Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10–15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more “fruity” aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using...