Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine

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dc.contributor.authorWang, X.
dc.contributor.authorCapone, D.L.
dc.contributor.authorRoland, A.
dc.contributor.authorJeffery, D.W.
dc.date.issued2023
dc.description.abstractThis 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.
dc.description.statementofresponsibilityXingchen Wang, Dimitra L. Capone, Aurélie Roland, David W. Jeffery
dc.identifier.citationFood Chemistry, 2023; 400:134051-1-134051-12
dc.identifier.doi10.1016/j.foodchem.2022.134051
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidWang, X. [0000-0002-5001-4625]
dc.identifier.orcidCapone, D.L. [0000-0003-4424-0746]
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]
dc.identifier.urihttps://hdl.handle.net/2440/136698
dc.language.isoen
dc.publisherElsevier
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rights© 2022 Elsevier Ltd. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.foodchem.2022.134051
dc.subjectVarietal thiol; Thiol precursors; Chiral analysis; Enantiomers; Stable isotope dilution assay; Rate-all-that-apply
dc.subject.meshAcetates
dc.subject.meshFermentation
dc.subject.meshSaccharomyces cerevisiae
dc.subject.meshSulfhydryl Compounds
dc.subject.meshVitis
dc.subject.meshWine
dc.titleImpact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine
dc.typeJournal article
pubs.publication-statusPublished

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