Щоб переглянути інші типи публікацій з цієї теми, перейдіть за посиланням: Base wines.
Статті в журналах з теми "Base wines"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся з топ-50 статей у журналах для дослідження на тему "Base wines".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Переглядайте статті в журналах для різних дисциплін та оформлюйте правильно вашу бібліографію.
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.
Повний текст джерелаАнотація:
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.
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.
Повний текст джерелаАнотація:
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 of sparkling wines were identified. The results obtained will allow improving the quality of local sparkling wines, creating a great variety of products.
3
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 (May 9, 2022): 125–34. http://dx.doi.org/10.20870/oeno-one.2022.56.2.4864.
Повний текст джерелаАнотація:
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 compounds representing five classes of compounds were analysed by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Cane and beet sugars were analysed in de-aromatised wine and distilled water to establish the concentrations of VOCs present in the sugar products prior to addition to wine. Wines were analysed on the day of inoculation and bottling and again after the second fermentation. Beet sugar significantly (Pt < 0.05) increased the concentration of linear fatty acid-derived ethyl esters (ethyl octanoate, ethyl hexanoate, and ethyl butyrate) compared to cane sugar in sparkling wine. These results are attributed to higher concentrations of medium-chain fatty acids found in beet sugar due to the duration of sugar beet storage prior to processing. Recommended future research includes monitoring aroma compounds during ageing on lees, sensory analysis, and an investigation of a wider range of sugar products permitted for use in sparkling wine production.
4
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.
Повний текст джерелаАнотація:
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 of total phenolic, including coloring, substances in base wines and sparkling wines with their initial content and macerating (extracting) ability of these grape components, with corresponding correlation coefficients, which can be used for targeted regulation of accumulating these components.
5
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.
Повний текст джерелаАнотація:
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.
6
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 (November 14, 2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.
Повний текст джерелаАнотація:
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 base wines (13.8 and 13.5 % v/v for Chardonnay and Syrah respectively) and wines with lower ethanol contents were reconstituted by mixing the final beverage, the aroma fraction, food grade ethanol and distilled water. CRT values were determined as 2.8 % v/v for Chardonnay and at 7.0 % v/v for Syrah. These particularly low and unexpected concentrations indicate that consumer sensory liking might not be necessarily driven by ethanol concentration, especially for white wines. However, the post-evaluation questionnaire showed that consumers were expecting a high minimal ethanol content for quality wines (10.9 % v/v ± 1.2 and 11.7 % v/v ± 1.5 for white and red wines respectively) and had a limited experience with low and dealcoholised wines. Overall, our data, which are still preliminary and deserve to be validated using different base wines with a larger number of consumers, show that consumers would not necessarily be refractory from a sensory standpoint to the consumption of low ethanol beverages made from wine. Our findings strongly encourage professionals from the wine industry and public authorities to raise awareness about the increase in quality of such products and their benefits for human health.
7
Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.
Повний текст джерелаАнотація:
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. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.
8
Domizio, Paola, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, and Angelita Gambuti. "Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines." Molecules 28, no. 21 (November 3, 2023): 7423. http://dx.doi.org/10.3390/molecules28217423.
Повний текст джерелаАнотація:
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 after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.
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 (March 2, 2023): 23. http://dx.doi.org/10.3390/beverages9010023.
Повний текст джерелаАнотація:
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 concentration of neutral polysaccharides in the wine and reduced its astringency, which was evaluated chemically. Furthermore, this treatment enhanced the concentration of some volatile compounds in the wine, mainly acetates, esters and terpenes with floral and fruity aromatic notes. This trend was also found for some fused alcohols, contributing to the aromatic complexity of wines, as well as for 2-phenylethanol, an alcohol with a rose-like aroma, and also for C6-alcohols with a green-herbaceous aroma. The results indicate that ultrasonication is a promising tool to increase the benefits of ageing on lees on the quality of red sparkling base wines.
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.
