A SURVEY OF SEASONAL TEMPERATURES AND VINEYARD ALTITUDE INFLUENCES ON 2-METHOXY-3-ISOBUTYLPYRAZINE, C13-NORISOPRENOIDS, AND THE SENSORY PROFILE OF BRAZILIAN CABERNET SAUVIGNON WINES
Leila Denise Falcão, Gilles de Revel, Marie Claire Perello, Anastasia Moutsiou, Mauro Celso Zanus, and Marilde T. Bordignon-Luiz, J. Agric. Food Chem.
This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), - and -ionone, and -damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil.
Sensorial analyses were also carried out on the wine samples and compared to altitude and climate.
Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between - and -ionone and -damascenone with the vineyard's altitude.
Principal component analysis positively correlated wines from higher altitudes with a "bell pepper" aroma.
Conversely, the wines made with grapes from lower altitudes were correlated with "red fruits" and "jam" aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines.
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Published on 07/25/2007