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Food Research International, ISSN 0963-9969, 11/2019, Volume 125, p. 108515
Volatile compound composition contributes to the aroma profile of wine and is susceptible to change due to oxidation which may occur during storage and... 
Aroma stability | Storage conditions | Regression vector coefficient | Pivot profile | Sauvignon Blanc | Chenin Blanc | Multivariate data analysis | PROFILE | TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | FOOD
Journal Article
Food Research International, ISSN 0963-9969, 11/2016, Volume 89, Issue Pt 1, pp. 227 - 236
This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in... 
Sauvignon blanc | Sensory analysis | French oak barrels | Orthonasal quality | Chardonnay | Aromatic compounds | AMERICAN OAK | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | CHESTNUT | ACTIVE COMPOUNDS | WHITE WINES | RED WINES | GC-MS | SPANISH | CHIPS | CHROMATOGRAPHY-MASS SPECTROMETRY | Wine | Fermentation | Analysis | Wine and wine making | Quality management
Journal Article
Food Research International, ISSN 0963-9969, 01/2012, Volume 45, Issue 1, pp. 287 - 298
L. cv. Sauvignon blanc wines have become increasingly popular as it is a cultivar that can be influenced in the vineyard and the cellar to produce a range of... 
Sauvignon blanc | Esters | Monoterpenes | Volatile thiols | Methoxypyrazines | CONTAINING WINE ODORANTS | 3-MERCAPTOHEXYL ACETATE | SULFUR-DIOXIDE | FOOD SCIENCE & TECHNOLOGY | SACCHAROMYCES-CEREVISIAE | WHITE WINES | FLAVOR PRECURSORS | VITIS-VINIFERA L | GAS-CHROMATOGRAPHY | GLUTATHIONE-S-TRANSFERASE | GRAPE VARIETIES | Wine | Wineries | Wine industry | Thiols
Journal Article
Scientia Horticulturae, ISSN 0304-4238, 01/2019, Volume 243, pp. 78 - 83
Grape proteins, particularly pathogenesis-related (PR) proteins, are responsible for white wine haze formation which is of great concern to winemakers.... 
Ripening | Protein stability | Pathogenesis-related proteins | Phenolics | Sauvignon Blanc | WINE PROTEINS | BOTRYTIS-CINEREA | HAZE | TANNINS | METHYL CELLULOSE | BERRY DEVELOPMENT | IDENTIFICATION | MATURATION | SEEDS | HORTICULTURE | FRUIT | Wine | Wineries | Proteins | Wine industry | Grapes | Phenols | Skin
Journal Article
Australian Journal of Grape and Wine Research, ISSN 1322-7130, 06/2015, Volume 21, Issue 2, pp. 168 - 178
Background and Aims Complexity is a multidimensional and poorly defined term that is frequently employed to characterise wine sensorially. The present study... 
complexity | expertise | Sauvignon Blanc | wine | Wine | Expertise | Complexity | QUALITY | FOOD SCIENCE & TECHNOLOGY | REPRESENTATION | HUMANS | NOVICE | HORTICULTURE | PERCEPTION | ODOR MIXTURES | JUDGMENT | MEMORY | NOSE | FLAVOR | Wineries & vineyards | Wines | Life Sciences | Food and Nutrition
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2015, Volume 183, pp. 181 - 189
Sauvignon blanc wines are characterised by their varietal aromas and low phenolic content. Mechanical harvesting has been shown to increase several varietal... 
Wine | Polyphenols | Cryogenic maceration | Sauvignon blanc | Aroma | Antioxidant activity | ACID | FOOD SCIENCE & TECHNOLOGY | SKIN CONTACT | PREFERMENTATIVE MACERATION | IMPACT | NUTRITION & DIETETICS | COLOR | CHEMISTRY | CHEMISTRY, APPLIED | ADDITIONS | Antioxidants | Phenols - analysis | Fruit - chemistry | Food Handling - methods | Odorants | Wine - analysis | Methods
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2016, Volume 208, pp. 326 - 335
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2016, Volume 210, pp. 640 - 647
New Zealand Sauvignon blanc (SB) wines are characterised by a distinctive combination of tropical-fruity and green-herbaceous aromatic compounds. The influence... 
Cluster microclimate | Sauvignon blanc | Sunlight exposure | Thiols | Methoxypyrazines | Pyrazines - analysis | Fruit - chemistry | Plant Leaves | Vitis | Agriculture - methods | Microclimate | Proline - analysis | Smell | Wine - analysis | Malates - analysis | New Zealand | Fruit - growth & development | Sulfhydryl Compounds - analysis | Sunlight | Wine | Malic acid | Aromatic compounds
Journal Article