The Effect of Juice Turbidity on Aroma Development of Sauvignon Blanc (2016)

This study compares the effects of fermenting Sauvignon Blanc juice at a low (50 NTU) or high turbidity (250 NTU). Juice from the same pick of Sauvignon Blanc was settled and racked into stainless steel barrels. Turbidity was adjusted by adding back fine lees to the juice. All other treatments between wines were the same. No major chemical differences could be found between juice or wine, except that the juice with higher turbidity had slightly higher YAN and its wine had slightly lower alcohol. High turbidity greatly increased 3-mercaptohexanol and 4-methyl-4-mercaptopentan-2-one, but decreased 3-mercaptohexylacetate. Triangle testing suggests that the wines were significantly different (p<0.001). No major preference could be seen for one wine over the other. No major trends could be found for the descriptors used in this study, despite the wines being found to be significantly different. There was a slight tendency for the High NTU wine to have more Varietal Character and Overall Aromatic Intensity, while having less Body.

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