Cabernet wine comparison

Cabernet wine comparison. One of the objectives of the study was to identify the odoi active compounds of wines with "Brett" flavor through sensory analysis and gas chromatography-olfactometry (GCO). Wines identified by their respective winemakers as having "Brett" character were evaluated by a trained expert sensory panel also, using the technique CharmAnalysis (92-94) for GCO analysis, along with gas chromatography-mass spectrometry (GC-MS), odor-active compounds were identified by their respective Kovats retention indices (95). Contained below is a... 

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. 

DeBolt, S., Hardie, J., Tyerman, S., and Ford, C.M., 2004, Comparison and synthesis of raphide crystals and druse crystals in berries of Vitis vinifera L. cv. Cabernet Sauvignon Ascorbic acid as precursor for both oxalic and tartaric acids as revealed by radiolabelling studies. Aust. J. Grape Wine Res. 10 134—142. 

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. 

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... 

Adapted from ref. lO. MJT is a measure of mean growing temperature in the southern hemisphere. NSW = New South Wales, Vic = Victoria, SA = South Australia, WA = Western Australia NZ =New Zealand. Values are for Australian and New Zealand Cabernet Sauvignon-based wines, and are presented in order of increasing methoxypyrazine concentration to facilitate comparison with MJT. 

During routine analysis for the isobutyl-, jec-butyl-, and isopropylmethoxy-pyrazines in Cabernet Sauvignon grapes and wines, a further component was identified. This component has now been verified as ethylmethoxypyrazine by comparison of its full-scan mass spectrum and its retention time with those of synthetic material on GC stationary phases of widely different polarity. Support for the chromatographic purity of the analyzed peak was provided by consistency of the component concentration, determined by stable isotope-dilution MS, across different columns and to both Cl and El ionization modes (Allen, M. S., Boyd, S. J., in preparation). 

Sims, C.A. Morris, J.R. A comparison of the color components and color stability of red wine from Noble and Cabernet Sauvignon at various pH levels. Am. J. Enol. Vitic. 1985, 36, 181—184. 

Zhao G, Maclean AL (2000) A comparison of canonical discriminant analysis and principal component analysis for spectral transformation. Photogramm Eng Remote Sens 66 841-847 Hopfer H, Buffon PA, Ebeler SE, Heymann H (2013) The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a cabernet sauvi-gnon wine. J Agric Food Chem 61 3320-3334... 

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