Повний текст джерелаАнотація:
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 registered. The obtained samples had characteristics usually found in wines obtained from white grape varieties. Although frequently used in the production of base wine for sparkling wines, this technique can give original results in obtaining still wines as well. The use of activated carbon has led to the production of wines with a higher commercial value (improved colour characteristics). Given that red wines are significantly less consumed compared to white ones, this technique allows the use of black grape varieties and the production of innovative white wines.
11
Cotea, Valeriu V., Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, and Andreea Popîrdă. "Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines." Foods 10, no. 2 (January 26, 2021): 247. http://dx.doi.org/10.3390/foods10020247.
Повний текст джерелаАнотація:
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 through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.
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.
Повний текст джерелаАнотація:
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.
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 (December 20, 2021): 321. http://dx.doi.org/10.3390/fermentation7040321.
Повний текст джерелаАнотація:
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 research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
14
Berbegal, Carmen, Lucía Polo, M. José García-Esparza, Inmaculada Álvarez, Fernando Zamora, Sergi Ferrer, and Isabel Pardo. "Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics." Fermentation 8, no. 7 (June 30, 2022): 313. http://dx.doi.org/10.3390/fermentation8070313.
Повний текст джерелаАнотація:
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 of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts.
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 (February 10, 2021): 390. http://dx.doi.org/10.3390/foods10020390.
Повний текст джерелаАнотація:
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 dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 months of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine.
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.
Повний текст джерелаАнотація:
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 values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.
17
Just-Borràs, Arnau, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, and Fernando Zamora. "Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)." OENO One 56, no. 2 (June 14, 2022): 179–92. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5399.
Повний текст джерелаАнотація:
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 and titratable acidity 5.70 g of tartaric acid/L) after settling was treated to obtain a very acidic grape juice (pH 1.9 and titratable acidity 8.70 g of tartaric acid/L). The original grape juice was then blended in different proportions (0-45 %) with a treated grape juice. These different grape juices were used for obtaining their corresponding base wines which in turn were used for elaborating their corresponding sparkling wines using the traditional method. The cation exchange treatment reduced the pH from 3.15 (Control) to 2.87 (45 % of treatment) and increased the titratable acidity from 4.61 (Control) to 7.69 (45 % of treatment). No significant effects were observed on the concentration of any of the protein or polysaccharide fractions and the foaming properties of the base wine or young sparkling wines were not affected; however, cation exchange caused a decrease in foamability and persistence of the foam in older sparkling wines, especially when the proportion of treated grape juice was higher. A trained panel only found clear sensory differences in the acidity of the sparkling wines without the rest of the attributes being affected by the treatment.
18
Marangon, Matteo, Poppy Seeley, Erica Barocci, Tony Milanowski, Christine Mayr Marangon, Arianna Ricci, Jennifer Bellon, and Giuseppina P. Parpinello. "Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines." Foods 12, no. 10 (May 15, 2023): 1995. http://dx.doi.org/10.3390/foods12101995.
Повний текст джерелаАнотація:
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 macromolecular composition, phenolic profile, foaming, viscosity and sensory properties of the resulting 13 wines were assessed. Chemically, the yeast strains did not result in significant differences in the main wine parameters, while some differences in their macromolecular contents and sensory characteristics were noticeable. The foamability was mostly unaffected by the strain used; however, some effect on the foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. The wines exhibited different sensory characteristics in terms of aroma and bouquet, balance, finish, overall liking and preference, but these were mostly attributable to the differences in the base wines rather than the strain used for SiBAF. Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines, as they provided wines with chemical characteristics, flavor and aroma attributes similar to those of commonly used commercial Saccharomyces cerevisiae strains.
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.
Повний текст джерелаАнотація:
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 винах.The paper highlights the results of the absorption spectra analysis of base wines of various types and ages in the UV wavelength range. Patterns have been established for optical density vatriations in the UV wavelength range of base wine samples depending on their type and age. It is shown that the optical density of base wines of the same age at the wavelength of 280 nm is proportional to the mass concentration of total phenolic substances, determined with Folin-Chocalteu reagent. The concept of “phenolic substances of grapes and wine absorption coefficient” was introduced. A methodological approach was developed to determine mass concentration of phenolic substances in young base wines.
