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Letteratura scientifica selezionata sul tema "Sauvignon blanc"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 25 luglio 2025

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Articoli di riviste sul tema "Sauvignon blanc"

de Sousa Dias, Aécio Luís, Charlie Guittin-Leignadier, Amélie Roy, et al. "Oenological Performances of New White Grape Varieties." Beverages 11, no. 3 (2025): 90. https://doi.org/10.3390/beverages11030090.

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The wine industry aims to reduce pesticide use by utilizing disease-resistant grape varieties, although their oenological potential remains underexplored. This study aimed to evaluate their oenological potential compared to traditional ones. Musts from resistant (Souvignier Gris, Sauvignac, Voltis, and Floreal) and traditional (Chardonnay, Sauvignon Blanc, and Viognier) varieties were fermented at laboratory scale with online CO2 monitoring, and two yeasts were used to study varietal responses to yeast impact. Wines were analyzed for metabolites from central carbon metabolism, aromas (varietal

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Rajchl, A., H. Čížková, M. Voldřich, D. Lukešová, and Z. Panovská. "Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma." Czech Journal of Food Sciences 27, No. 4 (2009): 259–66. http://dx.doi.org/10.17221/4/2009-cjfs.

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Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7–17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with

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Frioni, Tommaso, Cecilia Squeri, Filippo Del Zozzo, et al. "Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties." Horticulturae 7, no. 8 (2021): 229. http://dx.doi.org/10.3390/horticulturae7080229.

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Breeding technologies exploiting marker-assisted selection have accelerated the selection of new cross-bred pathogen-resistant grapevine varieties. Several genotypes have been patented and admitted to cultivation; however, while their tolerance to fungal diseases has been the object of several in vitro and field studies, their productive and fruit composition traits during ripening are still poorly explored, especially in warm sites. In this study, five white pathogen-resistant varieties (PRV) listed as UD 80–100, Soreli, UD 30–080, Sauvignon Rytos, Sauvignon Kretos were tested over two consec

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Copper, Alexander W., Stefanos Koundouras, Susan E. P. Bastian, Trent E. Johnson, and Cassandra Collins. "Assessing the Response of Vitis vinifera L. cv. Xynisteri to Different Irrigation Regimes and Its Comparison to cvs. Maratheftiko, Shiraz and Sauvignon Blanc." Agronomy 12, no. 3 (2022): 634. http://dx.doi.org/10.3390/agronomy12030634.

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The world’s changing climate is placing great pressure on the resources for sustainable viticulture. With this, it has become necessary to investigate grape varieties that are well adapted to hot climates. This study investigated whether two Cypriot varieties (Xynisteri and Maratheftiko) responded differently to Shiraz and Sauvignon Blanc grown under different irrigation regimes (full, 50% and 25%). Irrigation trials were established in Cyprus in 2019 and in Australia in 2020/2021. Vine growth and physiology and fruit composition (field trial only) measurements were recorded. The trial in Cypr

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Bruez, Emilie, Céline Cholet, Massimo Giudici, et al. "Pruning Quality Effects on Desiccation Cone Installation and Wood Necrotization in Three Grapevine Cultivars in France." Horticulturae 8, no. 8 (2022): 681. http://dx.doi.org/10.3390/horticulturae8080681.

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Pruning experimental studies have been performed in different vineyards, in France, USA and Australia. This article investigates and models the effects of pruning quality on the installation of desiccation cones and wood necrotization. Two different modalities of pruning, short and high pruning, were performed at the same period each year on three cultivars in Bordeaux (Cabernet Sauvignon and Sauvignon Blanc) and Charente (Ugni Blanc) wine regions. In the short typ of pruning, the diaphragm was damaged but, in the high one, a 2–3 cm woody length was left immediately above the diaphragm. None o

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Carey, Victoria Anne, Eben Archer, Gérard Barbeau, and Dawid Saayman. "Viticultural terroirs in Stellenbosch, South Africa. II. The interaction of Cabernet-Sauvignon and Sauvignon Blanc with environment." OENO One 42, no. 4 (2008): 185. http://dx.doi.org/10.20870/oeno-one.2008.42.4.808.

