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Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.
Food Chem. 2018 Sep 01; 259:196-206.FC

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.

Authors+Show Affiliations

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.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29680044

Citation

Schelezki, Olaf J., et al. "Comparison of Consecutive Harvests Versus Blending Treatments to Produce Lower Alcohol Wines From Cabernet Sauvignon Grapes: Impact On Wine Volatile Composition and Sensory Properties." Food Chemistry, vol. 259, 2018, pp. 196-206.
Schelezki OJ, Šuklje K, Boss PK, et al. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chem. 2018;259:196-206.
Schelezki, O. J., Šuklje, K., Boss, P. K., & Jeffery, D. W. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chemistry, 259, 196-206. https://doi.org/10.1016/j.foodchem.2018.03.118
Schelezki OJ, et al. Comparison of Consecutive Harvests Versus Blending Treatments to Produce Lower Alcohol Wines From Cabernet Sauvignon Grapes: Impact On Wine Volatile Composition and Sensory Properties. Food Chem. 2018 Sep 1;259:196-206. PubMed PMID: 29680044.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. AU - Schelezki,Olaf J, AU - Šuklje,Katja, AU - Boss,Paul K, AU - Jeffery,David W, Y1 - 2018/03/27/ PY - 2018/01/17/received PY - 2018/03/23/revised PY - 2018/03/26/accepted PY - 2018/4/23/entrez PY - 2018/4/24/pubmed PY - 2018/10/3/medline KW - Alcohol content KW - Berry shrivel KW - Sensory analysis KW - Water addition KW - Wine aroma SP - 196 EP - 206 JF - Food chemistry JO - Food Chem VL - 259 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29680044/Comparison_of_consecutive_harvests_versus_blending_treatments_to_produce_lower_alcohol_wines_from_Cabernet_Sauvignon_grapes:_Impact_on_wine_volatile_composition_and_sensory_properties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)30560-0 DB - PRIME DP - Unbound Medicine ER -