Título:	A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
Autoria:	FALCÃO, L. D. REVEL, G. de PERELLO, M. C. MOUTSIOU, A. ZANUS, M. C. BORDIGNON-LUIZ, M.
Afiliação:	Leila Denise Falcão, UFSC; GILLES DE REVEL, Université Victor Segalen Bordeaux 2; MARIE CLAIRE PERELLO, Université Victor Segalen Bordeaux 2; Anastasia Moutsiou, Université Victor Segalen Bordeaux 2; MAURO CELSO ZANUS, CNPUV; Marilde T. Bordignon-Luiz, UFSC.
Ano de publicação:	2007
Referência:	Journal of Agricultural and Food Chemistry, Washington, DC, v. 55, n. 9, p. 3605-3612, 2007.
Conteúdo:	This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), a- and ß-ionone, and ß-damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil. Sensorial analyses were also carried out on the wine samples and compared to altitude and climate. Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between a- and ß-ionone and ß-damascenone with the vineyard's altitude. Principal component analysis positively correlated wines from higher altitudes with a bell pepper aroma. Conversely, the wines made with grapes from lower altitudes were correlated with red fruits and jam aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines.
Thesagro:	Clima Enologia Temperatura Vinho
Palavras-chave:	Cabernet Sauvignon Análise sensorial Brasil
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPUV)