Chemical and sensorial evaluation of red wines (Cabernet-sauvignon) of different ages, from the same origin
|Fernando Ureta C.1 y Verónica Roblero C.1|
Fine red wines (Cabernet-sauvignon) of five important vineyards of the Metropolitan Region were sampled in orderto observe their aging evolution. Phenolic compounds evolution, the major cause of aging, was quite fast during the first two years, and th en decreased progress ivel y. As a conclusion, under Chilean conditions, it is not recommendab)e to leave Cabernet-sauvignon red wines aging for more than three years, as it can carry more disadvantages than benefits.
|1 Departamento de Ciencias Vegetales, Facultad de Agronomía, Pontificia Universidad Católica de Chile, Casilla 6177, Santiago, Chile.|