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- Title
Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review.
- Authors
van Breda, Valmary M.; van Jaarsveld, Francois P.; van Wyk, Jessy
- Abstract
Highlights: Pre-fermentative cryogenic treatments as a tool to increase the varietal thiol levels in Sauvignon blanc and Chenin blanc wines. Cryogenic pre treatment technologies as an innovative method for wine production. Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing the diffusion of atmospheric oxygen into the liquid phase during the winemaking process. Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels. Indications are that increased contact time between skin and juice improves the extraction of the compounds and/or precursors. Recently, there has been considerable interest in the production of wines with enhanced varietal aromas and improved quality by applying innovative winemaking technologies. This review aims to provide an overview of the aroma and organoleptic quality of Sauvignon blanc and Chenin blanc wines produced from grapes that were subjected to pre-fermentative cryogenic treatments including the impact aroma compounds, i.e., volatile thiols and methoxypyrazines.
- Subjects
SAUVIGNON blanc; COLOR of wine; FERMENTATION; ATMOSPHERIC oxygen; ATMOSPHERIC diffusion; GRAPE juice
- Publication
Applied Sciences (2076-3417), 2024, Vol 14, Issue 4, p1483
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app14041483