Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were a...Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.展开更多
The predicted increase of temperature by effect of climatic change （1.5 ℃ to 4.5 ℃）, will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocya...The predicted increase of temperature by effect of climatic change （1.5 ℃ to 4.5 ℃）, will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid （ABA） increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control （C, water） and ABA treatment （1,000 ppm） and temperature： 25, 33 and 40 ℃. In Cabemet Sauvignon, 25 and 33 ~C did not affect anthocyanin total concentration but 40 ℃ produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ℃, mainly due to glucosylated forms. But ABA ＋ 40 ℃ showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature （40 ℃）, at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration （decrease of 7%）. Combination of temperature ＋ ABA at 20℃ and 33℃ increased anthocyanin. But ABA ＋ 40℃ decreased glucosylated and cumarylated forms of anthocyanin.展开更多
文摘Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.
文摘The predicted increase of temperature by effect of climatic change （1.5 ℃ to 4.5 ℃）, will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid （ABA） increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control （C, water） and ABA treatment （1,000 ppm） and temperature： 25, 33 and 40 ℃. In Cabemet Sauvignon, 25 and 33 ~C did not affect anthocyanin total concentration but 40 ℃ produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ℃, mainly due to glucosylated forms. But ABA ＋ 40 ℃ showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature （40 ℃）, at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration （decrease of 7%）. Combination of temperature ＋ ABA at 20℃ and 33℃ increased anthocyanin. But ABA ＋ 40℃ decreased glucosylated and cumarylated forms of anthocyanin.
