Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

Alejandro Cáceres-Mella, Álvaro Peña-Neira, Pamela Avilés-Gálvez, Marcela Medel-Marabolí, Rubén del Barrio-Galán, Remigio López-Solís, Joan Miquel Canals

Research output: Contribution to journalArticlepeer-review

17 Scopus citations


BACKGROUND: The blending of wine is a common practice in winemaking to improve certain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain characteristics in blended wines, particularly those related to mouthfeel. The aim of this work was to study the effect of Carménère, Merlot and Cabernet Franc on the phenolic composition, proanthocyanidin profile and mouthfeel characteristics of Cabernet Sauvignon blends. RESULTS: Significant differences in chemical composition were observed among the monovarietal wines. Separation using Sep-Pak C18 cartridges revealed differences in the concentration but not in the proportion of various proanthocyanidins. Blending reduced polyphenol concentration differences among the various monovarietal wines. Although no major overall differences were observed after blending the monovarietal wines, this oenological practice produced clear differences in mouthfeel characteristics in such a way that the quality of the perceived astringency was different. CONCLUSION: This study showed that the use of a particular wine variety (Cabernet Sauvignon) in a higher proportion in wine blending produced blends that were less differentiable from the monovarietal wine, owing to a suppression effect, producing an apparent standardization of the wines regarding chemical composition.

Original languageEnglish
Pages (from-to)666-676
Number of pages11
JournalJournal of the Science of Food and Agriculture
Issue number4
StatePublished - 15 Mar 2014
Externally publishedYes


  • Astringency
  • Cabernet Franc
  • Cabernet Sauvignon
  • Carménère
  • Merlot
  • Proanthocyanidins
  • Wine blending


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