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Artykuły w czasopismach na temat „Sauvignon blanc”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

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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<p style="text-align: justify;"><strong>Aims</strong>: 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.</p><p style="text-align: justify;"><strong>Methods and results</strong>: 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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8

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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10

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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11

Sabo, Jozef, Natália Čmiková, and Miroslava Kačániová. "Antimicrobial Activity of Grape Pomace Extracts Against Different Species of Microorganisms." Acta Horticulturae et Regiotecturae 27, no. 2 (2024): 117–23. http://dx.doi.org/10.2478/ahr-2024-0018.

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Abstract The food sector has become interested in grape pomace for its numerous health benefits and high concentration of bioactive chemicals. In this study, the antibacterial properties of grape pomace obtained from by-products of white and blue grapes were investigated. The aim of our study was antimicrobial activity of grape pomace extracts from blue varieties (Alibernet, Dornfelder, Cabernet Sauvignon), and white varieties (Blaufränkisch, Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Palava, Müller-Thurgau, Grűner Veltliner, and Feteasca Regala). The antimic

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12

WÜRZ, Douglas André, Bruno Farias BONIN, Ricardo ALLEBRANDT, et al. "Efeito da carga de gemas da videira ‘Sauvignon Blanc’ na intensidade de antracnose (Elsinoe ampelina)." Revista Eletrônica Científica da UERGS 5, no. 1 (2019): 75–78. http://dx.doi.org/10.21674/2448-0479.51.75-78.

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O objetivo deste trabalho avaliar o efeito do aumento do número de gemas na intensidade de antracnose na videira ‘Sauvignon Blanc’ cultivada em região de elevada altitude de Santa Catarina. Os tratamentos consistiram em quatro diferentes cargas de gemas deixas na poda invernal: 15 gemas/planta, 30 gemas/planta, 50 gemas/planta e 75 gemas/planta. Os dados foram submetidas à análise de variância (ANOVA) e quando detectadas efeitos de tratamento, procedeu-se o teste de comparação de médias pelo teste Tukey a 5% de probabilidade de erro. O número de gemas por planta influenciou a incidência e seve

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Lužar, Jasna, Tjaša JUG, Polona JAMNIK, and Tatjana KOŠMERL. "Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees." Acta agriculturae Slovenica 107, no. 2 (2016): 473. http://dx.doi.org/10.14720/aas.2016.107.2.18.

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<p>Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in

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14

Philipp, Christian, Phillip Eder, Sezer Sari, Karin Korntheuer, and Reinhard Eder. "The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars." Australian Journal of Grape and Wine Research 2024 (April 15, 2024): 1–22. http://dx.doi.org/10.1155/2024/9843225.

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Many varietal aromas of wine are located in the berry skin. In the present study, we evaluated four important Austrian grape varieties: Grüner Veltliner, Sauvignon Blanc, Traminer, and Pinot Blanc. We assessed whether prefermentation skin contact, fermentation with the skin (only for Grüner Veltliner), and stabulation (lees stirring; only for Sauvignon Blanc, Traminer, and Pinot Blanc) could enhance the varietal aromas of the different grape cultivars. The aim was to intensify the varietal aromas without extracting the undesirable phenols. We performed a detailed analytical characterisation of

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15

Lengyel, Ecaterina, Letiţia Oprean, Diana Stegărus, et al. "Chromatographic Detection of Rutin in the Aromatic and Semi Aromatic Romanian Autochthonous Musts Variety." Acta Universitatis Cibiniensis. Series E: Food Technology 18, no. 1 (2014): 47–52. http://dx.doi.org/10.2478/aucft-2014-0005.

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Abstract The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc.

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Lacroux, Florian, Olivier Trégoat, Cornelius Van Leeuwen, et al. "Effect of foliar nitrogen and sulphur application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc." OENO One 42, no. 3 (2008): 125. http://dx.doi.org/10.20870/oeno-one.2008.42.3.816.

