Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines

Abstract

Background and Aims: Most white wines lose fresh and fruity characteristics, associated with volatile esters, during ageing in the bottle. A higher storage temperature accelerates these changes. The aim of this study was to examine the influence of storage temperature on the chemical and sensory properties of Sauvignon Blanc wines. Methods and Results: Three commercially bottled Sauvignon Blanc wines from the 2008 and 2009 vintages were stored at 5, 10, 18°C and at room temperature for 12months. Wines stored at warmer temperatures (18°C and room temperature) contained lower concentrations of acetate esters, including the prominent varietal thiol 3MHA, and ethyl esters of fatty acids, than the wines stored at cooler temperatures (5 and 10°C). A warmer temperature accelerated the rate of ester hydrolysis. Conversely, the concentrations of ethyl esters of branched acids were higher in wines stored at the warmer temperatures. The sensory profile of the wines was assessed after 12months for the two 2008 wines and after 8months for the 2009 wine. The wines stored at cooler temperatures were characterised by higher fruity and fresh vegetal aromas, whereas the wines stored at warmer temperatures exhibited the opposite sensory profile, with dominant woody/smoky/oaky, buttery, flinty and canned asparagus notes. Conclusions: These results indicate that temperature-dependent hydrolysis processes are critical for Sauvignon Blanc aroma stability during the first year in the bottle. Significance of the Study: Cool storage temperature conditions can significantly increase the shelf-life of Sauvignon Blanc wines by preserving their fruity and fresh green characters. © 2012 Australian Society of Viticulture and Oenology Inc..