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Journal articles on the topic 'Wine descriptors'

Author: Grafiati

Published: 11 March 2023

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1

Capehart, Kevin W. "Willingness to Pay for Wine Bullshit: Some New Estimates." Journal of Wine Economics 16, no. 3 (2021): 260–82. http://dx.doi.org/10.1017/jwe.2021.24.

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AbstractAs part of a classic article in this journal, Richard Quandt identified 123 wine descriptors that he deemed to be bullshit. In this paper, I examine whether wine consumers are willing to pay any more (or less) for wine if it is described by one of those “bullshit” descriptors. I use three methods to examine that. The first method involves applying a hedonic regression to a dataset of prices and expert descriptions for about 50,000 wines. The second method involves applying a matching estimator to the same dataset. The third method involves a stated-preference survey of about 500 wine c

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2

Souza Gonzaga, Lira, Dimitra L. Capone, Susan E. P. Bastian, Lukas Danner, and David W. Jeffery. "Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines." Foods 8, no. 12 (2019): 691. http://dx.doi.org/10.3390/foods8120691.

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Understanding the sensory attributes that explain the typicity of Australian Cabernet Sauvignon wines is essential for increasing value and growth of Australia’s reputation as a fine wine producer. Content analysis of 2598 web-based wine reviews from well-known wine writers, including tasting notes and scores, was used to gather information about the regional profiles of Australian Cabernet Sauvignon wines and to create selection criteria for further wine studies. In addition, a wine expert panel evaluated 84 commercial Cabernet Sauvignon wines from Coonawarra, Margaret River, Yarra Valley and

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3

Li, Jie, Marina Predic, and Miguel I. Gómez. "The Effect of Subjective and Objective Tasting Sheet Descriptors on Tasting Room Sales in New York State." Cornell Hospitality Quarterly 61, no. 2 (2019): 223–29. http://dx.doi.org/10.1177/1938965519891393.

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A larger share of U.S. wineries is increasingly relying on direct-to-consumer sales mediated by tasting room experiences to make wine a more accessible and less intimidating product for consumers. Previous literature has shown that more favorably descriptive and evocative notes on menus and labels are associated with higher sales and product appeal in restaurant or retail settings. This study estimates the impacts of different types of tasting sheet descriptors on wine sales in winery tasting rooms, where the consumer decision-making process differs from the restaurant and retail settings. We

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Balík, J., J. Goliáš, J. Veverka, et al. "Wine volatiles composition in the sensory evaluation of bouquet and flavour of two vine cultivars." Horticultural Science 29, No. 1 (2012): 4–11. http://dx.doi.org/10.17221/4463-hortsci.

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Analytic measurement data acquired by an SFE/CGC analysis were compared with sensory evaluation of two wines from South Moravia. The sensory descriptive analysis showed a large variation in sensory quality from neutral character to full expression of the variety. Whereas the cluster analysis of volatiles was sufficient for differentiating both wines, the sensory observation data based on seven descriptors did not suffice either for bouquet or flavour characteristic. The descriptor citrus could be related to analytically established substances whose statistical significance was supported by a s

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Magrini, Alessandro, Ottorino L. Pantani, Alessandra Biondi Bartolini, and Federico M. Stefanini. "On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine." Biometrical Letters 53, no. 1 (2016): 1–20. http://dx.doi.org/10.1515/bile-2016-0001.

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SummaryThe analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditional analysis of variance methods are not adequate to analyse sensory descriptors, because they are defined on ordinal scales. In this paper, we exploit cumulative link mixed models in a three-way full factorial design to assess the effect of prefermentative maceration, temperature and saignée on wine sensory descriptors. Using cumulative link mixed mo

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Alpeza, Ivana, Katarina Rončević, and Ivan Budimir. "Adaptation of expert wine assessors to less familiar sensory testing methods without pretraining." Glasnik zaštite bilja 45, no. 6 (2022): 60–70. http://dx.doi.org/10.31727/gzb.45.6.6.

