Abstract
The effect of extended skin contact time (SCT) on the flavor of Cabernet Sauvignon wines was investigated in two vintages. Fermenting musts were pressed at 5°Brix intervals, corresponding to two to seven days of SCT, and fermented to dryness. After 18-20 months of storage in glass, the wines were evaluated by descriptive analysis. In the 1977 vintage, only two aroma attributes differed significantly among the wines (p<0.05), with the major effects occurring between two and three days of skin contact. The vegetative character, defined by the term, "canned green bean/canned asparagus," decreased, while the berry note increased with extended skin contact. For the 1978 vintage, in initial difference testing, only the wines made with two and seven days of SCT could be discriminated on the basis of aroma (p<0.05). Both the wines with two and three days of SCT could be differentiated from the seven day wine when flavor by mouth was tested. By descriptive analysis of the wines made with two and seven days of skin contact, both overall or total aroma and astringency increased with extended SCT.
- Received November 1982.
- Copyright 1983 by the American Society for Enology and Viticulture
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