Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine

This pioneering investigation involved the application of accentuated cut edges (ACE) technique to Sauvignon blanc winemaking. The concentration of varietal thiol precursors in juice was significantly higher for ACE treatment compared to conventional crushing, with two-way or three-way interactions of the experimental factors, which included yeast strain and malolactic fermentation, being determined from the wine data. ACE yielded higher concentrations of 4-methyl-4-sulfanylpentan-2-one (4-MSP) and enantiomers of 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA) in wines that were more abundant in phenolic compounds. Compared to Sauvy yeast strain, VIN13 produced greater amounts of 3-SH and 3-SHA but less 4-MSP with wines exhibiting lower intensity 'floral' and 'fruity' notes. MLF increased 3-SH and 4-MSP concentrations and led to wines that exhibited more non-fruity sensory attributes. The study revealed the potential of ACE for increasing varietal thiol concentrations in Sauvignon blanc wine and altering overall sensory profiles, with interactions involving yeast strain and MLF.

Automated summary

This pioneering investigation applied the accentuated cut edges (ACE) technique to Sauvignon blanc winemaking. ACE treatment resulted in significantly higher concentrations of varietal thiol precursors in juice compared to conventional crushing, with two-way or three-way interactions of yeast strain and malolactic fermentation affecting the wine data. ACE yielded wines with higher concentrations of 4-methyl-4-sulfanylpentan-2-one (4-MSP) and enantiomers of 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA), which were also more abundant in phenolic compounds. Different yeast strains and MLF influenced the concentration of 3-SH, 3-SHA, and 4-MSP, as well as the sensory attributes of the wines.