Sauvignon maturation

Table 13.3 gives an example of Sauvignon maturation on two different Bordeaux soils a sandy-gravely soil (G) and a sandy-clay soil on compact limestone (C). Soil G filters weU and has a low water reserve. The water supply is limited. 

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. 

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... 

Some flawless analytical methods do exist but more are needed. Quantitative extraction of all the phenolic compounds from skins and seeds is not possible however we have developed a standard, reproducible procedure. Using a solvent with physicochemical properties similar to wine, one performs three cold extractions followed by two warm ones. This gives an estimate of the total phenols and an idea of their solubilities—an important technological factor. Our work, done in 1969-1972 involved the two principal red varieties of Bordeaux (Merlot and Cabemet-Sauvignon) from two vineyards. One ( ) is a Grand Cru of the Medoc region characterized by fast maturation, and the other (SC) matures more slowly (46, 47). 

In a recent paper, 17 amino acids commonly present in Sauvignon wine from the Coastal region of Croatia were determined by complete assignment of their resonances by the use of aH and 13C NMR spectroscopy (Kosir and Kidric, 2001). In 2003, the metabolite content of the skin and pulp of mature berry extracts for four wines from the Bordeaux area were analyzed (Pereira et ah, 2005). Differences readily observed were due to an absence of polyphenol content in pulp extracts (Fig. 4.20). PCA highlighted that sugars were mainly responsible for cluster separation among samples in both types of extracts. 

Protein Stabilization. All grapes have a certain natural protein content of proteins both sensitive and insensitive to heat. The quantity of heat-sensitive protein varies with the vintage, cultivar, grape maturity, and pH. In the North Coast, Sauvignon blanc and Muscat cultivars have consistently high levels of heat-sensitive proteins. 

Sauvignon blanc very vigorous with moderate yields (3-5 tons/acre). Midseason maturity. Second most cold-sensitive variety after Grenache. Young vines appear particularly cold-sensitive, with improved tolerance with vine age. Suggest warm sites with low fertility sandy soils. 

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. 

Vivas, N.G., Nonier, M.-F, Guerra, C., Vivas, N. (2001). Anthocyanin in grape skins during maturation of Vitis vinifera L. cv. Caberent Sauvignon and Merlot Noir from different bordeaux terroirs. J. Int. Sci. Vigne Vin35, 149-156. 

Glycosides were obtained from juice and skin extracts from both Cabernet Sauvignon and Merlot fruit, sourced from Australian and Californian vineyards. The glycoside isolates were acid hydrolyzed at elevated temperature in a model wine medium. This hydrolysis was carried out to simulate conditions, although in an accelerated manner, that could occur as wine is stored and matured, ie volatiles will be slowly produced from their non-volatile precursors. 

The objective of this work is to establish anthocyanin profiles and individual anthocyanins in Cabernet Sauvignon wines in selected vintages by LC-MS/MS, and to elucidate the mechanisms of anthocyanin transformation. Based on anthocyanin profiles established, the involvement of anthocyanins in wine s reduced astringency during maturation is discussed. 

Table 6.16. Evolution of the phenolic maturity of Cabernet Sauvignon grapes from different vineyards in 1993 (Glories, 1994, unpnbhshed)...

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