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<p style="text-align: justify;"><strong>Aims</strong>: It is well known that vine nitrogen deficiency can negatively impact on aroma in white wines. Soil nitrogen fertilization enhances aroma expression, but it also increases vine vigour and susceptibility to grey rot. The aim of this work was to investigate the impact of foliar nitrogen as well as foliar nitrogen and sulphur applications on aromatic expression, vigour and susceptibility to grey rot of Vitis vinifera L. cv. Sauvignon blanc.</p><p style="text-align: justify;"><strong>Methods and results</s

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Nakopoulou, Z. G., Anna Mastrogiannaki-Vafopoulou, and Evangelos H. Soufleros. "Protein characterization of Roditis Greek grape variety and Sauvignon blanc and changes in certain nitrogen compounds during alcoholic fermentation." OENO One 40, no. 3 (2006): 165. http://dx.doi.org/10.20870/oeno-one.2006.40.3.872.

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<p style="text-align: justify;">Must and wine samples of the Greek grape variety Roditis and the French one Sauvignon blanc were analysed in order to obtain further knowledge of the protein profile of Roditis and to watch the evolution of grape proteins during the alcoholic fermentation of Roditis and Sauvignon blanc musts. For these purposes protein samples were isolated from must and wine samples by ammonium sulphate precipitation and subjected to sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS - PAGE). Eleven and nine bands with molecular weights between 11,1 and 64,4

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Lý, Hồng Hương Hạ, Thị Bích Ngọc Võ, Trung Trĩnh Trần та Văn Út Lê. "ĐẶC ĐIỂM GIẢI PHẪU BA GIỐNG NHO (Vitis vinifera L.) TRỒNG Ở NINH THUẬN - VIỆT NAM". Tạp chí Y Dược học Cần Thơ, № 49 (25 серпня 2022): 97–104. http://dx.doi.org/10.58490/ctump.2022i49.221.

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Đặt vấn đề: Nho (Vitis vinifera L.) không chỉ được biết đến như một loại cây ăn quả mà còn là dược liệu. Nho chứa các hợp chất khác nhau của phenol, flavonoid và stilbene. Do đó, Nho có tác dụng dược lý khác nhau như hoạt động chống oxy hóa, chống viêm, chống ung thư, kháng khuẩn, kháng vi-rút, bảo vệ tim mạch, bảo vệ thần kinh và bảo vệ gan. Ở Việt Nam, Nho được trồng ở một số vùng nhưng chưa có nghiên cứu vi học về các giống Nho này. Mục tiêu nghiên cứu: Khảo sát đặc điểm giải phẫu của thân và phiến lá của 3 giống Nho trồng ở Việt Nam gồm NH.01.48, Red Cardinal và Sauvignon Blanc nhằm góp ph

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Fikselová, Martina, Lucia Benešová, Silvia Jakabová, Ján Mezey, Jozef Čapla, and Jozef Golian. "Chemometric Approach Application in Modern Wine Studies." Beverages 10, no. 3 (2024): 84. http://dx.doi.org/10.3390/beverages10030084.

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The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrop

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Joshi, Veena, S. Amarender Reddy, Vinod Kumar, and B. Srinivas Rao. "Improvement in Quality of Wine by Blending White and Coloured Grapes." Journal of Horticultural Sciences 8, no. 1 (2013): 74–81. http://dx.doi.org/10.24154/jhs.v8i1.341.

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Blending of juices from four white grape varieties viz., Thompson Seedless, Chenin Blanc, Sauvignon Blanc and Italia with three coloured varieties, viz., Shiraz, Ruby Red and Bangalore Blue, was done in 2:1 and 3:1 ratios to assess the effect of blending on wine quality. White varieties blended with Bangalore Blue recorded maximum titratable acidity (1.23%), while those blended with Ruby Red showed the least acidity (0.42%), Alcohol content in the wine ranged from 8.11% (Italia + Ruby Red, 2:1) to 12.04% (Chenin Blanc + Shiraz, 2:1). The range of values for tannin content (0.007% to 0.044 %) a

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Penna, Neidi Garcia, Carlos Eugenio Daudt, and Edgar Cesar Durante. "MINERAIS DE VITIS VINIFERA CULTIVADAS NA FRONTEIRA DO RIO GRANDE DO SUL." Ciência Rural 23, no. 1 (1993): 81–85. http://dx.doi.org/10.1590/s0103-84781993000100015.

