Complementary effect of Cabernet Sauvignon on Monastrell wines

@article{Lorenzo2008ComplementaryEO,
  title={Complementary effect of Cabernet Sauvignon on Monastrell wines},
  author={C. Lorenzo and F. Pardo and A. Zalacain and G. L. Alonso and M. R. Salinas},
  journal={Journal of Food Composition and Analysis},
  year={2008},
  volume={21},
  pages={54-61}
}
Abstract Wines were obtained by blending Cabernet Sauvignon grapes with 50%, 60%, 70%, 80% and 90% proportions of Monastrell, plus one wine elaborated with 100% Monastrell. Phenolic content, color, volatile composition and sensorial profile of these wines were then studied. The highest monomer content and the lowest polymer content, the greatest amount of stable pigments, the best color according to the values of C* and H* and the highest aroma diversity were observed in wines with both 40% and… Expand
26 Citations
How Blending Affects the Sensory and Chemical Properties of Red Wine
  • 26
Effect of grapevine age on the aroma compounds in "Beihong" wine
  • 10
  • PDF
...
1
2
3
...

References

SHOWING 1-10 OF 34 REFERENCES
HPLC analysis of Cabernet Sauvignon and Noble wine pigment fractions
  • 18
Effect of red grapes co-winemaking in polyphenols and color of wines.
  • 45
Yeast and its Importance to Wine Aroma - A Review
  • 736
  • PDF
Grape pigment phenomena: Interpretation of major colour losses during vinification
  • 65
Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes.
  • 89
...
1
2
3
4
...