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Aims: A terroir can be defined as a grouping of homogenous environmental units, or natural terroir units, based on the typicality of the products obtained. Terroir studies therefore require an investigation into the response of grapevines to the natural environment.Methods and results: A network of plots of Sauvignon blanc and Cabernet Sauvignon were delimited in commercial vineyards in proximity to weather stations and their response monitored for a p

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Borghezan, Marcelo, Olavo Gavioli, Fábio Antônio Pit, and Aparecido Lima da Silva. "Comportamento vegetativo e produtivo da videira e composição da uva em São Joaquim, Santa Catarina." Pesquisa Agropecuária Brasileira 46, no. 4 (2011): 398–405. http://dx.doi.org/10.1590/s0100-204x2011000400009.

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O objetivo deste trabalho foi avaliar o comportamento vegetativo e produtivo das variedades de videira Cabernet Sauvignon, Merlot e Sauvignon Blanc, e a composição da uva em São Joaquim, Santa Catarina. Foram avaliadas plantas de um vinhedo comercial, cultivado em espaldeira, a 1.293 m de altitude, durante os ciclos fenológicos 2005/2006 e 2006/2007. As variáveis meteorológicas, a fenologia, o desenvolvimento do dossel e a composição da uva na colheita foram comparados entre os ciclos. As temperaturas mais amenas influenciaram o ciclo fenológico das variedades Cabernet Sauvignon, Merlot e Sauv

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Tsai, Pei-Chin, Leandro Dias Araujo, and Bin Tian. "Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking." Fermentation 8, no. 12 (2022): 686. http://dx.doi.org/10.3390/fermentation8120686.

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Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile compounds also add complexity and fruity notes to the wines. During the winemaking and ageing period, oxidation decreases the concentrations of these compounds and diminishes the flavours derived from this aromatic grape variety. Therefore, antioxidants, such as sulfur dioxide, are commonly utilized in Sauvignon Blanc wine production for better prese

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Ranjitha, K., B. N. S. Murthy, and E. R. Suresh. "Evaluation of New Grape Hybrids and French Cultivars for Wine Production." Journal of Horticultural Sciences 9, no. 1 (2014): 74–77. http://dx.doi.org/10.24154/jhs.v9i1.227.

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This study aimed at evaluating newly developed hybrids and recently introduced cultivars of French grapes grown in mild tropics of South India for quality wine production. Wines produced from French grapes, viz., Cabernet Sauvignon, Shiraz, Pinot Noir, Sauvignon Blanc, Chenin Blanc and Ugni Blanc scored 15.0 -16.8 in the Davis Score Card for organoleptic analysis. Wines from red Hybrid 18/10 possessed phenolic content of 2097mg/l, had a brilliant colour and sensory score of 13.1. Hybrid 23/2 gave good quality white, dry table wines with a sensory score of 13.4.

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Gutiérrez-Gamboa, Gastón, Irina Díaz-Galvéz, Nicolás Verdugo-Vásquez, and Yerko Moreno-Simunovic. "Leaf-to-Fruit Ratios in Vitis vinifera L. cv. “Sauvignon Blanc”, “Carmenère”, “Cabernet Sauvignon”, and “Syrah” Growing in Maule Valley (Chile): Influence on Yield and Fruit Composition." Agriculture 9, no. 8 (2019): 176. http://dx.doi.org/10.3390/agriculture9080176.

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A trial was conducted during the 2005–2006 season in order to determine the effects of different leaf-to-fruit ratios on yield components and fruit composition in four Vitis vinifera L. cultivars. The treatments consisted of selecting shoots of four lengths (>1.3 m, 1.3–0.8 m, 0.8–0.4 m, and <0.4 m) with two crop levels (1–2 clusters/shoot), which allowed defining eight ratios. Berry composition and yield components were measured. The treatments affected the accumulation of soluble solids in “Sauvignon blanc”, “Cabernet Sauvignon”, and “Syrah”, delaying it as the ratio decreased. All yie

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Tesi sul tema "Sauvignon blanc"

Coetzee, Carien. "Oxidation treatments affecting Sauvignon blanc wine sensory and chemical composition." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86321.

