Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Australian Journal of Grape and Wine Research

Volumn 17, Issue 2, 2011, Pages 169-180

  King, E S ^a,b   Osidacz, P ^b   Curtin, C ^b   Bastian, S E P ^a   Francis, I L ^b  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Consumer liking; Ester; Methoxypyrazine; Sensory descriptive analysis; Volatile thiol; White wine

Indexed keywords

EID: 79957783562     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00133.x     Document Type: Article

References (43)

1. Allen, M.S. and Lacey, M.J. (1998) Methoxypyrazines of grapes and wines. In: Chemistry of wine flavour. Eds. A.L. Waterhouse and S.E. Ebeler (American Chemical Society: Washington, DC) pp. 31-39.
2. Anfang, N., Brajkovich, M. and Goddard, M.R. (2009) Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. Australian Journal of Grape and Wine Research 15, 1-8.
3. Arnold, R.A. and Bledsoe, A.M. (1990) The effect of various leaf removal treatments on the aroma and flavor of Sauvignon Blanc wine. American Journal of Enology and Viticulture 41, 74-76.
4. Campo, E., Ferreira, V., Escudero, A. and Cacho, J. (2005) Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data. Journal of Agricultural and Food Chemistry 53, 5682-5690.
5. Capone, D.L., Sefton, M.A. and Jeffery, D.W. (2011) Application of a new, ultra-sensitive GC-MS method for 3-mercaptohexan-1-ol determination: an investigation of the relationship between varietal thiol and precursors in grapes and wine. Journal of Agricultural and Food Chemistry 2011 59, 4649-4658.
6. Chapman, D.M., Matthews, M.A. and Guinard, J.-X. (2004) Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yields. American Journal of Enology and Viticulture 55, 325-334.
7. Darriet, P., Tominaga, T., Lavigne, V., Boidron, J. and Dubourdieu, D. (1995) Identification of a powerful aromatic compound of Vitis vinifera L. var. Sauvignon Blanc: 4-mercapto-4-methylpentan-2-one. Flavour and Fragrance Journal 10, 385-392.
8. Dubourdieu, D., Tominaga, T., Masneuf, I., Peyrot des Gachons, C. and Murat, M.L. (2006) The role of yeast in grape flavour development during fermentation: the example of Sauvignon Blanc. American Journal of Enology and Viticulture 57, 81-88.
9. Falcao, L.D., De Revel, G., Perello, M.C., Moutsiou, A., Zanus, M.C. and Bourdignon-Luiz, M.T. (2007) A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. Journal of Agricultural and Food Chemistry 55, 3605-3612.
10. Ferreira, V., Fernández, P., Peña, C., Escudero, A. and Cacho, J. (1995) Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis. Journal of Science of Food and Agriculture 67, 381-392.
11. Ferreira, V., Ortin, N., Escudero, A., Lopez, R. and Cacho, J. (2002) Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. Journal of Agricultural and Food Chemistry 50, 4048-4054.
12. Ferreira, V., Escudero, A., Campo, E. and Cacho, J. (2007) The chemical foundations of wine aroma - a role game aiming at wine quality, personality and varietal expression. Proceedings of the Thirteenth Australian Wine Industry Technical Conference, Adelaide, Australia, (Australian Wine Industry Technical Conference, Inc.): pp 142-150.
13. Francis, I.L. and Newton, J.L. (2005) Determining wine aroma from compositional data. Australian Journal of Grape and Wine Research 11, 114-126.
14. Hein, K., Ebeler, S.E. and Heymann, H. (2009) Perception of fruity and vegetative aromas in red wine. Journal of Sensory Studies 24, 441-455.
15. Howell, K.S., Swiegers, J.H., Elsey, G.M., Siebert, T.E., Bartowksy, E.J., Fleet, G.H., Pretorius, I.S. and de Barros Lopes, M.A. (2004) Variation in 4-mercapto-4-methylpentan-2-one release by Saccharomyces cerevisiae commercial wine strains. FEMS Microbiology Letters 240, 125-129.
16. Howell, K.S., Cozzolino, D., Bartowsky, E.J., Fleet, G.H. and Henschke, P.A. (2006) Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation. FEMS Yeast Research 6, 91-101.
17. King, E.S., Swiegers, J.H., Travis, B., Francis, I.L., Bastian, S.E.P. and Pretorius, I.S. (2008) Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines. Journal of Agricultural and Food Chemistry 56, 10829-10837.
18. King, E.S., Kievit, R.L., Curtin, C., Swiegers, J.H., Pretorius, I.S., Bastian, S.E.P. and Francis, I.L. (2010) The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference. Food Chemistry 122, 618-626.
19. Lacey, M.J., Allen, M.S., Harris, R.L.N. and Brown, W.V. (1991) Methoxypyrazines in Sauvignon Blanc grapes and wines. American Journal of Enology and Viticulture 42, 103-108.