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Vitis vinifera Cabernet Sauvignon, Pinot Chardonnay e Sauvignon Blanc foram analizadas durante oito (8) anos, com o objetivo de quantificar Nitrogênio(N), Fósforo(P), Potássio (K), Cálcio (Ca), Magnésio (Mg), Ferro (Fe), Cobre (Cu), Sódio (Na), Manganês (Mn), Boro (Bo) e Zinco(Zn) nos pecíolos. As amostras peciolares foram secas numa estufa com circulação de ar a aproximadamente 70°C e moídas. Nitrogênio foi determinado pelo método microkjeldahl, Fósforo por colorimetria, Potássio e Sódio por emissão de chama, Cálcio, Magnésio, Ferro, Cobre, Manganês e Zinco por espectrometria de absorção atôm

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Charters, Steve. "What is the problem with sauvignon blanc?" British Food Journal 106, no. 10/11 (2004): 850–60. http://dx.doi.org/10.1108/00070700410561432.

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Lacey, Michael J., Malcolm S. Allen, Roger L. N. Harris, and W. Vance Brown. "Methoxypyrazines in Sauvignon blanc Grapes and Wines." American Journal of Enology and Viticulture 42, no. 2 (1991): 103–8. http://dx.doi.org/10.5344/ajev.1991.42.2.103.

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Marcon, José Luiz, Douglas André Wurz, Alberto Fontanella Brighenti, Ricardo Allebrandt, Betina Pereira de Bem, and Leo Rufato. "Agronomic performance of ‘Sauvignon Blanc’ variety trained in Y-trellis and vertical shoot position trellis in a high-altitude region of southern Brazil." Ciência e Técnica Vitivinícola 35, no. 2 (2020): 167–75. http://dx.doi.org/10.1051/ctv/20203502167.

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The objective of the present work was to compare the effect of the training systems Y-trellis (Y) and Vertical Shoot Position trellis (VSP) on the production efficiency and chemical characteristics of grapes and wine from ‘Sauvignon Blanc’ cultivated in high altitude regions of Santa Catarina State, Brazil. The study was carried out in 2013, 2014 and 2015 harvests in a commercial vineyard located in the municipality of São Joaquim - SC (28º 17 ’38 ”S and 49º 55’54” O, altitude 1350 m). The obtained data were subjected to analysis of variance (ANOVA) with F Test (p ≤ 0.05). The relationship bet

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Bruez, Émilie, Céline Cholet, Cécile Thibon, et al. "Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines." OENO One 55, no. 1 (2021): 171–82. http://dx.doi.org/10.20870/oeno-one.2021.55.1.4479.

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Aim: A study on Sauvignon blanc (SB) cultivar in France showed that curettage had an effect on the resilience of GTD grapevines. No experiments, however, have been conducted on its effects on wine quality, particularly on white Sauvignon blanc cultivar wines.Methods and results: Grapevines from Sauvignon blanc cultivar that had expressed Esca-foliar symptoms were used for the study, with some of them having been curetted in 2014. Subsequently, bunches from Control (asymptomatic), Curetted and Esca-symptomatic vines were harvested in 2017 and 2018 in order to produce white wine. Technical and c

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Dimopoulou, Maria, Vicky Troianou, Chrisavgi Toumpeki, et al. "Influence of Saccharomyces pastorianus and Saccharomyces bayanus Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine." Applied Sciences 13, no. 6 (2023): 3393. http://dx.doi.org/10.3390/app13063393.

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The aim of the present study was to assess the effect of the inoculation ratio between Saccharomyces pastorianus strain SP2 and S. bayanus strain BCS103 on the enological properties and aroma profile of Sauvignon Blanc wines. For that purpose, a total of eight different fermentation trials on Sauvignon Blanc must took place. These included spontaneous fermentation as well as inoculation with pure and mixed cultures of the S. pastorianus and S. bayanus strains. The mixed cultures contained different proportions of the two strains (S. pastorianus SP2 to S. bayanus BCS103: 99–1%, 97–3%, 95–5%, 90

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Somkuwar, R. G., A. K. Sharma, Nilima Gobade, and Praveen Kumar Ausari. "Rootstock Influences Yield, Berry Composition and Wine Quality in Sauvignon Blanc Grown under Semi-Arid Condition." Journal of Advances in Biology & Biotechnology 27, no. 7 (2024): 382–89. http://dx.doi.org/10.9734/jabb/2024/v27i7999.

