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•Adding caffeic and rosmarinic acids before the alcoholic fermentation of red wine.•The evolution of colors and polyphenolics was figured out by CIELAB and HPLC-MS.•The addition ...enhanced chromatic quality and copigmentation effect.•The addition can be applied as an alternative strategy for making premium red wines.
Although phenolic copigments are rarely colored, they can still influence color expression in red wine copigmentation. Here, prefermentative agents, such as caffeic and rosmarinic acids, were added as copigments during Cabernet Sauvignon red winemaking. The evolution of colors and polyphenols was analyzed by tristimulus colorimetry and high-performance liquid chromatography-tandem mass spectrometry during brewing and aging periods. The results showed that the addition of caffeic and rosmarinic copigments was beneficial to obtain more saturated and vivid hue of wines. The changes in color were correlated with a significant increase in anthocyanins concentration. Moreover, the results demonstrated that the addition of the two phenolic copigments increased the concentration of total phenols and enhanced the copigmentation effect, indicating improved chromatic intensity and color stability of wines. Therefore, the addition of caffeic and rosmarinic acids is a simple and useful enological technique to obtain red wines with high color quality and aging potential.
Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a cultivar that can be influenced in the vineyard and the cellar to produce a range of wine styles. Although ...originally from France, Sauvignon blanc is now widely cultivated in the wine growing regions of the world. These wines are usually given aroma descriptors such as green pepper, grassy, asparagus; while other more tropical aromas include passion fruit and guava. Volatile thiols, specifically 4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate, are a group of chemical compounds contributing to a large extent to the perception of the tropical aroma. A recent influx of new research has given insight into the precursors, development and reactions of volatile thiols in Sauvignon blanc must and wine. As there is currently much interest in these compounds, this review will focus on these volatile thiols, but will also discuss the role of other compounds that could influence the aroma of Sauvignon blanc. This paper could assist researchers and winemakers by giving a comprehensive review of Sauvignon blanc aroma, with a particular focus on certain sought after volatile thiols.
► Sauvignon blanc aroma review. ► Volatile thiol formation, precursors, oxidation, wine making effects. ► Other typical Sauvignon blanc aroma compounds. ► Further required research on thiols.
Direct analysis in real time integrated with high-resolution mass spectrometry (DART-HRMS) was developed in geographic region (i.e., altitude range and province) discriminating analysis of Cabernet ...Sauvignon wine by chemometrics methods. Based on eighteen features selected from merged mass spectra by correlation analysis and information gain, wines in different altitude ranges were discriminated by three chemometrics methods, including linear discriminant analysis (LDA), support vector machine (SVM) and Kohonen’s self-organising neural network (KohNN). The best result was obtained by KohNN classification models, which prediction accuracies were 96.26% and 93.33% for training set and test set, respectively. As for the provinces in China and France, KohNN classification models performed better, and its prediction accuracies were 95.04% and 91.49% for training set and test set, respectively. This study indicated that DART-HRMS combined with KohNN was a rapid efficient approach for wine geographic region discrimination.
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•A rapid efficient ambient ionization high-resolution mass spectrometry (DART-HRMS) method in geographic region non-target analysis of Cabernet Sauvignon wine.•Feature peaks selected from merged mass spectra by correlation analysis and information gain methods.•Regions with different altitude ranges and specific regions classified by linear discriminant analysis (LDA), support vector machine (SVM) and artificial neural networks (ANN).•Multiple metabolites were confirmed by MS/MS libraries.
Wine tasting is a multidimensional experience that includes contextual information from tasting environments. Formal sensory tastings are limited by the use of booths that lack ecological validity ...and engagement. Virtual reality (VR) can overcome this limitation by simulating different environmental contexts. Perception, sensory acceptability, and emotional responses of a Cabernet Sauvignon wine under traditional sensory booths, contextual environments, and VR simulations were evaluated and compared. Participants (
= 53) performed evaluations under five conditions: (1) traditional booths, (2) bright-restaurant (real environment with bright lights), (3) dark-restaurant (real environment with dimly lit candles), (4) bright-VR (VR restaurant with bright lights), and (5) dark-VR (VR restaurant with dimly lit candles). Participants rated the acceptability of aroma, sweetness, acidity, astringency, mouthfeel, aftertaste, and overall liking (9-point hedonic scale), and intensities of sweetness, acidity, and astringency (15-point unstructured line-scale). Results showed that context (booths, real, or VR) affected the perception of the wine's floral aroma (dark-VR = 8.6 vs. booths = 7.5). Liking of the sensory attributes did not change under different environmental conditions. Emotional responses under bright-VR were associated with "free", "glad", and "enthusiastic"; however, under traditional booths, they were related to "polite" and "secure". "Nostalgic" and "daring" were associated with dark-VR. VR can be used to understand contextual effects on consumer perceptions.
