Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices
نویسندگان
چکیده
Sauvignon blanc is the most important grape cultivar within New Zealand wine industry, and wines from Marlborough region are renowned for their intense aromas including tropical, passionfruit, green capsicum. Quality usually made free run juice, although press fractions can be included. The chemical aroma composition sensory profiles of two sets three (free run, light heavy press) were compared. compounds 3-mercaptohexan-1-ol 3-mercaptohexyl acetate found to decrease between heavily pressed while hexyl acetate, hexanol, benzyl alcohol increased. accompanying analysis showed that marked by Passionfruit/sweaty, Boxwood Fresh capsicum, described French vanilla/bourbon, Floral Banana lolly attributes, consistent with composition.
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ژورنال
عنوان ژورنال: Beverages
سال: 2021
ISSN: ['2306-5710']
DOI: https://doi.org/10.3390/beverages7020029