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- W2488319405 abstract "The varietal thiols 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA) contribute tropical fruit aromas to Sauvignon blanc wines. These thiols increase in levels following machine harvesting, whereas other aroma compounds are less affected by harvesting procedures. In a series of harvesting trials, grapes from Marlborough, New Zealand were fermented in triplicate 750 mL bottles at 15 °C. In one trial, different SO2 additions were made at harvest, and the highest concentrations of 3MH and 3MHA were found in wines for a 120 ppm SO2 addition. Increases in 3MH and 3MHA were also seen when a 30 ppm SO2 addition was supplemented with 100 ppm of ascorbic acid or glutathione. Finally, 50 ppm SO2 additions were made at different times up to two hours after harvest, and there was a gradual lowering in wine 3MH and 3MHA for a later sulfite application. Antioxidant additions at harvest can be used to lessen the effects of juice oxidation and maximise levels of thiols in the wine, to suit the requirements of the target wine style." @default.
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- W2488319405 date "2015-01-01" @default.
- W2488319405 modified "2023-10-08" @default.
- W2488319405 title "Influence of Antioxidant Additions at Harvest on Sauvignon Blanc Wine Aroma" @default.
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- W2488319405 doi "https://doi.org/10.1021/bk-2015-1203.ch014" @default.
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