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Artykuły w czasopismach na temat „Base wines”

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Data publikacji: 28 września 2024

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1

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 ferment

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2

Makarov, Aleksandr, Natalia Shmigelskaya, Igor Lutkov, Viktoria Maksimovskaya, and Galina Sivochoub. "Improving the criteria of assessing grapes and base wines in the production of sparkling wines." BIO Web of Conferences 53 (2022): 06001. http://dx.doi.org/10.1051/bioconf/20225306001.

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The production of high-quality sparkling wines consists in an integrated approach at all stages of production, taking into account the potential of grapes, soil and climatic conditions of its cultivation, etc. As a research result of 2016-2021, a comprehensive assessment in the system “grapes - base wine - sparkling wine” made it possible to establish additional indicators of grapes and base wines that allow obtaining high-quality sparkling wines. Based on the established criteria, significantly correlated with the quality of the finished product, promising grape varieties for the production o

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Wilson, Andrew, Hannah Charnock, Shufen Xu, and Belinda Kemp. "Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines." OENO One 56, no. 2 (2022): 125–34. http://dx.doi.org/10.20870/oeno-one.2022.56.2.4864.

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Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method sparkling wines produced from the addition of either cane sugar or beet sugar to Auxerrois base wines. Wines underwent a second fermentation in bottles inoculated with IOC 18-2007 yeast and fermented at 15 °C. Standard chemical analysis was carried out on base wines and sparkling wines. The concentrations of fourteen “fruity” volatile aroma comp

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Shmigelskaya, Natalia, Alexander Makarov, Igor Lutkov, Victoria Maksimovskaya, and Galina Sivochoub. "Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine”." BIO Web of Conferences 78 (2023): 06004. http://dx.doi.org/10.1051/bioconf/20237806004.

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Due to the increased consumer interest in domestic wine products, winemaking enterprises are paying special attention to the use of aboriginal grape varieties now, in order to give products with distinctive characteristics, enabling to take the rightful place in wine market. However, there is no sufficient information about changes in the phenolic complex of grapes in the process of producing sparkling wines from red aboriginal varieties. The phenolic complex of grapes, base wines and sparkling wines produced from them was assessed, followed by the correlation established between the content o

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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 (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 prof

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Geffroy, Olivier, Grégory Pasquier, Marielle Pagès, and Frédéric Violleau. "Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach." OENO One 56, no. 4 (2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.

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Ethanol is one of the major components of wine, which has a substantial impact on its sensory characteristics. However, data concerning consumer response to ethanol or changes in ethanol remains limited. The aim of this study was to determine the threshold ethanol concentrations beyond which ethanol lowering becomes undesirable in Chardonnay and Syrah wines using the consumer rejection threshold (CRT) methodology. Base wines from these two cultivars were first dearomatised and fully dealcoholised using spinning cone column technology. Then, control wines with a similar ethanol content to the b

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Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, et al. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.

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The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols.

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8

Domizio, Paola, Alessandra Luciano, Antigone Marino, et al. "Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines." Molecules 28, no. 21 (2023): 7423. http://dx.doi.org/10.3390/molecules28217423.

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Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year

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9

Blanco-Huerta, Coro, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, and José Manuel Rodríguez-Nogales. "Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine." Beverages 9, no. 1 (2023): 23. http://dx.doi.org/10.3390/beverages9010023.

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Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90% enlarged the con

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10

GROSARU, Dragoș Florin, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, and Valeriu COTEA. "STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD." Journal of Applied Life Sciences and Environment 55, no. 1(189) (2022): 11–19. http://dx.doi.org/10.46909/alse-551042.

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Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines is increasingly used to obtain still wines. This research aimed to identify the most suitable technology for obtaining white wines from Fetească neagră and Busuioacă de Bohotin grapes. The resulting wines were analysed from physical chemical and chromatic points of view, and their sensory properties and volatile compounds content were also registe

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11

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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12

Shevchenko, Milana, and Natella Kosenko. "Review and development of statistical models for calculating the economic base of wine production." E3S Web of Conferences 175 (2020): 13025. http://dx.doi.org/10.1051/e3sconf/202017513025.

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In the article the economic basis of wine production in the regions is examined and evaluated; known methods of identifying alternatives to the development of the wine-vineyard market of regions that simultaneously produce grapes and wines for sale in the country and for export are analyzed. Emphasis is placed on the production of wines from imported wine materials.

