Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 16 of 16 for “"Sauvignon Blanc"”.
-
Eltérő éghajlatokról származó Sauvignon Blanc minőségi paramétereinek vizsgálata
Dolgozatomban különböző éghajlatokról származó Sauvignon blanc borokat hasonlítottam össze. A méréseim során polifenol tartalmat, flavonoid tartalmat, elemtartalmat, savtartalmat és ph-értéket mértem. Ezek a vizsgálatok képezték a szakdolgozatom alapját.
-
Identification of yeast genes involved in sauvignon blanc aroma development
The grape variety Sauvignon Blanc (SB) is the flagship of New Zealand’s wine industry and accounted for over 75 % of the value of total wine exports in 2008. Two volatile thiols, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl-acetate (3MHA), reminiscent of grapefruit and passion fruit respectively, …
-
Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels
… a better understanding of the perception of Sauvignon blanc wines. Substantial investment in time and money is directed towards ensuring trained panels perform optimally. Having selected a panel, the panel leader needs to ensure that panellists provide accurate, reliable data. Panellist …
-
Effect of low temperature on Sauvignon blanc fermentation by Saccharomyces cerevisiae
… determining the aromatic profile of New Zealand Sauvignon blanc wines. Contrary to winemakers’ expectations, low temperature fermentation does not necessarily increase volatile concentrations. Low temperature reduces concentrations of the volatile thiol 3-mercaptohexan-1-ol (3MH) and higher …
-
Drivers of Sauvignon blanc aroma at harvest: C6 compounds, antioxidants, and sulfur
… contribute significantly to the aroma of Sauvignon blanc wines. They impart pleasant tropical, passion fruit, gooseberry, and grape fruit notes to wine, among other aromas. The formation of these compounds has been the subject of much research, mainly focused on the release of varietal …
-
The Effect of Pre-fermentation Fining & Other Post-harvest Manipulations on Sauvignon blanc Aroma
… of several aroma compounds in Marlborough Sauvignon blanc. Sensory trials were also conducted to investigate if any chemical changes impact the sensory aspect of the wines. Although both free run and press fraction juice fining was considered, a stronger emphasis was placed on the …
-
Chemical Elemental Composition from Vineyard Soil to Wine in Hawke’s Bay and Marlborough, New Zealand
… time points (bud-burst, véraison, and harvest). Sauvignon blanc, Pinot noir, and Merlot grape varieties were analysed for elemental composition, and a survey of 100 commercial Sauvignon blanc and Pinot noir wines was carried out. Inductively coupled plasma mass spectrometry (ICP-MS) analysis for …
-
Evaluation of Nitrogen Management Schemes upon Vine Performance in Cover Cropped Vineyards
… cropped sites comprised of Petit Manseng and Sauvignon blanc (Vitis vinifera L.). Perennial White and Crimson clover cover crops and foliar urea applications were also used in a Vidal blanc (Vitis spp.) vineyard. Treatments were imposed in the Sauvignon blanc vineyard for five years. The Petit …
-
Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems
… The research described herein involved Sauvignon blanc, Merlot, and Petit Manseng grapevines (Vitis vinifera L.) subjected to different sets of nitrogen treatments, and was primarily conducted over two years. There were very few differences in pruning weights, canopy architecture, …
-
Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards
… cropped sites comprised of Petit Manseng and Sauvignon blanc (Vitis vinifera L.). Perennial White and Crimson clover cover crops and foliar urea applications were also used in a Vidal blanc (Vitis spp.) vineyard. Treatments were imposed in the Sauvignon blanc vineyard for five years. The Petit …
-
Assessment of Vineyard Nitrogen Management upon Grape Chemistry
… soil at bloom and foliar urea was sprayed at a Sauvignon blanc and Petit Manseng (Vitis vinifera L.) vineyard. Perennial White and Crimson clover as well as foliar urea applications at v ér a i s o n were utilized at a Vidal blanc (Vitis spp.) site. Foliar urea was effective at significantly …
-
Investigation of bacteria associated with Australian wine grapes using cultural and molecular methods
… and molecular methods. Red (Shiraz, Cabernet Sauvignon, Merlot) and white (Chardonnay, Semillon, Sauvignon Blanc) grape varieties were examined. Factors affecting the bacterial ecology of grapes were considered. The bacterial populations of mature undamaged grapes at harvest were consistently …
-
Genes involved in thiol release from cysteine and glutathione conjugates by Saccharomyces cerevisiae during wine fermentation
The aroma of Sauvignon blanc is highly influenced by three volatile thiols: 4MMP, 3MH and 3MHA. Considerable effort has been made during the last decade in order to understand how these desirable thiols are released by Saccharomyces cerevisiae during wine fermentation. So far, three types of thiol …
-
Hedonic Price Analysis of Cool Climate Wines in Selected Regions
… to other popular varieties including Chardonnay, Sauvignon Blanc and Pinot Noir. As Riesling thrives in cooler climates, it is becoming an increasingly popular variety among both producers and consumers. </p> <p> Unlike other studies that tend to incorporate mostly New World regions, this study is …
-
Determining cross-cultural wine quality drivers: a chemical, sensorial and data fusion approach
… by using two South African style wine cultivars Sauvignon blanc and Shiraz/Syrah as not a lot of information to date is available on these wines with indicated preference of South African wine consumers. The consumer target group is Generation Y (born in 1981 to 1996) with a focus on wine …
-
Cross-Flow Filtration with Mixed Matrix Membranes for the Removal of Proteins from White Wines
… capacity capable of filtering 370 L/mP2P of Sauvignon Blanc wine with protein concentration of 0.3 g/L. This is comparable to some industrial wine cross-flow filtration modules. It is concluded that this new process is a feasible replacement for the traditional bentonite fining process. There …