title: Evolution of phenolic compounds and sensory in bottled red wines and their co-development.
abstract: This study aimed to assess the correspondence between the evolution of phenolic compounds and the development of appearance and mouthfeel in Cabernet Sauvignon (Vitis vinifera L. cv.) dry red wines during 18-month aging in bottle. The wines were sealed with six types of bottle stoppers. The results showed that phenolic compounds presented four evolution patterns along with wine aging in bottle, mainly depending on their chemical nature. Most of the anthocyanins had significant differences in concentration amongst the wines sealed with the six bottle stoppers at the 18-month point. Analysis of partial least squares (PLS) revealed that wine appearance quality was positively correlated with the levels of malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol, gallocatechin and dihydrokaempferol-3-O-rhamnos, while the development of mouthfeel properties was positively associated with the evolutions of malvidin-3-O-glucoside-ethyl-(epi)catechin, peonidin-3-O-(6-O-acetyl)-glucoside, malvidin-3-O-(6-O-coumaryl)-glucoside-pyruvic acid and peonidin-3-O-glucoside-4-vinylphenol. No obvious association was observed between the development of wine sensory characteristics and the evolution of dissolved oxygen in wine.
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Tian
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Di
authors.initials: D
authors.lastname: Liu
authors.affiliation: Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USA.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Li
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xiao-Xu
authors.initials: XX
authors.lastname: Zhang
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Jing-Ming
authors.initials: JM
authors.lastname: Li
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Jing-Han
authors.initials: JH
authors.lastname: Huang
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Wang
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: panqh@cau.edu.cn.
authors.forename: Qiu-Hong
authors.initials: QH
authors.lastname: Pan
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D016000:Cluster Analysis; D006801:Humans; D016018:Least-Squares Analysis; D010100:Oxygen / Q000737:chemistry; D010636:Phenols / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization; D013652:Taste Threshold; D013997:Time Factors; D027843:Vitis / Q000737:chemistry / Q000378:metabolism; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D010636:Phenols; D010100:Oxygen
keywords: Bottle aging; Bottle stoppers; Phenolic compounds; Sensory quality