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13

Raymond Eder, María Laura, and Alberto Luis Rosa. "Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method." Fermentation 7, no. 4 (2021): 321. http://dx.doi.org/10.3390/fermentation7040321.

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Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental res

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14

Berbegal, Carmen, Lucía Polo, M. José García-Esparza, et al. "Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics." Fermentation 8, no. 7 (2022): 313. http://dx.doi.org/10.3390/fermentation8070313.

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The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless

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15

Ubeda, Cristina, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán, and Álvaro Peña-Neira. "Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines." Foods 10, no. 2 (2021): 390. http://dx.doi.org/10.3390/foods10020390.

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The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosag

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16

Schmitt, M., S. Broschart, C. D. Patz, D. Rauhut, M. Friedel, and D. Häge. "Application of yeast with reduced alcohol yield for sparkling wine production." BIO Web of Conferences 12 (2019): 02021. http://dx.doi.org/10.1051/bioconf/20191202021.

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Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity valu

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17

Just-Borràs, Arnau, Pere Pons-Mercadé, Jordi Gombau, et al. "Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)." OENO One 56, no. 2 (2022): 179–92. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5399.

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Climate change is affecting vine and grape physiology and consequently wine composition, causing a decrease in titratable acidity and an increase in ethanol content and pH. These effects are especially problematic in sparkling wines that need higher acidity to maintain an adequate freshness. Therefore, the wine industry is currently using certain procedures for reducing wine pH, among which cation exchange stands out as it is probably the most widely used. To study the influence of cation exchange treatment on the composition and quality of sparkling wines, a grape juice of Macabeo (pH 3.21 an

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18

Marangon, Matteo, Poppy Seeley, Erica Barocci, et al. "Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines." Foods 12, no. 10 (2023): 1995. http://dx.doi.org/10.3390/foods12101995.

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In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecula

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19

Timofeev, Ruslan, Nina Fomenko та Aleksandr Panasyuk. "Изучение спектров поглощения вин различных типов и возраста в УФ-диапазоне длин волн". Magarach. Vinogradstvo i Vinodelie, № 2(108) part: 21 (19 червня 2019): 158–61. http://dx.doi.org/10.35547/im.2019.21.2.016.

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Приведены результаты анализа спектров поглощения вин различных типов и возраста в УФ-диапазоне длин волн. Определены закономерности изменения оптической плотности в УФ-диапазоне длин волн образцов вин в зависимости от их типа и возраста. Показано, что оптическая плотность вин одного возраста на длине волны 280 nm пропорциональна массовой концентрации суммы фенольных веществ, определенной с реактивом Фолина-Чокальтеу. Введено понятие «коэффициента поглощения фенольных веществ винограда и вина». Разработан методологический подход к определению массовой концентрации фенольных веществ в молодых ви

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Gonzalez Viejo, Claudia, and Sigfredo Fuentes. "Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling." Sensors 22, no. 6 (2022): 2303. http://dx.doi.org/10.3390/s22062303.

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The winemaking industry can benefit greatly by implementing digital technologies to avoid guesswork and the development of off-flavors and aromas in the final wines. This research presents results on the implementation of near-infrared spectroscopy (NIR) and a low-cost electronic nose (e-nose) coupled with machine learning to detect and assess wine faults. For this purpose, red and white base wines were used, and treatments consisted of spiked samples with 12 faults that are traditionally formed in wines. Results showed high accuracy in the classification models using NIR and e-nose for red wi

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Ruiz-Muñoz, Marina, Gustavo Cordero-Bueso, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, and Jesús M. Cantoral. "Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies." Foods 11, no. 8 (2022): 1104. http://dx.doi.org/10.3390/foods11081104.

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There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine’s identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory e

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22

Cisilotto, Bruno, Simone Bertazzo Rossato, Evandro Ficagna, et al. "The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine." Ciência e Técnica Vitivinícola 34, no. 2 (2019): 91–101. http://dx.doi.org/10.1051/ctv/20193402091.

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Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to ob

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23

Baroň, Mojmír, and Michal Kumšta. "Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 8 (2012): 9–18. http://dx.doi.org/10.11118/actaun201260080009.

