Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CHIRA, Kleopatra | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GONZALEZ CENTENO, Maria Reyes | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | JOURDES, Michäel | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| dc.date.accessioned | 2022-03-21T14:29:27Z | |
| dc.date.available | 2022-03-21T14:29:27Z | |
| dc.date.issued | 2021 | |
| dc.identifier.isbn | 978-1-5361-9052-6 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/136503 | |
| dc.description.abstractEn | Bordeaux remains the most crucial appellation in France, in addition to the most prestigious places in the wine scenery owing to its reputation, to its financial and marketing organization. The last ten harvests confirmed that red wines account for 90% of the total production in the region with Cabernet Sauvignon and Merlot considered as the predominant varieties. Their wine quality is directly affected by phenolic composition. Bordeaux Cabernet Sauvignon grapes and wines have a richer phenolic profile than Merlot. More precisely, Bordeaux Cabernet Sauvignon presented 52%, 28%, and 15% more total anthocyanins, phenolic compounds, and total tannins, respectively, than Bordeaux Merlot wines. Bordeaux Cabernet Sauvignon wines showed intermediate concentrations of individual ellagitannins when compared with Italian and USA Cabernet Sauvignon wines matured in the same oak barrels during 12 months. Cabernet Sauvignon and Merlot sensory properties such as astringency sensation and bitterness taste are correlated with ellagitannin and tannin composition. Moreover, during aging in oak barrels, ellagitannins participate in the wine oxygen consumption rate. | |
| dc.language.iso | EN | en_US |
| dc.source.title | Fermented and distilled alcoholic beverages : a technological, chemical and sensory overview : red wines | en_US |
| dc.title.en | Phenolic composition of Bordeaux cabernet sauvignon and merlot grapes and wines | |
| dc.type | Chapitre d'ouvrage | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.inpress | non | en_US |
| hal.identifier | hal-03615491 | |
| hal.version | 1 | |
| hal.date.transferred | 2022-03-21T14:29:29Z | |
| hal.export | true | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.btitle=Fermented%20and%20distilled%20alcoholic%20beverages%20:%20a%20technological,%20chemical%20and%20sensory%20overview%20:%20red%20wines&rft.date=2021&rft.au=CHIRA,%20Kleopatra&GONZALEZ%20CENTENO,%20Maria%20Reyes&JOURDES,%20Mich%C3%A4el&TEISSEDRE,%20Pierre%20Louis&rft.isbn=978-1-5361-9052-6&rft.genre=unknown |
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