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Wine sensory testing is carried out by assessors who are usually selected and prepared depending on the test type, and their skills may vary depending on various factors. Expert wine assessors should have superior sensory evaluation abilities, an expert grape and wine knowledge level but even more assessment competence. The aim of this research was to test the competencies of certified Croatian expert wine assessors using a less-familiar descriptive sensory methodology with no preliminary training. These assessors are highly educated in viticulture and/or enology and work in this sector. They

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López-Arroyo, Belén, and Roda P. Roberts. "English and Spanish descriptors in wine tasting terminology." Terminology 20, no. 1 (2014): 25–49. http://dx.doi.org/10.1075/term.20.1.02lop.

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Wine tasting notes constitute a specialized genre in the field of Oenology, with their own rhetoric and language. However, the language of wine tasting notes is by no means as specialized as that of most other specialized genres. Indeed, while there are dozens of terms used to describe and evaluate wines, there are only a limited number of words that are used exclusively or primarily for describing taste. In this study, we will first examine how wine literature attempts to analyze the descriptors used in wine tasting notes. We will then study a number of common wine descriptors in English and

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Arroyo, Belen López, and Roda P. Roberts. "How Specific Wine Tasting Descriptors Are?" Procedia - Social and Behavioral Sciences 198 (July 2015): 287–99. http://dx.doi.org/10.1016/j.sbspro.2015.07.447.

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9

Jin, Gang, Xi Lv, Linsheng Wei, et al. "Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test." OENO One 56, no. 1 (2022): 241–51. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4847.

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Aroma is an important criterion for describing and evaluating wine. The aroma descriptor system currently used in wine analysis is based on Western culture and is thus often inappropriate for use by other cultures to enhance their enjoyment of wine. The objective of the present study was to update this widely applied system to facilitate Chinese participation. The 54 wine aroma descriptors of the original Le Nez du Vin Master Kit were updated based on the results of a survey of 150 untrained Chinese wine consumers who identified the aromas unfamiliar to them. A descriptive sensory analysis was

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10

Thomas, Lauren, Miguel I. Gómez, Christopher James Gerling, and Anna Katharine Mansfield. "The effect of tasting sheet sensory descriptors on tasting room sales." International Journal of Wine Business Research 26, no. 1 (2014): 61–72. http://dx.doi.org/10.1108/ijwbr-01-2013-0002.

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Purpose – The purpose of this paper is to study the impact that tasting sheet sensory descriptors have on wine sales in tasting rooms that rely on direct-to-consumer sales to sell the majority of their wines, such as those in New York wine regions. Design/methodology/approach – Nine tasting rooms participated in the study that took place on weekends (Friday, Saturday, and Sunday) during a six-week period in July and August 2012. Tasting rooms alternated tasting sheets by weekend, one including sensory descriptors and one omitting sensory descriptors. At the end of each weekend, tasting room ma

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Perestrelo, Rosa, Catarina Silva, and José S. Câmara. "Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors." Molecules 24, no. 17 (2019): 3028. http://dx.doi.org/10.3390/molecules24173028.

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In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling wa

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Cetó, Xavier, Andreu González-Calabuig, Nora Crespo, et al. "Electronic tongues to assess wine sensory descriptors." Talanta 162 (January 2017): 218–24. http://dx.doi.org/10.1016/j.talanta.2016.09.055.

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Bell, David Michael, and Theresa Moran. "Comparing the wine tasting notes of Jancis Robinson and Terry Theise: A stylistic analysis." Text & Talk 40, no. 2 (2020): 125–46. http://dx.doi.org/10.1515/text-2019-2053.

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AbstractThis paper offers a stylistic analysis of the tasting notes (TNs) of wine writers Jancis Robinson and Terry Theise. We define linguistic style as those distinctive, consistent, and creative linguistic choices writers make beyond what is conventionally expected in a TN, which are only discernible by comparison to other wine reviewers. Using a corpus of Robinson’s and Theise’s TNs on German and Austrian wines 2012, we compare their TNs in terms of rhetorical and grammatical structure, use of descriptors, and other evaluative language. Robinson’s elliptical note-form style is characterize

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Temmerman, Rita. "Verbalizing sensory experience for marketing success." Food and terminology 23, no. 1 (2017): 132–54. http://dx.doi.org/10.1075/term.23.1.06tem.

