title: Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.
abstract: Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C+EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R(2)=0.509, p=0.051, CS; R(2)=0.780, p=0.000M). In addition, mDP decreases significantly during ageing (R(2)=0.796, p=0.000; CS and R(2)=0.946, p=0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed.
authors.affiliation: UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France.
authors.forename: Kleopatra
authors.initials: K
authors.lastname: Chira
authors.affiliation: UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France.
authors.forename: Nicola
authors.initials: N
authors.lastname: Pacella
authors.affiliation: UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France.
authors.forename: Michael
authors.initials: M
authors.lastname: Jourdes
authors.affiliation: UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France. Electronic address: p.teissedre@u-bordeaux2.fr.
authors.forename: Pierre-Louis
authors.initials: PL
authors.lastname: Teissedre
keywords: Bitterness; Galloylation; Mean degree polymerisation; Phenolics; Prodelphinidins HPLC-UV-Fluo/MS Astringency; Tannins; Wine