Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

Chira, Kléopatra; Pacella, Nicola; Jourdes, Michaël; Teissèdre, Pierre-Louis

doi:10.1016/j.foodchem.2010.12.056

Cited by 165 publications

(172 citation statements)

References 27 publications

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“…The aroma series were modelled from the wine aroma wheel [29] and literature ( Table 3: fruity:1, floral: 2, herbaceous (or vegetal, fresh): 3, nutty: 4, caramel (or sweet): 5, earthy: 6, chemical: 7, fatty: 8, and roasted: 9). Due to the high complexity of olfactive perceptions, [31] , [3] (Franco, Peinado, Medina, et al, 2004) [66] , [4] (Guth, H., et al, 1997) [40] , [5] (Noble et al, 1987) [29] , [6] (Sánchez-Palomo et al, 2010) [32] , [7] (Noguerol-Pato et al, 2012) [34] , [8] (Tao & Zhang, 2010) [67] , [9] (Ferreira et al, 2000) [68] , [10] (La Guerche, Dauphin, Pons, et al, 2006) [69] , [11] (Jiang & Zhang, 2010) [12] , [12] , [14] (Gómez-Míguez et al, 2007) [13] . some volatile compounds were included in two or more aroma series according to some authors.…”

Section: Odor Activity Values (Oavs) and Aroma Seriesmentioning

confidence: 99%

“…[12] The concentration of these volatile compounds changes with grape variety, environmental conditions, cultural techniques, grape maturity state, and winemaking and ageing techniques. [13][14][15] It has been reported that rain-shelter cultivation effectively delayed the maturation of grape berries, [3,16] slowed sugar accumulation by reducing photosynthetically active radiation (PAR), increased berry and cluster weight, and improved economic returns. [17] During the past several decades, although rain-shelter cultivation has been studied for its commercial value on table grapes and other fruits, [4,[17][18][19] few studies have focused on wine grapes and wine.…”

Section: Introductionmentioning

confidence: 99%

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Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Ning

Yue

et al. 2017

International Journal of Food Properties

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The volatile profiles of Vitis vinifera cv. Cabernet Gernischet wines in vintages 2010 and 2011 from rain-shelter cultivation and open-field cultivation were compared and detected by headspace solid phase micro-extraction with gas chromatography-mass spectrometry. The results showed that the number and concentration of volatile compounds quantified in wine were lower under rainshelter cultivation compared with open-field cultivation. The strength of the fruity, fatty, caramel, and floral aromas of the 2010 vintage wines was lower under rain-shelter cultivation condition, and the compounds contributing to herbaceous aroma series were also lower with rain-shelter cultivation in the 2011 vintage wines. However, the strength of fruity, fatty, caramel, floral, and chemical aromas was higher with rain-shelter cultivation in vintage 2011. The cultivations in the two vintages could be clearly divided into three groups by principal component analysis. The difference between two treatments was significant in vintage 2010, whereas there was no significant difference in vintage 2011. The present work reveals the effects of rain-shelter cultivation on Cabernet Gernischet wine volatile compounds and explains that the technique is helpful in improving the wine quality in some rainy regions. ARTICLE HISTORY

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Section: Odor Activity Values (Oavs) and Aroma Seriesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Ning

Yue

et al. 2017

International Journal of Food Properties

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“…Estudos científicos mostram que a qualidade de um vinho tinto é baseada na avaliação de atributos sensoriais e que as propriedades físico-químicas são determinadas somente para explicar possíveis alterações sensoriais detectadas nos vinhos (CHIRA et al, 2011). No entanto, a relação entre os atributos sensoriais e o perfil físico-químico dos vinhos é um dos objetivos principais das pesquisas científicas da área enológica (GIRARD et al, 2001), buscando entender quais determinações físico-químicas influenciam os atributos sensoriais e de que forma essa influência é caracterizada (THORNGATE, 1997).…”

Section: Key-wordsunclassified

Vinhos Tintos Do Noroeste Paulista: Relação Entre Os Perfis Físico-Químico E Sensorial

Castilhos¹,

Bianchi²

2012

HOLOS

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Artigo submetido em outubro/2011 e aceito em agosto/2012 RESUMOOs vinhos tintos, no Brasil, são muito apreciados pelos consumidores das regiões de clima tropical, pelo fato de apresentar tipicidade aromática e paladar frutado. Nesse sentido, o objetivo desse artigo é verificar a qualidade de três vinhos tintos provenientes de vinícolas da região noroeste do estado de São Paulo, através da relação entre determinações físico-químicas e atributos sensoriais. Três vinhos dessa região foram avaliados por meio de métodos analíticos e sensoriais e foi possível observar diferenças significativas nas determinações acidez fixa, teor alcoólico, teor de fenólicos totais e extrato seco. A análise multidimensional mostrou a interação do teor de fenólicos totais com a adstringência, a relação do extrato seco total com o corpo da bebida a relação da acidez volátil na avaliação do odor das amostras. Foi possível constatar a influência físico-química na avaliação dos atributos sensoriais, evidenciando a importância do perfil químico na elucidação de possíveis alterações sensoriais nos vinhos tintos. PALAVRAS-CHAVE:vinhos tintos, vinificação, avaliação sensorial, propriedades físico-químicas. RED WINES FROM NORTHWEST OF SÃO PAULO STATE: RELATIONSHIP BETWEEN PHYSICOCHEMICAL AND SENSORY APPROACHES ABSTRACTBrazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity, alcoholic content, total phenolic content and total dry extract. Multidimensional Scaling showed relationship between total phenolic content and astringency, total dry extract and body and the relationship of volatile acidity in the assessment of odor samples. It was possible to see the physicochemical influence in sensory evaluation, indicating the importance of the chemical profile in the elucidation of possible sensory alterations in red wines.

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“…Some wines mature within a year whereas some wines are optimally mature in 20 years and are still drinkable after 50 years (Chira et al 2011). Traditionally, these changes have been monitored by UV-VIS spectrophotometry by measuring anthocyanin equilibria, total phenolics, free and molecular SO2 (Somers 1971, Somers andEvans 1977).…”

Section: Wine Agingmentioning

confidence: 99%

Novel non‐specific liquid fingerprint technology for wine analysis: a feasibility study

Siivonen¹,

Väisänen²,

Tiittanen³

et al. 2014

Australian Journal of Grape and Wine Research

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Background and Aims: A novel, rapid and simple liquid fingerprinting technology is described and demonstrated for wine identification and for quality control. Method and Results:The wine sample, selected chemical modulators on the surfaces of an array, and a long lifetime luminescent europium label interact non-specifically providing a unique luminescence fingerprint that is highly wine specific. The technique was applied to 15 red wines of different vintages from four European vineyards. The fingerprint data, in addition to identification and after data processing, show a significant correlation with the results from existing Fourier transform infrared spectroscopic and spectrophotometric methods of wine analysis. Conclusions: Identification of individual wines through specific luminescent fingerprints provides a simple and efficient tool to combat wine adulteration and fraud. The same principles combined with proper data processing can enable the monitoring of other parameters such as wine aging. Significance of the Study: This study demonstrates a fast, affordable and rapid test platform for red wine analysis.

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Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

Cited by 165 publications

References 27 publications

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Vinhos Tintos Do Noroeste Paulista: Relação Entre Os Perfis Físico-Químico E Sensorial

Novel non‐specific liquid fingerprint technology for wine analysis: a feasibility study

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