Sensory attributes of Cabernet Sauvignon wines made from vines with different water status

Abstract

The dependence of wine sensory properties on vine water status in Vitis vinifera L., cv. Cabernet Sauvignon was tested. Cabernet Sauvignon vines in the Napa Valley were subjected to three drip irrigation treatments: minimal irrigation (no irrigation added unless the midday leaf water potential dropped below –1.6 MPa), standard irrigation (32 L water/vine/week), and double irrigation (64 L water/vine/week). The minimal irrigation treatment produced midday leaf water potentials that were significantly lower than the other treatments throughout the season. Mean grape yields varied from 15.0 to 21.7 t/ha. Descriptive analysis conducted on the resulting wines demonstrated significant differences in several sensory attributes as per analysis of variance of the ratings. Analysis of variance and principal component analysis showed that the wines made from the minimal irrigation treatment were significantly higher in red/blackberry aroma, jam/cooked berry aroma, dried fruit/raisin aroma, and fruit by mouth than the wines from the irrigated treatments. The standard irrigation treatment wines were rated significantly higher than the minimal irrigation treatment wines in vegetal aroma, bell pepper aroma, black pepper aroma, and astringency. We conclude that vine water deficits lead to wines with more fruity and less vegetal aromas and flavours than vines with high vine water status.

Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition

“…However, the cluster removal produced a small or no effect on Cabernet Sauvignon wine composition, as reported by many authors (Chapman et al 2004;Keller et al 2005;Nuzzo & Matthews 2006). There is little information available on berry thinning practice in the vineyard.…”

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…Water deficits have had variable effects on monoterpene levels, with either no effect or elevating the concentrations of some compounds (Grimplet et al 2007, Ou et al 2010. Water deficits were not well correlated with levels of 3-isobutyl-2-methoxypyrazine in Cabernet Sauvignon wines (Chapman et al 2005). Because water deficits accelerate the onset of ripening in field-grown vines, there appears to be an interrelationship between maturation and effects of water stress that may complicate the interpretation of these studies if not controlled or accounted for (Castellarin et al 2007).…”

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

“…Individual anthocyanins and wine anthocyanin derived pigments (Table III, Figure 2) was also increased in wines from treated samples, which also corroborates the greatest perception of visual red wine. Red fruits aroma was already observed in 'Cabernet Sauvignon' wines (Chapman et al, 2004;Bindon et al, 2014) and it was also perceived in our sensory tests. However, treatment was not able to decrease this sensory characteristic (p<0.05), and it has just shown a tendency to reduce it (p<0.10).…”