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Descriptors of sensory experience are known to be crucial in trying to objectify the world. New descriptors are coined to express the enhanced experience of a reality experienced by human beings. In this article we illustrate the cognitive and cross-cultural framing for verbalizing sensory experience discussing the indeterminacy and vagueness of the wine descriptor minerality and the successful universal neologism smoothie, a product name for a new product. Both case studies concern units of understanding that are difficult to define but that are related to products with high marketing potenti

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Bangov, I. P., M. Moskovkina, and B. P. Stojanov. "Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination." Acta Scientifica Naturalis 4, no. 1 (2017): 29–33. http://dx.doi.org/10.1515/asn-2017-0005.

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Abstract The investigation was performed to test the potentials of the fingerprint clustering algorithm for a set of 1599 red wines in relation to some wine properties, comprised in the notion “wine quality”. We have obtained a distribution of the wines into different clusters as a result. Each cluster was composed of wine-objects with similar values of laboratory parameters and with a wine quality certificate. A correlation between the. quality of wines (a sensory taste factor) and the phisicochemical descriptors (laboratory analytical test results data) was observed and analyzed.

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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction

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Tavares, Mariana, António M. Jordão, and Jorge M. Ricardo-da-Silva. "Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile." OENO One 51, no. 3 (2017): 329. http://dx.doi.org/10.20870/oeno-one.2017.51.4.1832.

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<p style="text-align: justify;"><strong>Aim:</strong> The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated.</p><p style="text-align: justify;"><strong>Methods and results:</strong> For this purpose, wood chips from cherry (<em>Prunus avium</em>), acacia (<em>Robinia pseudoacacia</em>) and two oak species (<em>Quercus</em> <em>petraea</em> and <em>Quercus pyrenaica</em>) wer

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18

Isani, Shaeda. "Of synaesthetic wine metaphors, discourse communities, addressers and addressees: the specialised language of wine descriptors." ASp, no. 72 (November 1, 2017): 93–112. http://dx.doi.org/10.4000/asp.5038.

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19

Souza Gonzaga, Lira, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, and David W. Jeffery. "Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data." OENO One 55, no. 4 (2021): 19–33. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4805.

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Understanding how wine compositional traits can be related to sensory profiles is an important and ongoing challenge. Enhancing knowledge in this area could assist producers to select practices that deliver wines of the desired style and sensory specifications. This work reports the use of spectrofluorometry in conjunction with chemometrics for prediction, correlation, and classification based on sensory descriptors obtained using a rate-all-that-apply sensory assessment of Cabernet-Sauvignon wines (n = 26). Sensory results were first subjected to agglomerative hierarchical cluster analysis, w

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20

Ubigli, M., A. Bosso, and G. Cargnello. "CORRELATIONS BETWEEN SOME WINE SENSORY DESCRIPTORS AND GRAPE HARVEST TIME." Acta Horticulturae, no. 427 (December 1996): 405–10. http://dx.doi.org/10.17660/actahortic.1996.427.47.

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21

Tkachenko, O. "COMPLEX EVALUATION OF GRAPES FOR THE TERROIR WINES PRODUCTION." Bulletin of Uman National University of Horticulture 2 (December 2020): 89–94. http://dx.doi.org/10.31395/2310-0478-2020-2-89-94.

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. The influence of changes in agro-climatic conditions of grape growing on the wines quality in the conditions of LLC “ITC Shabo” is studied in the paper. For the past two decades, scientists around the world have been concerned about the effects of climate change. Studies of the global climate change impact on agriculture have already covered a significant area of global food crops. Growing grapes more than growing any other plant depends on climatic conditions, soil condition, temperature in certain periods of vegetation and development. This requires a particularly careful approach to the t

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Puig-Pujol, Anna, Carme Domingo, Lluís Guerrero, Xoán Elorduy, and Anna Gomis-Bellmunt. "Sensory analysis of wines made with minority varieties found in Spain." BIO Web of Conferences 56 (2023): 02027. http://dx.doi.org/10.1051/bioconf/20235602027.

