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Tesi sul tema "Sauvignon blanc"

Autore: Grafiati
Pubblicato: 4 giugno 2021
Ultima modifica: 25 luglio 2025

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1

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.<br>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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2

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.<br>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<br>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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3

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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4

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.<br>Includes bibliography.<br>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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5

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.<br>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<br>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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6

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<br>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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7

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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8

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.<br>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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9

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.<br>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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10

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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11

Bezerra, Iglesias de Lacerda. "Caracterização estrutural e estudo do potencial anti-inflamatório de polissacarídeos estraídos dos vinhos Cabernet Franc, Cabernet Sauvignon e Sauvignon Blanc." reponame:Repositório Institucional da UFPR, 2016. http://hdl.handle.net/1884/41909.

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Orientador : Prof. Dr. Guilherme Lanzi Sassaki<br>Dissertação (mestrado) - Universidade Federal do Paraná, Setor de Ciências Biológicas, Programa de Pós-Graduação em Ciências : Bioquímica. Defesa: Curitiba, 25/02/2016<br>Inclui referências : f. 90-108<br>Resumo: Existem poucos trabalhos sobre caracterização de polissacarídeos de vinhos. A estrutura e as quantidades de polissacarídeos liberados dependem do processo de vinificação e podem influenciar as propriedades sensoriais, a qualidade dos vinhos e possivelmente os benefícios para a saúde. No entanto, não foram encontrados na literatura cien
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12

Würz, Douglas André. "Desempenho viti-enológico das variedades cabernet sauvignon e sauvignon blanc em regiões de altitude em função da época de desfolha." Universidade do Estado de Santa Catarina, 2016. http://tede.udesc.br/handle/handle/2384.

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Submitted by Claudia Rocha (claudia.rocha@udesc.br) on 2018-02-26T14:04:16Z No. of bitstreams: 1 PGPV16MA197.pdf: 2230923 bytes, checksum: e668d82b2261743e59f2124d9315814d (MD5)<br>Made available in DSpace on 2018-02-26T14:04:16Z (GMT). No. of bitstreams: 1 PGPV16MA197.pdf: 2230923 bytes, checksum: e668d82b2261743e59f2124d9315814d (MD5) Previous issue date: 2016-07-13<br>Capes<br>Highland regions of Santa Catarina State, Brazil, have been acquiring great importance due to the high potential for wine production from Vitis vinifera L. cultivars, but due to highlands of Santa Catarina State are
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13

Martins, João Duarte Victor Franco. "Previsão da produção na casta Sauvignon Blanc com base nas componentes do rendimento." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4131.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia<br>With the objective of finding estimated yield models, it was collected data from yield components of a Sauvignon Blanc vineyard variety from Quinta do Pinto, Merceana, Denomination of Origin Alenquer, Lisboa wine region. The method was based on the sampling of 32 spaces that correspond to 192 vines in four different phenological stages (separated flowers, berry pea-size, veraison and ripe bunch). The data obtained was then submitted to an statistical analysis in order to find the correlation coefficients between the
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14

Kilby, Michael W. "Pruning Methods Affect Yield and Fruit Quality of 'Merlot' and 'Sauvignon Blanc' Grapevines." College of Agriculture, University of Arizona (Tucson, AZ), 1998. http://hdl.handle.net/10150/220579.

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One red and one white cultivar of winegrapes grown in Southern Arizona was pruned to four different methods. The red cultivar was 'Merlot' and the white was 'Sauvignon Blanc'. The pruning methods were 2 bud spur, 4 bud spur, cane and basal buds only. The basal bud treatment was eliminated for 'Sauvignon Blanc'. The 4 bud spur method resulted in significantly greater yield when compared to the other methods. Fruit produced from the basal bud only treatment resulted in fruit that was significantly greater in pH and acid content. The 'Sauvignon Blanc' cultivar had significantly higher yield with
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15

Sala, Solé Rodrigo Ignacio. "Caracterización química, física y sensorial de vinos comerciales chilenos del cultivar sauvignon blanc." Tesis, Universidad de Chile, 2011. http://repositorio.uchile.cl/handle/2250/148411.

