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

Summary 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...

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Bibliographic Details
Published in:International journal of food science & technology 2018-07, Vol.53 (7), p.1726-1735
Main Authors: Delgado Cuzmar, Paula, Salgado, Eduardo, Ribalta‐Pizarro, Camila, Olaeta, José A., López, Eugenio, Pastenes, Claudio, Cáceres‐Mella, Alejandro
Format: Article
Language:English
Subjects:
Alcohols
Anthocyanins
Aroma
Astringents
Bitterness
Cabernet Sauvignon
Cartridges
Chemical composition
controlled water deficit
Irrigation
Irrigation water
Organic chemistry
Phenolic compounds
Phenols
Proanthocyanidins
ripening
Sensory evaluation
Sensory properties
Tannins
Water stress
Wine
Wines
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Summary:Summary 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 tC18 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. Effect of water stress and harvest date on the concentration and composition of phenolic compounds and sensory characteristics from Cabernet Sauvignon wines
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13757