Journal articles on the topic 'Wine sensory'
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Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.
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In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.
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Tarasov, Andrii, Jens Wagenitz, Wolfgang Pfeifer, Christoph Schuessler, and Rainer Jung. "Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?" Beverages 6, no. 4 (October 21, 2020): 62. http://dx.doi.org/10.3390/beverages6040062.
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Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general.
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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 (December 17, 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 Bordeaux, using freely chosen descriptions and overall quality scores. Using content analysis software, a sensory lexicon of descriptor categories was built and frequencies of each category for each region were computed. Distinction between the sensory profiles of the regions was achieved by correspondence analysis (CA) using online review and expert panellist data. Wine quality scores obtained from reviews and experts were converted into Australian wine show medal categories. CA of assigned medal and descriptor frequencies revealed the sensory attributes that appeared to drive medal-winning wines. Multiple factor analysis of frequencies from the reviews and expert panellists indicated agreement about descriptors that were associated with wines of low and high quality, with greater alignment at the lower end of the wine quality assessment scale.
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Gerbi, Vincenzo, Giuseppe Zeppa, Andrea Antonelli, and Alberta Carnacini. "Sensory characterisation of wine vinegars." Food Quality and Preference 8, no. 1 (January 1997): 27–34. http://dx.doi.org/10.1016/s0950-3293(96)00003-1.
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Rognså, Guro Helgesdotter, Morten Rathe, Mikael Agerlin Petersen, Knut-Espen Misje, Margrethe Hersleth, Morten Sivertsvik, and Jens Risbo. "From wine to wine reduction: Sensory and chemical aspects." International Journal of Gastronomy and Food Science 9 (October 2017): 62–74. http://dx.doi.org/10.1016/j.ijgfs.2017.06.006.
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Smith, Barry C. "Getting More Out of Wine: wine experts, wine apps and sensory science." Current Opinion in Food Science 27 (June 2019): 123–29. http://dx.doi.org/10.1016/j.cofs.2019.10.007.
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Ruppert, Valerie, Georg Innerhofer, Jörg Voit, Peter Hiden, and Barbara Siegmund. "The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine." Foods 10, no. 10 (October 1, 2021): 2348. http://dx.doi.org/10.3390/foods10102348.
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The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.
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Nguyen, Capone, Johnson, Jeffery, Danner, and Bastian. "Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract." Foods 8, no. 11 (November 1, 2019): 538. http://dx.doi.org/10.3390/foods8110538.
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Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.
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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 (June 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 models, the bias introduced by assessors’ judgement and the ordinal scale of sensory descriptors are taken into account. The results were the following: the application of prefermentative maceration techniques did not lead to an improvement in the sensory profile of wines after a year from bottling; wines treated with saignée showed greater intensity in olfactive descriptors; and higher fermentation temperatures resulted in wines that were generally more concentrated.
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Deak, Igor, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović, and Krešimir Mastanjević. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods 10, no. 11 (November 10, 2021): 2752. http://dx.doi.org/10.3390/foods10112752.
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Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of the non-Saccharomyces Torulaspora delbrueckii on the sensory profile of the white wine Graševina, and to establish if there are any differences in physical–chemical properties in regards to the applied yeast. Sample One was inoculated with both yeasts, while Sample Two was inoculated only with S. cerevisiae. The results indicated that a combination of T. delbrueckii and S. cerevisiae resulted in somewhat higher ethanol content in the finished wine. Sensory evaluation showed no significant discrepancies for any of the wines. Aspect and flavor were graded similarly, but the quality and intensity of the bouquet of Sample One was graded somewhat higher (14 and 6.6) than Sample Two (13.6 and 6.4). These findings open a very wide gate for future research in white wines.
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Marsico, Antonio, Rocco Perniola, Maria Cardone, Matteo Velenosi, Donato Antonacci, Vittorio Alba, and Teodora Basile. "Study of the Influence of Different Yeast Strains on Red Wine Fermentation with NIR Spectroscopy and Principal Component Analysis." J 1, no. 1 (October 31, 2018): 133–47. http://dx.doi.org/10.3390/j1010013.
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Alcoholic fermentation is a key step in wine production. Indeed, a wide range of compounds, which strongly affect the sensory properties of wine, is produced during this process. While Saccharomyces cerevisiae yeast cultures are commonly employed in winemaking to carry on the fermentation process, some non-Saccharomyces species have recently gained attention due to their ability to produce various metabolites of oenological interest. The use of different yeasts strains usually results in wines with different sensory properties, despite being obtained from the same grape variety. In this paper, we tested the feasibility of using near-infrared spectroscopy (NIR) to discriminate among red wines from three different grape varieties produced with pure S. cerevisiae or by mixed fermentation with a promising non-Saccharomyces yeast, namely the Starmeriella bacillaris, which usually yields wines with significant amounts of glycerol and low levels of ethanol, acetic acid, and acetaldehyde. A principal component analysis (PCA) performed on the NIR spectra was used to search for differences in the samples. The NIR results have been compared with both basic wine parameters and sensory analysis data.