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This study evaluates the organoleptic potential of 205 monovarietal wines made with 51 minority varieties found in Spain. The sensory analysis of 90 white, 6 rosé and 109 red wines produced during the 2019, 2020, and 2021 harvests has been carried out by means of an accredited tasting panel (UNE-EN ISO 10725:2017). These wines have been characterized by a total of 67 sensory descriptors (quantitative and qualitative). The goal of the work has been to study the oenological potential for the production of quality wines from varieties with a small area of cultivation, which could be more resistan

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Bednárová, Adriána, Roman Kranvogl, Darinka Brodnjak-Vončina, and Tjaša Jug. "Prediction of Wine Sensorial Quality by Routinely Measured Chemical Properties." Nova Biotechnologica et Chimica 13, no. 2 (2014): 182–96. http://dx.doi.org/10.1515/nbec-2015-0008.

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Abstract The determination of the sensorial quality of wines is of great interest for wine consumers and producers since it declares the quality in most of the cases. The sensorial assays carried out by a group of experts are time-consuming and expensive especially when dealing with large batches of wines. Therefore, an attempt was made to assess the possibility of estimating the wine sensorial quality with using routinely measured chemical descriptors as predictors. For this purpose, 131 Slovenian red wine samples of different varieties and years of production were analysed and correlation an

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García, Esteve-Zarzoso, Crespo, Cabellos, and Arroyo. "Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines." Fermentation 5, no. 4 (2019): 94. http://dx.doi.org/10.3390/fermentation5040094.

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Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. c

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Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrix

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Cetó, Xavier, Andreu González-Calabuig, Josefina Capdevila, Anna Puig-Pujol, and Manel del Valle. "Instrumental measurement of wine sensory descriptors using a voltammetric electronic tongue." Sensors and Actuators B: Chemical 207 (February 2015): 1053–59. http://dx.doi.org/10.1016/j.snb.2014.09.081.

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Vilanova, Mar, and Fernando Vilariño. "Influence of geographic origin on aromatic descriptors of Spanish Albariño wine." Flavour and Fragrance Journal 21, no. 2 (2006): 373–78. http://dx.doi.org/10.1002/ffj.1677.

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Pineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen, and Denis Dubourdieu. "Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept." OENO One 44, no. 1 (2010): 39. http://dx.doi.org/10.20870/oeno-one.2010.44.1.1457.

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<p style="text-align: justify;"><strong>Aims</strong>: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept.</p><p style="text-align: justify;"><strong>Methods and results</strong>: In experiment 1, red wines were presented to expert assessors in dark, then in clear glasses. Assessors selected wines where they detected specific red-/black-berry aromas and then rated the perceived intensity. Results showed

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Ojha, Probir Kumar, and Kunal Roy. "Chemometric modeling of odor threshold property of diverse aroma components of wine." RSC Advances 8, no. 9 (2018): 4750–60. http://dx.doi.org/10.1039/c7ra12295k.

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We have modelled here odor threshold properties (OTP) of various aroma components present in different types of wine using quantitative structure–property relationship (QSPR) studies employing both two-dimensional and three-dimensional descriptors.

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Zaldívar Santamaría, Elvira, David Molina Dagá, and Antonio Tomás Palacios García. "The Influence of the Bottle’s Price and Label Reported Information on the Perception of the Minerality Attribute in White Wines." Beverages 8, no. 3 (2022): 42. http://dx.doi.org/10.3390/beverages8030042.

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The use of the descriptor “minerality” in a wine has increased in the last few years. This term is frequently used to describe wines closely associated with their terroir. This concept represents the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate. In addition, the term “minerality” is frequently used to increase the price of the bottle. However, little is known regarding how this complex concept is perceived by consumers and whether they use this extrinsic information related to the term “minerality” in the purcha

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Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, et al. "Influence of enzymatic treatments on white wine composition." BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.

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Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on th

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Abreu, Teresa, Rosa Perestrelo, Matteo Bordiga, Monica Locatelli, Jean Daniel Coïsson, and José S. Câmara. "The Flavor Chemistry of Fortified Wines—A Comprehensive Approach." Foods 10, no. 6 (2021): 1239. http://dx.doi.org/10.3390/foods10061239.

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For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the

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Botha, Anri, Wessel du Toit, Jeanne Brand, Martin Kidd, and Niël Groenewald. "The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time." Foods 9, no. 9 (2020): 1220. http://dx.doi.org/10.3390/foods9091220.

