Cabernet franc

Peonidin is even less widespread in frnits and vegetables, being detected in amonnts higher than 10% of the total anthocyanin content in only 4 of 44 frnits listed in Table 4.3.1, in sweet potatoes and in purple com cv. Morado. It was found as one of the principal anthocyanidins in cv. Cabernet Franc," cv. Rubi-... 

Glories, Y. et al., Identification et dosage de la procyanidine A2 dans les raisin et les vins de Vitis vinifera L.C. V. merlot noir, cabernet sauvignon et cabernet franc. In Polyphenols Communications 96 (eds J. Vercauteren, C. Cheze, M. Dumon, and J.-F. Weber), Groupe Polyphenols, Bordeaux, 1996, p. 153. 

Brossaud, F., Analyse des constituants phenoliques du cabernet franc et effet terroir en Anjou-Saumur, These de doctorat ENSA Rennes, France, 1999. 

Fig. 15 RP-HPLC separation of anthocyanins of 11 different grape varieties 1 = Zweigelt, 2 = Blaufrankisch, 3 = Blauer Portugieser, 4 = Blauburger, 5 = St. Laurent, 6 = Pinot Noir, 7 = Cabernet Sauvignon, 8 = Merlot, 9 = Cabernet Franc, 10 = Blauer Wildbacher, 11 = Trollinger. (From Ref. 165.)...

FIGURE 4.20 hi NMR spectra of freeze-dried pulp extracts of cv. Merlot noir, Cabernet-Sauvignon, and Cabernet Franc, acquired at 500 MHz with 64 scans and an acquisition time of 29 min. (From Pereira et at., 2005.)... 

Other reds there are several other reds that possibly could be grown in Washington. These include Petite Sirah, Malbec, Cabernet franc, and Limberger. Red varieties tend to be late maturing with high acids and more cold-sensitive than white. They should be planted in the warmer sites under low fertility conditions. 

Quality of red wines depends to a large extent on their phenolic composition. In particular, sensory analyses of wines obtained, over a fifteen-year period, from Vitis vinifera var. Cabernet franc grapes grown in different Loire Valley locations. 

Wines made from Vitis vinifera var. Cabernet franc grapes harvested from different Loire Valley locations were submitted to sensory evaluation. The grapes and wines were also analysed for their phenolic composition. The three sets of data thus generated were then treated separately by mutiple factor analysis (MFA) in order to compare the wine configurations thus obtained and establish eventual... 

According to Noble and coworkers, seed tannins are perceived as rather bitter at low concentrations, but astringency takes over as the concentration increases (7,8). Otherwise, in apple ciders, hard tannin perception has been ascribed to bitterness (6). Nevertheless, in the Cabernet franc wines studied, low proanthocyanidin content appeared associated with soft tannins. Such discrepancy may be due to the particular composition of wine tannins, including prodelphinidins and various tannin-like structures e.g. oxidation products, ethyl-linked tannin polymers, anthocyanin-tannin adducts...), in addition to seed tannins. 

Comparison of the chemical and sensory data obtained when analysing 17 Cabernet franc wines from the Loire Valley suggested that procyanidin gallates and prodelphinidins show different tannin characters although the observed differences... 

Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., and Ewert, B. 1999. Anthocyanins, phenolics and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Colombia. J. Agric. Food Chem. 47(10) 4009-4017. 

Terpenol concentrations in wines made from grape varieties with simple flavors (Sauvignon Blanc, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot, etc.) are generally below the perception threshold. There are, however, Chardonnay clones with the Muscat character. These are normally eliminated from clonal selections of vines, as their wines do not have typical varietal character. 

Lawrence, G., Symoneaux, R., Maitre, I., Brossaud, R, Maestrojuan, M. and Mehinagic, E. (2013) Using the Free comments method for sensory characterisation of Cabernet Franc wines Comparison with classical profiling in a professional context, Food Qual Prefer, 30, 145-155. DOI 10.1016/j.foodqual.2013.04.005. 

Calo A, Stefano RD, Costacurta A, Calo G (1991) Caratterizzazione di Cabernet Franc e Carmenere (Vitis sp.) e chiarimenti sulla loro coltura in Italia. Riv Vitic Enol 44 3-25 Cronin DA (1982) Techniques of analysis of flavours chemical methods including sample preparation. In Morton ID, MacLeod AJ (eds) Food flavours. Part A. Introduction. Elsevier, Amsterdam, pp 15-48... 

Cabernet Franc Spread in Bordeaux and Loire regions, a superior, strong pleasing wine, with Cabernet Sauvignon and Merlot is an ingredient of Bordeaux wines... 

Cabernet Sauvignon As Cabernet Franc, aroma rich, a superior quality wine... 

The relationship between vine production and maturation conditions (in particular, phenolic compound concentrations) is complex and difficult to interpret. Practices that increase vine vigor (fertilizing, rootstock, pruning, etc.) are known to delay maturation. Phenolic compounds are the first substances affected. When production is excessive, wines rapidly become diluted and lack color. Some grape varieties (e.g. Cabernet-Franc) are more susceptible to flavor dilution due to excessively... 

Table 12.18. Modification of composition of Cabernet-Franc and Petit Verdot grape juice in anaerobiosis (8 days at 25°C in a CO2 or nitrogen atmosphere) (Peynaud and Guimberteau, 1962)...

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