Abstract
The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.
Highlights
Aroma is one of the most important organoleptic characteristics for consumers and is a key attribute shaping wine styles
We found that sequential harvesting treatments enhanced the total soluble solids (TSS) and anthocyanin levels in the berries, while the titratable acid levels decreased
Enological parameters and wine volatile compounds were influenced by the sequential harvesting treatments
Summary
Aroma is one of the most important organoleptic characteristics for consumers and is a key attribute shaping wine styles. It is essential in the highly competitive market and the food industry [1,2]. Unique combinations of volatiles and the differences in their concentrations provide aromatically different and characteristic wines [3]. The volatile profile of a wine is related to the fermentation process [5] but to the maturity of the grape as well. Some studies have focused on the evolution of volatile compounds in wines at different grape maturity levels [2,6,7,8].
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