Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates

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dc.contributor.authorMansfield, A. K.en
dc.contributor.authorZoecklein, Bruce W.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2014-07-09en
dc.date.accessioned2014-07-10T13:56:43Zen
dc.date.available2014-07-10T13:56:43Zen
dc.date.issued2003en
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.en
dc.format.mimetypeapplication/pdfen
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.fullen
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49445en
dc.identifier.urlhttp://www.ajevonline.org/content/54/2/99.fullen
dc.language.isoenen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectglycosideen
dc.subjectthermal vinificationen
dc.subjectcabernet sauvignonen
dc.subjectpolymeric pigmentsen
dc.subjectggen
dc.subjectglycosyl-glucoseen
dc.subjectgrape glycosidesen
dc.subjectred winesen
dc.subjectfractionsen
dc.subjectcoloren
dc.subjectwinemakingen
dc.subjectchardonnayen
dc.subjectjuicesen
dc.subjectprefermentationen
dc.subjectmonoterpenesen
dc.subjectanthocyaninsen
dc.subjectbiotechnology & applied microbiologyen
dc.subjectfood science & technologyen
dc.subjecthorticultureen
dc.titleEffect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugatesen
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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