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Thesis (PhD(Agric))--Stellenbosch University, 2014. ENGLISH ABSTRACT: This study focussed on the effect of oxygen on the chemical and sensory evolution of Sauvignon blanc wine under controlled oxidation conditions. The sensorial interactive effects between Sauvignon blanc varietal aroma compounds and compounds that typically arise during oxidation of white wines were also investigated. In the first research chapter the sensorial interactive effects of Sauvignon blanc impact compounds with aldehydes typically originating from oxidation of white wines were investigated. Four compounds, 3

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Fernandes, Gabriella Vanderlinde. "Ecofisiologia da videira (Vitis vinifera L.) sob cultivo protegido, variedades Sauvignon blanc, Cabernet sauvignon e Merlot." reponame:Repositório Institucional da UFSC, 2014. https://repositorio.ufsc.br/xmlui/handle/123456789/123373.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Recursos Genéticos Vegetais, Florianópolis, 2014. Made available in DSpace on 2014-08-06T18:08:05Z (GMT). No. of bitstreams: 1 326997.pdf: 1462184 bytes, checksum: 9704fb583c742c6f8d898e2911052150 (MD5) Previous issue date: 2014 O Estado de Santa Catarina tem se destacado no cenário nacional pelo potencial na produção de vinhos finos de qualidade, em função da altitude. No entanto, algumas regiões de Santa Catarina, como o município em estudo, Rancho Queimado, apr

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Harsch, Michael Johannes. "Identification of yeast genes involved in sauvignon blanc aroma development." Thesis, University of Auckland, 2009. http://hdl.handle.net/2292/5293.

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The grape variety Sauvignon Blanc (SB) is the flagship of New Zealand’s wine industry and accounted for over 75 % of the value of total wine exports in 2008. Two volatile thiols, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl-acetate (3MHA), reminiscent of grapefruit and passion fruit respectively, are critical for the main varietal characters in New Zealand SB. These aromatic thiols are not present in the grape juice, but are synthesized and released by the yeast during alcoholic fermentation from non-aromatic precursors. The aim of this work was to elucidate the underlying genetics of volati

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Treurnicht, Jeanne. "Authentication of Sauvignon blanc wine in terms of added flavourings." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6594.

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Thesis (MSc (Wine Biotechnology))--University of Stellenbosch, 2011. Includes bibliography. ENGLISH ABSTRACT: The varietal character of Sauvignon blanc wine is mostly defined by the balance between tropical and green vegetative flavour nuances. Grape derived methoxypyrazines are the main aroma contributors towards green vegetative flavours. Methoxypyrazines are heat and light sensitive. Due to warm climatic conditions in South Africa, methoxypyrazine levels decrease during grape ripening. The addition of food flavourings to Sauvignon blanc wine, a practice known as spiking, has

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Silva, Tatiane Carine da. "Crescimento vegetativo e diferenciação floral em videiras 'sauvignon blanc' e 'cabernet sauvignon' cultivadas em São Joaquim - SC." reponame:Repositório Institucional da UFSC, 2015. https://repositorio.ufsc.br/xmlui/handle/123456789/135648.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Recursos Genéticos Vegetais, Florianópolis, 2015. Made available in DSpace on 2015-10-20T03:09:20Z (GMT). No. of bitstreams: 1 335054.pdf: 5126740 bytes, checksum: 709f589153759132ca85b8351e4bacf3 (MD5) Previous issue date: 2015 A viticultura catarinense é uma atividade econômica em plena expansão e, nos últimos anos, vem buscando a melhoria dos vinhedos para produção de uvas e vinhos de alta qualidade. Nas regiões de altitude de Santa Catarina, a vitivinicultura a

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Herrmann, Lukas Karl. "Effects of must turbidity on fermentative aroma development in Sauvignon blanc." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/13010.

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Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia - UL / Institut National d'Etudes Superieures Agronomiques de Montpellier In many ways New Zealand has become an ideal for a New World wine country. With the first commercial Sauvignon blanc only released in 1974, Sauvignon blanc fought its way to become not only the flagship of New Zealand`s wine industry, holding around 66 % of the country’s total grape production at the 2015 harvest, but also made its way to be recognized for its outstanding quality all over the world. For some critics, New Zealand S

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Lund, Cynthia M. "Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels." Thesis, University of Auckland, 2009. http://hdl.handle.net/2292/5168.