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Memoria para optar al Título Profesional de Ingeniero Agrónomo Mención: Enología y Vitivinicultura<br>El objetivo del presente estudio consistió en caracterizar química, física y sensorialmente, 15 vinos chilenos del cultivar Sauvignon Blanc de las vendimias 2007 y 2008, obtenidos directamente en el mercado chileno. Las muestras fueron sometidas a análisis de acidez total, pH, azúcares reductores, intensidad colorante y pardeamiento. Además se determinaron y cuantificaron los compuestos fenólicos de bajo peso molecular por Cromatografía Líquida de Alta Eficacia acoplada a un detector de
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16

Jouanneau, Sara. "Survey of aroma compounds in Marlborough sauvignon blanc wines: regionality and small scale winemaking." Thesis, University of Auckland, 2011. http://hdl.handle.net/2292/7960.

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Marlborough is the largest wine region in New Zealand and Sauvignon blanc cultivars represented about 60 % of the vineyard area in 2009. The main compounds responsible for the most intense aromas in Sauvignon blanc wines had been assumed to be methoxypyrazines, responsible for the herbaceous, capsicum and asparagus aromas, and varietal thiols, responsible for fruity aromas such as grapefruit, citrus or passion fruit. However, the aromatic potential of Sauvignon blanc wines is too complex to be limited to just these two families of compounds. This study has shown that further groups of aroma co
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17

Coetzee, Carien. "Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6733.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2011.<br>Includes bibliogaphy.<br>ENGLISH ABSTRACT: Sauvignon blanc wines have become increasingly popular in South Africa as it is a cultivar that can be easily manipulated in the vineyard and cellar to produce a range of wine styles. These wines are usually given aroma descriptors such as green pepper, grassy and asparagus; while other more tropical aromas include passion fruit and guava. These aromas are thought to be mainly caused by methoxypyrazines and volatile thiols. These compounds are known to be character
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18

Peyrot, des Gachons Catherine. "Recherches sur le potentiel aromatique des raisins de Vitis vinifera L. Cv. Sauvignon blanc." Bordeaux 2, 2000. http://www.theses.fr/2000BOR20799.

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Le développement d'une méthode de dosage par dilution d'isotopes stables, de trois S-conjugués à la cystéine, précurseurs de thiols volatils responsables de l'arôme du Sauvignon, permet d'apprécier le potentiel aromatique des raisins de ce cépage. Cette méthode est un dosage indirect des précurseurs cystéinylés, basée sur l'analyse des thiols volatils correspondants, libérés par percolation du moût sur une colonne de tryptophanase immobilisée. Au cours de la maturation, l'évolution des teneurs en précurseurs cystéinylés du raisin varie en fonction du S-conjugué à la cystéine considéré et des c
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19

Serughetti, Alessandro. "Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/15840.

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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Torino<br>In recent years, New Zealand in terms of production has expressed a certain respect and attention towards Sauvignon Blanc for its organoleptic chemical characteristics. In this project seven different amino acids were used, two blend of amino acids and the DAP (di-ammonium phosphate) used in wineries, with the aim of investigating the effect of different levels of nitrogenous source of musts from the two different vineyards ( Omaka Vineyard and Gifford's Creek Vineyard), on the progress o
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Sutherland, M. J. "The influence of vine vigour and canopy ideotype on fruit composition and aroma of Sauvignon Blanc." Diss., Lincoln University, 2009. http://hdl.handle.net/10182/1270.

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The influence of soil texture on canopy growth, vine yield, and fruit composition of Sauvignon blanc were assessed on a mature vineyard from the Rapaura area in Marlborough. The subject vines were mature Sauvignon blanc in a commercial vineyard trained to four cane VSP and planted with a north south orientation. Row and vine spacings were typical of the area at 3m x 1.8m. Four areas of different soil texture were identified using trunk circumference measurements, visual assessment of the surface soil and aerial photographs to identify changes in vine growth. Soil pits were excavated at a later
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Anfang, Nicole. "Wine yeasts of New Zealand : an investigation into their distribution, contribution to sauvignon blanc aroma and interaction in co-ferments /." Thesis, University of Auckland, 2010. http://hdl.handle.net/2292/5834.

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22

Ford, Rebecca Jane. "The effect of shading and crop load on flavour and aroma compounds in Sauvignon blanc grapes and wine." Master's thesis, Lincoln University. Agriculture and Life Sciences Division, 2007. http://theses.lincoln.ac.nz/public/adt-NZLIU20080523.100013/.

