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Type: Journal article
Title: Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine
Author: Wang, X.
Capone, D.L.
Roland, A.
Jeffery, D.W.
Citation: Food Chemistry, 2023; 400:134051-1-134051-12
Publisher: Elsevier
Issue Date: 2023
ISSN: 0308-8146
Statement of
Xingchen Wang, Dimitra L. Capone, Aurélie Roland, David W. Jeffery
Abstract: This pioneering investigation involved the application of accentuated cut edges (ACE) technique to Sauvignon blanc winemaking. The concentration of varietal thiol precursors in juice was significantly higher for ACE treatment compared to conventional crushing, with two-way or three-way interactions of the experimental factors, which included yeast strain and malolactic fermentation, being determined from the wine data. ACE yielded higher concentrations of 4-methyl-4-sulfanylpentan-2-one (4-MSP) and enantiomers of 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA) in wines that were more abundant in phenolic compounds. Compared to Sauvy yeast strain, VIN13 produced greater amounts of 3-SH and 3-SHA but less 4-MSP with wines exhibiting lower intensity ‘floral’ and ‘fruity’ notes. MLF increased 3-SH and 4-MSP concentrations and led to wines that exhibited more non-fruity sensory attributes. The study revealed the potential of ACE for increasing varietal thiol concentrations in Sauvignon blanc wine and altering overall sensory profiles, with interactions involving yeast strain and MLF.
Keywords: Varietal thiol; Thiol precursors; Chiral analysis; Enantiomers; Stable isotope dilution assay; Rate-all-that-apply
Rights: © 2022 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.foodchem.2022.134051
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Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications

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