Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
Irrigation practices such as regulated deficit irrigation (RDI) and winemaking practices such as extended maceration have been experimentally evaluated from a chemical perspective but their impacts on sensory composition and interactive effects merit scientific attention. This study evaluated the se...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | http://www.ajevonline.org/content/64/4/505 http://hdl.handle.net/20.500.12123/2063 |
| _version_ | 1855482987859148800 |
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| author | Casassa, Luis Federico Larsen, Richard C. Beaver, Christopher W. Mireles, María S. Keller, Markus Riley, William R. Smithyman, Russell Harbertson, James F. |
| author_browse | Beaver, Christopher W. Casassa, Luis Federico Harbertson, James F. Keller, Markus Larsen, Richard C. Mireles, María S. Riley, William R. Smithyman, Russell |
| author_facet | Casassa, Luis Federico Larsen, Richard C. Beaver, Christopher W. Mireles, María S. Keller, Markus Riley, William R. Smithyman, Russell Harbertson, James F. |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | Irrigation practices such as regulated deficit irrigation (RDI) and winemaking practices such as extended maceration have been experimentally evaluated from a chemical perspective but their impacts on sensory composition and interactive effects merit scientific attention. This study evaluated the sensory impact of extended maceration applied to Cabernet Sauvignon grapes sourced from a vineyard subjected to four RDI treatments: replenishment of 100%, 70%, and 25% of full-vine crop evapotranspiration (ETc) from fruit set until veraison followed by 100% ETc until harvest (labeled 100% ETc, 70% ETc, and 25% ETc, respectively) and 25% ETc from fruit set to veraison followed by 100% ETc from veraison to harvest (labeled 25/100% ETc). Each RDI treatment was replicated four times (n = 4) and made into wine, with two replicates designated as controls (10 day skin contact) and two as extended maceration (30 day skin contact). Wines were evaluated by descriptive analysis with a trained panel (n = 15) and chemical and sensory data were correlated using canonical correlation analysis. Wine-perceived saturation and purple component ratings were highest in 25% ETc wines and were highly correlated with the concentration of flavonols, malvidin- and delphinidin-derivatives, and small polymeric pigments. Fruit-based aroma descriptors were highest in the 25/100% ETc and 70% ETc wines. Extended maceration increased perceived astringency and bitterness, which were in turn correlated with the concentration of flavan-3-ol and oligomeric proanthocyanidins. These results suggest that moderate RDI protocols such as 70% ETc and 25/100% ETc impact positively the fruity aroma component (black and red fruit), whereas extended maceration lowered fruity aromas, possibly due to the masking effect of the oxidized character perceived in these wines. |
| format | Artículo |
| id | INTA2063 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20632018-03-19T12:53:36Z Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines Casassa, Luis Federico Larsen, Richard C. Beaver, Christopher W. Mireles, María S. Keller, Markus Riley, William R. Smithyman, Russell Harbertson, James F. Vinos Vino Tinto Maceración Análisis Organoléptico Riego Wines Red Wines Soaking Organoleptic Analysis Irrigation Vino Cabernet Sauvignon Washington, Estados Unidos Déficit de Riego Irrigation practices such as regulated deficit irrigation (RDI) and winemaking practices such as extended maceration have been experimentally evaluated from a chemical perspective but their impacts on sensory composition and interactive effects merit scientific attention. This study evaluated the sensory impact of extended maceration applied to Cabernet Sauvignon grapes sourced from a vineyard subjected to four RDI treatments: replenishment of 100%, 70%, and 25% of full-vine crop evapotranspiration (ETc) from fruit set until veraison followed by 100% ETc until harvest (labeled 100% ETc, 70% ETc, and 25% ETc, respectively) and 25% ETc from fruit set to veraison followed by 100% ETc from veraison to harvest (labeled 25/100% ETc). Each RDI treatment was replicated four times (n = 4) and made into wine, with two replicates designated as controls (10 day skin contact) and two as extended maceration (30 day skin contact). Wines were evaluated by descriptive analysis with a trained panel (n = 15) and chemical and sensory data were correlated using canonical correlation analysis. Wine-perceived saturation and purple component ratings were highest in 25% ETc wines and were highly correlated with the concentration of flavonols, malvidin- and delphinidin-derivatives, and small polymeric pigments. Fruit-based aroma descriptors were highest in the 25/100% ETc and 70% ETc wines. Extended maceration increased perceived astringency and bitterness, which were in turn correlated with the concentration of flavan-3-ol and oligomeric proanthocyanidins. These results suggest that moderate RDI protocols such as 70% ETc and 25/100% ETc impact positively the fruity aroma component (black and red fruit), whereas extended maceration lowered fruity aromas, possibly due to the masking effect of the oxidized character perceived in these wines. EEA Mendoza Fil: Casassa, Luis Federico. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. Fil: Larsen, Richard C. Washington State University. Viticulture and Enology Program; Estados Unidos Fil: Beaver, Christopher W. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos Fil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos Fil: Keller, Markus. Washington State University. Department of Horticulture; Estados Unidos Fil: Riley, William R. Ste. Michelle Wine Estates; Estados Unidos Fil: Smithyman, Russell. Ste. Michelle Wine Estates; Estados Unidos Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos 2018-03-19T12:48:45Z 2018-03-19T12:48:45Z 2013-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://www.ajevonline.org/content/64/4/505 http://hdl.handle.net/20.500.12123/2063 0002-9254 doi: 10.5344/ajev.2013.13068 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf American Journal of Enology and Viticulture 64 (4) : 505-514 (December 2013) |
| spellingShingle | Vinos Vino Tinto Maceración Análisis Organoléptico Riego Wines Red Wines Soaking Organoleptic Analysis Irrigation Vino Cabernet Sauvignon Washington, Estados Unidos Déficit de Riego Casassa, Luis Federico Larsen, Richard C. Beaver, Christopher W. Mireles, María S. Keller, Markus Riley, William R. Smithyman, Russell Harbertson, James F. Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines |
| title | Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines |
| title_full | Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines |
| title_fullStr | Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines |
| title_full_unstemmed | Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines |
| title_short | Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines |
| title_sort | sensory impact of extended maceration and regulated deficit irrigation on washington state cabernet sauvignon wines |
| topic | Vinos Vino Tinto Maceración Análisis Organoléptico Riego Wines Red Wines Soaking Organoleptic Analysis Irrigation Vino Cabernet Sauvignon Washington, Estados Unidos Déficit de Riego |
| url | http://www.ajevonline.org/content/64/4/505 http://hdl.handle.net/20.500.12123/2063 |
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