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The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin blanc wine fermented and matured in old barrels, three types of new oak barrels, two types of oak staves as well as a stainless steel tank over time, which has not been done before. Results indicate mainly separation between the stainless-steel tank/old barrel treatments from the stave and new barrel treatments, with separation between the latt

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Bouzas-Cid, Yolanda, Emiliano Trigo-Córdoba, Ignacio Orriols, Elena Falqué, and José Mirás-Avalos. "Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region." Beverages 4, no. 4 (2018): 76. http://dx.doi.org/10.3390/beverages4040076.

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Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, ‘Mencía’ (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover

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Kwabla, William, Falla Coulibaly, Yerkebulan Zhenis, and Bernard Chen. "Wineinformatics: Can Wine Reviews in Bordeaux Reveal Wine Aging Capability?" Fermentation 7, no. 4 (2021): 236. http://dx.doi.org/10.3390/fermentation7040236.

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Wineinformatics is a new and emerging data science that uses wine as domain knowledge and integrates data systems and wine-related data sets. Wine reviews from Wine Spectator usually include the aging information, at the end of the review, in the form of “Best from YearA through YearB”; with the vintage of the wine included, the suggested holding year (YearA—vintage), shelf-life (YearB—vintage) and aging capacity (YearB—YearA) can be calculated and provide crucial information in the study of wineinformatics. The goal of this paper is to test whether wine reviews describing olfactory and gustat

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Harris, Natalie, Claudia Gonzalez Viejo, Christopher Barnes, and Sigfredo Fuentes. "Non-Invasive Digital Technologies to Assess Wine Quality Traits and Provenance through the Bottle." Fermentation 9, no. 1 (2022): 10. http://dx.doi.org/10.3390/fermentation9010010.

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Due to increased fraud rates through counterfeiting and adulteration of wines, it is important to develop novel non-invasive techniques to assess wine quality and provenance. Assessment of quality traits and provenance of wines is predominantly undertaken with complex chemical analysis and sensory evaluation, which tend to be costly and time-consuming. Therefore, this study aimed to develop a rapid and non-invasive method to assess wine vintages and quality traits using digital technologies. Samples from thirteen vintages from Dookie, Victoria, Australia (2000–2021) of Shiraz were analysed usi

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Keating, Grant Bartlett. "An Empirical Analysis of the Effect of Sub-Divisions of American Viticultural Areas on Wine Prices: A Hedonic Study of Napa Valley." Journal of Wine Economics 15, no. 3 (2020): 312–29. http://dx.doi.org/10.1017/jwe.2020.29.

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AbstractAmerican Viticultural Areas (AVAs) are descriptors of where wine grapes are grown that are designed to capture qualities unique to the wine and to influence its price. Sub-AVAs are sub-divisions of well-known AVAs designed to have the same effect. In this paper, I study the impact of the Napa Valley Sub-AVA system on the pricing and rating of Napa Valley wines. The analysis utilizes a primary hedonic pricing model to isolate both the individual Sub-AVA's price effect and the system's cumulative price effect. This study uses a unique dataset of 5,017 Napa Valley wines reviewed by the Co

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Zaldívar Santamaría, Elvira, David Molina Dagá, and Antonio T. Palacios García. "Statistical Modelization of the Descriptor “Minerality” Based on the Sensory Properties and Chemical Composition of Wine." Beverages 5, no. 4 (2019): 66. http://dx.doi.org/10.3390/beverages5040066.

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When speaking of “minerality” in wines, it is common to find descriptive terms in the vocabulary of wine tasters such as flint, match smoke, kerosene, rubber eraser, slate, granite, limestone, earthy, tar, charcoal, graphite, rock dust, wet stones, salty, metallic, steel, ferrous, etc. These are just a few of the descriptors that are commonly found in the tasting notes of wines that show this sensory profile. However, not all wines show this mineral trace at the aromatic and gustatory level. This study has used the statistical tool partial least squares regression (PLS) to mathematically model

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Vilela, Alice, Rita Ferreira, Fernando Nunes, and Elisete Correia. "Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma." Foods 9, no. 9 (2020): 1244. http://dx.doi.org/10.3390/foods9091244.

