Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date

Abstract

Summary The effect of three water status level and two harvest date 55 and 64 days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a higher alcohol content. Total phenols varied from 1439.66 to 1643.08 mg L−1 with higher values at 64 DAV. No differences were observed between irrigation treatments. For total tannins and anthocyanins, no differences were found between harvest date. Separation of proanthocyanidins by Sep‐Pak Plus tC18 cartridges showed only differences in concentration but not in the proportion of proanthocyanidin fractions. The wines from the most restricted treatment had a better colour and the same aroma of red fruits, persistence, astringency, fullness and bitterness, as the wine from the treatment with highest irrigation. Under the assay conditions, it was possible to obtain wines with a similar chemical and sensory composition earlier and using less irrigation water.

Red Wine Consumption and Cardiovascular Health

“…Hydroxybenzoic acids (HBAs) are phenolic metabolites with a general C6–C1 structure. In red wine, the most abundant HBAs are represented by p -hydroxybenzoic, gallic, vanillic, gentisic, syringic, salicylic, and protocatechuic acids [22,23]. As reported, the different hydroxybenzoic acids may occur mainly in their free forms [24].…”

Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine

“…Benzoic acids, flavanols, flavonols, and flavononols are found in white grape skins and seeds, while hydroxycinnamic acids are the main phenols of pulp (Di Lecce et al, ). Besides other approaches, such as, various ampelotechnical measures to affect grape berry light and temperature exposure, water stress, and also variation in harvest date, as well as various procedures during winemaking and storage (Delgado Cuzmar et al, ; Harrison, ; Picariello, Gambuti, Petracca, Rinaldi, & Moio, ), manipulating the interaction between grape skins and juice during pre‐fermentation processing steps is a crucial strategy for determining the content of phenols in white wine, since during skin contact phenols diffuse from skins and other solids into juice. Pre‐fermentation processing phases are also critical because of the high rate of oxygen consumption which can induce undesirable changes, such as phenol oxidation and the reduction of wine mouthfeel and color quality (Antonelli, Arfelli, Masino, & Sartini, ).…”

“…measures to affect grape berry light and temperature exposure, water stress, and also variation in harvest date, as well as various procedures during winemaking and storage (Delgado Cuzmar et al, 2018;Harrison, 2018;Picariello, Gambuti, Petracca, Rinaldi, & Moio, 2018), manipulating the interaction between grape skins and juice during pre-fermentation processing steps is a crucial strategy for determining the content of phenols in white wine, since during skin contact phenols diffuse from skins and other solids into juice.…”

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

“…The phenolic composition of wine is made up of flavonoids and non-flavonoids [218]. Flavonoids include flavones, flavanols ((+)-catechin and (−)-epicatechin), flavonols (quercetin, myricetin, kaempferol, and rutin), anthocyanins, and proanthocyanidins while non-flavonoids are mainly resveratrol (3,4,5-trihydroxystilbene), hydroxybenzoic acids (p-hydroxybenzoic, vanillic, syringic, gallic, gentisic, salicylic, and protocatechuic acids), and hydroxycinnamic acids (caffeic, coumaric, and ferulic acids) [39,[219][220][221][222][223]. Regarding wine quality, especially red wine, phenolic compounds play a vital role by contributing to organoleptic properties such as astringency and color [224].…”