20. Lockshin, L., Quester, P. and Spawton, T. (2001) Segmentation by involvement or nationality for global retailing: A cross-national comparative study of wine shopping behaviours. Journal of Wine Research 12, 223-236.
21. Lockshin, L.S., Spawton, A.L. and Macintosh, G. (1997) Using product, brand and purchasing involvement for retail segmentation. Journal of Retailing and Consumer Services 4, 171-183.
22. Lund, C.M., Thompson, M.K., Benkwitz, F., Wohler, M.W., Triggs, C.M., Gardner, R., Heymann, H. and Nicolau, L. (2009) New Zealand Sauvignon Blanc distinct flavor characteristics: sensory, chemical and consumer aspects. American Journal of Enology and Viticulture 60, 1-12.
23. Maggu, M., Winz, R., Kilmartin, P.A., Trought, M.C.T. and Nicolau, L. (2007) Effect of skin contact and pressure on the composition of Sauvignon Blanc must. Journal of Agricultural and Food Chemistry 55, 10281-10288.
24. Marais, J. (1998) Effect of grape temperature, oxidation and skin contact on Sauvignon Blanc juice and wine composition and wine quality. South African Journal of Enology and Viticulture 19, 10-16.
25. Marais, J. and Swart, E. (1999) Research note: Sensory impact of 2-methoxy-3-isobutylpyrazine and 4-mercapto-4-methylpentan-2-one added to a neutral Sauvignon blanc wine. South African Journal of Enology and Viticulture 20, 77-79.
26. Martens, H. and Martens, M. (2000) Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR). Food Quality and Preference 11, 5-16.
27. Parr, W.V., Green, J.A., White, K.G. and Sherlock, R.R. (2007) The distinctive flavour of New Zealand Sauvignon Blanc: sensory characterisation by wine professionals. Food Quality and Preference 18, 849-861.
28. Preston, L.D., Block, D.E., Heymann, H., Soleas, G., Noble, A.C. and Ebeler, S.E. (2008) Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations. American Journal of Enology and Viticulture 59, 137-145.
29. Rapp, A. (1998) Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Nahrung 42, S351-S363.
30. Roujou de Boubée, D., Cumsille, A.M., Pons, M. and Dubourdieu, D. (2002) Location of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon grape bunches and its extractability during vinification. American Journal of Enology and Viticulture 53, 1-5.
31. Rozin, P. and Vollmecke, T.A. (1986) Food likes and dislikes. Annual Review of Nutrition 6, 433-456.
32. Sala, C., Busto, O., Guasch, J. and Zamora, F. (2004) Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety Cabernet Sauvignon. Journal of Agricultural and Food Chemistry 52, 3492-3497.
33. Sala, C., Busto, O., Guasch, J. and Zamora, F. (2005) Contents of 3-alkyl-2-methoxypyrazines in musts and wines from Vitis vinifera variety Cabernet Sauvignon: Influence of irrigation and plantation density. Journal of the Science of Food and Agriculture 85, 1131-1136.
34. Siebert, T., Smyth, H.E., Capone, D.L., Neuwöhner, C., Herderich, M.J., Sefton, M.A. and Pollintz, A.P. (2005) Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry 381, 937-947.
35. Subileau, M., Schneider, R., Salmon, J.-M. and Degryse, E. (2008) New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors. Journal of Agricultural and Food Chemistry 56, 9230-9235.
36. Sumby, K.M., Grbin, P.R. and Jiranek, V. (2010) Microbial modulation of aromatic esters in wine: Current knowledge and future prospects. Food Chemistry 121, 1-16.
37. Swiegers, J.H., Capone, D.L., Pardon, K.H., Elsey, G.M., Sefton, M.A., Francis, I.L. and Pretorius, I.S. (2007) Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast 24, 561-574.
38. Swiegers, J.H., Kievit, R.L., Siebert, T., Lattey, K.A., Bramley, B.R., Francis, I.L., King, E.S. and Pretorius, I.S. (2009) The influence of yeast on the aroma of Sauvignon Blanc wine. Food Microbiology 26, 204-211.
39. Tominaga, T. and Dubourdieu, D. (2000) Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice. Journal of Agricultural and Food Chemistry 48, 2874-2876.
40. Tominaga, T., Murat, M.-L. and Dubourdieu, D. (1998a) Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. cv. Sauvignon Blanc. Journal of Agricultural and Food Chemistry 46, 1044-1048.
41. Tominaga, T., Peyrot des Gachons, C. and Dubourdieu, D. (1998b) A new type of flavor precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine conjugates. Journal of Agricultural and Food Chemistry 46, 5215-5219.
42. Tominaga, T., Baltenweck-Guyot, R., Peyrot des Gachons, C. and Dubourdieu, D. (2000) Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties. American Journal of Enology and Viticulture 51, 178-181.
43. Tominaga, T., Niclass, Y., Frérot, E. and Dubourdieu, D. (2006) Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (var. Sauvignon Blanc and Semillon). Journal of Agricultural and Food Chemistry 54, 7251-7255.