Cabernet Sauvignon 1997 wine

The chromatogram of Cabernet Sauvignon wine is shown in Fig. 2.100. It was concluded from the results that the baseline separation of each analyte under investigation, and the good linearity and ruggedness of the method allow its application for the routine analysis... 

Fig. 2.100. Chromatogram of the Cabernet Sauvignon wine used for the method optimization. Numbers refer to anthocyanins in Table 2.83. Reprinted with permission from B. Berenteef al. [234].

TABLE 4.1 Changes in wine color parameters for a Cabernet Sauvignon wine subject to MOX for 7 months at 5 mL/L/month data from Atanasova et at. (2002)... 

The impact of MOX upon reductive odors was included in the study of McCord (2003) for MOX at 5-10 mL/L/month over 5 months on a Cabernet Sauvignon wine in commercial scale tanks. Lower concentrations of methyl mercaptan and ethyl mercaptan were observed in the oxygenated wines, but no impact was seen upon disulfides, in spite of the suggestion that concentrations of the disulfides could increase due to direct oxidation of sulfides. Dimethyl sulfide concentrations were not affected, except that lower concentrations were seen in wines with added toasted oak staves or segments, with or without MOX. The concentrations of various oak extracted compounds were also measured in this study, with similar levels seen with and without MOX alongside appreciable increases due to the presence of the oak staves or segments in some cases (e.g., lactones and vanillin), oxygenation appeared to enhance aroma extraction. 

On the other hand, the terpene content was not consistently affected by MOX, the only differences being a higher initial level of citronellol in the Tempranillo wine, which disappeared after MLF, and more geraniol in the MOX Cabernet Sauvignon wine after 4 months, but this became lower after 8 months of aging. Some higher initial concentrations of ethyl... 

TABLE 4.5 Concentrations of reductive sulfur compounds and the varietal thiol 3MH ( tg/L) in a Cabernet Sauvignon wine in 300-L tanks after 16 weeks of MOX or storage in Flextanks (n = 3) data from Nguyen et al. (2010)... 

In a trial on a Barbara wine subject to MOX at 1.7-2.5 mL/L/month for 45 days in 50-L tanks, the wines were found to be higher in smoothness 4-5 months after the end of the MOX process (Bosso et ah, 2000). In the trial on Cabernet Sauvignon wines subject to MOX at 5 mL/L/month for 7 months (Atanasova et ah, 2002), a polymeric fraction from a Toyopearl column was analyzed by thiolysis to determine the MDP. After 7 months, the MDP values were similar for the MOX (12.2 0.9) and control (12.6 0.3) wines, and both greater than the initial wine value of 10.1 0.4. On the other hand, it was noted that the total amount of tannins (by LC), originally 1434 50 mg/L, declined further in the MOX wines (1214 39 mg/L) compared to the control (1340 44 mg/L) after 7 months. 

Kwiatkowski, M. J., Skouroumounis, G. K., Lattey, K. A., and Waters, E. J. (2007). The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years storage. Aust. ]. Grape Wine Res. 13, 81-94. 

McCord, J. (2003). Application of toasted oak and micro-oxygenation to ageing of Cabernet Sauvignon wines. Aust. NZ Grapegrow. Winentak. July, 43-53. 

Nguyen, D. D., Dykes, S., Nicolau, L., and Kilmartin, P. A. (2010). Micro-oxygenation influence on reductive sulfur off-odors and colour development in a Cabernet Sauvignon wine. Am. ]. Enol. Vitic. 61 in press. 

FIGURE 4.2 PLS-DA score plot performed on the H NMR spectra of wines. The plot shows the clear discrimination among Australian Shiraz wines (square) and French (circle), Californian (triangle), and Australian (star) Cabernet Sauvignon wines. 

Gloria, M.B., Watson, B.T., Simon-Sarkadii, L. Daeschel, M.A. (1998). A survey of biogenic amines in Oregon Pinot noir and Cabernet Sauvignon wines. Am. J. Enol. Vitic., 49, 279-282. 

