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The Influence of Cabernet Sauvignon Grape Maturity on the Concentration and Extraction of Colour and Phenolic Compounds in Wine

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The Influence of Cabernet Sauvignon Grape Maturity on the Concentration and Extraction of Colour and Phenolic Compounds in Wine The influence of Cabernet Sauvignon grape maturity on the concentration and extraction of colour and phenolic compounds in wine Cynthia C. Yonker A thesis submitted for fulfillment of the degree of Doctor of Philosophy at the University of Adelaide School of Agriculture, Food and Wine September 2012 Table of Contents Summary .............................................................................................................................................. vi Declaration .......................................................................................................................................... viii Statement of the contributions of jointly authored papers ..................................................................... ix Acknowledgements .............................................................................................................................. xi Abbreviations ...................................................................................................................................... xiii List of Figures and Tables .................................................................................................................. xvi 1 Introduction ................................................................................................................................... 1 1.1 Introduction ........................................................................................................................... 2 1.2 General description of phenolic compounds in grapes and wines ......................................... 4 1.2.1 Nonflavonoids ............................................................................................................... 5 1.2.2 Flavonoids ..................................................................................................................... 6 1.2.3 Phenolic composition and distribution of grape seeds, skins and pulp ........................ 14 1.2.4 Changes in phenolic composition during grape berry ripening and extended maturation....................................................................................................................................17 1.2.5 Varietal differences in phenolic composition................................................................ 20 1.2.6 Impact of viticultural practices on grape and wine phenolics ....................................... 21 1.2.7 Phenolic compositional differences between grapes and wine .................................... 23 1.3 Role of phenolic substances in grape and wine quality ....................................................... 24 i 1.3.1 Sensory properties of grape and wine phenolic compounds ....................................... 24 1.3.2 Extraction of phenolic compounds during red winemaking .......................................... 27 1.3.3 Influence of fermentation parameters and winemaking practices on the extraction of phenolic compounds ................................................................................................................... 31 1.3.4 Influence of grape maturity on the extraction of phenolic compounds during winemaking ................................................................................................................................. 36 1.3.5 Use of water to assist fermentation ............................................................................. 39 1.4 Proposed Research ............................................................................................................. 41 2 Fruit maturity influences the concentration, but not the extraction, of berry polyphenol compounds into Cabernet Sauvignon (Vitis vinifera L.) wines ............................................................. 43 2.1 Abstract ............................................................................................................................... 46 2.2 Introduction .......................................................................................................................... 47 2.3 Materials and Methods ........................................................................................................ 51 2.3.1 Vineyard ...................................................................................................................... 51 2.3.2 Vineyard experimental design ..................................................................................... 52 2.3.3 Sample collection and basic analysis .......................................................................... 53 2.3.4 Chemical analysis ........................................................................................................ 53 2.3.5 Winemaking ................................................................................................................. 55 2.3.6 Wine analysis .............................................................................................................. 59 2.3.7 Statistics ...................................................................................................................... 59 2.4 Results ................................................................................................................................ 60 ii 2.4.1 Berry development ...................................................................................................... 60 2.4.2 Wine metrics ............................................................................................................... 61 2.4.3 Polyphenolic compounds ............................................................................................ 65 2.4.4 Wine colour metrics ..................................................................................................... 74 2.5 Discussion ........................................................................................................................... 77 2.5.1 Extraction of phenolic compounds from grapes into wine ........................................... 79 2.5.2 Influence of extended maturation ................................................................................ 85 2.5.3 Industry relevance ....................................................................................................... 86 2.6 Conclusions ......................................................................................................................... 88 2.7 Acknowledgements ............................................................................................................. 88 3 Impact of fruit maturity on polyphenol compounds in Cabernet Sauvignon (Vitis vinifera L.) wine and correlations to sensory perception................................................................................................ 89 3.1 Abstract ............................................................................................................................... 92 3.2 Introduction ......................................................................................................................... 93 3.3 Materials and Methods ........................................................................................................ 97 3.3.1 Vineyard ...................................................................................................................... 98 3.3.2 Vineyard experimental design ..................................................................................... 98 3.3.3 Sample collection and basic analysis .......................................................................... 99 3.3.4 Winemaking ................................................................................................................ 99 3.3.5 Wine analysis ............................................................................................................ 100 iii 3.3.6 Wine sensory ............................................................................................................. 102 3.3.7 Statistics .................................................................................................................... 108 3.4 Results .............................................................................................................................. 108 3.4.1 Principal component analysis .................................................................................... 108 3.5 Discussion ......................................................................................................................... 119 3.5.1 Flavonoids ................................................................................................................. 122 3.5.2 Non-flavonoids ........................................................................................................... 126 3.5.3 Other chemical metrics .............................................................................................. 127 3.5.4 Correlations between sensory metrics ....................................................................... 128 3.6 Conclusions ....................................................................................................................... 128 3.7 Acknowledgements ........................................................................................................... 129 4 Water addition to facilitate fermentation: Impacts on the concentration of polyphenolic compounds and sensory properties of wines..................................................................................... 131 4.1 Abstract ............................................................................................................................
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