Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures
Two Chilean wines made from the Cabernet Sauvignon grape were stored in bottles at four different temperatures for a period of 44 months. During storage they were evaluated by sensory descriptive and chemical analyses. Different sensory profiles were obtained for the wines stored at the different te...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2001-12, Vol.81 (15), p.1561-1572 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Sivertsen, Hanne K Figenschou, Erik Nicolaysen, Frithjof Risvik, Einar |
| description | Two Chilean wines made from the Cabernet Sauvignon grape were stored in bottles at four different temperatures for a period of 44 months. During storage they were evaluated by sensory descriptive and chemical analyses. Different sensory profiles were obtained for the wines stored at the different temperatures. Smaller differences were found in the profiles of the two wines stored at the same temperatures. Wines were stored at different temperatures to determine if it was possible to predict the shelf‐life of wines stored at optimal temperatures. This was not achieved in this study. Partial least squares regression was used to examine possible relationships between the chemical and sensory descriptive data.
© 2001 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.971 |
| format | Article |
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© 2001 Society of Chemical Industry</description><subject>Biological and medical sciences</subject><subject>bottle storage</subject><subject>chemical</subject><subject>Chilean Cabernet Sauvignon</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>multivariate analyses</subject><subject>sensory</subject><subject>Wines and vinegars</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><recordid>eNp1kE1vEzEURS1EJUJB4ifMBsRmWn-NPV5WES2gqlRKS5fWi_Ocukw8wfZQ8u9xlAhWrO6T7nl3cQh5x-gZo5SfP2UPZ0azF2TGqNEtpYy-JLNa8bZjkr8ir3N-opQao9SMlAXGPKZdA3HVuEfcBAdDPSCuMTchNvPHMCDUhCWmiKVZwPQrrOMYm-cQK7OaUojrJpcxwRr3L8uxlKE2UJpV8B4TxtIU3GwxQZkS5jfkxMOQ8e0xT8n95ae7-ef2-tvVl_nFdeuE4qzVymAPagV82TPtXGd8L50UwiEI3iHvvORcKaSGLTsJXnWC9Z5JAZpygeKUfDjsbtP4c8Jc7CZkh8MAEccpW66M0MLoCn48gC6NOSf0dpvCBtLOMmr3Wu1eq61aK_r-uAm5qvIJogv5Hy8llb3pK9ceuOfqb_ffPft1cXlx2D3yIRf8_ZeH9MMqLXRnH26uLP--eLilhloq_gDc45az</recordid><startdate>200112</startdate><enddate>200112</enddate><creator>Sivertsen, Hanne K</creator><creator>Figenschou, Erik</creator><creator>Nicolaysen, Frithjof</creator><creator>Risvik, Einar</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200112</creationdate><title>Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures</title><author>Sivertsen, Hanne K ; Figenschou, Erik ; Nicolaysen, Frithjof ; Risvik, Einar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3621-769e8a6da2b817cc59f84c433cea325e25f42266e091b54af65318f143a7023e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Biological and medical sciences</topic><topic>bottle storage</topic><topic>chemical</topic><topic>Chilean Cabernet Sauvignon</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>multivariate analyses</topic><topic>sensory</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sivertsen, Hanne K</creatorcontrib><creatorcontrib>Figenschou, Erik</creatorcontrib><creatorcontrib>Nicolaysen, Frithjof</creatorcontrib><creatorcontrib>Risvik, Einar</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sivertsen, Hanne K</au><au>Figenschou, Erik</au><au>Nicolaysen, Frithjof</au><au>Risvik, Einar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2001-12</date><risdate>2001</risdate><volume>81</volume><issue>15</issue><spage>1561</spage><epage>1572</epage><pages>1561-1572</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Two Chilean wines made from the Cabernet Sauvignon grape were stored in bottles at four different temperatures for a period of 44 months. During storage they were evaluated by sensory descriptive and chemical analyses. Different sensory profiles were obtained for the wines stored at the different temperatures. Smaller differences were found in the profiles of the two wines stored at the same temperatures. Wines were stored at different temperatures to determine if it was possible to predict the shelf‐life of wines stored at optimal temperatures. This was not achieved in this study. Partial least squares regression was used to examine possible relationships between the chemical and sensory descriptive data.
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| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2001-12, Vol.81 (15), p.1561-1572 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences bottle storage chemical Chilean Cabernet Sauvignon Fermented food industries Food industries Fundamental and applied biological sciences. Psychology multivariate analyses sensory Wines and vinegars |
| title | Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures |
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