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Port wine, the ultimate expression of the Demarcated Douro Region’s (DDR’s) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas. Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 yea

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Cotea, Valeriu V., Mihai Cristian Focea, Camelia Elena Luchian, et al. "Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines." Foods 10, no. 2 (2021): 247. http://dx.doi.org/10.3390/foods10020247.

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The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained throug

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Cheng, Li Ping, and Xu Li Zhang. "QSRR Study on GC Retention Time of Aromatic Components in Red Raspberry Wine." Advanced Materials Research 781-784 (September 2013): 1434–38. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1434.

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In the present study, quantitative structure-retention relationship (QSRR) study had been carried out for aromatic components in red raspberry wine based on various quantum-chemical and physicochemical descriptors. To build QSRR models, a multiple linear regression (MLR) stepwise method was used. The generated models have good predictive ability and are of high statistical significance with good correlation coefficients (R2≥ 0.854) and p values far less than 0.05. Preliminary results indicated that the application of the models, especially the prediction of GC retention time of aromatic compon

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Jakabová, Silvia, Martina Fikselová, Andrea Mendelová, et al. "Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia." Applied Sciences 11, no. 22 (2021): 11059. http://dx.doi.org/10.3390/app112211059.

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In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of al

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Van Rooyen, Rianco, Jeanne Brand, and Wessel Du Toit. "Varietal thiols levels and sensory effects in South African Colombard wines." OENO One 57, no. 1 (2023): 33–40. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7121.

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The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH) and their sensory effects in 24 young South African Colombard wines. Levels of 3SHA and 3SH were, in general, in line with those previously reported in South African Chenin blanc and Sauvignon blanc wines. Levels of 4MSP were, in general, found at a narrower range than those reported for Sauvignon blanc wines. Twelve of th

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Rabitti, Noemi Sofia, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, and Monica Laureati. "Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method." Foods 11, no. 16 (2022): 2417. http://dx.doi.org/10.3390/foods11162417.

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The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA).

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Valentin, Dominique, Carlo Valente, Jordi Ballester, et al. "The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison." Foods 10, no. 8 (2021): 1710. http://dx.doi.org/10.3390/foods10081710.

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Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the theoretical framework of social representation to compare South African (SA) and French consumers’ representations via a word association task. The results indicated that SA representations are dominated by consumers’ experience of the wine (sensory and

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Longo, Rocco, Wes Pearson, Angela Merry, et al. "Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals." Foods 9, no. 9 (2020): 1142. http://dx.doi.org/10.3390/foods9091142.

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The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of da

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Jordão, António M., Manuela Costa, Luisa Fontes, Ana C. Correia, and Uroš Miljić. "Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage." OENO One 54, no. 4 (2020): 1159–81. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4026.

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The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine. Less attention has been directed at the potential influence of prior chip-wine contact on the further phenolic and sensory evolution of red wines during bottle storage. Therefore, this work focuses on the evolution over a period of 18 months of several phenolic parameters and sensory characteristics of bottled Touriga Nacional red wines that had previously been in contact with toasted wood chips from che

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Garcia, Luca, Cédrine Perrin, Valérie Nolleau, et al. "Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines." Foods 11, no. 12 (2022): 1693. http://dx.doi.org/10.3390/foods11121693.

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Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines. Significant differences were observed for both sensory threshold and acetaldehyde combination for the wines. A descriptive sensory analysis of the wines was then performed by using a trained panel and a Hierarchical-Check-All-That-Apply (HCATA) analysis of the wines with o

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Piernas, Jorge, María J. Giménez, Luis Noguera-Artiaga, María E. García-Pastor, Santiago García-Martínez, and Pedro J. Zapata. "Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’." Agronomy 12, no. 3 (2022): 680. http://dx.doi.org/10.3390/agronomy12030680.

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Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determine the influence of bunch compactness and two berry thinning methods, which consisted of the reduction of 25% and 50% of the number of berries in each bunch, on wine grape quality and organoleptic quality of wine in this cultivar. Non-compact bunches and both berry thinning methods showed a significant reduction in total yield, bunch compactness, and

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López Arroyo, Belén, and Roda P. Roberts. "What wine descriptors really mean A comparison between dictionary definitions and real use." Journal of Wine Research 31, no. 4 (2020): 301–21. http://dx.doi.org/10.1080/09571264.2020.1854701.

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