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In the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluated wine samples were very similar. As far as basic the analytical parameters were concerned, concentrations of residual sugar were significantly higher in Moravian wines. Antioxidative characteristics were estimated by means of common spectrophotometric methods (total phenols, total anthocyanins, to

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Гержикова, Виктория Григорьевна, Надежда Станиславовна Аникина, Антонина Валерьевна Весютова, et al. "Influence of base wine technological processing on the temperature of saturation with potassium bitartrate and calcium tartrate." Magarach Vinogradstvo i Vinodelie, no. 4(114) (December 22, 2020): 368–72. http://dx.doi.org/10.35547/im.2020.70.77.014.

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Обеспечение сохранности товарного вида готовой винопродукции достигается путем применения технологической обработки виноматериалов. Производилась оценка воздействия технологических приемов обработки виноматериалов на их склонность к кристаллической дестабилизации. В 252 образцах столовых и ликерных виноматериалов определяли значения рН, массовой концентрации винной кислоты и ее диссоциированных форм, катионов калия и кальция, температуру насыщения битартратом калия и тартратом кальция. Были изучены изменения массовых концентраций соединений, ответственных за формирование кристаллических помутн

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Bernardo, Naíssa, Aline de Oliveira, Eduardo Purgatto, et al. "Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine." OENO One 56, no. 4 (2022): 117–24. http://dx.doi.org/10.20870/oeno-one.2022.56.4.5520.

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Clone selection is a viticultural practice applied to evaluate the behaviour and agronomic and flavour characteristics of a material in a determined environment to obtain wines with different aromatic attributes. The clones of the cultivar Chardonnay comprise aromatic and non-aromatic clones that can provide different sensorial qualities. This work aimed to evaluate the volatile compounds formed in clone 809 (aromatic) to produce a more aromatic sparkling wine in Serra da Mantiqueira (southeast Brazil) and compare it to clone 76 (non-aromatic) from the berry to the wine. The vineyards are in C

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Cravero, Maria Carla. "Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View." Beverages 9, no. 3 (2023): 80. http://dx.doi.org/10.3390/beverages9030080.

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Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characterist

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Пескова, Ирина Валериевна, Елена Викторовна Остроухова, Ольга Владимировна Зайцева, Наталия Юрьевна Луткова, Мария Александровна Вьюгина, and Виктор Афанасьевич Загоруйко. "The role of technological factors in the formation of SO2-binding complex of base wines." Magarach Vinogradstvo i Vinodelie, no. 1(115) (March 22, 2021): 83–90. http://dx.doi.org/10.35547/im.2021.96.76.014.

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Работа направлена на развитие сектора винопродукции с повышенной адаптацией к физиологическим потребностям человека, в частности, на снижение содержания диоксида серы в белых винах. Цель - изучение влияния технологических приемов на формирование SO2-связывающего комплекса виноматериалов, являющегося фактором эффективности антиоксидантного и антимикробного действия диоксида серы. Методика эксперимента включала выработку виноматериалов из винограда разных сортов при варьировании режимов и параметров технологических операций; аналитические исследования винограда и виноматериалов общепринятыми мет

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Everett, Connie, Kimberly Jensen, Christopher Boyer, and David Hughes. "Consumers’ willingness to pay for local muscadine wine." International Journal of Wine Business Research 30, no. 1 (2018): 58–73. http://dx.doi.org/10.1108/ijwbr-11-2016-0038.

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Purpose This paper aims to identify factors influencing the likelihood of consumers trying muscadine wines and among those who have tried them, willingness to pay (WTP) for an in-state produced muscadine wine. Design/methodology/approach The study uses a 2015 survey of wine consumers residing in Tennessee (TN). The survey presented respondents with a referendum choice experiment between a ‘base’ wine (represented by a North Carolina (NC) muscadine wine) and a TN muscadine wine. The study uses probit regressions to estimate factors influencing the probability of trying muscadine, and those infl

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Lvova, Larisa, Irina Yaroshenko, Dmitry Kirsanov, Corrado Di Natale, Roberto Paolesse, and Andrey Legin. "Electronic Tongue for Brand Uniformity Control: A Case Study of Apulian Red Wines Recognition and Defects Evaluation †." Sensors 18, no. 8 (2018): 2584. http://dx.doi.org/10.3390/s18082584.

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The potentiometric electronic tongue system has been tested as a potential analytical tool for brand uniformity control of monoculture Apulian red wines (Primitivo and Negroamaro). The sensor array was composed of eight porphyrin coatings obtained by electrochemical polymerization process and was employed for both wines discrimination and quantitative detection of wine defect compounds: “off-odour” 3-(methylthio)-propanol; isoamyl alcohol fusel oil; benzaldehyde (marker of the yeast activity) and acetic acid (marker of vinegar formation). PLS-DA applied to Electronic tongue output data has per

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Raymond Eder, María Laura, Laura Fariña, Eduardo Dellacassa, Francisco Carrau, and Alberto Luis Rosa. "Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains." Food Science and Technology International 26, no. 6 (2020): 512–19. http://dx.doi.org/10.1177/1082013220910534.