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Souza-Coutinho, Maria, Renato Brasil, Clarisse Souza, Paulo Sousa, and Manuel Malfeito-Ferreira. "Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses." Foods 9, no. 4 (April 8, 2020): 452. http://dx.doi.org/10.3390/foods9040452.
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The conventional method for the sensory evaluation of wine is based on visual, olfactory and gustatory perceptions described by a domain-specific language. This is a complex task, requiring extensive training, which is not feasible from a consumer perspective. The objective of this study was to apply a wine tasting sheet, including sensory and emotional responses, to simplify the recognition of fine white wines by consumers. First, a panel of 15 semi-trained judges evaluated eight sensory attributes through Optimized Descriptive Profile (ODP) methodology. Then, a group of 104 consumers evaluated five white wines with different sensory characteristics using an improved emotional wine tasting sheet. The emotions and sensations most frequently associated with white wines were obtained through the Check-All-That-Apply (CATA) approach. The eight sensory attributes were significant (p-value < 0.05) in the distinction of wines by the ODP. Likewise, the distinction of the wines also provided significant differences in all the emotional and sensory attributes (p-value < 0.05). The different wine styles could be distinguished by Principal Component Analysis (PCA) using the semi-trained judges or the consumer responses. The highest score in the “global evaluation” was given to two young, fruity wines characterized by high aromatic “initial impression”. The two fine wines, including a 2004 Burgundy Pouilly-Fuissé, were the lowest rated in “initial impression” and “global evaluation”, although they were considered by the consumers among the most complex and persistent. These wines were also most frequently associated with unpleasant emotions by the CATA test. The recognition of these fine wine attributes and their incongruity with emotional responses can be used in a rapid way by professionals to explain the different wine styles to consumers.
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Hu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (February 26, 2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.
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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.
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Garrido-Bañuelos, Gonzalo, Jordi Ballester, Astrid Buica, and Mihaela Mihnea. "Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines." Foods 9, no. 8 (August 12, 2020): 1107. http://dx.doi.org/10.3390/foods9081107.
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The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.
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Maesano, Giulia, Giuseppe Di Vita, Gaetano Chinnici, Pappalardo Gioacchino, and Mario D'Amico. "What’s in organic wine consumer mind? A review on purchasing drivers of organic wines." Wine Economics and Policy 10, no. 1 (March 1, 2021): 3–21. http://dx.doi.org/10.36253/wep-9101.
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Consumer interest in organic wine is growing, but the effects of organic label, consumer quality perception and the support for the benefits claim of organic wine are not yet fully understood and at times doubtful. The literature shows a very heterogeneous picture regarding consumer behaviour and preferences for organic wine. This study seeks to understand the link between organic wine and consumer’ purchasing drivers. Using a systematic literature review, the paper explores the characteristics of consumer of organic wine, the motivation on consumer behaviour and preferences for organic wine, as well as the sensory quality and the presence of additives when evaluating wine quality and in shaping consumers’ attitudes. The results show how socio-economic and psychological characteristics of consumer as well as quality perception affect their behaviour for organic wine. Little consensus on the benefits in terms of improved sensory quality of organic wine compared to conventional one. Among sensory qualities, taste has been found to be both a key driver and barrier to organic wine consumption. Based on literature studies, consumers have positive opinions toward organic wine, which is perceived as healthy and environmental friendly. However, despite the growing market interest in wine, scientific information about the organoleptic differences between conventional and organic remains scarce and the topic requires more in-depth analysis. Understanding the profile of consumer and the factors that influence consumer’ behaviour provide information to the organic wine industry.
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Keller, Stephanie T., Andrew D. Harner, Michela Centinari, Ryan J. Elias, and Helene Hopfer. "Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines." Foods 10, no. 4 (April 10, 2021): 825. http://dx.doi.org/10.3390/foods10040825.
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The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated the chemical and sensory factors that drive regional differences in Pennsylvania Grüner Veltliner wines through a controlled winemaking study across two vintages in 2018 and 2019. Descriptive analysis was used to identify key sensory attributes of Pennsylvania Grüner Veltliner. Intensities of these attributes were evaluated in wines vinified under identical conditions from grapes harvested across nine Pennsylvania vineyards. Chemical profiles of finished wines were examined through volatile, phenolic, and color analyses. Significant sensory differences were found between wine regions, with some trends consistent across both vintages; however, regionality based on compositional analyses was less clear. As the first study to examine Pennsylvania Grüner Veltliner wines sensorially, results revealed sensory characteristics that can be useful for wineries and their tasting room staff in marketing these lesser-known white wines to wine consumers as the variety grows in popularity in the state.
