cabernet wine flavor

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Literature & References

None found

Publications by PubMed
Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.
Impact of clonal variability in Vitis vinifera Cabernet franc on grape composition, wine quality, leaf blade stilbene content, and downy mildew resistance.
Tracing phenolic biosynthesis in Vitis vinifera via in situ C-13 labeling and liquid chromatography-diode-array detector-mass spectrometer/mass spectrometer detection.
A novel extracellular β-glucosidase from Trichosporon asahii: yield prediction, evaluation and application for aroma enhancement of Cabernet Sauvignon.
Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.
Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.
Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour.
Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition.
Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties.
Effect of pulsed electric field processing of red grapes on wine chromatic and phenolic characteristics during aging in oak barrels.
Changes in the volatile compound production of fermentations made from musts with increasing grape content.
Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice.
Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.
Tissue-specific mRNA expression profiling in grape berry tissues.
Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
Advances of the WITY system: yeast performance evaluation during the production of sweet wine using Mavrodafni and Carbarnet sauvignon.
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
Effect of processing on phenolics of wines.

Other Information

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Mission flavors & fragrances

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Winey
winey
General comment	Cabernet wine

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for cabernet wine flavor usage levels up to:
	not for fragrance use.

Safety references

None found