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Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organolept

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Oliva, Eleonora, Aina Mir-Cerdà, Manuel Sergi, Sònia Sentellas, and Javier Saurina. "Characterization of Sparkling Wine Based on Polyphenolic Profiling by Liquid Chromatography Coupled to Mass Spectrometry." Fermentation 9, no. 3 (2023): 223. http://dx.doi.org/10.3390/fermentation9030223.

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Polyphenols are phytochemicals naturally present in wines that arouse much interest in the scientific community due to their healthy properties. In addition, their role as descriptors of various wine qualities, such as the geographical origin or the grape variety, cannot be underestimated. Here, Pinot Noir and Xarel·lo monovarietal samples belonging to the sparkling wine production process have been studied, corresponding to base wines from a first alcoholic fermentation (plus malolactic in some cases), base wines resulting from tartaric stabilization, and sparkling wines from a second alcohol

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Макаров, А. С. "Improvments in the technology of locally produced sparkling wines." Magarach Vinogradstvo i Vinodelie, no. 3(117) (September 20, 2021): 270–77. http://dx.doi.org/10.35547/im.2021.14.91.011.

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Систематизированы современные литературные данные о направлениях повышения качества отечественных игристых вин. Для увеличения выхода сусла рекомендовано использование пневматических мембранных прессов. Установлено, что использование мембранного пресса «Diemme Velvet 150» позволяет увеличить выход качественных фракций сусла до 68,2 дал/т. При повышении выхода сусла из 1 т винограда в получаемых виноматериалах происходит увеличение концентраций галловой, сиреневой, кафтаровой, каутаровой кислот, (+) - эпикатехина, кверцитина, кверцитин-3-0-гликозида, процианидинов, полимерных флаваноидов при од

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Medeiros, Jacob, Shufen Xu, Gary J. Pickering, and Belinda S. Kemp. "Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine." Molecules 27, no. 22 (2022): 7891. http://dx.doi.org/10.3390/molecules27227891.

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The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased ho

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Макаров, А. С., И. П. Лутков, Н. А. Шмигельская, В. А. Максимовская, Г. В. Сивочуб, and Е. А. Сластья. "The effect of grape ripeness degree on the quality of base wines for sparklings." Magarach Vinogradstvo i Vinodelie, no. 2(116) (June 25, 2021): 182–89. http://dx.doi.org/10.35547/im.2021.23.2.013.

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В статье представлены результаты исследований физико-химических и органолептических показателей сусла и виноматериалов для игристых вин, выработанных из винограда сорта Сары пандас и Каберне-Совиньон, собранного при различной массовой концентрации сахаров на Южном берегу Крыма (с. Морское и п.г.т. Гурзуф). Установлено, что с увеличением зрелости винограда изменяются его технологические параметры: повышается технологический запас фенольных (до 44 %) и красящих веществ (до 42 %), показатель рН (на 15-26 %), показатель технологической зрелости (на 50-109 %), глюкоацидометрический показатель (на 2

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Espinase Nandorfy, Damian, Tracey Siebert, Eleanor Bilogrevic, et al. "The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine." Australian Journal of Grape and Wine Research 2023 (July 31, 2023): 1–17. http://dx.doi.org/10.1155/2023/8847476.

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Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral, and struck-match. The thiols 2-furylmethanethiol and phenylmethanethiol have been linked to these aromas, and this study aimed to determine the contribution of these compounds to specific sensory properties in Chardonnay wines, as well as the consumer acceptance of wine displaying “empyreumatic” aromas. Methods and Results. Twenty-four Australian and New Zealand Chardonnay wines were selected for volatile analysis and q

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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 (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,

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Florido-Barba, Antonio, Gustavo Cordero-Bueso, and Jesús Manuel Cantoral. "Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry." BIO Web of Conferences 68 (2023): 02011. http://dx.doi.org/10.1051/bioconf/20236802011.