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Brand, Jeanne, Valeria Panzeri, and Astrid Buica. "Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines." Foods 9, no. 6 (June 18, 2020): 805. http://dx.doi.org/10.3390/foods9060805.
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The aim of the study was to propose a methodology for the elucidation of sensory and chemical wine quality drivers. The winners of the 2018 Top 10 Chenin Blanc and Top 10 Pinotage challenges and additional lower scoring wines for each cultivar were evaluated. The two sets underwent sensory profiling by Check-All-That-Apply (CATA) and a 20-point quality rating by industry experts in non-competition conditions and chemical fingerprinting by Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS). Data were submitted to Correspondence Analysis (CA) and Principal Component Analysis (PCA) for sensory and chemistry, respectively, from which the standardised deviates were correlated to quality scores to identify the quality drivers. The results illustrated the possibility to determine positive and negative sensory quality drivers (attributes), while the identification of drivers for chemistry (ions) was challenging due to the number of signals generated by the fingerprinting technique. The configurations of the sensory and chemical spaces were compared, but the similarities were relatively low as measured by Regression Vector (RV) coefficients, 0.437 and 0.505 for Pinotage and Chenin Blanc, respectively. The proposed methodology can also be used to explore the sensory space of wine sample sets with the added dimension of the quality drivers which, in turn, highlight the experts’ opinions on what makes a winning wine.
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TESFAYE, W., M. C. GARCÍA-PARRILLA, and A. M. TRONCOSO. "SENSORY EVALUATION OF SHERRY WINE VINEGAR." Journal of Sensory Studies 17, no. 2 (May 2002): 133–44. http://dx.doi.org/10.1111/j.1745-459x.2002.tb00338.x.
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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 (December 7, 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 cherry (Prunus avium) and two oak species (Quercus pyrenaica and Quercus pubescens) during 30 days of pre-bottling storage. Various global phenolic parameters, colour properties, individual anthocyanin content and sensory profile of the wines were studied at 6, 12 and 18 months of bottle storage. The results showed less decrease in the phenolic composition and red colour of wines which had prior contact with oak chips, as well as a less developed brown colour during bottle storage, compared to the wine previously in contact with cherry chips and the control wine. In addition, wine previously in contact with cherry chips always showed an evolution similar to the control wine. From a sensory point of view, the wines previously in contact with oak wood chips showed a tendency for higher aroma scores for “vanilla” and “coconut” descriptors and lower scores for “brown colour” during bottle storage than wines previously in contact with cherry chips and the control wine. The outcomes of this research could be of practical interest to winemakers since they could improve the knowledge of the impact of prior contact with wood chips in the future evolution of the red wines during bottle storage.
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Phan, Quynh, Aubrey DuBois, James Osborne, and Elizabeth Tomasino. "Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine." Horticulturae 8, no. 1 (January 6, 2022): 52. http://dx.doi.org/10.3390/horticulturae8010052.
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Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception.
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Poveromo, Andrew R., and Helene Hopfer. "Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix." Foods 8, no. 12 (December 4, 2019): 641. http://dx.doi.org/10.3390/foods8120641.
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Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)—a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these changes is needed in order to fully describe the sensory experience of wine perception. In this study, temporal check-all-that-apply (TCATA), a dynamic sensory evaluation method, was used to characterize model wine samples reminiscent of a white, hybrid wine. Twelve model wines varied in levels of ethanol, glycerol, and caffeic acid, representing commercial levels in Pennsylvania. Samples were evaluated for up to three minutes by a trained TCATA panel (n = 12) for flavor, taste, and mouthfeel attributes. In general, the experimental factors, ethanol and glycerol, along with interactions between factors, had the greatest temporal effects, with significant differences in flavor attributes occurring within the first 30 s of evaluation, while taste and mouthfeel attributes showed significant differences throughout the evaluation period. Overall, ethanol had the greatest impact on temporal wine perception. The findings of this study further suggest that a temporal evaluation method, like TCATA, should be paired with DA to completely characterize a complex and evolving sample. Further, changes in wine matrix components affect sensory perception both in direct and indirect ways—the latter indicated by taste-taste suppression and cross-modal interaction effects.
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Zhang, Yu-Shu, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (August 28, 2019): 3120. http://dx.doi.org/10.3390/molecules24173120.
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This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.
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Cauduro Girardello, Raul, Monica L. Cooper, Larry A. Lerno, Charles Brenneman, Sean Eridon, Martina Sokolowsky, Hildegarde Heymann, and Anita Oberholster. "Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes." Molecules 25, no. 14 (July 21, 2020): 3299. http://dx.doi.org/10.3390/molecules25143299.
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Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.
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Issa-Issa, Hanán, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina, and David López-Lluch. "Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine." Beverages 7, no. 2 (June 4, 2021): 35. http://dx.doi.org/10.3390/beverages7020035.
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Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.
