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dc.contributorVirginia Tech
dc.contributor.authorMansfield, A. K.
dc.contributor.authorZoecklein, B. W.
dc.date.accessioned2014-07-10T13:56:43Z
dc.date.available2014-07-10T13:56:43Z
dc.date.issued2003
dc.identifier.citationMansfield, A. K.; Zoecklein, B. W., "Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates," Am. J. Enol. Vitic 2003 vol. 54 no. 2 99-104. http://www.ajevonline.org/content/54/2/99.full
dc.identifier.issn0002-9254
dc.identifier.urihttp://hdl.handle.net/10919/49445
dc.description.abstractIn Cabernet Sauvignon must, total and phenol-free glycosides (expressed as glycosyl-glucose) rose during fermentation while skin concentrations dropped. Wines were heated postfermentation, prior to dejuicing (rising 2 to 3degreesC per day from 23 to 42degreesC, and held for one day at 42degreesC), or after bottling (at 42degreesC for 21 days) to determine the effect on total glycosides, glycosidic fractions, and anthocyanin complexing. Pre-dejuicing thermal vinification resulted in higher total (12%) and phenol-free (18%) glycosides. Large polymeric pigments rose 208% and small polymeric pigments rose 41%. Skins had lower total glycosides (-16%), and no significant difference in phenol-free glycosides. Postbottling heat treatment resulted in lower total (-15%) and phenol-free (-16%) glycosides, and increased hue (25%). Large polymeric pigments increased 62% compared to control wines.
dc.language.isoen_US
dc.publisherAmerican Society for Enology and Viticulture
dc.subjectglycoside
dc.subjectthermal vinification
dc.subjectcabernet sauvignon
dc.subjectpolymeric pigments
dc.subjectgg
dc.subjectglycosyl-glucose
dc.subjectgrape glycosides
dc.subjectred wines
dc.subjectfractions
dc.subjectcolor
dc.subjectwinemaking
dc.subjectchardonnay
dc.subjectjuices
dc.subjectprefermentation
dc.subjectmonoterpenes
dc.subjectanthocyanins
dc.subjectbiotechnology & applied microbiology
dc.subjectfood science & technology
dc.subjecthorticulture
dc.titleEffect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates
dc.typeArticle
dc.identifier.urlhttp://www.ajevonline.org/content/54/2/99.full
dc.date.accessed2014-07-09
dc.title.serialAmerican Journal of Enology and Viticulture


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