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A Cáceres-Mella, A Peña-Neira, J Parraguez, R López-Solís, VF Laurie and JM Canals
Abstract
Sauvignon blanc wines are produced under a wide variety of winemaking conditions, some of which include different fruit-ripening levels, cold soaks and the use of fining agents and inert gases. Anecdotal evidence suggests that sensory variations among these wines may have to do with their phenolic composition and concentration. Therefore the aim of this work was to study the effects of different winemaking conditions typically used in Chile on the phenolic composition and concentration of Sauvignon blanc wines.
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Concepts
Noble gas, Fermentation, Gases, Chardonnay, Chilean wine, Cabernet Sauvignon, Oenology, Sauvignon blanc
MeSH headings
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