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The effects of crop load and berry exposure on the composition of Marlborough Sauvignon blanc grapes and wine from the Brancott vineyard, Blenheim, were explored. Commercially grown, 2-cane and 4-cane Sauvignon blanc vines were used with a row orientation of north-south. Two exposure treatments were imposed in the following manner: complete leaf removal was undertaken in the fruit zone and 50% shade cloth was erected to give a uniform shading treatment to half the trial vines. Weekly thirty-berry and whole bunch samples were taken from each of the 32 plots with the exception of the veraison pe
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Ford, R. J. "The effect of shading and crop load on flavour and aroma compounds in Sauvignon blanc grapes and wine." Lincoln University, 2007. http://hdl.handle.net/10182/498.

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Abstract (sommario):
The effects of crop load and berry exposure on the composition of Marlborough Sauvignon blanc grapes and wine from the Brancott vineyard, Blenheim, were explored. Commercially grown, 2-cane and 4-cane Sauvignon blanc vines were used with a row orientation of north-south. Two exposure treatments were imposed in the following manner: complete leaf removal was undertaken in the fruit zone and 50% shade cloth was erected to give a uniform shading treatment to half the trial vines. Weekly thirty-berry and whole bunch samples were taken from each of the 32 plots with the exception of the veraison pe
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24

Panzeri, Valeria. "Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80197.

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: In recent years South African wines have been under the spotlight due to references in the international wine media to a distinctive ‘burnt rubber’ character. Many winemakers and wine experts argued that the peculiar character could be ascribed to winemaking errors linked to mismanaged fermentation. An alternative possible source of the taint was identified in the coal tar creosote used as a wood preservative in vineyard trellis systems. South African regulations allow for the use of creosoted utility poles in agricult
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Sánchez, Fuenzalida Marcelo Alejandro. "Uso de fuentes nitrogenadas en fermentación alcohólica y su efecto en el aroma de un vino sauvignon blanc." Tesis, Universidad de Chile, 2014. http://repositorio.uchile.cl/handle/2250/148413.

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Memoria para optar al Título Profesional de Ingeniero Agrónomo<br>El objetivo del presente estudio consistió en evaluar el uso de cuatro fuentes nitrogenadas diferentes en un mismo mosto del cultivar Sauvignon Blanc proveniente del valle de Leyda de la temporada 2012. El mosto fue sometido a análisis de FAN, pH, acidez total, acidez volátil, densidad, sulfuroso libre, sulfuroso total para verificar que correspondiera a las condiciones buscadas y los vinos obtenidos en cada tratamiento fueron caracterizados a través de la medición de pH, acidez total, acidez volátil, densidad, sulfuroso l
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Apablaza, Álvarez Claudia Andrea. "Efecto del ácido abscísico exógeno sobre las características de bayas de vitis vinifera L. cv. sauvignon blanc y chardonnay." Tesis, Universidad de Chile, 2012. http://www.repositorio.uchile.cl/handle/2250/113689.

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Memoria para optar al título profesional de Ingeniera Agrónoma<br>Autorizada por el autor, pero con restricción para ser publicada a texto completo hasta diciembre de 2013<br>En diversos estudios, se ha demostrado que el ácido abscísico (ABA) se encuentra relacionado con el inicio de la maduración de las bayas de vid. Aplicaciones exógenas de este regulador cercanas a la época de envero, han adelantado el proceso de maduración, ya que se acelera el metabolismo primario y secundario de las bayas tratadas, tales efectos han sido demostrados en la totalidad de los ensayos realizados, en varie
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Von, Mollendorff Anke. "The impact of wine yeast strains on the aromatic profiles of Sauvignon blanc wines derived from characterized viticultural treatments." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80181.

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Grape must is a complex medium, and during wine production numerous biochemical pathways and metabolic reactions are taking place simultaneously to produce a specific taste and aroma. Microorganisms, specifically yeast, play a key role in the formation of metabolites formed during alcoholic fermentation. Sauvignon blanc, a well studied grape cultivar, is known to have a versatile range of aroma profiles ranging from “green” to “tropical”. It has been broadly stated that a “green” Sauvignon blanc can be created in the v
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Garrido, Jerez Alvaro Rodrigo. "Efecto sobre la copigmentación en mezclas de vinos de las variedades Carménère con Pinot Noir y Syrah con Sauvignon Blanc." Tesis, Universidad de Chile, 2006. http://www.repositorio.uchile.cl/handle/2250/101833.