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Lukić, Katarina, Natka Ćurko, Marina Tomašević, and Karin Kovačević Ganić. "Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure." Foods 9, no. 8 (August 1, 2020): 1034. http://dx.doi.org/10.3390/foods9081034.
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The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.
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Ashton, Robert H. "“Nothing Good Ever Came from New Jersey”: Expectations and the Sensory Perception of Wines." Journal of Wine Economics 9, no. 3 (October 24, 2014): 304–19. http://dx.doi.org/10.1017/jwe.2014.28.
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AbstractThe influence of expectations on the sensory perception of wines is investigated in three studies in which New Jersey and California red wines are blind tasted. Studies 1 and 2, in which only the color of the wines is known prior to tasting, demonstrate that neither wine club members nor experienced wine professionals can distinguish between New Jersey and California wines in terms of personal enjoyment. In contrast, Study 3, in which tasters are informed that some (though not which) of the wines are from New Jersey, finds that when a wine is believed to be from New Jersey it receives lower enjoyment ratings than when the identical wine is believed to be from California—regardless of whether the wine is actually from New Jersey or California. The results enhance our understanding of the role of expectations in the interpretation of subjective experiences. Implications for wine producers and wine consumers are explored. (JEL Classification: C91)
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González-Sanjosé, M. L., M. Ortega-Heras, and S. Pérez-Magariño. "Microoxygenation Treatment and Sensory Properties of Young Red Wines." Food Science and Technology International 14, no. 5_suppl (October 2008): 123–30. http://dx.doi.org/10.1177/1082013208095684.
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Microoxygenation (MO) allows the addition of small, continuous, and controlled amounts of pure oxygen or air to wines. This technique was developed to enhance quality of red wines. However, its positive effects are only achieved with adjusted supplies of oxygen, adequate for each kind of wine. The aim of this study was the evaluation of MO treatment effects on the sensory properties of different young single-variety red wines from two consecutive vintages. Wines from four diverse varieties were made to semi-industrial scale (5000 kg of grapes for each one). MO treatment was applied between alcoholic and malolactic fermentation to 2000 L of each wine, and it was adjusted to the characteristics of each wines. Descriptive sensorial analysis was carried out to evaluate the effects of MO treatment. The results obtained showed that, independently of the sort of wine, MO allowed to stabilize the wine color, intensifying the color intensity as well as the blue or violet tones; it also reduced notes such as herbaceous, vegetal, reduction, dirty, or sulphidric ones; however increased fruity note and had a structuring effect modifying the global astringency as well as its particular components. The intensity of oxygen effects varied among wines, being detected variety and vintage factors of variability.
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Tarasov, Andrii, Nicoló Giuliani, Alexey Dobrydnev, Christoph Schuessler, Yulian Volovenko, Doris Rauhut, and Rainer Jung. "1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine." Foods 9, no. 5 (May 9, 2020): 606. http://dx.doi.org/10.3390/foods9050606.
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1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about 4 µg/L), recognition threshold (10–12 µg/L), and rejection threshold (71–82 µg/L). It was demonstrated that an elevated content of free SO2 in wine may have a certain masking effect on the TDN aroma perception. In addition, the influence of wine serving temperature on the recognition of kerosene/petrol notes was studied. It was found, that a lower wine serving temperature (about 11 °C) facilitated identification of the TDN aroma compared to the same wine samples at room temperature.
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Lakićević, Svetlana H., Ivana T. Karabegović, Dragan J. Cvetković, Miodrag L. Lazić, Rade Jančić, and Jelena B. Popović-Djordjević. "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs." Horticulturae 8, no. 4 (March 23, 2022): 277. http://dx.doi.org/10.3390/horticulturae8040277.
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Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine.
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Lecocq, Sébastien, and Michael Visser. "What Determines Wine Prices: Objective vs. Sensory Characteristics." Journal of Wine Economics 1, no. 1 (2006): 42–56. http://dx.doi.org/10.1017/s1931436100000080.
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AbstractThe hedonic technique is applied to wines. In the price equation we include objective characteristics appearing on the label, as well as sensory characteristics and a grade assigned by expert tasters. We have three almost identically structured data sets (two on Bordeaux wines, and one on Burgundy wines). The results are used to make comparisons between two of the most important wine regions in France, and comparisons over time (the two Bordeaux data sets are sampled at different points in time). (JEL Classification: D49.)Another puzzle is the lack of correlation between price and pleasure. Perhaps it is not so surprising that a first-rate example of a little known wine can seem much more memorable than something more famous selling at ten times the price; part of the thrill is the excitement of discovery and the feeling of having beaten the system. What is more extraordinary is the wild price variation at the very top end. Demand bubbles up mysteriously, apparently fuelled by fashion and rumour as much as by intrinsic quality.—Jancis Robinson, Confessions of a Wine Lover, Penguin Books, 1997.
