Complementary effect of Cabernet Sauvignon on Monastrell wines

Wines were obtained by blending Cabernet Sauvignon grapes with 50%, 60%, 70%, 80% and 90% proportions of Monastrell, plus one wine elaborated with 100% Monastrell. Phenolic content, color, volatile composition and sensorial profile of these wines were then studied. The highest monomer content and the lowest polymer content, the greatest amount of stable pigments, the best color according to the values of C* and H* and the highest aroma diversity were observed in wines with both 40% and 50% of Cabernet Sauvignon, thus indicating the higher quality and complexity of these wines. All wines analyzed, except Monastrell–Cabernet Sauvignon (50:50), showed “Monastrell character”. In the discriminant analysis, total anthocyanin, OD 420 nm and some aromatic compounds were the variables that contributed most to the differentiation of wines according to the Monastrell proportion used.