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Thibon, Cécile. "Recherches sur les précurseurs cystéinylés de l'arôme variétal des vins de Sauvignon blanc : Approche analytique et étude de leur biotransformation par Saccharomyces cerevisiae." Bordeaux 2, 2006. http://www.theses.fr/2006BOR21406.

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La combinaison de méthodes analytiques (RMN, IR, SM, CPG-SM) a permis l'élucidation des changements structuraux associés au pH, du S-4 (4-méthylpentan-2-one)-L-cystéine, (P-4MMP). A un pH compris entre 5,5 et 8, le P-4MMP présente une tautométrie céto-énolique induisant une cyclisation intramoléculaire. Une méthode de dosage rapide par CPG-SM du potentiel aromatique (P-4MMP et S-3-(hexan-1-ol)-L-cystéine, P-3MH), sous forme de dérivés, a pu être entreprise. Par ailleurs, la mise en place d'une méthode stéréo-sélective de dosage du P-3MMH a permis de dévoiler une distribution des diastéréoisomè
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Opazo, Pavez Rodrigo Antonio. "Efecto de distintos niveles de deshoje sobre la fotoinhibición en pieles de bayas de la cepa sauvignon blanc (Vitis vinífera L.)." Tesis, Universidad de Chile, 2013. http://repositorio.uchile.cl/handle/2250/148805.

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Tesis para optar al Grado de Magíster en Enología y Vitivinicultura<br>La absorción de la luz ocurre gracias a los pigmentos de clorofila del tipo a y b, que se asocian a complejos de proteínas en los tilacoides, denominados fotosistema I y II (PSI y PSII). En los fotosistemas están presentes los carotenoides que pueden absorber la radiación luminosa, actuando como pigmento auxiliar, pero también tienen un papel transcendental en la fotoprotección. Prácticas como el deshoje, que buscan mejorar las condiciones de aireación e iluminación de los racimos, generan diferentes comportamientos e
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Trindade, Annielly Mayara Gomes da. "Caracterização de vinhos orgânicos sauvignon blanc elaborados a partir de diferentes fases de maturação das uvas no Vale do São Francisco." reponame:Repositório Institucional da UFSC, 2013. https://repositorio.ufsc.br/xmlui/handle/123456789/130884.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013.<br>Made available in DSpace on 2015-03-18T20:47:30Z (GMT). No. of bitstreams: 1 327887.pdf: 1273262 bytes, checksum: b29af14089a1663495383fad6efccfd6 (MD5) Previous issue date: 2013<br>O objetivo do presente trabalho foi caracterizar vinhos elaborados a partir de uvas produzidas de cultivo orgânico, da cultivar Sauvignon Blanc, colhidas em diferentes fases de maturação. O experimento foi desenvolvido em área pertencente à Adega Bianc
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Díaz, Gutiérrez Catalina Alejandra. "Contenido de proteínas patogénicas e inestabilidad proteica de jugos de uva blanca cv. sauvignon blanc y chardonnay (Vitis vinifera L.) : diferencia entre clones, variedades y zonas de producción." Tesis, Universidad de Chile, 2012. http://repositorio.uchile.cl/handle/2250/147882.

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Memoria para optar al Título Profesional de Ingeniero Agrónomo, mención Enología y Vitivinicultura.<br>Las proteínas de tipo taumatina y las quitinasas, familias de proteínas solubles presentes en la baya de Vitis vinifera son responsables de la formación de turbidez y sedimentos en vinos blancos embotellados. En consecuencia, estas proteínas relacionadas a la patogénesis tienen una gran influencia en la calidad del vino. El principal objetivo de este estudio fue determinar el contenido de proteínas totales y específicas (taumatina y quitinasa), y la estabilidad proteica en jugos de uvas
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Medel, González Rodolfo André. "Estudio de los efectos de distintos manejos de cosecha y maceración prefermentativa en la composición química del mosto del cv. sauvignon blanc." Tesis, Universidad de Chile, 2012. http://www.repositorio.uchile.cl/handle/2250/116353.

