Abstract
Cabernet Sauvignon wine grape variety is an emblematic cultivar of Bordeaux winegrowing region. Twenty-three vintages of Cabernet Sauvignon wines from chateau Mouton Rothschild were studied using chemical and sensory analysis. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerization (mDP) were also determined. Sensory analysis concerning astringency intensity using a 0–7 point scale was performed in parallel. Correlations between bottle wine ageing and mDP and astringency were obtained. Increasing age gave lower scores in astringency intensity (R 2 = 0.598, p = 0.000) and inferior mDP values (R 2 = 0.851, p = 0.000). In addition, we evidenced that mDP is an analytical parameter for estimating astringency (R 2 = 0.556, p = 0.000) in red CS (Cabernet Sauvignon) wine from Pauillac denomination.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
