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Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine.
Molecules. 2019 Jul 30; 24(15)M

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.

Authors+Show Affiliations

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 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 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.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.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31366183

Citation

Zhao, Ting, et al. "Harvesting at the Right Time: Maturity and Its Effects On the Aromatic Characteristics of Cabernet Sauvignon Wine." Molecules (Basel, Switzerland), vol. 24, no. 15, 2019.
Zhao T, Wu J, Meng J, et al. Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine. Molecules. 2019;24(15).
Zhao, T., Wu, J., Meng, J., Shi, P., Fang, Y., Zhang, Z., & Sun, X. (2019). Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine. Molecules (Basel, Switzerland), 24(15). https://doi.org/10.3390/molecules24152777
Zhao T, et al. Harvesting at the Right Time: Maturity and Its Effects On the Aromatic Characteristics of Cabernet Sauvignon Wine. Molecules. 2019 Jul 30;24(15) PubMed PMID: 31366183.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine. AU - Zhao,Ting, AU - Wu,Jiaying, AU - Meng,Jiangfei, AU - Shi,Pengbao, AU - Fang,Yulin, AU - Zhang,Zhenwen, AU - Sun,Xiangyu, Y1 - 2019/07/30/ PY - 2019/06/23/received PY - 2019/07/17/revised PY - 2019/07/25/accepted PY - 2019/8/2/entrez PY - 2019/8/2/pubmed PY - 2020/1/3/medline KW - Cabernet Sauvignon KW - aromatic characteristics KW - sequential harvest KW - wine JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 15 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31366183/Harvesting_at_the_Right_Time:_Maturity_and_Its_Effects_on_the_Aromatic_Characteristics_of_Cabernet_Sauvignon_Wine_ DB - PRIME DP - Unbound Medicine ER -