title: Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.
abstract: Sauvignon blanc wines are characterised by their varietal aromas and low phenolic content. Mechanical harvesting has been shown to increase several varietal aromas. Likewise, maceration techniques have produced increases in phenolic content and antioxidant activity, but these can also alter tactile attributes and sensory profiles. Mechanical harvesting and cryogenic maceration were used in combination to produce a Sauvignon blanc wine with increased phenolic content and antioxidant activity, while showing a similar sensory profile to control wines. Phenolic profiles of the wines showed differences between the harvesting and maceration techniques. Mechanical harvesting contributed to decreases in phenolics through reaction with oxidative radicals. Cryogenic maceration increased phenolics and antioxidant activity. Cryogenic maceration also increased the levels of several varietal aromas, for Sauvignon blanc wines made from both hand-picked and from machine-harvested fruit. Furthermore, cryogenic treatment of hand-picked fruit increased varietal thiols to levels similar to machine-harvested control wines.
authors: Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand. Electronic address: kenolejar@me.com.
authors: Kenneth J
authors: KJ
authors: Olejar
authors: Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
authors: Bruno
authors: B
authors: Fedrizzi
authors: Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand. Electronic address: p.kilmartin@auckland.ac.nz.
authors: Paul A
authors: PA
authors: Kilmartin
mesh_terms: D000975:Antioxidants; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D009812:Odorants; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D010636:Phenols; D059808:Polyphenols
keywords: Antioxidant activity; Aroma; Cryogenic maceration; Polyphenols; Sauvignon blanc; Wine