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Memoria para optar al Titulo Profesional de Ingeniero Agrónomo mención Enología y Vitivinicultura<br>Dentro de las primeras operaciones realizadas en la elaboración de vinos, se encuentran la cosecha y la maceración prefermentativa. Estas labores están dentro de aquellas que proporcionarán el máximo potencial del producto final. Es por esto que esta investigación se enfoca en resolver la problemática asociada a la toma de decisiones relacionadas con estas labores claves en la producción de vinos y su impacto sobre su calidad final. Los objetivos del presente estudio fueron describir física y
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Tominaga, Takatoshi. "Recherches sur l'arôme variétal des vins de Vitis vinifera L. Cv. Sauvignon blanc et sa genèse à partir de précurseurs inodores du raisin." Bordeaux 2, 1998. http://www.theses.fr/1998BOR20599.

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La mise au point de méthodes d’extraction spécifique des thiols volatils a permis d’analyser l’arôme caractéristique des vins de Sauvignon. Elles utilisent conjointement la combinaison des thiols d’un extrait organique avec le p-HMB et des procédés appropriés pour purifier le complexe obtenu. Outre la 4-mercapto-4-méthylpentan-2-one, déjà connue dans les vins de Sauvignon, quatre nouveaux thiols volatils odorants, dont la présence n’avait jamais été signalée jusqu’ici dans les vins, ont ainsi été identifiés : la 4-mercapto-4-méthylpentan-2-ol, le 3-mercapto-3-méthylbutan-1-ol, le 3-mercaptohex
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Hart, Rodney Sebastian. "Proteomic and metabolomic characterisation of novel wine yeasts: towards the evaluation and improvements of their ability to produce aromatic sauvignon blanc wines." University of the Western Cape, 2017. http://hdl.handle.net/11394/5913.

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Philosophiae Doctor - PhD (Biotechnology)<br>Wine yeast Saccharomyces cerevisiae and wild yeasts e.g. Torulaspora delbrueckii forms an integral part of wine production by converting relatively 'neutral' flavoured Sauvignon blanc grape must into varietal aromatic wines. Yeast derived and mediated metabolites which contribute to Sauvignon blanc wine aroma and flavour, are regulated by yeast proteins (enzymes) that are differentially expressed during the course of fermentation. Inoculation with an appropriate yeast strain can, therefore, increase commercial wines sales as resultant wines will hav
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Flores, Valdivia Daniela Alejandra. "Efecto del color de la botella de vidrio sobre la composición química de un vino del cv. Sauvignon blanc durante su almacenamiento." Tesis, Universidad de Chile, 2011. http://www.repositorio.uchile.cl/handle/2250/112301.

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Memoria para optar al Título Profesional de Ingeniero Agrónomo Mención Enología<br>El presente trabajo tuvo por objetivo evaluar el efecto de la coloración de la botella de vidrio sobre las características físicas, químicas y sensoriales de un vino comercial del cv. Sauvignon blanc, almacenado por un período de siete meses, bajo condiciones de luz artificial y temperatura constante. Se utilizaron botellas de vidrio de cuatro coloraciones diferentes: incolora, verde, verde hoja seca y ámbar. El primer análisis realizado correspondió al tiempo 0, durante el cual las muestras se mantuvier
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Swart, Ewarda. "The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51968.

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Thesis (MSc Food Sc )--University of Stellenbosch, 2000.<br>ENGLISH ABSTRACT: Highly valued Sauvignon blanc wines, with the distinctive cultivar-typical aromas, reminiscent of grassy, green pepper or asparagus-like, are produced in some South African regions. Quite often, however, neutral and sulphur-like, low quality Sauvignon blanc wines are produced and this phenomenon is of great concern to wine producers and consumers, and affects our competition on overseas markets, negatively. The aim of this study was to investigate the effect of region, ascorbic acid/S02 treatments and yeast s
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Sarrazin, Elise. "Recherches sur l'arôme des vins liquoreux de pourriture noble issus des cépages Sémillon et Sauvignon blanc : caractérisation de composés clés et étude de leur génèse." Bordeaux 2, 2007. http://www.theses.fr/2007BOR21466.

