Sauvignon Blanc aroma and sensory profile modulation from high fining rates

• K.J. Parish ^[1] ; M. Herbst-Johnstone ^[1] ; F. Bouda ^[2] ; S. Klaere ^[1] ; B. Fedrizzi ^[1]
  1. [1] University of Auckland

     University of Auckland

     Nueva Zelanda

     
  2. [2] Marlborough Winery
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 23, Nº 3, 2017, págs. 359-367
• Idioma: inglés
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• Resumen

  • Background and Aims Fining agents are commonly used in the wine industry to improve many aspects of juices and wines. This study focused on the modulation of the aroma chemistry and sensory profiles of Sauvignon Blanc wines through high rates of juice fining.

    Methods and Results Sauvignon Blanc press fraction juices were fined with three commercially available agents at high rates. The juices were then fermented and their aroma profiles analysed using GC–MS. Pre-fermentation fining with activated carbon significantly reduced the amount of linalool and hexan-1-ol in the experimental wines. Furthermore, the use of gelatin as a fining agent may have influenced the presence of ethyl (dihydro)cinnamate and benzyl alcohol. Other aroma compounds were also influenced by high rates of pre-fermentation fining during the experimental winemaking.

    Conclusions The choice of pre-fermentation fining agent applied at a high rate has the ability to significantly influence the concentration of aroma compounds in Sauvignon Blanc wine. In particular, activated carbon and gelatin may decrease or increase compounds of interest, respectively.

    Significance of the Study This study may assist winemakers with their fining decisions during harvest as it showed how numerous aroma compounds can be influenced by fining agents.