| Title: | Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine |
| Author(s): | Zhao T; Wu J; Meng J; Shi P; Fang Y; Zhang Z; Sun X; |
| Address: | "College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China. College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066600, China. College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China. zhangzhw60@nwsuaf.edu.cn. College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China. sunxiangyu@nwsuaf.edu.cn" |
| DOI: | 10.3390/molecules24152777 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine" |
| Keywords: | Anthocyanins/biosynthesis/isolation & purification Fruit/*chemistry/growth & development/metabolism Humans Hydrogen-Ion Concentration Odorants/*analysis Polyphenols/biosynthesis/classification/isolation & purification Principal Component Analysis Tannins/; |
| Notes: | "MedlineZhao, Ting Wu, Jiaying Meng, Jiangfei Shi, Pengbao Fang, Yulin Zhang, Zhenwen Sun, Xiangyu eng CARS-29-zp-6/China Agriculture Research System for Grape Industry/ 2017M623255/General Financial Grant from Shaanxi Postdoctoral Science Foundation/ 2017M623257/General Financial Grant fromChina Postdoctoral Science Foundation/ Switzerland 2019/08/02 Molecules. 2019 Jul 30; 24(15):2777. doi: 10.3390/molecules24152777" |
