Modification du profil aromatique des vins de sauvignon blanc au vignoble

Translated title of the contribution: Modifying the aroma profile of Sauvignon Blanc wines in the vineyard: new perspectives

Katja Suklje, Guillaume Antalick, Zelmari Coetzee, Klemen Lisjak, Alain Deloire

Research output: Contribution to journalArticlepeer-review

Abstract

The Sauvignon Blanc wines have definitely achieved worldwide notoriety, largely due to their easily recognizable aromatic typicality by many consumers around the world. The main aromatic markers of these wines are known and have been the subject of numerous studies over the past 20 years. The varietal thiols at the base of the fruity typicality and 3-isobutyl-2-methoxypyrazine (IBMP) largely responsible for the plant more or less marked character of these wines were particularly studied. These compounds are varietal origin and yet scientific knowledge on practices in the vineyard influence their content in wines are still limited.These works address this theme through two original studies investigating the influence of light and clonal selection in the chemical and sensory profile of South African Sauvignon Blanc wines.The first study aimed to highlight the influence of the quantity and quality of light through different stripping tests with or without UV filter (removing 98% of UV-B), while the second study was intended to compare the flavor profile of two white Sauvignon clones grown under similar conditions with and without stripping in the cluster area.
Translated title of the contributionModifying the aroma profile of Sauvignon Blanc wines in the vineyard: new perspectives
Original languageFrench
Pages (from-to)24-27
Number of pages4
JournalRevue Des Oenologues
Volume43
Issue number161
Publication statusPublished - 2016

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