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The influence of rootstocks on yield, berry and wine quality and sensory evaluation of Sauvignon Blanc was studied during 2017-2020 on 7-year-old vines of Sauvignon Blanc at ICAR-National Research Centre for Grapes, Pune, India. The vines grafted on seven different rootstocks (Dogridge, Salt Creek, Fercal, 140Ru, SO4, 1103P and 110R) were used for study. The yield and berry quality parameters viz., number of bunches/vine and yield per vine varied significantly among the rootstocks. The vines grafted on Salt Creek rootstock recorded maximum average bunch weight (138.23 gm) while, higher number

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Bem, Betina Pereira de, Amauri Bogo, Ricardo Allebrandt, et al. "Botrytis bunch rot on 'Sauvignon Blanc' grapevine on the Y-trellis and vertical shoot-positioned training systems." Pesquisa Agropecuária Brasileira 52, no. 9 (2017): 818–22. http://dx.doi.org/10.1590/s0100-204x2017000900015.

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Abstract: The objective of this work was to evaluate the effect of the Y-trellis (YT) and vertical shoot-positioned (VSP) training systems on the incidence and severity of Botrytis cinerea, on cluster compactness, and total polyphenol (TP) contents of 'Sauvignon Blanc' grapevine in the municipality of São Joaquim, in the state of Santa Catarina, Brazil. Field trials were carried out in a randomized complete block design during the 2013/2014 and 2014/2015 crop seasons, with assessments performed at harvest. The YT system causes a higher incidence and severity of botrytis bunch rot under climati

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Žiarovská, Jana, Lucia Zamiešková, Jana Bilčíková, et al. "Expression of Specific Class I Chitinase mRNA Levels in Different Grape Varieties and Their Antimicrobial Activity." Agronomy 10, no. 8 (2020): 1176. http://dx.doi.org/10.3390/agronomy10081176.

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The aim of this study was to compare the natural variability of the expression of class I chitinase gene in grapes of Vitis vinifera L. varieties as well as investigate their antimicrobial activity. Further, the effect of antimicrobial activity in chitinase expression was analyzed. Matured berries of thirteen grape varieties were used in the study—Alibernet, Dornfelder, Cabernet Sauvignon, Blaufränkisch, Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Pálava, Müller-Thurgau, Grűner Veltliner, and Feteasca Regala, grown in the Small Carpathians wine region of Slova

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Scutarașu, Elena Cristina, Camelia Elena Luchian, Laurian Vlase, et al. "Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines." Agronomy 12, no. 11 (2022): 2897. http://dx.doi.org/10.3390/agronomy12112897.

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Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze their use in different winemaking stages. Fetească regală wines are described by higher proportions (1.07–4.28%) of ethyl octanoate (exotic fruits), 3-methylbutyl acetate (pear, banana), hexanoic acid (creamy, phenolic, exotic fruits), propan-2-yl acetate (ripe fruits, banana), and ethyl decanoate (floral, fruity, woody), while Sauvignon blanc wines ar

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Demirkeser, Ozge Kaya, and Onder Kamiloglu. "IDENTIFICATION OF PHENOLOGICAL PERIODS AND YIELD, QUALITY AND VEGETATIVE CHARACTERISTICS OF SOME WINE GRAPES GROWN IN THE EASTERN MEDITERRANEAN REGION OF TURKEY." Acta Scientiarum Polonorum Hortorum Cultus 19, no. 6 (2020): 47–57. http://dx.doi.org/10.24326/asphc.2020.6.4.

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It is possible to talk about the wine culture, from past to present, in the historical texture in the Eastern Mediterranean region of Turkey. This study was carried out in Belen district of Hatay province located in the Eastern Mediterranean region. Wine grape cultivars ‘Syrah’, ‘Merlot’, ‘Sangiovese’, ‘Cabernet Sauvignon’ and ‘Sauvignon Blanc’ were researched for 2 years (2016 and 2017) in terms of phenological characteristics, effective heat summation (EHS) requests and maturity time, some quality characteristics and grapevine yield and vegetative growth. Under the conditions of the study, b

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32

Tipples, Rupert. "Cottesbrook's New Zealand Sauvignon Blanc wine to Tesco." British Food Journal 110, no. 4/5 (2008): 444–59. http://dx.doi.org/10.1108/00070700810868951.

