TY - JOUR
T1 - Phenolic composition and sensory characteristics of Cabernet Sauvignon wines
T2 - effect of water stress and harvest date
AU - Delgado Cuzmar, Paula
AU - Salgado, Eduardo
AU - Ribalta-Pizarro, Camila
AU - Olaeta, José A.
AU - López, Eugenio
AU - Pastenes, Claudio
AU - CÁCERES MELLA, ALEJANDRO ANTONIO
PY - 2018/7/1
Y1 - 2018/7/1
N2 -
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.
AB -
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.
KW - Anthocyanins
KW - Cabernet Sauvignon
KW - controlled water deficit
KW - phenolic compounds
KW - ripening
KW - sensory evaluation
KW - wine
UR - http://www.scopus.com/inward/record.url?scp=85043365024&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13757
DO - 10.1111/ijfs.13757
M3 - Article
AN - SCOPUS:85043365024
VL - 53
SP - 1726
EP - 1735
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 7
ER -