Grape Cabernet Sauvignon

Beltran et al. (50) succeeded in classifying 172 Chilean wines according to the type of grapes (cabernet sauvignon, merlot, and carmenere). First, phenolic compound chromatograms were developed with FIPLC-DAD. Second, features were extracted from the chromatographic data with different feature extraction techniques, like discrete Fourier transform and Wavelet transform. Finally, next to other different classification techniques, LDA and QDA were applied. From CV, both methods were found to result in acceptable correct classification rates without statistically significant difference between both rates. 

Chira K, Schmauch G, Saucier C, Fabre S, Teissedre P-L (2009) Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (cabernet Sauvignon and merlot) for two consecutive vintages (2006 and 2007). J Agric Food Chem 57 545-553... 

Bowers, J.E., Meredith, C.P., 1997. The parentage of a classic wine grape. Cabernet Sauvignon. Nat. Genet. 16, 84-87. 

Maturation regimes vary from as tittle change as possible in many white and pink wines (stainless steel tanks, cool storage, minimum time) to considerable modification in red table and a few white table wines. Fermentation and storage in fairly new 200-L barrels for about 6 mo is not uncommon for Chardoimay and white Burgundy wines. Many robust red table wines such as those from Cabernet Sauvignon grapes are often stored similarly, after fermentation and initial clarification, for up to about 3 yr in such barrels. 

Petnnidin was detected in amounts above 10% of the total anthocyanin content in only 4 of the 44 frnits listed in Table 4.3.1, in 1 of 13 vegetables shown in Table 4.3.3, in 2 kinds of beans and in 1 nut (Table 4.3.4). Petunidin was found in different grape species snch as cv. Cabernet Sauvignon, ° variety Isabelle, " cv. Pallagrello, cv. Piedirosso Vesnvio, " cv. Nerello Mascalese, and cv. Clinton." None of the foods listed in the fonr tables presented petnnidin as the sole aglycone. 

Burns, J. et al., Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes, J. Agric. Food Chem., 50, 4096, 2002. 

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. 

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... 

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.)...

Barney and his sons started uprooting the old vines and replanting with Cabernet Sauvignon and the native American Zinfandel. They harvested the grapes and sold them on to small home winemakers throughout the country. At some point along the way, they decided to make their own wine, and in 1968, two of the sons, Jim and John, converted an old barn into a winery. That year the Fetzer family produced 2500 cases of their first batch of wine. Barney s motto was to make wines people can drink every night . Their hefty reds soon earned them a reputation for quality wines at reasonable prices. 

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. 

Sefton, M.A. (1998). Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera cvs Merlot and Cabernet Sauvignon. Aus. J. Grape Wine Res., 4, 30-38. 

Okuda, T., Yokotsuka, K. (1999). Levels of glutathione and activities of related enzymes during ripening of Koshu and Cabernet Sauvignon grapes and during winemaking. Am. J. Enol. Vitic., 50, 264-270. 

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... 

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. 

Methoxypyrazines represent an important group of flavour compounds, which contribute the vegetative, herbaceous, capsicum-like aromas of certain grape varieties, especially Cabernet Sauvignon and Sauvignon Blanc (Lacey et al. 1991... 

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