Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking

Key varietal characteristics of Sauvignon Blanc, including the descriptors ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, other compounds also add complexity fruity notes wines. During winemaking ageing period, oxidation decreases concentrations these diminishes flavours derived from this aromatic grape variety. Therefore, antioxidants, such as sulfur dioxide, commonly utilized in Blanc wine production for better preservation those beneficial primary aromas. This review focuses on key aromas how they influenced by oxidation, SO2 alternatives, ascorbic acid, glutathione, glutathione-enriched inactivated dry yeasts, that can be used antioxidants.