engleski

Characterization of Sauvignon Blanc must from different origins

Wine of the same cultivar can have different characteristics when grown in different regions. This is due to different climatic conditions during the ripening process, harvest dates and different fermentation and storage conditions. In this work Sauvignon Blanc must from various origins in Styria, Austria and three different locations in Croatia, with harvest times from late August to October is compared using different analytical methods. Austria and Croatia both belong to the cool climate viticulture. Sauvignon Blanc from these regions usually exhibits green characteristics. One of the main aroma compounds responsible for this aroma is 2- Isobutyl-3-methoxypyrazine (IBMP).(Parr et al. 2007) It is responsible for the characteristic green bell pepper notes in cool climate Sauvignon Blanc wines as its concentration greatly depends on the climatic conditions during the ripening phase of the grapes and the harvest date. With a sensory threshold of about 1 ng/L (Allen and Lacey 1991) it influences the aroma even in low concentrations. The compound is present in the grape must in its free, odour active form. For the analysis of the volatile fraction of the must, gas chromatography (GC) coupled with different mass- sensitive detection (MS) methods is used. For the quantification of important aroma compounds, like IBMP, GC with tandem MS is used. Additionally, results from several standard chemical wine analysis me- thods, like sugar content and titratable acidity, indicating ripeness of the grapes and the harvest dates will be taken into account. The results are compared using principal component analysis, visualizing differences and similarities between the samples. The analysis of the same cultivar from different origins can give insight into the effect the different condi- tions have on the raw material. A characterization of the must can help when making predictions about the finished wine and choosing appropriate viticultural practices and further vinification methods to fit the raw material from different growing conditions.

Chemical Analysis, Sauvignon Blanc

Hrvatsko-austrijska bilateralna suradnja