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ABSTRACT A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist motivation is also an important factor to consider. While performance psychol

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Van, Wyngaard Elizma. "Volatiles playing an important role in South African Sauvignon blanc wines." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80274.

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Thesis (MScAgric)--Stellenbosch University, 2013. ENGLISH ABSTRACT: Sauvignon blanc wines have become progressively more important in the commercial market. Extensive research is being done in various countries to gain more understanding about the aroma compounds found in Sauvignon blanc wines and the interactions between them. Sauvignon blanc wines often have either have a green or tropical style. The green style is caused by the methoxypyrazines while the volatile thiols are important contributing compounds to the tropical style. Various international studies have focussed on measuri

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Coetzee, Zelmari. "Site and vintage response of malic and tartaric acid in Vitis vinifera L. cv’s Cabernet Sauvignon and Sauvignon blanc." Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85736.

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Thesis (MScAgric)--Stellenbosch University, 2013. ENGLISH ABSTRACT: Acids are one of the major components that originate largely from the berry, that are found in wine, and that influence the sensory perception. The presence of organic acids in adequate concentrations in the grape berry, of which tartaric- and malic acid are the main organic acids present, is important as this determines the potential of a must to produce a good and stable wine. The effect of temperature on the organic acid content of the must is widely discussed with higher temperatures in general being associated wi

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Bocker, Caroline. "Recherche sur les précurseurs du 3-sulfanylhexanol des vins de Sauvignon blanc." Thesis, Bordeaux, 2014. http://www.theses.fr/2014BORD0412/document.

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La mise au point de techniques de fractionnement des moûts de Sauvignon blanc par chromatographie de partage centrifuge et par chromatographie Flash, a permis de mettre en évidence la présence de deux « nouvelles » formes précurseurs du 3SH (le S-3-(hexan-1-al)-glutathion et l'acide S-3-glutathionyl-hydroxyhexanesulfonique). L’ensemble de ces résultats a permis de confirmer la contribution majeure des S-conjugués au potentiel en 3SH des moûts. Le S-3-(hexan-1-ol)-L-cystéine, le S-3-(hexan-1-ol)-glutathion ainsi que les deux nouvelles formes identifiées, permettent d’expliquer près de 65% du 3S

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Libri sul tema "Sauvignon blanc"

Jackson, Belinda. Celebrate Marlborough sauvignon blanc. Irvine Holt Enterprises, 2011.

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Jan, Bilton, ed. Celebrate Marlborough sauvignon blanc. Irvine Holt Enterprises, 2011.

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Sauvignon blanc and Sʹemillon. Viking, 1992.

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Wiegand, Ronn. Sauvignon Blanc: White Wines of Distinction (Set 1). TasteTour Publications, 1996.

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Brook, Stephen. Sauvignon Blanc and Semillon (Guides to Grape Varieties). Viking Adult, 1993.

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Sauvignon Blanc: A complete guide to the grape and the wines it produces. Mitchell Beazley, 2003.

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Capitoli di libri sul tema "Sauvignon blanc"

Kilmartin, P. A., O. Makhotkina, L. D. Araujo, and J. A. Homer. "Influence of Antioxidant Additions at Harvest on Sauvignon Blanc Wine Aroma." In ACS Symposium Series. American Chemical Society, 2015. http://dx.doi.org/10.1021/bk-2015-1203.ch014.

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Luchian, Camelia Elena, Elena Cornelia Focea, Elena Cristina Scutarașu, et al. "Oak Aging and Ultrasound Treatment for Improving the Sensory Profile of Sauvignon Blanc Wines." In Recent Advances in Technology Research and Education. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-54450-7_14.

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"Sauvignon Blanc." In Perfect Pairings. University of California Press, 2019. http://dx.doi.org/10.1525/9780520931664-008.

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Ghiță, Simona, Mihaela Hnatiuc, Aurora Ranca, Victoria Artem, and Mădălina-Andreea Ciocan. "Studies on the Short-Term Effects of the Cease of Pesticides Use on Vineyard Microbiome." In Environmental Sciences. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.105706.

