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Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
Food Chem 2013; 138(2-3):1696-705FC

Abstract

The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism.

Authors+Show Affiliations

Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia. keren.bindon@awri.com.auNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23411300

Citation

Bindon, Keren, et al. "Relationships Between Harvest Time and Wine Composition in Vitis Vinifera L. Cv. Cabernet Sauvignon 1. Grape and Wine Chemistry." Food Chemistry, vol. 138, no. 2-3, 2013, pp. 1696-705.
Bindon K, Varela C, Kennedy J, et al. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chem. 2013;138(2-3):1696-705.
Bindon, K., Varela, C., Kennedy, J., Holt, H., & Herderich, M. (2013). Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chemistry, 138(2-3), pp. 1696-705. doi:10.1016/j.foodchem.2012.09.146.
Bindon K, et al. Relationships Between Harvest Time and Wine Composition in Vitis Vinifera L. Cv. Cabernet Sauvignon 1. Grape and Wine Chemistry. Food Chem. 2013 Jun 1;138(2-3):1696-705. PubMed PMID: 23411300.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. AU - Bindon,Keren, AU - Varela,Cristian, AU - Kennedy,James, AU - Holt,Helen, AU - Herderich,Markus, Y1 - 2012/11/10/ PY - 2012/08/14/received PY - 2012/09/28/revised PY - 2012/09/28/accepted PY - 2013/2/16/entrez PY - 2013/2/16/pubmed PY - 2013/8/21/medline SP - 1696 EP - 705 JF - Food chemistry JO - Food Chem VL - 138 IS - 2-3 N2 - The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23411300/Relationships_between_harvest_time_and_wine_composition_in_Vitis_vinifera_L__cv__Cabernet_Sauvignon_1__Grape_and_wine_chemistry_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01639-1 DB - PRIME DP - Unbound Medicine ER -