Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceration of three Vitis sp. varieties: the cold-hardy hybrid varieties Frontenac and Frontenac blanc, and the V. vinifera variety Cabernet-Sauvignon. Polysaccharides from must and wine were precipitated by ethanol and quantified using the phenol-sulfuric method of Dubois. Flavan-3-ol concentration and profile were analysed by HPLC-FLD. Results showed that wines from Frontenac and Frontenac blanc had less oligomeric and polymeric flavan-3-ols than those from V. vinifera Cabernet-Sauvignon. Wines made from Frontenac also had a higher concentration in total polysaccharides. Preliminary results from GPC/SEC analyses suggested that Frontenac wine had a higher content in mannoproteins and rhamnogalacturonan-2 polysaccharides compared to the other studied varieties. Overall, wines of Frontenac showed the highest content in total polysaccharides, and the lowest content in condensed tannins. As polysaccharides are known to negatively impact wine perceived astringency, these results suggest that significant attention should be given to the polysaccharide composition of cold-hardy cultivars in the context of cold climate wine production. Such knowledge may help winemakers from cold climate areas to improve the winemaking processes and final wine composition when working with cold-hardy Vitis sp. varieties.Knowledge on interspecific hybrid polysaccharide and flavan-3-ol kinetic during the alcoholic fermentative maceration may help the winemakers from cold climate areas to improve winemaking processes and final wine composition.

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Differentiation between Tannat, Merlot and Cabernet-Sauvignon Uruguayan wines according their global polyphenolic composition

OENO One ◽

10.20870/oeno-one.2006.40.2.874 ◽

2006 ◽

Vol 40 (2) ◽

pp. 81

Author(s):

Gustavo González-Neves ◽

Jorge Franco ◽

Michel Moutounet ◽

Alain Carbonneau

Keyword(s):

Condensed Tannins ◽

Total Content ◽

Canonical Analysis ◽

Cabernet Sauvignon ◽

Red Wines ◽

Grape Variety ◽

The South ◽

Yellow Colour ◽

Polyphenolic Composition ◽

Reduced Scale

The colour and polyphenolic composition of Tannat, Cabernet-Sauvignon and Merlot red wines elaborated at a reduced scale in the south of Uruguay in 2001, 2002 and 2003 was carried out. The colour and polyphenolic composition of the wines was evaluated through different spectrophotometric indices. Tannat wines gave the highest total content of polyphenols, anthocyanins, catechins and proanthocyanidins. They also had the highest proportions of ionised anthocyanins and the most polymerised and condensed tannins, as well as the highest colour intensities, the highest proportions of red colour and the lowest yellow colour. The year of production was very important, as far as the polyphenols concentrations, values of the polyphenolic indices and colour of the wines are concerned. A Discriminant Canonical Analysis including all the indices of polyphenolic composition differentiated all the wines according to the grape variety. Tannat wines were particularly differentiated by the polyphenolic concentration, whereas Cabernet-Sauvignon and Merlot wines were differentiated specially by the characteristics of the tannins. A Discriminant Canonical Analysis confirms that the reactivity and the polymerisation of the trannins are the variables that better differentiates wines of 2001 from the rest. Wines of 2002 differentiate from the others especially due to the total polyphenolic concentration, whereas 2003 wines due to the characteristic of the tannins.

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The rare, Georgian wine grape in modern enology

ECONOMIA AGRO-ALIMENTARE ◽

10.3280/ecag2019-003013 ◽

2020 ◽

pp. 809-823

Author(s):

Nino Chkhartishvili ◽

Londa Mamasakhlisashvili ◽

Irma Tchanturia ◽

Demetre Bakradze

Keyword(s):

Agricultural Research ◽

Sugar Accumulation ◽

Total Phenol Content ◽

Environment Protection ◽

Grape Variety ◽

Wine Grapes ◽

Scientific Center ◽

Wine Production ◽

Genetic Pool ◽

Grape Varieties

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

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Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽

10.3390/beverages7030044 ◽

2021 ◽

Vol 7 (3) ◽

pp. 44

Author(s):

Margherita Modesti ◽

Colleen Szeto ◽

Renata Ristic ◽

WenWen Jiang ◽

Julie Culbert ◽

...

Keyword(s):

Sensory Attributes ◽

Sensory Properties ◽

Ozone Treatment ◽

Cabernet Sauvignon ◽

Negative Effects ◽

Volatile Phenols ◽

Post Harvest ◽

Perceived Intensity ◽

Wine Composition ◽

Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

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Assessment of the influence of foliar treatment on productivity and phenolic maturity of grapes

E3S Web of Conferences ◽

10.1051/e3sconf/202123203026 ◽

2021 ◽

Vol 232 ◽

pp. 03026

Author(s):

Svetlana Levchenko ◽

Sofia Cherviak ◽

Vladimir Boyko ◽

Dmitriy Belash ◽

Elena Ostroukhova ◽

...

