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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Relationships between secondary metabolites and wine sensory properties 9 Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

Abstract

This study was carried out on 24 vintages of Cabernet sauvignon and on 7 vintages of Merlot produced by two different Bordeaux growing areas. Proanthocyanidin monomers and oligomers, and several parameters of the proanthocyanidin fraction were analytically assessed. Sensory analysis concerning astringency and bitterness was also performed. The different wines show a variation in several parameters of proanthocyanidin composition, which are correlated with wine age. Perceived astringency is correlated with the proanthocyanidin degree of polymerization (mDP), which is in turn linked to vintage. Merlot wines show sensory and analytical differences from Cabernet sauvignon wines.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Kleopatra CHIRA, Nicola PACELLA, Michael JOURDES and Pierre-Louis TEISSEDRE
UMR 1219- Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d’Œnologie, 210 Chemin de Leysotte, CS 50008 33882 Villenave d’Ornon Cedex F.

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Keywords

Bordeaux, tannin perception, age

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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