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Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine

Coetzee, Carien, Van Wyngaard, Elizma, Suklje, Katja, Silva Ferreira, Antonio C., Du Toit, Wessel J.
Journal of agricultural and food chemistry 2016 v.64 no.42 pp. 7979-7993
acetaldehyde, chemical analysis, color, flavor, odors, oxidation, oxygen, thiols, wines
The effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated. Chemical analyses were conducted together with extensive sensory profiling. A decrease in volatile thiols responsible for the fruity nuances and an increase in oxidation-related compounds, such as acetaldehyde, during the course of the oxidation was observed. The wine evolved from a fresh and fruity one to one with slight oxidation and then developed extreme oxidative characteristics. The control samples (no oxygen added) developed a “cooked” character that could indicate the formation of “reductive” compounds in these wines. Conversely, the wines that received a single dose of oxygen did not develop this flavor and were perceived to be fresher and fruitier than the control samples. The color of the wine evolved before the disappearance of the pleasant aroma.