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Color Cabernet Sauvignon wines

Mean and Variation of Wine Color Cabernet Sauvignon Wines, 1995, Napa Valley... [Pg.41]

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)... [Pg.165]

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. [Pg.566]

The Variation in the Color Due to Copigmentation in Young Cabernet Sauvignon Wines... [Pg.35]

This work is a survey of the color due copigmentation in young Cabernet Sauvignon wines and some simple viticultural and enological measures... [Pg.37]

AU which a mean of 2.0 and a coefficient of variation of 22%. The anthocyanins are contributing approximately one quarter of the wine color. These values indicate that there is also a wide range of free anthocyanins in these 6-month old Cabernet Sauvignon wines. [Pg.43]

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. [Pg.344]

Nguyen, D.-D., Nicolau, L., Dykes, S. L, Kilmartin, P. A. (2010). Influence of microoxygenation on reductive sulfur off-odors and color development in a Cabernet Sauvignon wine. American Journal of Enology Viticulture, 61(4), 457-464. [Pg.193]

Cabernet Sauvignon wine had the highest content of procyanidins and flavan-3-ols (Table 1). Noble and Chambourcin seemed to be similar in several aspects. They have a very similar color intensity and low contents of procyanidins and catechin. Gallic acid and epicatechin were the main phenolics for all three cultivars. However, Noble wines con-... [Pg.333]

Scudamore-Smith, P.D. Hooper, R.L. McLaran, E.D. Color and phenolic changes of Cabernet Sauvignon wine made by simultaneous yeast/bacterial fermentation and extended pomace contact. Am. J. Enol. Vitic. 1990, 41, 57-67. [Pg.340]

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. [Pg.340]

Francis FJ (1989) Food colorants anthocyanins. Crit Rev Food Sci Nutr 28 273-314 Holt E, Francis IL, Field J, Hererich PG, Hand PG (2008) Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (Vitis vinifera L.). Aust J Grape Wine Res 14 162-176... [Pg.2272]

See other pages where Color Cabernet Sauvignon wines is mentioned: [Pg.155]    [Pg.35]    [Pg.38]    [Pg.45]    [Pg.47]    [Pg.337]    [Pg.338]    [Pg.340]    [Pg.336]    [Pg.337]    [Pg.337]    [Pg.337]    [Pg.338]    [Pg.138]    [Pg.200]    [Pg.533]    [Pg.539]    [Pg.540]    [Pg.55]    [Pg.216]    [Pg.221]    [Pg.147]    [Pg.195]    [Pg.219]    [Pg.405]    [Pg.327]    [Pg.338]    [Pg.263]   
See also in sourсe #XX -- [ Pg.40 ]



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