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Abstract The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength between 95.0% and 96.0%. However, there are other alternative alcohols whose behavior is unknown but could be equally effective in the development of biological aging, with an impact on the final product quality and lower economic costs. This study examines the effect of using malt alcohols, grape pomace

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Boshnakov, Petyo. "A Comparative Study of Tastes and Preferences for Local and Foreign Wines in Bulgaria." International Journal of Management Science and Business Administration 2, no. 11 (2014): 29–34. http://dx.doi.org/10.18775/ijmsba.1849-5664-5419.2014.211.1004.

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On the base of semantic differential instrument we assess the main factors in wine demand attitudes of Bulgarian customers. We aim to find out whether specific marketing techniques could alter the demand for such a traditional product as wine in Bulgaria. Given the fact that Bulgarian customers only recently received the possibility to taste imported wines, we find that foreign wines are evaluated mainly through the prejudice of past knowledge, not linked to the actual product. Most likely the demand for wine in Bulgaria will continue to be focused on local products. Furthermore we examine how

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Cisilotto, Bruno, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, and Sergio Echeverrigaray. "Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines." OENO One 55, no. 4 (2021): 49–69. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4809.

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Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Sa

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GEFFROY, Olivier, Mélanie Armario, Axel Fontaine, et al. "3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area." OENO One 54, no. 4 (2020): 1133–42. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4492.

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3-isobutyl-2-methoxypyrazine (IBMP) is a grape-derived aroma compound responsible for the bell pepper character of wine. It is still unclear whether this molecule is always negatively perceived by consumers. The objective of this study was to establish a consumer rejection threshold (CRT) for IBMP in French white and red wines from the Gaillac area made from Sauvignon and Fer respectively.The best estimate thresholds (BET) were determined by carrying out three-alternative forced choice (3-AFC) tests: 5.5 ng/L for Sauvignon and 16.8 ng/L for Fer. For the estimation of the CRT, consumers (n = 48

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Silva, Luiz Carlos Pereira da, Ivan Ricardo Carvalho, Alice Farias Maia, et al. "PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ROSÉ SPARKLING WINE PRODUCED WITH MERLOT GRAPES IN “CAMPANHA GAÚCHA”." Revista Brasileira de Agropecuária Sustentável 12, no. 1 (2022): 1–9. http://dx.doi.org/10.21206/rbas.v12i1.13018.

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This work evaluated the potential of the Merlot grape produced in Campanha Gaúcha region for the production of sparkling wines. The base wines were made through direct pressing (T1) and cold pre-fermentative maceration (CPM) with 6 (T2), 24 (T3) and 48 (T4) hours of duration. Afterwards, the second fermentation of treatments was conducted by the Champenoise method. The results obtained in the physicochemical analysis demonstrate the potential of elaborating sparkling wines with higher alcohol content from this cultivar in the region. In the sensory analysis, all sparkling wines received excell

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Škrab, Domen, Paolo Sivilotti, Piergiorgio Comuzzo, et al. "Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines." Metabolites 11, no. 5 (2021): 331. http://dx.doi.org/10.3390/metabo11050331.

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Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season

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Kelley, Kathleen M., Jennifer Zelinskie, Michela Centinari, et al. "Consumer Preferences for Sustainable Wine Attributes: A Conjoint Analysis." Journal of Wine Economics 12, no. 4 (2017): 416–25. http://dx.doi.org/10.1017/jwe.2017.40.

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AbstractMid-Atlantic wine consumers participated in an Internet survey to determine which of three attributes (retail base prices, Botrytis cinerea [bunch rot] control measure, or weed-control strategy) and attribute levels (e.g., a retail base price of $12, $16, $22, or $26) were the most important factors in their decisions to purchase 750mL glass bottles of wine. Conjoint analysis was used to calculate average importance for the three attributes. Based on these calculations, the base retail price attribute had the greatest impact on participants’ decision to purchase the wine (57.40%), foll

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Maxe, Charlotte, Rémy Romanet, Michel Parisot, Régis D. Gougeon, and Maria Nikolantonaki. "The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study." Antioxidants 13, no. 3 (2024): 364. http://dx.doi.org/10.3390/antiox13030364.

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In contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related molecular fingerprints of Chardonnay Champagne base wines were reported after 1 year of on lees ageing in new oak barrels for two consecutive vintages. Regardless of the vintage, on lees ageing in new oak barrels improved the wines’ oxidative stability estimated by DPPH assay at 1 year, while UHPLC-Q-ToF-MS molecular profiling showed clear chemical modificati

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Khodakov, O. L., G. O. Sarkisian, O. V. Vasylyk, et al. "STUDYING THE INFLUENCE OF TECHNOLOGY ON THE QUALITY OF PINO NOIR WINE MATERIAL FOR SPARKLING WINES." Integrated Technologies and Energy Saving, no. 2 (July 5, 2024): 127–44. http://dx.doi.org/10.20998/2078-5364.2024.2.12.