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Laureati, Monica, Camilla Cattaneo, Fernando Tateo, and Monica Bononi. "Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes." Foods 9, no. 12 (November 25, 2020): 1736. http://dx.doi.org/10.3390/foods9121736.
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In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC-FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long-term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.
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Chu, Xiaoquan, Yue Li, Yimeng Xie, Dong Tian, and Weisong Mu. "Regional difference analyzing and prediction model building for Chinese wine consumers’ sensory preference." British Food Journal 122, no. 8 (October 24, 2019): 2587–602. http://dx.doi.org/10.1108/bfj-06-2019-0465.
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Purpose The purpose of this paper is to provide further insight into Chinese wine consumers’ preference, grasp the regional sensory preference differences of China and build up a predictive model for wine consumers’ sensory preferences. Design/methodology/approach The study involved 3,421 Chinese wine consumers in the survey. Classified statistics were conducted to excavate regional differences of wine consumers’ sensory preferences. By analyzing influencing factors, prediction models for consumers’ sensory attribute preferences were constructed on the basis of multivariate disorder logistic regression method. Findings Empirical research showed that the wine with the following sensory attributes was the most preferred by Chinese consumers: dry red, refreshing and soft taste, still type, moderate aroma degree and mellow aroma, and sweet wine was also popular. Consumers’ preference varied from region to region. The proposed predicting method of the study realized more than 70 percent accuracy when conducting prediction for color, sweetness, aroma type and flavor preferences. Social implications By shedding light on the latest sensory attribute preferences of Chinese wine consumers, this study will help wine industry participants conduct market segmentation based on the diversification of consumers’ preferences. The wine enterprises can gain guidance from the results to conduct market positioning, adjust strategies and provide specific production for target wine consumers. Originality/value Based on the actual situation of Chinese wine market, this study defines sensory attribute indexes of wine from the perspective of wine consumers and presents the most recent comprehensive research on the sensory preferences of Chinese wine consumers through a nationwide survey.
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Rinaldi, Alessandra, Virginie Moine, and Luigi Moio. "Astringency subqualities and sensory perception of Tuscan Sangiovese wines." OENO One 54, no. 1 (February 20, 2020): 75–85. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2523.
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Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity in astringency subqualities has never been investigated. In this study we evaluated the sensory perception of 16 commercial Sangiovese wines belonging to four categories of denomination (Chianti DOCG, CH; Chianti Classico DOCG, CC; Morellino di Scansano DOCG, MS; Toscana IGT, TS), and again after 20 months of bottle aging.Methods and results: A sensory evaluation was made, consisting of the astringency subqualities, taste, odor, and aroma profiles of wines. In addition, chemical analyses were carried out for the base parameters, polyphenols and some volatile compounds. Astringency subqualities varied depending on the percentage of Sangiovese in wines (from 80 % to 100 %). Blended Sangiovese wines were characterized by positive mouthfeel sensations. According to these, the drivers of liking the wines were associated with soft, mouthcoat, and rich subqualities. The Tuscan Sangiovese denominations were differentiated by volatile active compounds, whereas after about two years of bottle aging the astringency subqualities better achieved this task. Moreover, aging also influenced the evolution of wines: CC and CH wines positively evolved, revealing a complex odor profile; MS lost the fruity character; and TS was less involved in sensory modification.
Conclusions: For the first time, a detailed evaluation of the astringency subqualities of commercial Sangiovese wines was undertaken. Sangiovese subqualities differed according to the percentage of Sangiovese and denomination. Tuscan denominations were distinguished by peculiar sensory characteristics. In addition, bottle aging significantly influenced the evolution of the sensory perception of Sangiovese wine. In particular, mono-varietal Sangiovese wine needed a long period of aging to soften the astringency characteristics.Significance and impact of the study: Sangiovese wine represents - with its denominations and styles - the best-known and high-quality Italian wine in the world, and its popularity is increasing worldwide. Tuscan Sangiovese wines are often a blend with other red varieties of the region, and these can vary according to the production regulations. This study aimed to improve the knowledge of the sensory characteristics of Sangiovese wines belonging to different denominations and made with different percentages of this grape cultivar. In particular, the astringency subqualities are fundamental to fully appreciating the quality of the red wine during tasting.
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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 (October 8, 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, which separated the wines into five clusters represented by different sensory profiles. The clusters were modelled in conjunction with excitation-emission matrix (EEM) data from fluorescence measurements using extreme gradient boosting discriminant analysis. This machine learning technique was able to classify the wines into the pre-defined sensory clusters with 100 % accuracy. Parallel factor analysis of the EEMs identified four main fluorophore components that were tentatively assigned as catechins, phenolic aldehydes, anthocyanins, and resveratrol (C1, C2, C3, and C4, respectively). Association of these four components with different sensory descriptors was possible through multiple factor analysis, with C1 relating to ‘dark fruits’ and ‘savoury’, C2 with ‘barnyard’, C3 with ‘cooked vegetables’ and ‘vanilla/chocolate’, and C4 with ‘barnyard’ and a lack of C1 descriptors. Partial least squares regression modelling was undertaken with EEM data and sensory results, with a model for perceived astringency being able to predict the panel scores with 68.1 % accuracy. These encouraging outcomes pave the way for further studies that relate sensory traits to fluorescence data and move research closer to the ultimate goal of predicting wine sensory expression from a small number of compositional factors.
