Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time |
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Authors: | Yves Cadot,Soline Caillé ,Alain Samson,Gé rard Barbeau,Vé ronique Cheynier |
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Affiliation: | 1. INRA, UE1117 Vigne et Vin, UMT Vinitera, F-49070 Beaucouzé, France;2. INRA, UMR1083 Sciences pour l’Œnologie, F-34060 Montpellier, France;3. INRA, UE999 Pech-Rouge, F-11430 Gruissan, France |
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Abstract: | Phenolics are responsible for important sensory properties of red wines, including colour, astringency, and possibly bitterness. From a technical viewpoint, the harvest date and the maceration duration are critical decisions for producing red wine with a distinctive style. But little is known about the evolution of phenolics and of their extractability during ripening to predict the composition of the wine and related sensory properties. The aim of this study was to understand the relationship between the sensory profile of the wines and (i) the ripening stage of the berries (harvest date) and (ii) the extraction time (maceration duration). |
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Keywords: | Phenolics Sensory analysis Flavonoids Typicality Cabernet franc |
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