•Controlled water deficit affects phenolic composition in Cabernet Sauvignon wines in two consecutive seasons.•Controlled water deficit increased total phenols, anthocyanins and chroma in wines from ...the more restrictive water treatment.•Controlled water deficit modify the sensory parameters in Cabernet Sauvignon wines.•Some sensory parameters were strongly influenced by season.
This study investigates the chemical composition and sensory properties of wines from Cabernet Sauvignon vines grown under controlled water deficit in two consecutive seasons. The wines were made from fruit of grapevines that were maintained under three water status levels (i.e. T1, Ψstem = −0.8 MPa; T2, Ψstem = −0.9 MPa; T3, Ψstem = −1.0 MPa) from veraison until harvest. Our results suggest that wine phenolic composition was affected by controlled water deficit, where T3 wines exhibited a higher concentration of total phenols, total anthocyanins and chroma (C*) in both seasons. These results coincide with the principal component analysis that indicated a substantial separation between years and deficit irrigation. We found that irrigation treatments only produce differences in concentration, but not in anthocyanin composition in both years. Separation of proanthocyanidins fractions by solid phase extraction using Sep-Pak Plus tC18 cartridges showed only a change in the concentration of the monomeric fraction in 2014 season, but not in the proportion of the different proanthocyanidins fractions in both seasons. Finally, the sensory composition of wines showed differences that depend on the season and resulted in more red fruits, more fullness perception in mouth and more color intensity in wines from less irrigated treatments.
•Apolygus lucorum continuous infestation affected plant height and leaf width of grapes.•Mortality of A. lucorum increased after prolonged feeding on Cabernet Sauvignon.•Defensive enzymes increased ...in grape leaves after A. lucorum infestation.•Secondary metabolites increased in grape leaves after A. lucorum infestation.•Apolygus lucorum infestation and physical injury induced different defense responses.
The infestation of the pest Apolygus lucorum (Meyer-Dür, 1843) induced changes in Vitis vinifera L. ‘Cabernet Sauvignon’ at the growth, physiological, and biochemical levels, which were recorded in this study. Continuous infestation by A. lucorum for > 4 d significantly affected plant height and leaf width, although there were no effects when infestation was for ≤ 4 d. Over the long term, A. lucorum mortality increased and their average survival time decreased. A. lucorum-based injury induced plant defense responses, and a spike in defense enzymes was observed. Additionally, infestation induced significant changes in protease inhibitor and secondary metabolite levels in the grape leaves. After A. lucorum infestation, total sugar, protein, and chlorophyll in the leaf decreased significantly. Puncture injury generally induced a milder response compared with A. lucorum infestation. In summary, A. lucorum infestation induced resistance in Cabernet Sauvignon by activating various physiological and biochemical defense responses. In addition to providing new insights into the coevolution of plants and insects, the results presented in this study may lead to the development of an effective, innovative, and environmentally friendly pest control method.
The effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated. Chemical analyses were conducted together with ...extensive sensory profiling. A decrease in volatile thiols responsible for the fruity nuances and an increase in oxidation-related compounds, such as acetaldehyde, during the course of the oxidation was observed. The wine evolved from a fresh and fruity one to one with slight oxidation and then developed extreme oxidative characteristics. The control samples (no oxygen added) developed a “cooked” character that could indicate the formation of “reductive” compounds in these wines. Conversely, the wines that received a single dose of oxygen did not develop this flavor and were perceived to be fresher and fruitier than the control samples. The color of the wine evolved before the disappearance of the pleasant aroma.
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