| Title: | Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties |
| Author(s): | Schelezki OJ; Suklje K; Boss PK; Jeffery DW; |
| Address: | "The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia. Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, Locked Bag 2, Urrbrae, SA 5064, Australia. The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: david.jeffery@adelaide.edu.au" |
| DOI: | 10.1016/j.foodchem.2018.03.118 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with 'green harvest wine' or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes. Implementation of water substitution in particular resulted in minor alterations of wine volatile composition compared to the control, and positive aroma and flavour characteristics were preserved. However, overripe sensory attributes such as 'hotness' and 'port wine' were conserved whereas they were absent in wines of similar alcohol level made from earlier harvested grapes, thereby emphasising the relevance of grape (over)maturity when producing lower alcohol wines" |
| Keywords: | Bioreactors Color Ethanol/analysis Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry Principal Component Analysis Solid Phase Extraction Taste Perception Vitis/*chemistry/metabolism Volatile Organic Compounds/*analysis/isolation & purificati; |
| Notes: | "MedlineSchelezki, Olaf J Suklje, Katja Boss, Paul K Jeffery, David W eng Comparative Study England 2018/04/24 Food Chem. 2018 Sep 1; 259:196-206. doi: 10.1016/j.foodchem.2018.03.118. Epub 2018 Mar 27" |