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Herbst-Johnstone, M., L. D. Araujo, T. A. Allen, G. Logan, L. Nicolau, and P. A. Kilmartin. "EFFECTS OF MECHANICAL HARVESTING ON 'SAUVIGNON BLANC' AROMA." Acta Horticulturae, no. 978 (March 2013): 179–86. http://dx.doi.org/10.17660/actahortic.2013.978.18.

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Tumanov, Sergey, Yuri Zubenko, Marc Greven, David R. Greenwood, Vadim Shmanai, and Silas G. Villas-Boas. "Comprehensive lipidome profiling of Sauvignon blanc grape juice." Food Chemistry 180 (August 2015): 249–56. http://dx.doi.org/10.1016/j.foodchem.2015.01.134.

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Allen, Malcolm S., Michael J. Lacey, Roger L. N. Harris, and W. Vance Brown. "Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma." American Journal of Enology and Viticulture 42, no. 2 (1991): 109–12. http://dx.doi.org/10.5344/ajev.1991.42.2.109.

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Parr, W. V., J. A. Green, and K. Geoffrey White. "Wine judging, context and New Zealand Sauvignon Blanc." European Review of Applied Psychology 56, no. 4 (2006): 231–38. http://dx.doi.org/10.1016/j.erap.2005.09.011.

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Choné, Xavier, Valérie Lavigne-Cruège, Takatoshi Tominaga, et al. "Effect of vine nitrogen status on grape aromatic potential: flavor precursors (S-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. Cv Sauvignon blanc grape juice." OENO One 40, no. 1 (2006): 1. http://dx.doi.org/10.20870/oeno-one.2006.40.1.880.

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<p style="text-align: justify;">Vine nitrogen status influence on S-cysteine conjugate precursors of volatile thiols, glutathione and phenolic content of the berries of Vitis vinifera L. cv. Sauvignon blanc have been assessed. Despite an increase in berry weight, the increase in nitrogen supply in the vine leads to higher cysteine precursor levels in grape juice. We also show that a late addition of nitrogen at berry set leads to a lower level of phenolic compounds in white grapes and to higher glutathione levels. Therefore, in white varieties, and particularly Sauvignon blanc, improving

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Radünz, André Luiz, Edgar Ricardo Schöffel, Carolina Terra Borges, Marcelo Barbosa Malgarim, and Gabriela Hermann Pötter. "Necessidades térmicas de videiras na região da Campanha do Rio Grande do Sul - Brasil." Ciência Rural 45, no. 4 (2015): 626–32. http://dx.doi.org/10.1590/0103-8478cr20140134.

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A vitivinicultura, reconhecida por sua importância econômica e social no Rio Grande do Sul, tem ampliado sua fronteira de produção para a região da Campanha. Objetivou-se com o presente trabalho avaliar o comportamento fenológico, bem como a necessidade térmica em graus-dia e a necessidade em dias, de cultivares de uvas finas destinadas à produção de vinhos, quando cultivadas na região da Campanha, local de recente introdução da espécie com caráter econômico. Os dados utilizados foram coletados em um vinhedo comercial, localizado no município de Dom Pedrito - RS, Brasil, durante as safras de 2

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Würz, Douglas André, Alberto Fontanella Brighenti, and Leo Rufato. "Avaliação do teor de clorofila da videira ‘Sauvignon Blanc’ em função do aumento da carga de gemas." Revista de Ciências Agroveterinárias 22, no. 3 (2023): 504–8. http://dx.doi.org/10.5965/223811712232023504.

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O aumento da carga de gemas planta-1 pode ser uma alternativa para melhor o equilíbrio vegeto-produtivo da videira, no entanto, por propiciar maior adensamento do dossel vegetativo, pode resultar em redução do teor de clorofila nas folhas. Diante disso, tem-se como como objetivo avaliar os teores de clorofila em folhas em função do aumento da carga de gemas na videira ‘Sauvignon Blanc’ cultivada em região de altitude de Santa Catarina. O presente trabalho foi conduzido durante duas safras, 2017 e 2018, no munícipio de São Joaquim – SC. Utilizaram-se plantas de videira Sauvignon Blanc, enxertad

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Rubén, del Barrio-Galán, del Alamo-Sanza Maria, Martínez-Gil Ana María, González-Lázaro Miriam, and Nevares Ignacio. "Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines." Foods 14, no. 13 (2025): 2272. https://doi.org/10.3390/foods14132272.