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Banjac, Maja, Dragan Tesanovic, Jovana Bajkanovic, Bojana Kalenjuk-Pivarski, Snjezana Gagic-Jarakovic, and Biljana Grubor. "Sensory satisfaction of tourists with local cheese and wine." Acta Periodica Technologica, no. 53 (2022): 75–87. http://dx.doi.org/10.2298/apt2253075b.
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The aim of this research is to perform a sensory evaluation of cheese and wine, and to determine the level of harmonization between them. 71 tourists took part in the panel. The pairing of cheese and wine as well as the individual sensory evaluation of the products was done with the help of scales that were developed by Harrington. The cheeses used in the panel were: young cow cheese, sesame-flavoured cow cheese, paprika-flavoured cow cheese, and fermented sheep cheese. The wines used in the experiment were: Italian Riesling, Muscat Hamburg, Red Muscadine, and a blend of Cabernet Sauvignon and Muscat Hamburg. After the sensory evaluation, statistical data processing was started. All sensory characteristics were expressed by means of a mean value. Variance analysis (ANOVA) and the Tukey Test (p <.01) were used to compare the mean values of samples in order to identify the differences in the sensory attributes of both individual products and the products during harmonization. The sensory evaluation of the cheeses indicates that the panellists assessed all characteristics differently except when it came to sweetness. The sensory evaluation of the wines concludes that the panellists perceived all evaluated characteristics differently. In terms of harmonization, a neutral and refreshing blend was achieved. Synergy was not achieved in any of the combinations. In terms of the cheeses that harmonized with the wines, the panellists perceived the sesame-flavoured cheese as the most appreciated in combination with all the wines. The wine that left the most positive effect in combination with the cheeses was red muscadine.
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Wu, Dandan, Yuhong Jin, and Zhengtao Zhao. "Organic acid, volatiles profile and sensory properties of ginger wines fermented by different yeasts." E3S Web of Conferences 165 (2020): 05017. http://dx.doi.org/10.1051/e3sconf/202016505017.
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In this research, five yeasts were selected to ferment ginger juice to produce ginger wines. The changes of total sugar, reducing sugar, total acid, pH and alcohol content during fermentation were studied. The organic acid composition, aroma components and sensory properties of produced wine were analyzed. The results showed that all samples were fermented at a similar rate and the alcohol content reached 12%, but the total acidity was significantly different. Wine 5# had the lowest concentration of succinic acid and highest concentrations of pyruvate acid and lactic acid. The flavor fingerprint of five kinds of ginger wines was developed by the Gas Chromatograph - Ion Mobility Spectrometer (GC-IMS). Among 82 identified compounds, around 32 volatiles were found to be unique compounds that related to the special yeast species used for the fermentation. PCA analysis results indicated that wine 4# and 5# had the highest similarity in volatile organic composition. However, they exhibited different sensory properties. Wine 5# had the highest preference score while wine 4# had the lowest preference among five wines. In general, Yeast 5# provided the strongest and pleasant aroma, the best taste and sensory quality.
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Ortiz, Cristopher, Johannes de Bruijn, Cristina Loyola, Ignacio Serra, Pedro Melín, and Claudia Pérez. "Amelioration of chemical and sensory properties of smoked must and wine by aeration." Journal of Agro-industry Sciences 4, no. 3 (December 30, 2022): 81–88. http://dx.doi.org/10.17268/jais.2022.009.
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Vineyards affected by smoke from wildfires may result in wines with undesired sensory properties. This study aimed to evaluate the aeration efficiency to ameliorate the chemical and sensory properties of smoke-tainted must and wine. Smoke-affected musts and wines were treated by aeration at different air flow and duration process conditions. Treated wines at intermediate aeration conditions (3 L min-1 – 4.5 h; 8 L min-1 – 0.67 h) yielded significantly lower concentrations of m-cresol, 4-methylguaiacol and guaiacol and exhibited a less intense smoke aroma and flavour compared with untreated must and wine. Aeration using the appropriate process conditions can diminish smoke taint in wine.
