title: Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
abstract: In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been explored. Free run and press fraction Sauvignon blanc juices from two vineyards were fined using gelatin, activated carbon, polyvinylpolypyrrolidone (PVPP) and a combination agent which included bentonite, PVPP and isinglass. Over thirty aroma compounds were quantified in the experimental wines. Results showed that activated carbon fining led to a significant (p<0.05) concentration decrease of hexan-1-ol and linalool in the experimental wines when compared to a control, consistent across all vineyard and fraction combinations. Other aroma compounds were also influenced by fining agent, even if vineyards and press fractions played a crucial role. This study confirmed that fining agents used pre-fermentation can influence wine aroma profiles and therefore needs specific tailoring addressing style and origin of grape.
authors.affiliation: The University of Auckland, Wine Science Programme, School of Chemical Sciences, Auckland, New Zealand. Electronic address: kpar121@aucklanduni.ac.nz.
authors.forename: Katie J
authors.initials: KJ
authors.lastname: Parish
authors.affiliation: The University of Auckland, Wine Science Programme, School of Chemical Sciences, Auckland, New Zealand.
authors.forename: Mandy
authors.initials: M
authors.lastname: Herbst-Johnstone
authors.affiliation: Delegat Limited, Marlborough Winery, 594 State Highway 63, Renwick 7271, New Zealand.
authors.forename: Flo
authors.initials: F
authors.lastname: Bouda
authors.affiliation: The University of Auckland, Department of Statistics, Auckland, New Zealand.
authors.forename: Steffen
authors.initials: S
authors.lastname: Klaere
authors.affiliation: The University of Auckland, Wine Science Programme, School of Chemical Sciences, Auckland, New Zealand. Electronic address: b.fedrizzi@auckland.ac.nz.
authors.forename: Bruno
authors.initials: B
authors.lastname: Fedrizzi
mesh_terms: D000080462:Acyclic Monoterpenes; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D000441:Hexanols / Q000032:analysis; D039821:Monoterpenes / Q000032:analysis; D012903:Smell; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000080462:Acyclic Monoterpenes; D005421:Flavoring Agents; D000441:Hexanols; D039821:Monoterpenes; C036260:1-hexanol; C018584:linalool
keywords: 2-Isobutyl-3-methoxypyrazine (PubChem CID: 32594); 3-Mercapto-1-hexanol (PubChem CID: 521348); 3-Mercaptohexyl acetate (PubChem CID: 17774879); Aroma compounds; Fining; Hexanol (PubChem CID: 8103); Linalool (PubChem CID: 6549); Press fractions; Sauvignon blanc