title: Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine.
abstract: The effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated. Chemical analyses were conducted together with extensive sensory profiling. A decrease in volatile thiols responsible for the fruity nuances and an increase in oxidation-related compounds, such as acetaldehyde, during the course of the oxidation was observed. The wine evolved from a fresh and fruity one to one with slight oxidation and then developed extreme oxidative characteristics. The control samples (no oxygen added) developed a "cooked" character that could indicate the formation of "reductive" compounds in these wines. Conversely, the wines that received a single dose of oxygen did not develop this flavor and were perceived to be fresher and fruitier than the control samples. The color of the wine evolved before the disappearance of the pleasant aroma.
authors.affiliation: Department of Viticulture and Oenology, Stellenbosch University , Private Bag X1, Matieland 7602, South Africa.
authors.forename: Carien
authors.initials: C
authors.lastname: Coetzee
authors.affiliation: Department of Viticulture and Oenology, Stellenbosch University , Private Bag X1, Matieland 7602, South Africa.
authors.forename: Elizma
authors.initials: E
authors.lastname: Van Wyngaard
authors.affiliation: Agricultural Institute of Slovenia, Central Laboratories , Hacquetova ulica 17, 1000 Ljubljana, Slovenia.|National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Katja
authors.initials: K
authors.lastname: Šuklje
authors.affiliation: Department of Viticulture and Oenology, Stellenbosch University , Private Bag X1, Matieland 7602, South Africa.|Escola Superior de Biotecnologia, Universidade Católica Portuguesa , 4200-072 Porto, Portugal.
authors.forename: Antonio C
authors.initials: AC
authors.lastname: Silva Ferreira
authors.affiliation: Department of Viticulture and Oenology, Stellenbosch University , Private Bag X1, Matieland 7602, South Africa.
authors.forename: Wessel J
authors.initials: WJ
authors.lastname: du Toit
keywords: Sauvignon blanc; oxygen; sensory; wine aroma