Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines

► The effects of cryo-maceration and reductive vinification on Sauvignon blanc wines were studied. ► Conventional analyses and NMR spectroscopy were applied. ► Cryo-maceration caused a strong precipitation of tartaric acid. ► Vinification in a reductive environment gave the best results for most of the quality indices. ► The application of four different vinifications resulted in four different oenological expressions of this grape.