Cabernet Sauvignon Bordeaux
Selected indexed studies
- Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages. (Food Chem, 2011) [PMID:25213988]
- Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties. (Molecules, 2011) [PMID:21317842]
- Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. (Food Res Int, 2020) [PMID:33292942]
_Worker-drafted node — pending editorial review._
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Sources
- Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages. (2011) pubmed
- Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties. (2011) pubmed
- Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. (2020) pubmed
- Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. (2011) pubmed
- The parentage of a classic wine grape, Cabernet Sauvignon. (1997) pubmed
- Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China. (2021) pubmed
- Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). (2009) pubmed
- Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis. (2000) pubmed
- Rootstock Effect on Vitis vinifera Cv. Cabernet Sauvignon Grape Composition and Wine Aroma Compounds. (2025) pubmed
- Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study. (2022) pubmed