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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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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. |
format | Online Article Text |
id | pubmed-6696524 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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