Spillman, P. 1., Sefton, M. A., Gawel, R. (2004b). The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine. Aatst. J. Grape Wine Res., 10, 227-235. 

Falcao, L.D., de Revel, G., Perello, M.C., Moutsiou, A., Zanus, M.C., and Bordignon-Luiz, M.T (2007). A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C-13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. J. Agric. Food Chem., 55, 3605-3612. 

Gurbuz, O., Rouseff, J.M., and Rouseff, R.L. (2006). Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - Olfactometry and gas chromatography - Mass spectrometry. J. Agric. Food Chem., 54, 3990-3996. 

Monagas, M., Nunez, V, Bartolome, B., Gomez-Cordoves, C. (2003). Anthocyanin-derived pigments in Graciano, TempraniUo and Cabernet Sauvignon wines produced in Spain. Am. J. Enol. Vitic. 54, 163-169. 

Wang, H., Race, E.J., Shiikhande, A.J. (2003a). Anthocyanin transformation in Cabernet Sauvignon wine during aging. J. Agric. Food Chem. 51, 7989-7994. 

Levengood, J., Boulton, R. (2004). The variation in the color due to copigmentation in young Cabernet Sauvignon wines. In A. L. Waterhouse J. A. Kennedy (Eds.), Red wine color revealing the mysteries (pp. 35-52). Washington DC American Chemical Society. 

Brettanomyces and barrels. Another problem of Brettanomyces detection in the winery is large variations in bairel to barrel populations. In a 45 week barrel sampling study of stored Cabernet Sauvignon wine. Blazer and SchleuBner (54) determined it was necessary to stir barrels before plating to acquire accurate cell counts of Brettanomyces. Measured populations increased after stirring -- in some cases by 10-fold or more in others, detection depended on stirring. 

Figtire 4. Chemical structures of the top 15 odor active compovmds identified by CharmAnalysis and GC/MS analysis in three Cabernet Sauvignon wines ... 

Bertrand, 1994 Allen, 1995) decanal and ( )-2-nonenal, on the other hand, are associated with sawdust or plank odour (Chatonnet and Dubourdieu, 1996 1998). The principal carbonyl compound formed in MLF is 2,3-butanedione (diacetyl), whose level can improve, or affect, the wine with its butter-like or fat note (Davis et al., 1985). Diacetyl and 3-hydroxy-2-butanone (acetoin, the reduced form of diacetyl) are produced by pyruvate metabolism of yeasts and lactic bacteria, and their levels may increase two or three fold with MLF depending on the lactic bacteria strain involved (Davis et al., 1985 Martineau and Henick-Kling, 1995 Radler, 1962 Fornachon and Lloyd, 1965 Rankine et al., 1969 Mascarenhas, 1984). For diacetyl in wine sensory thresholds ranging from 0.2mg/L (in Cbardonnay) to 0.9mg/L (Pinot noir), and 2.8 mg/L (Cabernet Sauvignon wine), are reported (Martineau et al., 1995). 

Figure 1.10 HPLC analysis of organic acids in Cabernet Sauvignon wine using after sample preparation by C18 SPE followed by isolation of organic acids a 500-mg amine-quaternary resin (Figure 1.9). 1. tartaric acid, 2. malic acid, 3. lactic acid, 4. acetic acid, 5. citric acid, 6. pyruvic acid, 7. shikimic acid. Analytical conditions column C18 (250 x 4mm, 5 pun) at room temperature, detection at wavelength 210nm, sample volume injected 20p.L, solvent H3P04 5 x 10 3M with isocradc elution at flow rate 0.6mL/min (Flamini and Dalla Vedova, 1999)...

The average contents of the carbonyl compounds identified in a Chardonnay and a Cabernet Sauvignon wine before and after MLF performed by inoculation of two different Oenococcus oeni commercial strains, are reported in Table 1.5. 

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