Cabernet Sauvignon musts

Chone (2000) analyzed Cabernet Sauvignon musts in 1997 and found significant variations in nitrogen levels, from 95 to 218 mg/1. 

The pyridoxine content of two grape varieties, Merlot and Cabernet Sauvignon, varied with season, location, and maturation (192). They reported the free pyridoxine content ranged from 0.16 to 0.53 mg/liter for 17 must analyses and averaged 0.32 mg/liter. These values were similar to Castors (185) report of 0.48 mg/liter but were generally lower than the 0.60-1.06 mg/liter reported by Hall et al. (186). Castor... 

Murat, M. L., Tominaga, T., Dubourdieu, D. (2001a). Assessing, the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-l-ol. J. Agric. Food Chem., 49, 5412-5417. 

Methods to measure cysteinylated aroma precursors in must were developed by Peyrot des Gachons et al. (2000) and Murat et al. (2001b). They allowed the location of thiol precursors to be determined in Sauvignon blanc grapes (Fig. 8B.7). Around 80% of P-4MSP is in the juice and 50% of P-3SH in the skin. The skin contact improves the must aromatic potential, but its main effect is on the P-3SH content (Fig. 8B.8). Similarly, in Cabernet Sauvignon and Merlot grapes, 60% of the P-3SH is located in the skins This method has been also applied to study the influence of... 

Kotseridis and Baumes (2000) Cabernet Sauvignon and Merlot wines, juices and yeast extracts Simple extraction with DCM XAD-2 extraction (musts) AEDA... 

Flamini, R., Dalla Vedova, A. (2007) Preservation of Cabernet Sauvignon Grape Must Samples Destined For Chemical Analysis Addition of Sodium Azide, Allyl Isothio-... 

Ten small scale fermentations were established with 5 L of crushed grapes from Vitis vinifera L cv. Cabernet Sauvignon. Each must was inoculated wiA a population of 10 cfii/mL of one of the ten yeast strains, all these belonged to Saccharomyces bayanus or cerevisiae. Three yeast strains of each regions were isolated from grapes collected in the Spanish apellation controUe regions of La... 

In the first experiment, tritium-labeled M-3-G was added to an ongoing fermentation of Cabernet Sauvignon grapes after the third day of the fermentation. This coincided with the maximum level of M-3-G in the must. Figure 1. After 24 hours, a new analysis of both malvidin-3-glucose by chromatography and the concentration of radioactivity by liquid scintillation counting showed decreases. However, the radioactivity had dropped almost by half, while the M-3-G level had decreased only by about 13%. 

Table 11.3. Must concentration with a vacuum evaporator (Cabernet Sauvignon, Bordeaux, 1992)...

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