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Sparging is a common technique in wineries that consists of injecting a gas, normally before bottling, in order to displace the dissolved oxygen in the wine and prevent oxidation. The objective of this study was to examine the effect of sparging on wines with three different levels of dissolved oxygen and the evolution of the chemical parameters in a bottle. This study was carried out on two white wines, Verdejo and Sauvignon blanc. The results indicated that sparging did not immediately affect the chemical parameters in the white wines, but it did affect their evolution in bottles, with a gre

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Bowers, John E., and Carole P. Meredith. "Genetic Similarities among Wine Grape Cultivars Revealed by Restriction Fragment-length Polymorphism (RFLP) Analysis." Journal of the American Society for Horticultural Science 121, no. 4 (1996): 620–24. http://dx.doi.org/10.21273/jashs.121.4.620.

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RFLP data were used to assess genetic similarity among 33 Vitis vinifera L. cultivars and one interspecific cultivar. A similarity matrix was constructed on the basis of the presence or absence of 49 bands generated by eight RFLP probes and cluster analysis was performed. The mean similarity index for all pairwise comparisons was 0.696 and ranged from 0.444 between `St. Emilion' and the interspecific hybrid `Salvador' to 0.952 between `Chenin blanc' and `Semillon'. Mean similarity among all V. vinifera cultivars was 0.705. Several groupings of similar cultivars are consistent with historical r

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Joshi, Veena. "Evaluation of yield attributes of wine varieties of grape under Telangana Conditions." Ecology, Environment and Conservation 28, no. 08 (2022): S281—S290. http://dx.doi.org/10.53550/eec.2022.v28i08s.042.

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Thirteen wine grape varieties of which eight coloured and five white were evaluated for flowering, bunch characters and yield attributes under Telangana conditions at Grape Research Station, Hyderabad. Observations recorded on flowering, bunch characters and yield attributes revelead that days taken for 50% flowering varied significantly from minimum of 25.36 days in the variety Pusa Navrang to maximum of 44.37 days in Thompson Seedless. The variety Chenin Blanc recorded highest number of bunches per vine (113.78) followed by Shiraz (97.75) and least in the variety Thompson Seedless (37.26) wh

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Parish-Virtue, Katie, Mandy Herbst-Johnstone, Flo Bouda, Bruno Fedrizzi, Rebecca C. Deed, and Paul A. Kilmartin. "Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices." Beverages 7, no. 2 (2021): 29. http://dx.doi.org/10.3390/beverages7020029.

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Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavil

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Székelyhidi, Rita, Zsolt Giczi, Erika Lakatos, Viktória Kapcsándi, and Beatrix Sik. "The Effect of Grape Variety on the Micro- and Macroelement Composition of Grape Seeds." Acta Agronomica Óváriensis 65, no. 2 (2024): 90–98. https://doi.org/10.17108/actagrovar.2024.65.2.90.

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This study aimed to examine the differences between the micro- and macro-element content of the seed of eight different grape varieties, namely ‘Italian Riesling’, ‘Cabernet Franc’, ‘Pinot Noir’, ‘Sauvignon Blanc’, ‘Királyleányka’, ‘Rhine Riesling’, ‘Merlot’, ‘Kékfrankos’. On the basis of the results, there were significant differences between the calcium (Ca), potassium (K), magnesium (Mg), phosphorus (P), iron (Fe), zinc (Zn), manganese (Mn), copper (Cu) and boron (B) content of grape seed varieties. In the case of macroelements, the largest amount of K (Italian Riesling 4239 mg/kg to Cabern

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Herbst-Johnstone, Mandy, Laura Nicolau, and Paul A. Kilmartin. "Stability of Varietal Thiols in Commercial Sauvignon blanc Wines." American Journal of Enology and Viticulture 62, no. 4 (2011): 495–502. http://dx.doi.org/10.5344/ajev.2011.11023.

