Volatile sulfur compounds in New Zealand Sauvignon blanc: An inter-regional survey

Abstract

The New Zealand Sauvignon blanc aromatic profile is coveted within both the domestic and international wine sector. A range of studies have identified key volatile sulfur compounds found in Sauvignon blanc that provide it with this characteristic aroma. These volatile sulfur compounds can impart both positive and negative aromas in the wine. In this study, we evaluated the negative volatile sulfur compound profiles of 50 commercially produced Sauvignon blanc wines from four key winemaking regions in New Zealand: Hawke's Bay, Wairarapa, Marlborough and North Canterbury. We identified carbon disulfide, dimethyl sulfide, methionol and benzothiazole as key sulfur-containing compounds within these wines using headspace-solid phase microextraction gas chromatography-mass spectrometry analysis. Significant differences in the relative concentrations of individual compounds were noted across the four winemaking regions. This study is the first inter-regional comparison of volatile sulfur compounds in commercially produced Sauvignon blanc and contributes to our knowledge of volatile sulfur compounds in New Zealand wine.

Keywords: Aroma compounds; Inter-regional analysis; New Zealand; Sauvignon blanc; Volatile sulfur compounds; Wine.