title: Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
abstract: BACKGROUND
  The blending of wine is a common practice in winemaking to improve certain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain characteristics in blended wines, particularly those related to mouthfeel. The aim of this work was to study the effect of Carménère, Merlot and Cabernet Franc on the phenolic composition, proanthocyanidin profile and mouthfeel characteristics of Cabernet Sauvignon blends.
  
  
  RESULTS
  Significant differences in chemical composition were observed among the monovarietal wines. Separation using Sep-Pak C₁₈ cartridges revealed differences in the concentration but not in the proportion of various proanthocyanidins. Blending reduced polyphenol concentration differences among the various monovarietal wines. Although no major overall differences were observed after blending the monovarietal wines, this oenological practice produced clear differences in mouthfeel characteristics in such a way that the quality of the perceived astringency was different.
  
  
  CONCLUSIONS
  This study showed that the use of a particular wine variety (Cabernet Sauvignon) in a higher proportion in wine blending produced blends that were less differentiable from the monovarietal wine, owing to a suppression effect, producing an apparent standardization of the wines regarding chemical composition.
authors.affiliation: Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago, Chile.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Cáceres-Mella
authors.forename: Alvaro
authors.initials: A
authors.lastname: Peña-Neira
authors.forename: Pamela
authors.initials: P
authors.lastname: Avilés-Gálvez
authors.forename: Marcela
authors.initials: M
authors.lastname: Medel-Marabolí
authors.forename: Rubén
authors.initials: R
authors.lastname: Del Barrio-Galán
authors.forename: Remigio
authors.initials: R
authors.lastname: López-Solís
authors.forename: Joan Miquel
authors.initials: JM
authors.lastname: Canals
mesh_terms: D001252:Astringents / Q000032:analysis / Q000378:metabolism; D055598:Chemical Phenomena; D002677:Chile; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling; D005518:Food Preferences; D063427:Food Quality; D006801:Humans; D008297:Male; D055595:Mechanical Phenomena; D009061:Mouth Mucosa / Q000294:innervation / Q000378:metabolism*; D010636:Phenols / Q000032:analysis* / Q000378:metabolism; D059808:Polyphenols / Q000032:analysis / Q000378:metabolism; D025341:Principal Component Analysis; D044945:Proanthocyanidins / Q000032:analysis / Q000378:metabolism; D012677:Sensation; D011984:Sensory Receptor Cells / Q000378:metabolism*; D013634:Tannins / Q000032:analysis / Q000378:metabolism; D014920:Wine / Q000032:analysis*
chemical_list: D001252:Astringents; D010636:Phenols; D059808:Polyphenols; D044945:Proanthocyanidins; D013634:Tannins
keywords: Cabernet Franc; Cabernet Sauvignon; Carménère; Merlot; astringency; proanthocyanidins; wine blending