Colour and Sensory Characteristics of Merlot Red Wines Caused by Prolonged Pomace Contact

The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile.

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Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)

European Food Research and Technology ◽

10.1007/s00217-014-2186-z ◽

2014 ◽

Vol 238 (6) ◽

pp. 1037-1048 ◽

Cited By ~ 16

Author(s):

Massimo Iorizzo ◽

Vincenzo Macciola ◽

Bruno Testa ◽

Silvia Jane Lombardi ◽

Antonella De Leonardis

Keyword(s):

Sensory Characteristics ◽

Red Wines ◽

Molise Region

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Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil

Bioscience Journal ◽

10.14393/bj-v34n6a2018-39929 ◽

2018 ◽

pp. 37-47

Author(s):

Rafaela Gadret Rizzolo ◽

Celito Crivellaro Guerra ◽

Gisele Eliane Perissutti ◽

Raul Luiz Ben ◽

Renan Navroski ◽

...

Keyword(s):

Sensory Characteristics ◽

Red Wines ◽

The South ◽

South Of Brazil

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Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

Food Chemistry ◽

10.1016/j.foodchem.2015.01.075 ◽

2015 ◽

Vol 179 ◽

pp. 116-126 ◽

Cited By ~ 16

Author(s):

Rubén del Barrio-Galán ◽

Marcela Medel-Marabolí ◽

Álvaro Peña-Neira

Keyword(s):

Sensory Characteristics ◽

Phenolic Composition ◽

Red Wines ◽

Yeast Strains

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Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.477-478.1349 ◽

2013 ◽

Vol 477-478 ◽

pp. 1349-1353

Author(s):

Jian Qing Meng ◽

Yi Bin Zhang ◽

Wei Qiao Yang ◽

Xiao Yu Jia ◽

Xi Hong Li

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

Quality Characteristics ◽

Sensory Characteristics ◽

Cabernet Sauvignon ◽

Red Wines ◽

Colour Intensity ◽

Aroma Profile ◽

Wine Colour ◽

Sensory Evolution

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.

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