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Title: CHARACTERIZATION OF WINES OF THREE ROMANIAN CABERNET SAUVIGNON CLONES BASED ON THEIR CHROMATIC, POLYPHENOLIC AND SENSORIAL PROFILES
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CHARACTERIZATION OF WINES OF THREE ROMANIAN CABERNET SAUVIGNON CLONES BASED ON THEIR CHROMATIC, POLYPHENOLIC AND SENSORIAL PROFILES
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1314-2704
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English
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18
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6.2
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Cabernet Sauvignon variety is one of the most widespread grapes varieties for winemaking grown in Romania. By application of clonal selection, five clones of Cabernet Sauvignon have been obtained and omologated in Romania. The present study aimed to characterize the quality of wines obtained from three Cabernet Sauvignon clones, namely Cabernet Sauvignon 30 Vl., 131 St. and 54 Mn. in the Valea Calugareasca viticultural area, considering the extension of their culture and market potential. The experiments were carried out during 2016-2017 harvest seasons, and were referred to basic physico-chemical composition of wines, anthocyanin and chromatic profiles, total polyphenols and antioxidant activity as well as sensorial characteristics. Considering the chemical composition, significant variation was observed for the sugar content and dry total extract from the clone 131 St., while, insignificant variations were noticed for the other parameters. Cabernet Sauvignon 30 Vl. wines showed distinctive characteristics, with the highest content of monomeric anthocyanins (496 mg/L) and the values of colour intensity, higher with 23.9% compared to Cabernet Sauvignon 54 Mn. wines and by 20.15% against Cabernet Sauvignon 131 St.. Being red wines were noted high values corresponding to the red nuances (d 520%) involved in color formation, ranging from 54.74% (Cabernet Sauvignon 131 St.) and 58.24% (Cabernet Sauvignon 30 Vl.). In terms of total phenolic content, the wines obtained from Cabernet Sauvignon 54 Mn. were noted with an amount of 564 mg GAE/l. From sensorial point of view, all wines showed ruby color, typical for Cabernet Sauvignon young wines, more intense in case of CS 131 St. The panelist identified a dominant note of cherries in Cabernet Sauvignon 30 Vl. wines, while in Cabernet Sauvignon 54 Mn. were cited flavors of black blueberry and pepper. A dominat aroma of green grass and some atypical flavors were noticed for Cabernet Sauvignon 131 St. wines. According to the obtained results, Cabernet Sauvignon 30 Vl. and 54 Mn. showed particulary interesting characteristics for the production of high quality wines in Valea Calugareasca viticultural area.
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conference
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18th International Multidisciplinary Scientific GeoConference SGEM 2018
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18th International Multidisciplinary Scientific GeoConference SGEM 2018, 02-08 July, 2018
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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89-96
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02-08 July, 2018
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website
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cdrom
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1859
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red wines; clone; chromatic parameters; phenolic compounds; anthocyanins
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