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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Relationships between secondary metabolites and wine sensory properties 9 Different oxygen and sulphur dioxide concentrations in ‘Sauvignon blanc’ must: effect on the composition of the must and wine

Different oxygen and sulphur dioxide concentrations in ‘Sauvignon blanc’ must: effect on the composition of the must and wine

Abstract

The effects of different oxygen and sulphur dioxide additions to South African ‘Sauvignon blanc’ musts were investigated. Oxygen addition without SO2 protection led to lower levels of certain volatile thiols in the wines, with a corresponding decrease in certain phenols and glutathione concentrations. However, sulphur dioxide prevented this from happening. Methoxypyrazines levels were also less affected by oxidation.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Wessel J. DU TOIT1; Carien COETZEE1, Klemen LISJAK2, Laura NICOLAU3

1 Department of Viticulture and Oenology, Victoriastreet, Stellenbosch University, Stellenbosch, ZA.

2 Agricultural Institute of Slovenia, Hacquetova 17, 1001 Ljubljana, SLO.

3 Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland, NZ .

Contact the author*

Keywords

‘Sauvignon blanc’, oxygen, sulphur dioxide, oxidation

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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