Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine

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 to...

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Autores principales: Zhao, Ting, Wu, Jiaying, Meng, Jiangfei, Shi, Pengbao, Fang, Yulin, Zhang, Zhenwen, Sun, Xiangyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696524/
https://www.ncbi.nlm.nih.gov/pubmed/31366183
http://dx.doi.org/10.3390/molecules24152777
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author Zhao, Ting
Wu, Jiaying
Meng, Jiangfei
Shi, Pengbao
Fang, Yulin
Zhang, Zhenwen
Sun, Xiangyu
author_facet Zhao, Ting
Wu, Jiaying
Meng, Jiangfei
Shi, Pengbao
Fang, Yulin
Zhang, Zhenwen
Sun, Xiangyu
author_sort Zhao, Ting
collection PubMed
description 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.
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spelling pubmed-66965242019-09-05 Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine Zhao, Ting Wu, Jiaying Meng, Jiangfei Shi, Pengbao Fang, Yulin Zhang, Zhenwen Sun, Xiangyu Molecules Article 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. MDPI 2019-07-30 /pmc/articles/PMC6696524/ /pubmed/31366183 http://dx.doi.org/10.3390/molecules24152777 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhao, Ting
Wu, Jiaying
Meng, Jiangfei
Shi, Pengbao
Fang, Yulin
Zhang, Zhenwen
Sun, Xiangyu
Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine
title Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine
title_full Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine
title_fullStr Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine
title_full_unstemmed Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine
title_short Harvesting at the Right Time: Maturity and its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine
title_sort harvesting at the right time: maturity and its effects on the aromatic characteristics of cabernet sauvignon wine
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696524/
https://www.ncbi.nlm.nih.gov/pubmed/31366183
http://dx.doi.org/10.3390/molecules24152777
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