Progressive Oxidative Storage of Sauvignon Blanc

This South African study tested the result of oxygen and aging on a selected Sauvignon Blanc. The long term trials included oxygen additions that were considerably greater than anything expected under wine properly sealed with a natural cork.  The minimum oxygen addition was 6.6mg/L and expanded in increments of close to 5mg until reaching 30mg/L.  At the 6.6mg level, panelist determined the wine to have a “fresher” and “fruitier” character than the control group without oxygen.    
The level of oxygen ingress from natural cork depends on type and grade but does not exceed 5mg under normal conditions.  The smallest test dose of 6.6mg shows that the experiment was more of a chemistry test than a sensory comparison.


Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine ...Coetzee, Wyngaard,Suklje, Ferreira, du Toit

ABSTRACT: The effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated. Chemical analyses were conducted together with extensive sensory profiling. A decrease in volatile thiols responsible for the fruity nuances and an increase in oxidation-related compounds, such as acetaldehyde, was observed during the course of the oxidation. The wine evolved from a fresh and fruity one to one with slight oxidation and then developed extreme oxidative characteristics. The control samples (no oxygen added) developed a “cooked” character that could indicate the formation of “reductive” compounds in these wines. Conversely, the wines that received a single dose of oxygen did not develop this flavor and were perceived to be fresher and fruitier than the control samples. The color of the wine evolved before the disappearance of the pleasant aroma.

J.Agric. Food Chem. 2016, 64, 7979-7992

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