Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing

Phenolic compounds constitute important quality parameters of wines. Wines produced from different clones of the same grape variety show differences in relation to their chemical composition. The aim of this study was to characterize and differentiate Cabernet Sauvignon wines from two clones in relation to their chemical composition and to examine changes in the phenolic composition and antioxidant activity during wine ageing in the bottle. All wines were produced with Cabernet Sauvignon grapes, clones 685 and 169, from two vineyards, under the same microvinification conditions. The wines were characterized in relation to phenolic composition and antioxidant activity, as well as monitored over 11 months of bottle ageing. A significant difference was observed between the chemical compositions of the wines produced from clones 169 and 685, clone 169 showing the highest phenolic content while clone 685 had better color characteristics. The wines showed high antioxidant activity. Principal components and cluster analyses demonstrated separation of the wine according to the clone. In relation to wine bottle ageing, for both clones evaluated was observed a decrease in all phenolic compound, except of quercetin, and the antioxidant activity of these wines increased during storage.

► We characterize Cabernet Sauvignon wines from two clones and to examine changes in composition during wine ageing in the bottle. ► Clone 169 showing the highest phenolic content while clone 685 had better color characteristics. ► Multivariate analysis demonstrated separation of the wine according to the clone. ► During wine bottle ageing, there was a decrease in all phenolic compounds exception of quercetin. ► Antioxidant activity of these wines increased during storage.