative balance of the wine grape (Vitis vinifera L.)." Agronomía Colombiana 32, no. 2 (May 1, 2014): 180–87. http://dx.doi.org/10.15446/agron.colomb.v32n2.43359.

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The cultivation of grapes for the production of wine at altitudes between 2,200 and 2,600 masl started in the department of Boyacá in 1982. Quality wines are produced by the Ain Karim Vineyard in Ricaurte High. It is necessary to have wine grapes that possess suitable organoleptic compounds at harvest in order to guarantee quality grape must that can be converted into wine. For this, it is necessary to have a suitable ratio between the inflows and the outflows and to guarantee production, quality and vegetative sustainability over time, conserving the equilibrium and benefiting the productive potential of the vineyard. This study aimed to evaluate the productive and vegetative balance effect in the wine grape varieties (Vitis vinífera L.) Cabernet Sauvignon and Sauvignon Blanc in Sutamarchán-Boyacá, considering different pruning types (short, long, and mixed). A bifactorial, completely random statistical design was used. At the time of harvest, the fruit production and pruned wood were evaluated. The long-pruned vines presented the best behavior and the most balanced inflow/outflow ratio, while Sauvignon Blanc demonstrated a better productive yield. Meanwhile, the short and mixed prunings presented the better values for the ravaz index, indicating that they are more suitable for the conditions of the region, allowing for sustainability during the productive cycles of the wine grapes.

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Karakizi, C., M. Oikonomou, and K. Karantzalos. "Spectral Discrimination and Reflectance Properties of Various Vine Varieties from Satellite, UAV and Proximate Sensors." ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XL-7/W3 (April 28, 2015): 31–37. http://dx.doi.org/10.5194/isprsarchives-xl-7-w3-31-2015.

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An assessment of the spectral discrimination between different vine varieties was undertaken using non-destructive remote sensing observations at the véraison period. During concurrent satellite, aerial and field campaigns, in-situ reflectance data were collected from a spectroradiometer, hyperspectral data were acquired from a UAV and multispectral data from a high-resolution satellite imaging sensor. Data were collected during a three years period (i.e, 2012, 2013 and 2014) over five wine-growing regions, covering more than 1000ha, in Greece. Data for more than twenty different vine varieties were processed and analysed. In particular, reflectance hyperspectral data from a spectroradiometer (GER 1500, Spectra Vista Corporation, 350-1050nm, 512 spectral bands) were calculated from the raw radiance values and then were correlated with the corresponding reflectance observations from the UAV and satellite data. Reflectance satellite data (WorldView-2, 400nm-1040nm, 8 spectral bands, DigitalGlobe), after the radiometric and atmospheric correction of the raw datasets, were classified towards the detection and the discrimination of the different vine varieties. The concurrent observations from in-situ hyperspectral, aerial hyperspectral and satellite multispectral data over the same vines were highly correlated. High correlations were, also, established for the same vine varieties (e.g., Syrah, Sauvignon Blanc) cultivated in different regions. The analysis of in-situ reflectance indicated that certain vine varieties, like Merlot, Sauvignon Blanc, Ksinomavro and Agiorgitiko possess specific spectral properties and detectable behaviour. These observations were, in most cases, in accordance with the classification results from the high resolution satellite data. In particular, Merlot and also Sauvignon Blanc were detected and discriminated with high accuracy rates. Surprisingly different clones from the same variety could be separated (e.g., clones of Syrah), while they were confused with other varieties (e.g., with Riesling).

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BUNEA, Claudiu, Daniela POPESCU, Adela HOBLE, Silvia WINTER, and Johann ZALLER. "Inventory of Viticultural Yield and Quality Parameters in Respect of Soil Management." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 74, no. 1 (May 19, 2017): 61. http://dx.doi.org/10.15835/buasvmcn-hort:12649.

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Abstract. The purpose of this research was to analyse the yeld and quality of eight grapevine varieties (two Romanian autochthonous varieties: ‘Fetească regală’, ‘Traminer roz’, and six world-wide varieties: ‘Rhin Riesling’, ‘Sauvignon Blanc’, ‘Muscat Ottonel’, ‘Pinot gris’, ‘Chardonnay’and ‘Italian Riesling’ cultivated in two different types of soil management (low and high intensity).

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Jagatić Korenika, Ana-Marija, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner, and Ana Jeromel. "Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine." Foods 9, no. 8 (July 24, 2020): 996. http://dx.doi.org/10.3390/foods9080996.

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Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.

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Holt, Sylvester, Antonio G. Cordente, Simon J. Williams, Dimitra L. Capone, Wanphen Jitjaroen, Ian R. Menz, Chris Curtin, and Peter A. Anderson. "Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene,STR3, for Improvement of Wine Aroma." Applied and Environmental Microbiology 77, no. 11 (April 8, 2011): 3626–32. http://dx.doi.org/10.1128/aem.03009-10.

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ABSTRACTSulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters ofVitis viniferaL. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed aSaccharomyces cerevisiaegene,STR3, which led to an increase in 3MH release during fermentation of aV. viniferaL. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5′-phosphate-dependent cystathionine β-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiolsin vitrothat can be applied in the development of self-cloned yeast to enhance wine flavor.

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Ostroukhova, Elena, Svetlana Levchenko, Irina Vasylyk, Vladimir Volynkin, Natalia Lutkova, and Vladimir Boyko. "Comparison of the Phenolic Complex of Crimean Autochthonous and Classic White- Berry Grape Cultivars." E3S Web of Conferences 161 (2020): 01059. http://dx.doi.org/10.1051/e3sconf/202016101059.

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The profile of the phenolic components and features at the beginning of ripening (12.0 - 14.5 °Bx) and at the end of the observation (20.0-22.0 °Bx) of Crimean autochthonous white-berry grape cultivars are studied. The total content of identified phenolic compounds at the beginning of ripening differed depending on the cultivar from 669 mg kg-1 (Sauvignon Blanc) to 2411 mg kg-1 (Kokur Belyi). During the ripening period the content of components in berries of autochthonous grape cultivars decreased on average by 3.5 times of initial values (Kokur Belyi – by 4.1 times). In classic cultivars, this parameter did not change. The lowest concentration of phenolic components was observed in Shabash (256 mg kg-1) at 20.0-22.0 °Bx, the highest - in Riesling (1006 mg kg-1) and Chardonnay (827 mg kg-1). The hierarchical analysis of a cluster on a subject of total phenolic components revealed the similarity of autochthone Kokur Belyi to classic cultivars Chardonnay and Sauvignon Blanc. Autochthonous grape cultivars Sary Pandas and Shabash are closely related and form a separate cluster.

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Journal articles on the topic 'Sauvignon blanc'

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