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In this chapter, an overview of the impact of phytosanitary treatments on the vineyard microbiome is provided, together with the results of the research we conducted. The studied plant material consisted of grapevine from the cultivars Sauvignon blanc and Cabernet Sauvignon, cultivated within the plantation of the Research Station for Viticulture and Enology from Murfatlar, Romania. For each cultivar, a treated plot and an untreated plot were established. For each of those, the phyllosphere microbiota was quantified using the epifluorescence microscopy method, followed by automated image analy

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Beris, Evangelos, Moustafa Selim, Despoina Kechagia, and Alexandra Evangelou. "Overview of the Esca Complex as an Increasing Threat in Vineyards Worldwide: Climate Change, Control Approaches and Impact on Grape and Wine Quality." In Recent Advances in Grapes and Wine Production - New Perspectives to Improve the Quality [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.105897.

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Esca is an increasing threat to global viticulture causing significant losses by reducing yields, declining or wilting vines, and shortening the productive life of vineyards. Recent findings indicate that the disease may also affect the quality of grapes and the chemical composition of musts and wines. However, more research in this field is needed. Esca seems to affect the ripening process of grapes resulting in lower sugar content, higher acidity, and increased nitrogen concentrations. Regarding polyphenolic compounds, reduction on the concentrations of (+)-catechin, (−)-epicatechin, anthocy

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Dalton, David R. "Grapevine from Seed." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0009.

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It is widely claimed that growing the vines that will produce good wine grapes starting from seed is difficult. In part, as noted above, this is apparently due to the presence of different alleles expressed differently as a function of environmental factors. As a consequence, most wine is produced from grapes arising from a graft of a vine that already produces desirable product. However, it is possible to plant seeds to generate vines— although the product is not always what is expected! The fact that parent varieties (the flower of one parent and pollen of another) will generally produce a v

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Atti di convegni sul tema "Sauvignon blanc"

Nistor, Eleonora, Alina Georgeta Dobrei, Gabriel Ciorica, and Alin Dobrei. "THE INFLUENCE OF CLIMATIC CONDITIONS ON CABERNET SAUVIGNON AND SAUVIGNON BLANC BERRY QUALITY PARAMETERS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/4.1/s19.43.

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Climatic variability from year to year and even within the same growing season has a significant impact on the composition of the grapes and the resulting wines. This study covered several vineyards along a 400-km route in western Romania to empirically describe the influence of climate on berry concentration in titratable acidity (TA), pH and anthocyanins of two wine varieties (Cabernet Sauvignon and Sauvignon Blanc) during 2021-2022 growing seasons. The results showed that at a sugar level of 23o Brix total soluble solids, berries harvested in years with higher temperatures during the growin

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Burovinskaya, M. V., and E. G. Yurchenko. "Harmfulness of Alternaria leaf spot on various genotypes of grape varieties." In CURRENT STATE, PROBLEMS AND PROSPECTS OF THE DEVELOPMENT OF AGRARIAN SCIENCE. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-2020-5-9-10-5.

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The aim of the research was to assess the harmfulness of alternariosis on various genotypes of grape varieties. The difference in the intensity of development and spread of alternariosis in intra- and interspecific hybrids of grapes was 78.7 and 75.4 % at the end of the growing season. No harmful effect of alternariosis on the yield and quality of grapes of intraspecific hybrid (‘Sauvignon Blanc’ variety) was detected. Strong development on an interspecific hybrid (‘Bianca’ variety) led to the yield decrease by 48.6 %, and sugar content reduction – by 7.7 %.

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"Drought responses in Chardonnay and Sauvignon blanc grapevine cultivars: Mechanistic insights and varietal contrasts." In Open-GPB. International Viticulture and Enology Society, 2024. http://dx.doi.org/10.58233/bezcna7f.

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"Using nanopore skim-sequencing to characterise regional epigenetic variability in New Zealand Sauvignon Blanc." In Open-GPB. International Viticulture and Enology Society, 2024. http://dx.doi.org/10.58233/sntzzdch.

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"Mobilizing endogenous transposable elements for grapevine improvement: a genomic and epigenomic approach in New Zealand Sauvignon Blanc." In Open-GPB. International Viticulture and Enology Society, 2024. http://dx.doi.org/10.58233/znfzdvcg.

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