RT Journal Article SR Electronic T1 Sensory Impact of Extended Maceration and Regulated Deficit Irrigation in Washington State Cabernet Sauvignon Wines JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP ajev.2013.13068 DO 10.5344/ajev.2013.13068 A1 L. Federico Casassa A1 Richard C. Larsen A1 Christopher W. Beaver A1 Maria S. Mireles A1 Markus Keller A1 William R. Riley A1 Russell Smithyman A1 James F. Harbertson YR 2013 UL http://www.ajevonline.org/content/early/2013/09/20/ajev.2013.13068.abstract AB Irrigation practices such as regulated deficit irrigation (RDI) and winemaking practices such as extended maceration have been experimentally evaluated from a chemical perspective but their impacts on sensory analysis and interactive effects remain underexplored. This study evaluated the sensory impact of extended maceration applied to Cabernet Sauvignon grapes sourced from a vineyard subjected to four RDI treatments: (1) 100% replenishment of crop evapotranspiration (100% ETc); (2) 70% ETc; (3) 25% ETc until veraison followed by 100% ETc until harvest; and (4) 25% ETc. Each RDI treatment was replicated four times (n = 4) and made into wine, with two replicates designated as controls (10 day skin contact) and two as extended maceration (30 day skin contact). Wines were evaluated by descriptive analysis with a trained panel (n = 15) and chemical and sensory data were correlated using canonical correlation analysis. Wine-perceived saturation and purple component ratings were highest in 25% ETc wines and were highly correlated with the concentration of flavonols, malvidin- and delphinidin-derivatives, and small polymeric pigments. Fruit-based aroma descriptors were highest in the 25/100% ETc and 70% ETc wines. Extended maceration increased perceived astringency and bitterness, which were in turn correlated with the concentration of flavan-3-ol and oligomeric proanthocyanidins. These results suggest that moderate RDI protocols such as 70% ETc and 25/100% ETc impact positively the fruity aroma component (black and red fruit), whereas extended maceration lowered fruity aromas, possibly due to the masking effect of the oxidized character perceived in these wines.