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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 (December 18, 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 have certified sensory skills and shorter or longer experience in sensory testing wines with Geographical indications. Twenty-three assessors participated in the study, and the results were segmented by gender and age. The testing was performed in a laboratory accredited by ISO/IEC 17025. Graševina and Zweigelt wines were tested, and two groups of attributes were analyzed (main quality attributes and specific aroma descriptors). Qualitative and quantitative statistics showed that expert wine assessors had a very similar approach in the choice of descriptors and the perception of their intensity. No difference was obtained in testing any attribute and descriptor, neither for any wine nor between segmented groups concerning age. A significant difference was observed only between women and men in their perception of the two specific aroma descriptors. The results confirmed that combining expert knowledge and experience based on professional education and continuous analytical work can replace a lack of experience in some less-familiar methods.
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Jourjon, Frédérique, Ronan Symoneaux, Catherine Thibault, and Myriam Reveillere. "Comparison of different scaling techniques for sensory analysis of wines." OENO One 39, no. 1 (March 31, 2005): 23. http://dx.doi.org/10.20870/oeno-one.2005.39.1.906.
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<p style="text-align: justify;">The use of sensory analysis for the winemaking industry is an interesting tool for objective evaluation of wine quality. Its development forces us to properly define and to adapt the methodology of tasting to this particular product – wine. The development of methodology of sensory analysis adapted to the wine industry constitutes one of the objectives of research carried out by the team of research from the laboratory GRAPPE of ESA (Ecole Supérieure d’Agriculture of Angers) in collaboration with Interprofession of the Wines of the Loire. The influence of scaling techniques on sensory evaluation results was studied during the setting up of a wine sensory trained panel and in order to obtain objective and pertinent characterisations of wine. Three different scales were used : a 10-point category scale ; a line scale consisting of a line where each taster’s appreciation is converted to a mark between 0 and 10 ; a scale mixing the first two.</p><p style="text-align: justify;">For each scale, five red wines from different appellations of Val de Loire – France were tested by the wine trained panel of the Laboratoire GRAPPE. Each set was repeated once. The products discrimination was better with the line scale and the category one. Nevertheless, interactions between judges and products were higher with the first. Results were less satisfactory with the category line scale. This method seemed to be less discriminating and interactions were more important. This fact can be explained by the different use of the scale by tasters. This study enabled us to verify the impact of the number of wine tested in the same session. Indeed, some attributes were significantly higher for the repeated wines. These results might justify establishing a different order of passage of wine for each assessor, thus minimising the order effect.</p><p style="text-align: justify;">This experimentation opens interesting perspectives for the optimisation of sensory analysis methodology in the winemaking industry. Complementary studies are taking place in the Laboratoire GRAPPE.</p>
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Avizcuri-Inac, José-Miguel, Marivel González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz, and Luis Vaquero-Fernández. "Chemical and sensory characterisation of sweet wines obtained by different techniques." Ciência e Técnica Vitivinícola 33, no. 1 (2018): 15–30. http://dx.doi.org/10.1051/ctv/20183301015.
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Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.
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Dupas de Matos, Amanda, Edoardo Longo, Danila Chiotti, Ulrich Pedri, Daniela Eisenstecken, Christof Sanoll, Peter Robatscher, and Emanuele Boselli. "Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles." Foods 9, no. 4 (April 15, 2020): 499. http://dx.doi.org/10.3390/foods9040499.
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The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
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Joshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal, and Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.
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Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.
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Iobbi, Angelica, and Elizabeth Tomasino. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon." Beverages 7, no. 3 (July 5, 2021): 46. http://dx.doi.org/10.3390/beverages7030046.
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Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.
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Tardáguila, Javier, María Paz Diago, Fernando Martínez de Toda, Stefano Poni, and Mar Vilanova. "Effects of timing of leaf removal on yield, berry maturity, wine composition and sensory properties of cv. Grenache grown under non irrigated conditions." OENO One 42, no. 4 (December 31, 2008): 221. http://dx.doi.org/10.20870/oeno-one.2008.42.4.810.
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<p style="text-align: justify;"><strong>Aims</strong>: The objective of this study was to investigate the effects of timing of leaf removal on yield components, berry sensory characteristics, composition and sensory properties of Vitis vinifera L. Grenache wines under non-irrigated conditions.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The effects of timing of defoliation (fruit set and veraison) on yield components, berry maturity, wine composition and sensory properties of head trained, non irrigated, Grenache vines grown in Rioja appellation were studied. Leaf removal did not significantly modify total leaf area per vine as well as yield components. Grenache berries from early defoliated vines achieved the highest skin and technological maturity. Wine parameters, such as alcohol content, pH, titratable acidity, tartaric acid and total polyphenol index were unaffected by defoliation. Conversely, early leaf removal carried out at fruit set, significantly reduced the malic acid content of the wine and enhanced its colour intensity. Aroma complexity, mouthfeel, tannin quality and persistence were found to be significantly higher in the wine corresponding to the early leaf removal treatment. This was also the most preferred wine in terms of overall value.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This article shows that timing of leaf removal had a marked effect on berry maturity, wine composition and sensory properties of Grenache wines made from grapes grown under dry-farmed conditions.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: The results suggest that the timing of defoliation induces significant changes in Grenache wine composition and its sensory attributes. Late leaf removal was much less effective than early leaf removal in affecting final wine composition and quality. Grenache wine from the early defoliation treatment was rated the most preferred as of global value.</p>
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Pérez-Navarro, José, Pedro Izquierdo-Cañas, Adela Mena-Morales, Juan Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, and Sergio Gómez-Alonso. "Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén." Foods 9, no. 9 (September 12, 2020): 1282. http://dx.doi.org/10.3390/foods9091282.
