Astringency Cabernet Sauvignon wines

The objective of this work is to establish anthocyanin profiles and individual anthocyanins in Cabernet Sauvignon wines in selected vintages by LC-MS/MS, and to elucidate the mechanisms of anthocyanin transformation. Based on anthocyanin profiles established, the involvement of anthocyanins in wine s reduced astringency during maturation is discussed. 

Although irradiation of red wine increased the chemical color "age of the Cabernet Sauvignon wines, sensory evaluations found no perceivable difference in color due to irradiation at the dose rates used in this study. Additionally, irradiation did not decrease astringency of the wines. Due to the adverse effect of the 2.4 KGy dose on flavor and aroma attributes, use of higher dose rates to rapid age Cabernet Sauvignon wines does not appear to be feasible. 

When comparing cultivars (7 days skin fermentation wines), it can be seen that Chambourcin is not as astringent as Cabernet Sauvignon, which was probably related to the lower content of procyanidins in Chambourcin compared to Cabernet Sauvignon. However, Noble wine, which had the lowest content of procyanidins, was rated as the most astringent and bitter. This evidence was probably due to the presence of extremely high amounts of gallic acid and epicatechin. 

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