Vitis vinifera cv. Cabernet sauvignon

Allen MS, Lacey MJ, Brown WV, Harris RLN (1990a) Occurrence of methoxypyrazines in grapes of Vitis vinifera cv. Cabernet Sauvignon and Sauvignon blanc. In Ribereau-Gayon, P, Lonvaud A (eds) Actualitds Oenologiques 89, Comptes rendus 4 Symposium International d Oenologie, 15-17 June 1989, Bordeaux. Dunod, Paris, pp 25-30... 

The results obtained in our studies showed that the concentration of total phenols of both Vitis vinifera cv. Cabernet Sauvignon and Vitis rotundifolia cv. Noble wines increased with increasing skin fermentation time. These concentrations varied significantly from 831 to 821 mg/L GAE (from 7 to 14 days) for Cabernet Sauvignon and from 1096 to 1269 mg/L GAE (from 7 to 14 days) for Noble. However, in Chambourcin wines, the concentration of total phenols decreased significantly with increasing skin fermentation time (from 971 to 699 mg/L GAE). 

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