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The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.
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Rosária, Mariana, Miguel Oliveira, Ana C. Correia, and António M. Jordão. "Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines." Processes 10, no. 2 (January 31, 2022): 284. http://dx.doi.org/10.3390/pr10020284.
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Cross-flow microfiltration and membrane plate filtration are the main filtration processes used in wineries. However, the inherent compositional variability of red wines could affect the impact of these two filtration techniques on the final wine quality. Thus, this work aims to study, under winery-scale conditions, the impact of these two filtration processes on the turbidity level, phenolic composition, chromatic characteristics and sensory profile of red wine. For this purpose, three different Portuguese red wines with different initial phenolic contents were used. In this context, several methodologies were used to quantify the total phenolic composition, chromatic characteristics, individual anthocyanins and proanthocyanidins before and after filtration. The sensory profiles of the different red wines were also considered. The results indicated that each filtration process produced a substantial reduction in turbidity values and, consequently, an increase in wine clarification. In addition, the data obtained also indicated that both filtration techniques reduced the phenolic content of the different red wines that were studied. However, the impact of these two filtration options on wine characteristics (phenolic composition and sensory profile) was heterogenous, without a clear trend of differentiation between the wines depending on the type of filtration. Thus, this research points out evidence that the impact of the two filtration techniques that were studied is very dependent on the initial wine composition.
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Saltman, Yaelle, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, and Susan E. P. Bastian. "Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines." Foods 9, no. 9 (September 1, 2020): 1208. http://dx.doi.org/10.3390/foods9091208.
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Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.
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Bubola, Marijan, Paolo Sivilotti, Sara Rossi, Ena Bestulić, Tomislav Plavša, and Sanja Radeka. "Impact of canopy management practices on phenolic composition and sensory profile of cv. Teran wine." BIO Web of Conferences 44 (2022): 02001. http://dx.doi.org/10.1051/bioconf/20224402001.
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The aim of this study was to investigate the impact of early leaf removal (ELR) and cluster thinning (CT) on the phenolic composition of cv. Teran berries and wines, and the sensory profile of wines at 6 and 24 months after fermentation. Although only ELR increased the concentration of total anthocyanins in the berries as compared to the untreated control (UC), both ELR and CT had higher concentration of total anthocyanins and greater colour intensity in the resultant wines than the UC. Similar effects were obtained with total phenolics in the berries and the wines; while CT obtained higher concentration of total phenolics in the berries than UC only in one season, same treatment obtained higher concentration of total phenolics in the wine in both seasons as compared to UC. Only minor sensory differences in wines were obtained at the age of 6 months, while treatments were highly discriminated 24 months after fermentation, when both ELR and CT wines had more enhanced fruitiness, aromatic intensity, complexity, body, balance and wine overall quality than UC. The obtained results indicate that adequate wine aging period is needed for a relevant assessment of the impact of vineyard management practices on wine sensory characteristics.
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Bach, B., P. Rébénaque, M. Sarrazin, R. Alain, P. Sophie, and S. Pougnet. "Wine-on-tap: A study on the conservation of wines in keg Ecofass®." BIO Web of Conferences 15 (2019): 02038. http://dx.doi.org/10.1051/bioconf/20191502038.
Full textAbstract:
As more and more consumers around the world integrate the choice of healthier, more ethical and eco-friendlier food and beverages in their lifestyle, the wine industry is pushed to develop more sustainable production, distribution and consumption solutions. In search of wine preservation improvements that would have both economic and ecological positive impacts, the wine industry has been investing resources in research, development and innovation regarding alternative packaging and distribution solutions for years. The keg Ecofass® is made of recyclable plastic material, high density polyethylene (HDPE) in which there is an aluminium pouch containing the liquid food. It was a question of knowing if this type of container was adapted to the conservation of the wines during several months. The method of storage and distribution has also been studied to know the impact on the oenological and sensory quality of the wines. Likewise, the nature of the pressure gas (nitrogen or compressed air) has also been tested. The contents of free and total SO2 and CO2 were monitored, and sensory analysis tests were carried out. Nevertheless, at the sensory level, the judges were able to note significant differences between the wines.
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Cetó, Xavier, Andreu González-Calabuig, Nora Crespo, Sandra Pérez, Josefina Capdevila, Anna Puig-Pujol, and M. del Valle. "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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