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Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.
Food Chem. 2011 Jun 15; 126(4):1971-7.FC

Abstract

Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C+EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R(2)=0.509, p=0.051, CS; R(2)=0.780, p=0.000M). In addition, mDP decreases significantly during ageing (R(2)=0.796, p=0.000; CS and R(2)=0.946, p=0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed.

Authors+Show Affiliations

UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France.UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France.UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France.UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France. Electronic address: p.teissedre@u-bordeaux2.fr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25213985

Citation

Chira, Kleopatra, et al. "Chemical and Sensory Evaluation of Bordeaux Wines (Cabernet-Sauvignon and Merlot) and Correlation With Wine Age." Food Chemistry, vol. 126, no. 4, 2011, pp. 1971-7.
Chira K, Pacella N, Jourdes M, et al. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. Food Chem. 2011;126(4):1971-7.
Chira, K., Pacella, N., Jourdes, M., & Teissedre, P. L. (2011). Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. Food Chemistry, 126(4), 1971-7. https://doi.org/10.1016/j.foodchem.2010.12.056
Chira K, et al. Chemical and Sensory Evaluation of Bordeaux Wines (Cabernet-Sauvignon and Merlot) and Correlation With Wine Age. Food Chem. 2011 Jun 15;126(4):1971-7. PubMed PMID: 25213985.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. AU - Chira,Kleopatra, AU - Pacella,Nicola, AU - Jourdes,Michael, AU - Teissedre,Pierre-Louis, Y1 - 2010/12/15/ PY - 2010/07/03/received PY - 2010/10/12/revised PY - 2010/12/09/accepted PY - 2014/9/13/entrez PY - 2011/6/15/pubmed PY - 2011/6/15/medline KW - Bitterness KW - Galloylation KW - Mean degree polymerisation KW - Phenolics KW - Prodelphinidins HPLC-UV-Fluo/MS Astringency KW - Tannins KW - Wine SP - 1971 EP - 7 JF - Food chemistry JO - Food Chem VL - 126 IS - 4 N2 - Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C+EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R(2)=0.509, p=0.051, CS; R(2)=0.780, p=0.000M). In addition, mDP decreases significantly during ageing (R(2)=0.796, p=0.000; CS and R(2)=0.946, p=0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed. SN - 0308-8146 UR - https://www.unboundmedicine.com/medline/citation/25213985/Chemical_and_sensory_evaluation_of_Bordeaux_wines__Cabernet_Sauvignon_and_Merlot__and_correlation_with_wine_age_ DB - PRIME DP - Unbound Medicine ER -
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