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Marko, Malićanin, Danilović Bojana, Mančić Stojan, Stamenković Stojanović Sandra, Veljkovi Vlada, and Karabegović Ivana. "Evaluation of yeast derivatives on Sauvignon blanc wine quality." Biologica Nyssana 15, no. 2 (2024): 83–90. https://doi.org/10.5281/zenodo.14258290.

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The combined effect of the native yeast strain Hanseniaspora uvarum S-2 withcommercial yeast derivatives (YDs) on the quality of Sauvignon blanc winewas evaluated. Three commercial YDs were applied at two concentrations(0.2 g/L or 0.4 g/L) over a 15-day period with periodic stirring. Dissolvedoxygen content, browning index, total phenolic content, and sensoryprofile were examined. Results indicated that YDs effectively scavengedoxygen, with lower dissolved oxygen in treated samples than the control.The lowest oxygen content was observed in the wine treated with 0.2 g/Lof commercial YD Noblesse

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Wurz, Douglas André, Alberto Fontanella Brighenti, Bruno Farias Bonin, Ricardo Allebrandt, Betina Pereira De Bem, and Leo Rufato. "Aumento da carga de gemas da videira Sauvignon Blanc e seu efeito na interceptação da radiação solar e fertilidade de gemas." Research, Society and Development 10, no. 14 (2021): e542101422479. http://dx.doi.org/10.33448/rsd-v10i14.22479.

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Buscando compreender os efeitos do aumento da carga de gemas planta-1 na interceptação da radiação solar e seu efeito na fertilidade de gemas, tem-se como objetivo desse trabalho avaliar o efeito do aumento da carga de gemas da videira ‘Sauvignon em relação a interceptação da redação fotossinteticamente ativa e o seu efeito na fertilidade de gemas em região de elevada altitude de Santa Catarina. O presente trabalho foi realizado durante a safra 2016/2017, em um vinhedo comercial, localizado no munícipio de São Joaquim. Os tratamentos consistiram em quatro diferentes níveis de cargas de gemas:

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Castillo-Novales, Diyanira, Paulina Vega-Celedón, Alejandra Larach, Michael Seeger, and Ximena Besoain. "Native Bacteria Are Effective Biocontrol Agents at a Wide Range of Temperatures of Neofusicoccum parvum, Associated with Botryosphaeria Dieback on Grapevine." Plants 14, no. 7 (2025): 1043. https://doi.org/10.3390/plants14071043.

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Botryosphaeria dieback, a significant grapevine trunk disease (GTD) caused by various pathogens, represents a serious threat to viticulture. Biocontrol emerges as a promising sustainable alternative to chemical control, aligning toward environmentally friendly viticultural practices. This study evaluated the in vitro, in vivo, and in situ biocontrol potential of Chilean native bacteria isolated from wild flora and endophytic communities of grapevine against Neofusicoccum parvum. In vitro biocontrol assays screened 15 bacterial strains at 10, 22, and 30 °C, identifying four Pseudomonas strains

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Franc, Čuš, and Schroers Polona Zabukovec and Hans-Josef. "Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine." Czech Journal of Food Sciences 35, No. 4 (2017): 329–45. http://dx.doi.org/10.17221/398/2016-cjfs.

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The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indig

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Tonge, P. B., R. M. Palghadmal, R. G. Kale, T P A Shabeer, R. R. Samarth, and Ajay Sharma. "Quality evaluation of wines prepared by blending grape juices." Indian Journal of Horticulture 80, no. 2 (2023): 218–24. http://dx.doi.org/10.58993/ijh/2023.80.2.14.

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An investigation was undertaken to prepare wines from the pure and blended juices of Sauvignon Blanc (SB) and Manjari Naveen (MN) grapes. Juices were blended according to plan, and wines were prepared following the standard vinification procedure and evaluated after two rackings. Alcohol in prepared wines ranged from 11.48 to 12.75 per cent. The acidity, volatile acidity, and pH of wines were within acceptable limits. Observed aroma compounds using ‘GC×GC-TOF/MS’ were mainly related to aroma notes in commercial wines. Wine prepared from T7 (SB-50% + MN 50%) attained a maximum score (4.7 out of

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