Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines

Jian Qing Meng; Yi Bin Zhang; Wei Qiao Yang; Xiao Yu Jia; Xi Hong Li

doi:10.4028/www.scientific.net/AMM.477-478.1349

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Heterogeneous Method for Grafting of Syringaldehyde onto Chitosan by Laccase Oxidation
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Distribution Characteristics of Heavy Metals in EPS and Cells
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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 477-478Effect of Different Winemaking Technologies on...

Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines

Abstract:

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.

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Periodical:

Applied Mechanics and Materials (Volumes 477-478)

Pages:

1349-1353

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.477-478.1349

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Online since:

December 2013

Authors:

Jian Qing Meng, Yi Bin Zhang, Wei Qiao Yang, Xiao Yu Jia, Xi Hong Li

Keywords:

Aroma, Maceration, Red Wine, Winemaking Technologies

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