Sauvignon wine

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].

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. 

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 4.5 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. 

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

Nguyen, D. D., Dykes, S., Nicolau, L., and Kilmartin, P. A. (2010). Micro-oxygenation influence on reductive sulfur off-odors and colour development in a Cabernet Sauvignon wine. Am. ]. Enol. Vitic. 61 in press. 

FIGURE 4.2 PLS-DA score plot performed on the H NMR spectra of wines. The plot shows the clear discrimination among Australian Shiraz wines (square) and French (circle), Californian (triangle), and Australian (star) Cabernet Sauvignon wines. 

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. 

Darriet, R, Tominaga, T., lavigne, V, Boidron, J.-N. Dubourdieu, D. (1995). Identification of a powerful aromatic compound if Vitis vinifiera L. var Sauvignon wines 4-mercapto-4methypentan-2-one. Flavour and Fragrance Journal, 10, 385-392. 

Fig. 5.7 Electrophoresis diagram of proteins in a Sauvignon wine after alcoholic fermentation left) and after 10 months aging on lees (right) (redrawn with permission from Moine-Ledoux and Dubourdieu 2007)...

Gloria, M.B., Watson, B.T., Simon-Sarkadii, L. Daeschel, M.A. (1998). A survey of biogenic amines in Oregon Pinot noir and Cabernet Sauvignon wines. Am. J. Enol. Vitic., 49, 279-282. 

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. 

Falcao, L.D., de Revel, G., Perello, M.C., Moutsiou, A., Zanus, M.C., and Bordignon-Luiz, M.T (2007). A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C-13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. J. Agric. Food Chem., 55, 3605-3612. 

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. 

Monagas, M., Nunez, V, Bartolome, B., Gomez-Cordoves, C. (2003). Anthocyanin-derived pigments in Graciano, TempraniUo and Cabernet Sauvignon wines produced in Spain. Am. J. Enol. Vitic. 54, 163-169. 

Wang, H., Race, E.J., Shiikhande, A.J. (2003a). Anthocyanin transformation in Cabernet Sauvignon wine during aging. J. Agric. Food Chem. 51, 7989-7994. 

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. 

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