Sauvignon

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. 

Fig. 2.98. Separation at 520 nm of red wine (Cabernet Sauvignon) extract before (a), and after (b) addition of 20 mm heptanesulphonic acid to the mobile phase. In (a), the two broad peaks at approximately 40 and 55 min are anthocyanins before heptanesulfonic acid addition and in (b), the two peaks at approximately 12 and 15 min are the same anthocyanins after heptanesulphonic acid addition. Reprinted with permission from J. A. Kennedy et al. [233].

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].

Fig. 2.101. Chromatograms of Cabernet Sauvignon and TempraniUo wines recorded at 520 nm. Peak identification Df-3-GL = delphinidin-3-O-glucoside Cy-3-Gl = cyanidin-3-O-glucoside Pt-3-Gl = petunidin-3-O-glucoside Pn-3-Gl = peonidin-3-O-glucoside Mv-3-Gl = maMdin-3-O-glucoside Pn-3-Gl-Ac = paeonidin-3-O-acetylglucoside Mv-3-Gl-Ac = maMdin-3-O-acetylglucoside Pn-3-Gl-Cm = peonidin-3-coumaroylglucoside Mv-3-Gl-Cm = malvidin-3-coumarylglucoside. Reprinted with permission from E. Revilla et al. [235].

Glories, Y. et al., Identification et dosage de la procyanidine A2 dans les raisin et les vins de Vitis vinifera L.C. V. merlot noir, cabernet sauvignon et cabernet franc. In Polyphenols Communications 96 (eds J. Vercauteren, C. Cheze, M. Dumon, and J.-F. Weber), Groupe Polyphenols, Bordeaux, 1996, p. 153. 

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. 

In an initial survey at the University of Auckland in 2004 on Cabernet Sauvignon, Merlot and Malbec wines, subject to MOX in 2000-L tanks at 4-8 mg/L/month for 12 weeks post-MLF, no changes were seen in the aroma profiles of the wines (vs. controls) for a wide range of aroma compounds, including herbaceous methoxypyrazines and C6 alcohols, floral terpenes and (3-ionone, or for fruity esters and higher alcohols (Rowdon, 2005). Likewise, the concentrations of the varietal thiol 3MH,... 

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 4.4 Concentrations of selected volatile compounds prior to malo-lactic fermentation in Cabernet Sauvignon and Tempranillo wines data from Hernandez-Orte... 

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. 

Lund, C. M., Nicolau, L., Gardner, R. C., and Kilmartin, P. A. (2009). Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine. Aust.. Grape Wine Res. 15,18-26. 

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

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