Keyword(s):

Positive Influence ◽

Sugar Accumulation ◽

Cabernet Sauvignon ◽

Grape Variety ◽

Organoleptic Properties ◽

Experimental Scheme ◽

Urgent Task ◽

Foliar Treatment ◽

Maturity Degree

An urgent task of today for grape growers is to find effective ways to achieve the compliance of conditional parameters to phenolic ripeness of grapes while maintaining high cropping capacity. In this study the influence of foliar treatment of grapes with nitrogen-containing preparations "Siamino Pro 500" on productivity and phenolic maturity of ‘Cabernet-Sauvignon’ grape variety was investigated. Studies were carried out during 2018-2019. Grape maturity degree was assessed by the Glories method, based on the determining of the total and extractable anthocyanin potential of grapes. It was shown that, as a result of the experimental scheme of processing, the cropping capacity increased by 10- 14%, as well as the bunch weight - by 13 - 16%. Use of the preparation contributed to the onset of technical maturity of grapes at the earlier period compared to the control. The content of anthocyanins extracted from the skins was 49- 56%. Experimental grape samples were characterized by a higher content of titratable acids (by 1.4 and 1.2 g/l) and a lower sugar accumulation (by 9 and 16 g/l). Positive influence of the experimental scheme of processing on organoleptic properties of wines was observed.

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Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019138 ◽

2019 ◽

Vol 41 (3) ◽

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Principal Component Analysis ◽

Regression Analysis ◽

Yield Components ◽

Polynomial Regression ◽

Principal Component ◽

Titratable Acidity ◽

Soluble Solids ◽

Cabernet Sauvignon ◽

Total Soluble Solids ◽

Wine Composition

Abstract The rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies. This experiment carried out over five years had the objective to determine the effect of the rootstock on the evolution of variables related to sugar and acidity contents of the juice during grape ripening. The treatments consisted of Cabernet Sauvignon grapevine grafted on rootstocks such as Rupestris du Lot, 101- 14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel. The berries were sampled during the grape ripening period, on nine dates during the summer of each year. Taken to the laboratory, they were hand crushed and the juice was centrifuged to separate the solid and liquid phase, where the supernatant was then used for physicochemical analyses. The data were submitted to Principal Component Analysis (PCA) and polynomial regression analysis. The main results show that, at grape maturity, the PCA discriminated mainly the juices of CS/101-14 Mgt, CS/SO4 and CS/Gravesac, which had high density, total soluble solids, total soluble solids/titratable acidity ratio and pH, and CS/Dogridge and CS/Fercal, which had high titratable acidity. The density, total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio increased as grape ripened, but the titratable acidity decreased. However, the increase or decrease rates were lower at the end of the grape ripening cycle according to the variable, and the total soluble solids having the highest increase (116.3%) and the titratable acidity the highest decrease (68.3%).

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Rootstock-scion interaction:3. Effect on the composition of Cabernet Sauvignon wine

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019642 ◽

2019 ◽

Vol 41 (1) ◽

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Genetic Diversity ◽

Experimental Design ◽

Volatile Compounds ◽

Cabernet Sauvignon ◽

Alcohol Content ◽

Higher Alcohol ◽

Dry Extract ◽

Ph Values ◽

Wine Composition ◽

Made In

Abstract The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities.

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Vines for Wines

10.1071/9780643092181 ◽

2004 ◽

Author(s):

George Kerridge ◽

Angela Gackle

Keyword(s):

Point Of View ◽

Cabernet Sauvignon ◽

Wine Grape ◽

Grape Variety ◽

Great Range ◽

Individual Preferences ◽

Colour Photograph ◽

Grape Varieties

Riesling, Chardonnay, Shiraz and Cabernet Sauvignon grapes can make magnificent wines but there are also many other excellent wine varieties that for many of us are rarely experienced. Vines for Wines will expand the wine lover’s knowledge and appreciation of a great range of wines and help to explore their individual preferences for specific varieties, blends, flavours and styles. This book is based on the highly successful Wine Grape Varieties, which is an aid to identifying grape vines. Vines for Wines, however, focuses on wines from the average consumer’s point-of-view, introducing the different wine grape varieties and the wines made from them, including blends. Each variety is represented by a colour photograph of the grape variety, its current world plantings, wine produced and notes describing the varietal characters for each wine grape variety. The tasting terms and wine notes for each variety provide a benchmark for the consumer to assess the quality of wines they drink, and to allow them to share and compare their experiences confidently with other wine lovers.

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Influence of crop level and microclimate on Cabernet-Sauvignon berries, must and wine composition and quality.

10.7764/rcia.v29i2.416 ◽

2002 ◽

Vol 29 (2) ◽

pp. 115-125 ◽

Cited By ~ 2

Author(s):

R. Muñoz ◽

◽

J. Pérez ◽

Ph. Pszczolkowski ◽

E. Bordeu

Keyword(s):

Cabernet Sauvignon ◽

Wine Composition

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Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽

10.20870/oeno-one.2011.45.1.1481 ◽

2011 ◽

Vol 45 (1) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Asimenia Karamanidou ◽

Stamatina Kallithraka ◽

Efimia Hatzidimitriou

Keyword(s):

Phenolic Content ◽

Practical Interest ◽

Quality Parameters ◽

Total Phenolic ◽

Phenolic Composition ◽

Red Wines ◽

Grape Variety ◽

Color Intensity ◽

Wine Production ◽

Fining Agent

Aim: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.Methods and Results: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native V. vinifera species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.Conclusion: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.Significance and impact of the study: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.

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