New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects
Cynthia Lund, Michelle K. Thompson, Frank Benkwitz, Mark W. Wohler, Chris Triggs, Richard C. Gardner +2 more
American Journal of Enology and Viticulture
Abstract
A trained sensory panel (n = 14) identified key flavors in Sauvignon blanc wines from Australia, France, New Zealand, Spain, South Africa, and the United States. Sixteen characteristics were identified and measured: sweet sweaty passion fruit, capsicum, passion fruit skin/stalk, boxwood/cat urine, grassy, mineral/flinty, citrus, bourbon, apple lolly/candy, tropical, mint, fresh asparagus, canned asparagus, stone fruit, apple and snow pea. Principal component analysis was used to describe differences among regions and countries. Sauvignon blanc wines from Marlborough, New Zealand, were described by tropical and sweet sweaty passion fruit characteristics, while French and South African Sauvignon blanc wines were described as having flinty/mineral and bourbon-like flavors. Chemical analyses of these wines also showed that wines from Marlborough had more methoxypyrazine and thiol compounds. A consumer study (n = 105) showed that New Zealanders significantly prefer New Zealand-style Sauvignon blanc.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
wines from Marlborough had more methoxypyrazine and thiol compounds
“Chemical analyses of these wines also showed that wines from Marlborough had more methoxypyrazine and thiol compounds.”
New Zealanders significantly prefer New Zealand-style Sauvignon blanc
“A consumer study (n = 105) showed that New Zealanders significantly prefer New Zealand-style Sauvignon blanc.”
Sauvignon blanc wines from Marlborough, New Zealand described by tropical and sweet sweaty passion fruit characteristics
“Sauvignon blanc wines from Marlborough, New Zealand, were described by tropical and sweet sweaty passion fruit characteristics”