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Les vins liquoreux de pourriture noble sont réputés pour la complexité et la diversité de leurs arômes. Toutefois, les composés associés à leurs nuances caractéristiques sont encore peu connus. Après avoir vérifié l'existence d'un arôme typique des vins liquoreux de cépages Sémillon et Sauvignon blanc, notre travail s'est ciblé sur la caractérisation de rnolécules clés. L'analyse par CPG-O et CPG-SM de vins blancs secs et liquoreux a permis la qualification et la hiérarchisation de zones odorantes associées aux nuances typiques des vins liquoreux, dont certaines 3(2H)-furanones (furaneol*, hom
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Alberts, P. "Development of a novel LC-MS/MS method for the detection of adulteration of South African sauvignon blanc wines with 3-alkyl-2-methoxypyrazines." Thesis, Link to the Internet, 2008. http://hdl.handle.net/10019/805.

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Roland, Aurélie. "Influence des phénomènes d'oxydation lors de l'élaboration des moûts sur la qualité aromatique des vins de Melon B. et de Sauvignon Blanc en Val de Loire." Thesis, Montpellier, SupAgro, 2010. http://www.theses.fr/2010NSAM0016/document.

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Afin de caractériser les moûts de Melon B. et de Sauvignon Blanc en composition et de modéliser leur profil d'oxydation, diverses méthodologies analytiques quantitatives ont été développées et validées. La quantification par dilution isotopique des précurseurs de thiols a nécessité la synthèse de molécules marquées qui ont également servies de traceurs lors d'études de filiation dans des milieux complexes. Ainsi, au cours de la fermentation alcoolique, nous avons pu démontrer que le S-3-(hexan-1-ol)-glutathion (G3MH) et la S-4-(4-méthylpentan-2-one)-glutathion (G4MMP) sont métabolisés par la l
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Silva, Moreno Enrique Esteban. "Efecto del macerado y prensado sobre el contenido de proteínas patogénicas e inestabilidad protéica de jugo de uva y vino cv. sauvignon blanc : impacto sobre la dosis de bentonita usada en el vino." Tesis, Universidad de Chile, 2011. http://www.repositorio.uchile.cl/handle/2250/111135.

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Abstract (sommario):
Memoria para optar al Título Profesional de Ingeniero Agrónomo Mención: Enología y Vitivinicultura<br>La formación de turbidez y/o depósitos en vinos blancos embotellados, es uno de los principales problemas que aqueja la industria del vino. Se cree que el principal factor responsable de esto, sería la presencia de proteínas térmicamente inestables, llamadas también proteínas patogénicas. Para estudiar este problema, se evaluó el efecto que tienen sobre la abundancia de proteínas patogénicas del mosto de uva, distintos tratamientos de maceración y prensado a distintos tiempos y etapas r
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42

Choné, Xavier. "Contribution à l'étude des terroirs de Bordeaux : étude des déficits hydriques modérés, de l'alimentation en azote et de leurs effets sur le potentiel aromatique des raisins de Vitis vinifera L. cv. Sauvignon blanc." Bordeaux 2, 2001. http://www.theses.fr/2001BOR20917.

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La cartographie au 1/100 000 des sols de l'Entre-Deux-Mers géographique permet d'apprécier la diversité pédologique de cette région. Les déficits hydriques modérés de la vigne ont été étudiés avec le potentiel tige. Cette application de la chambre à pression est un indicateur plus discriminant des contraintes hydriques modérées que le potentiel foliaire de base pour les sols à humidité hétérogène. Contrairement au potentiel foliaire de base, le potentiel tige permet la détection de déficits hydriques après des épisodes pluvieux estivaux. On observe une diminution de la vitesse de croissance de
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Kritzinger, Engela Cornelia. "Winemaking practices affecting glutathione concentrations in white wine." Thesis, Stellenbosch: Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20295.

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Thesis (MScAgric)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Glutathione (GSH), a tripeptide consisting of glutamate, cysteine and glycine, is the most ubiquitous non‐protein intracellular thiol in a large variety of organisms, including plants, animals and fungi. The thiol moiety of the cysteine residue confers unique redox and nucleophilic properties. In plant cells, GSH fulfils an indispensible role in the antioxidant system, sulphur metabolism and detoxification of xenobiotics. Upon grape crushing, GSH is extracted into the juice where it exerts several protective effects
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Šťastný, Radek. "Vliv termínu odlistění na aromatický profil vína Sauvignon blanc." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-363357.

