Keywords: Lactic acid bacteria; RFLP; Cabernet sauvignon; Wine; Biogenic amines
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Keywords: Cabernet Sauvignon; Berry color; Anthocyanins; Pectin derived; OligosaccharidesPDO, pectin-derived oligosaccharides; TAC, total anthocyanin content; mg e.Mv-3G/g FW, milligrams of malvidin-3G equivalent per fresh weight; SS, soluble solids; TA, titratable
Keywords: Water deficit; Grapevine; Vitis vinifera; Berry skin; Metabolism; Hydraulic behavior; Flavonoids; Polyphenols; Amino acids; CS; Cabernet Sauvignon; GC-MS; gas chromatograph mass spectrometer; LC-MS; liquid chromatograph mass spectrometer; ETpan; pan bas
Controlled water deficit modifies the phenolic composition and sensory properties in Cabernet Sauvignon wines
Keywords: Controlled water deficit; Cabernet Sauvignon; Phenolic compounds; Anthocyanins; Sensory evaluation; Wine;
Physiological, micro-morphological and metabolomic analysis of grapevine (Vitis vinifera L.) leaf of plants under water stress
Keywords: Cabernet sauvignon; (E)-2-hexenal; Green leaf volatiles; 3-Hexenal; Scavenging system; Water deficit;
Effect of regulated deficit irrigation on fatty acids and their derived volatiles in 'Cabernet Sauvignon' grapes and wines of Ningxia, China
Keywords: Regulated deficit irrigation (RDI); Fatty acids; Volatiles; Cabernet Sauvignon; Grape; Wine;
Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities
Keywords: Cabernet Sauvignon; Chardonnay; CVA; GPA; Wine quality; Sorting;
Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon
Keywords: Rheology; Physical properties; Cabernet Sauvignon; Grape juice; Activation energy;
Analysis of the interaction effects of light and O3 on fluorescence properties of 'Cabernet Sauvignon' grapes based on response surface methodology
Keywords: Cabernet sauvignon; Light; O3; Fluorescence properties; Response surface methodology;
Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content
Keywords: Flavonoid compounds; Anthocyanins; Amino acids; Foliar application; Vineyard; Wine; Cabernet Sauvignon;
Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins
Keywords: Water deficit; Proanthocyanidins; Grape skins; Cabernet Sauvignon; Polymerization; Gene expression;
Comparison of transcriptional expression patterns of carotenoid metabolism in 'Cabernet Sauvignon' grapes from two regions with distinct climate
Keywords: RNA-Seq; Cabernet Sauvignon; Norisoprenoids; Carotenoids; Climatic conditions;
Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard
Keywords: Amino acids; Glutathione; Foliar application; Vineyard; Must; Cabernet Sauvignon;
Development of a high-performance liquid chromatography method based on a core-shell column approach for the rapid determination of multiclass polyphenols in grape pomaces
Keywords: Superficially porous particles; Grape pomace extracts; Characterization; Bonarda; Aspirant Bouchet; Cabernet Sauvignon;
Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines
Keywords: Wine; Oligosaccharides; Cabernet Sauvignon; Syrah; Monastrell; SEC-MALLS;
Brassinosteroids are involved in controlling sugar unloading in Vitis vinifera 'Cabernet Sauvignon' berries during véraison
Keywords: Cabernet Sauvignon; Grape berries; Sugar transportation; Endogenous brassinosteroids; Véraison; BRs; Brassinosteroids; EBR; 24-epibrassinolide; Brz; brassinzole; INVs; sucrose metabolic enzymes invertases; SuSyn; sucrose synthases; ABA; abscisic acid; CS
Comparison of distinct transcriptional expression patterns of flavonoid biosynthesis in Cabernet Sauvignon grapes from east and west China
Keywords: Cabernet Sauvignon; Climate; Flavonoid; Grape berry; RNA-seqANR, anthocyanidin reductase; C, (+)-catechin; C4H, cinnamic acid 4-hydroxylase; 4CL, 4-coumarmate: CoA ligase; CHS, chalcone synthase; CHI, chalcone isomerase; DEGs, Differentially expressed gen
The influence of alcohol on the sensory perception of red wines
Keywords: Alcohol; Cabernet Sauvignon; Ethanol; Sensory; Tasting order; Wine
Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
Keywords: Phenols; Polysaccharides; Red wine; Malbec; Cabernet Sauvignon; Commercial value;
Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
Keywords: Comprehensive two-dimensional gas chromatography; GCÂ ÃÂ GC; HS-SPME; Wine; Volatile profiling; Aroma; Cabernet Sauvignon;
Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines
Keywords: Anthocyanins; Cabernet Sauvignon; Chromatic parameters; Phenolic content; Pulsed electric fields; Red wine
Elemental characterisation of Cabernet Sauvignon wines using Particle-Induced X-ray Emission (PIXE)
Keywords: Cabernet Sauvignon; PIXE; Elemental composition; Wine; Trace elements; Physicochemical variables
Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
Keywords: Cabernet Sauvignon; Sensory; Red wine; GC–MS; Changli
Antioxidant and anti-inflammatory activity of red and white wine extracts
Keywords: Antiradical; Ortho-phenolics; Lipid peroxidation; Robola; Cabernet Sauvignon
Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle
Keywords: Polyphenols; Anthocyanins; Red wine; HPLC; Pulsed electric fields; Cabernet Sauvignon; Aging
2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype
Keywords: Vitis vinifera L.; Vitaceae; Grape; Cabernet Sauvignon; Muscat blanc; 2-Methoxy-3-isobutylpyrazine; MIBP; Analysis; Standard addition; Headspace-solid phase microextraction; HS-SPME; GC-MS; Approach grafting;
Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)
Keywords: Cabernet Sauvignon; Red wine; Sensory analysis; Modified frequency; Changli
Relevance of chromatographic efficiency in varietal authenticity verification of red wines based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during wine ageing
Keywords: High performance liquid chromatography (HPLC) column efficiency; Wine anthocyanidins; Pyranoanthocyanins; Cabernet Sauvignon
Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)
Keywords: Volatile compounds; GC–MS; SPME; Young wine; Changli; Cabernet Sauvignon; Food composition
Complementary effect of Cabernet Sauvignon on Monastrell wines
Keywords: Complementary effect; Co-winemaking; Monastrell; Cabernet Sauvignon
Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay
Keywords: 3-Alkyl-2-methoxypyrazine; Wine; Cabernet sauvignon; Headspace solid phase microextraction; GC–MS; Deuterated analogues; Multicoloured Asian Lady Beetles; Harmonia axyridis; Ladybug taint
Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation
Keywords: Graciano; Cabernet sauvignon; Tempranillo; Wine blending; Red wine; Colour; Phenolic compounds
Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics
Keywords: Graciano; Cabernet Sauvignon; Tempranillo; Wine blends; Anthocyanins; Pyranoanthocyanins; Non-anthocyanin phenolics; Ageing in the bottle
Canadian terroir: sensory characterization of Bordeaux-style red wine varieties in the Niagara Peninsula
Keywords: Sensory evaluation; Principal components analysis; Merlot; Cabernet Franc; Cabernet Sauvignon;
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah
Keywords: Anthocyanins; Cabernet Sauvignon; Cencibel/Tempranillo; Copigmentation; Flavonols; Hydroxycinnamic acids; Red wine colour; Syrah/Shiraz;