Sauvignon Blanc Marlborough
Selected indexed studies
- Volatile sulfur compounds in New Zealand Sauvignon blanc: An inter-regional survey. (Food Chem, 2025) [PMID:40953526]
- Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions. (Food Chem, 2016) [PMID:27132857]
- Juice Index: an integrated Sauvignon blanc grape and wine metabolomics database shows mainly seasonal differences. (Metabolomics, 2019) [PMID:30830411]
_Worker-drafted node — pending editorial review._
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Sources
- Volatile sulfur compounds in New Zealand Sauvignon blanc: An inter-regional survey. (2025) pubmed
- Juice Index: an integrated Sauvignon blanc grape and wine metabolomics database shows mainly seasonal differences. (2019) pubmed
- Mixed yeast communities contribute to regionally distinct wine attributes. (2023) pubmed
- Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions. (2016) pubmed
- Evaluation of key odorants in sauvignon blanc wines using three different methodologies. (2012) pubmed
- Effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) and duration of infection on fruit composition and wine chemical profile of Vitis vinifera L. cv. Sauvignon blanc. (2016) pubmed
- Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines. (2017) pubmed
- Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine. (2016) pubmed
- Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose. (2009) pubmed
- Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines. (2011) pubmed