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The article examines the impact of technology on the quality of pink sparkling wines of the Pinot Noir variety. A brief overview of scientific works that were aimed at studying the influence of various technological methods on the quality of wine materials and sparkling Pinot Noir wines is presented. The review part of the article focuses on the importance of choosing a grape variety in the production of sparkling rose wine and justifies the choice of Pinot Noir variety for the experiment. Oenologists highlight Pinot Noir as a favorite for creating fine rosé sparkling wines due to its characte

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Аникина, Н. С., В. Г. Гержикова, Н. В. Гниломедова, et al. "Improvement in the methodology of diagnosing crystalline stability of wines." Magarach Vinogradstvo i Vinodelie, no. 1(119) (March 24, 2022): 71–76. http://dx.doi.org/10.35547/im.2022.66.46.011.

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Одним из критериев качества готовой винопродукции является ее внешний вид, отсутствие каких-либо посторонних включений и осадка. Проведение технологических мероприятий по обеспечению кристаллической стабильности вин не всегда эффективно из-за несовершенной системы оценки их потенциальной способности к образованию виннокислых солей. Цель работы - обоснование элементов методологии диагностики вин на склонность к кристаллической дестабилизации. В работе исследовались обработанные и необработанные виноматериалы из винограда технических сортов, в том числе из ампелографической коллекции «Магарач»,

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Rossetto, Luca, and Luigi Galletto. "Retail strategies for rosé wines in Italy: a hedonic price analysis." International Journal of Wine Business Research 31, no. 3 (2019): 282–302. http://dx.doi.org/10.1108/ijwbr-03-2018-0013.

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Purpose The purpose of this paper is to analyze the market of rosé wines in Italy, to outline retail strategies and to investigate to what extent the price is affected by branding these wines. Design/methodology/approach A survey has been carried out on retailers by collecting data about wines as intrinsic attributes (grape variety, blending, origin, alcohol content, etc.) and extrinsic attributes (brand, price, packaging, etc.) and about outlet and retail environment. The hedonic analysis required a rearrangement of data survey, while a Box-Cox transformation allowed to control the strong het

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Луткова, Н. Ю., И. В. Пескова, and Е. В. Остроухова. "The effectiveness analysis of technological and biotechnological methods for production of dry wines from ‘Muscat Blanc’ grape variety." Magarach Vinogradstvo i Vinodelie, no. 3(117) (September 20, 2021): 278–85. http://dx.doi.org/10.35547/im.2021.87.59.012.

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В статье рассматривается эффективность технологических и биотехнологических приемов при производстве сухих вин из винограда сорта Мускат белый. Показано, что предбродильная аэрация дрожжевой культуры приводит к формированию более окисленного фенольного комплекса виноматериалов. Значимым фактором формирования фенольного комплекса является режим сульфитации сусла: введение 75 мг/дм SO способствует увеличению содержания фенольных компонентов в виноматериалах в 1,5 раза по сравнению с несульфитированным суслом. Установлено, что штаммы дрожжей Ленинградская и Севастопольская 23 в процессе брожения

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Cellier, Robin, Sylvain Bérail, Julien Barre, et al. "Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines." Molecules 26, no. 16 (2021): 5104. http://dx.doi.org/10.3390/molecules26165104.

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The 87Sr/86Sr ratio of 39 Champagnes from six different brands, originating from the whole “Appellation d’Origine Contrôlée” (AOC) Champagne was analyzed to establish a possible relation with the geographical origin. Musts (i.e., grape juice) and base wines were also analyzed to study the evolution of the Sr isotopic ratio during the elaboration process of sparkling wine. The results demonstrate that there is a very homogeneous Sr isotopic ratio (87Sr/86Sr = 0.70812, n = 37) and a narrow span of variability (2σ = 0.00007, n = 37). Moreover, the Sr concentrations in Champagnes have also low var

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Mir-Cerdà, Aina, Anaïs Izquierdo-Llopart, Javier Saurina, and Sonia Sentellas. "Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content." Fermentation 7, no. 3 (2021): 144. http://dx.doi.org/10.3390/fermentation7030144.

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The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged spa

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