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Article

Influence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot Wines

Remedios R. Villamor, James F. Harbertson, Carolyn F. Ross
Am J Enol Vitic.  2009  60: 442-449  ; DOI: 10.5344/ajev.2009.60.4.442
Remedios R. Villamor
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
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James F. Harbertson
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
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Carolyn F. Ross
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
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  • For correspondence: cfross@wsu.edu
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Abstract

Storage conditions that may influence the chemical and sensory properties of young bottled Cabernet Sauvignon and Merlot wines were studied. Low and high tannin wines (≤400 mg/L and ≥800 mg/L catechin equivalents, respectively) stored at 23°C for 0 day (baseline) and at either 27°C or 32°C for 40, 55, and 70 days were used for chemical and sensory analysis. In both low and high tannin wines, storage at 32°C resulted in significant increase in small polymeric pigment (SPP) (p ≤ 0.05) with a corresponding decrease in anthocyanin concentrations over time, which was more pronounced in Cabernet Sauvignon. In both varieties, high tannin wines contained more large polymeric pigment (LPP) than the low tannin wines (p ≤ 0.05). Generally, titratable acidity and pH were not affected by storage treatments. A trained sensory panel (n = 21) gave higher astringency ratings to high tannin wines than low tannin wines for both varieties, which remained constant throughout the study. An increased perception of bitterness was associated with storage at 32°C storage for 70 days, while alcohol burn intensity was comparable in Cabernet Sauvignon. No significant differences in bitterness and alcohol burn intensity were found in Merlot. Results indicate that storage temperature and storage time contributed to changes in the chemical composition of typically aging red wines but did not impact perceived astringency. Tannin concentration was positively correlated with perceived astringency (r = 0.882) in Cabernet Sauvignon, while SPP and LPP had lower correlation with perceived astringency for both varieties.

  • astringency
  • red wine
  • polymeric pigments
  • Received February 2009.
  • Revision received June 2009.
  • Accepted July 2009.
  • Published online December 2009
  • Copyright © 2009 by the American Society for Enology and Viticulture
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Influence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot Wines
Remedios R. Villamor, James F. Harbertson, Carolyn F. Ross
Am J Enol Vitic.  2009  60: 442-449  ; DOI: 10.5344/ajev.2009.60.4.442
Remedios R. Villamor
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
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James F. Harbertson
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
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Carolyn F. Ross
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
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  • For correspondence: cfross@wsu.edu

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Influence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot Wines
Remedios R. Villamor, James F. Harbertson, Carolyn F. Ross
Am J Enol Vitic.  2009  60: 442-449  ; DOI: 10.5344/ajev.2009.60.4.442
Remedios R. Villamor
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
  • Find this author on PubMed
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James F. Harbertson
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Carolyn F. Ross
1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: cfross@wsu.edu
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