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The purpose of the thesis on topic Effect of date of defoliation on aromatic profile ´Sauvignon blanc´ wine was to find out the effect of removing leaves from grapes zone on qualitative and quantitative parameter of grapes of this species. The practical part of the experiment with defoliation in different terms was carried out during 2015 on a vineyard in Svatobořice-Mistřín. Part of the practical experiment was the production of wines from different variants and and evaluated the sensory properties of wine.
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Bílková, Markéta. "Vliv termínu odlistění zóny hroznů na kvalitu a zdravotní stav hroznů." Master's thesis, 2013. http://www.nusl.cz/ntk/nusl-167758.

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Nováček, Tomáš. "Porovnání ruční a mechanizované defoliace a hodnocení vlivu na kvalitu hroznů." Master's thesis, 2019. http://www.nusl.cz/ntk/nusl-426578.

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The thesis deals with the issue of defoliation after quality grapes. The work deals with the comparison of mechanical and manual defoliation. The first part deals with searching and displaying information with this issue. The second part is about my experiment, its processing and its own recommendations. I was able to do this experiment on the Plaček vineyard in Moravské Branice where I used 11 lines of Sauvignon blanc variety for the experiment when every line indicates another experiment variation. Defoliation zone of grapes took place since 7.6.2018. Manual defoliation always removed 1-3 le
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Kozmon, Tomáš. "Vplyv termínu odlistenia zóny hrozna na kvalitu a zdravotný stav u odrody Savignon blanc." Master's thesis, 2015. http://www.nusl.cz/ntk/nusl-250106.

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The impact of the term of defoliation of the zone of grape on quality and condition of plant health for the Sauvignon blanc variety The focus of the Thesis is to evaluate the effect of the term of defoliation of the zone of grape on quality and condition of plant health for Sauvignon blanc variety. The introduction of the theoretical part briefly characterizes the issue of leaf area -- factors affecting it. The next sections describe the green work and the attention is focused primarily on defoliation of the zone of grape -- the impact, the terms and the intensity of defoliation. The factors d
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Kušický, Dávid. "Porovnání agrobiologických a kvalitativních vlastností klonů vybrané odrůdy révy vinné." Master's thesis, 2019. http://www.nusl.cz/ntk/nusl-426565.

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This diploma thesis compares the differences between clones of the Sauvignon variety, which are planted in the Central Slovakia wine region in the village of Veľký Krtíš and then evaluates the results of this comparison. Three clones from French and one clone from Tyrol are planted together in one vineyard track. The literary part of this thesis describes general information about Sauvignon variety, its clones and aromatic substances. In the vineyard were studied the phenological phases of the clones, uvological values and yield. From each clone has been made wine separately. For each wine wer
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Žáková, Iveta. "Porovnání kvality hroznů a vína z ruční a mechanizované sklizně u odrůdy Sauvignon blanc." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-363251.

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Machine harvesting is the most widely expanded vineyard mechanization practices today. Foreign research into the effects of mechanization demonstrated that the grape quality was unaffected, in some cases, improved with the introduction of machine harvesting. In 2015 within the framework of this diploma work the experiment was performed by Sauvignon blanc. All data were subjected to Analysis of variance at P < 0,05. Although statistical differences were found in the grapes by total acidity and type of harvesting, statistical differences were not found in wine. Wine produced from machine grape h
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Wang, Xingchen. "Varietal Thiols and Precursors: Biogenesis, Reactivity, and Impact of Winemaking Practices." Thesis, 2022. https://hdl.handle.net/2440/136792.

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Over one thousand volatile compounds have been identified in wine and these arise from different chemical classes, varietal thiols are of one group which is particularly important given their substantial sensory impact on certain wine varieties. As such, furthering the understanding of thiol biogenesis through the analysis of known precursors and exploration of new ones, and reactivity of thiols based on factors related to viticulture, winemaking, and wine storage, is crucial to the manipulation of varietal thiols in wine and thus overall wine sensory profile. Additionally, exploring of
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