Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date

Paula Delgado Cuzmar, Eduardo Salgado, Camila Ribalta-Pizarro, José A. Olaeta, Eugenio López, Claudio Pastenes, ALEJANDRO ANTONIO CÁCERES MELLA

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

The effect of three water status level and two harvest date 55 and 64 days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a higher alcohol content. Total phenols varied from 1439.66 to 1643.08 mg L −1 with higher values at 64 DAV. No differences were observed between irrigation treatments. For total tannins and anthocyanins, no differences were found between harvest date. Separation of proanthocyanidins by Sep-Pak Plus tC 18 cartridges showed only differences in concentration but not in the proportion of proanthocyanidin fractions. The wines from the most restricted treatment had a better colour and the same aroma of red fruits, persistence, astringency, fullness and bitterness, as the wine from the treatment with highest irrigation. Under the assay conditions, it was possible to obtain wines with a similar chemical and sensory composition earlier and using less irrigation water.

Original languageEnglish
Pages (from-to)1726-1735
Number of pages10
JournalInternational Journal of Food Science and Technology
Volume53
Issue number7
DOIs
StatePublished - 1 Jul 2018

Keywords

  • Anthocyanins
  • Cabernet Sauvignon
  • controlled water deficit
  • phenolic compounds
  • ripening
  • sensory evaluation
  • wine

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