Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time

Cadot, Yves; Caillé, Soline; Samson, Alain; Barbeau, Gérard; Cheynier, Véronique

doi:10.1016/j.aca.2012.02.013

Cited by 65 publications

(67 citation statements)

References 56 publications

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“…Similar results were observed by Yokotsuka et al [67]. Yet another study also found that EM leads to increases in color and proanthocyanidins, but a lower yield from thiolysis, suggesting that more irregular linkages arise during the extended maceration and that EM was related to increases in astringency [68].…”

Section: Extended Maceration (Em)supporting

confidence: 82%

Maceration and Extraction of Grape Components

Waterhouse

Sacks

Jeffery³

2016

Understanding Wine Chemistry

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Section: Extended Maceration (Em)supporting

confidence: 82%

Maceration and Extraction of Grape Components

Waterhouse

Sacks

Jeffery³

2016

Understanding Wine Chemistry

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“…Álvarez et al (2006) found that for Monastrell subjected to maceration times of 4 and 8 days, no significant difference in extraction of tannins to wine occurred. A further study by Cadot et al (2012) compared Cabernet Franc wines produced from grapes at two stages of maturity and with two superimposed maceration times of 9 and 15 days. This might explain why no effect was observed.…”

Section: Smith Et Almentioning

confidence: 99%

Impact of winemaking practices on the concentration and composition of tannins in red wine

Smith

McRae

Bindon

2015

Australian Journal of Grape and Wine Research

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This review summarises key findings from research on the impact of winemaking practices on the concentration and composition of tannins in red wines. The impact from the point of crushing onwards is summarised from our research and recent literature taking into account the effect of maceration, yeast selection, addition of mannoproteins, addition of oenotannins, fining by animal and plant proteins, filtration, oxygen exposure, barrel treatment, bottling and accelerated‐ageing techniques. A sufficient body of evidence has developed in certain areas to make generalisations, but in several other areas tannins continue to show large variability of response to winemaking interventions depending on the grapes and their particular methods of treatment. Progress has been made in determining the underpinning mechanisms for some of the effects, but significant further research is required to understand why many of the effects occur. Knowledge gaps remaining in the area and proposals for future research are identified that will provide the opportunity for improved management of vineyards and winemaking to optimise tannins in grapes and wine, and for increased capacity to meet wine specification, consumer expectations and profitability.

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“…The extraction of %EGC, the monomer that differentiated skins from seeds flavanols, during a maceration process may be different depending on the grape variety. This percentage can be also correlated with the typicality of wine(Cadot, Caill e, Samson, Barbeau, & Cheynier, 2012).…”

mentioning

confidence: 92%