20
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 (March 16, 2022): 2303. http://dx.doi.org/10.3390/s22062303.
Повний текст джерелаАнотація:
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 wines (94–96%; 92–97%, respectively) and white wines (96–97%; 90–97%, respectively). Implementing new and emerging digital technologies could be a turning point for the winemaking industry to become more predictive in terms of decision-making and maintaining and increasing wine quality traits in a changing and challenging climate.
21
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 (April 12, 2022): 1104. http://dx.doi.org/10.3390/foods11081104.
Повний текст джерелаАнотація:
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 evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced.
22
Cisilotto, Bruno, Simone Bertazzo Rossato, Evandro Ficagna, Luísa Carolina Wetzstein, Angelo Gava, Gisele Mion Gugel, Ana Paula Longaray Delamare, and Sergio Echeverrigaray. "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.
Повний текст джерелаАнотація:
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 obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.
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.
Повний текст джерелаАнотація:
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, total flavanols, DPPH and FRAP) and thereafter compared. It was found out that the compared methods were highly significantly and positively correlated as far as their results were concerned. Individual phenolic compounds were detected by means of HPLC with DAD detection. In white wines, the content of GRP products was higher and this indicated that the quality of grapes used for making Moravian wines was lower. In red Moravian wines, the content of catechins (i.e. compounds responsible for the majority of phenolic substances and considered to be health-promoting compounds) was higher. This observation was corroborated also analytically, i.e. on the base of correlation with antioxidative characteristics.
24
Гержикова, Виктория Григорьевна, Надежда Станиславовна Аникина, Антонина Валерьевна Весютова, Марианна Вадимовна Ермихина, Ольга Викторовна Рябинина, Евгений Анатольевич Сластья, and Дмитрий Павлович Толстенко. "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.
Повний текст джерелаАнотація:
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 помутнений в столовых и ликерных винах, и динамика их соотношений в ходе технологического процесса обработки. Показано, что в процессе технологической операции, включающей оклейку виноматериалов и их обработку холодом, происходит снижение значений рН, что сопровождается перераспределением форм винной кислоты, уменьшением температуры насыщения битартратом калия и кальция и является фактором стабильности. Установлены средние значения температуры насыщения стабильных к коллоидным и кристаллическим помутнениям белых столовых виноматериалов, которые составили для битартрата калия 10,3С, для тартрата кальция - 12,1С. Показано, что технологическая обработка столовых виноматериалов протекает более эффективно, чем ликерных, что обусловлено более высокими значениями снижения рН и массовой концентрации винной кислоты. Protection of the market quality of finished wine products is achieved through the use of technological processing of base wines. The effect of technological approaches of base wine processing on their tendency to crystal destabilization was assessed. We determined the values of pH, mass concentration of tartaric acid and its ionized forms, potassium and calcium cations, saturation temperature with potassium bitartrate and calcium tartrate in 252 samples of table and liqueur base wines. Changes in the mass concentration of compounds responsible for the formation of crystal haze in table and liqueur wines, and the dynamics of their balance during the technological processing were also studied. In the process of technological operation, including base wine fining and cold treatment, a decrease in pH values took place and was accompanied by redistribution of tartaric acid forms and a decrease in saturation temperature with potassium and calcium bitartrate and proved to be a factor of stability. Average values of saturation temperature of white table base wines tolerant to colloidal and crystal haze, which amounted to 10.3C for potassium bitartrate and 12.1C for calcium tartrate, were established. Technological processing proceeded more efficiently for table base wines rather than for liquors due to higher values of pH decrease and reduction of tartaric acid mass concentration.
25
Bernardo, Naíssa, Aline de Oliveira, Eduardo Purgatto, Francisco M. De Medeiros Câmara, Isabela Peregrino, Murillo De Albuquerque Regina, and Renata Vieira Da Mota. "Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine." OENO One 56, no. 4 (November 10, 2022): 117–24. http://dx.doi.org/10.20870/oeno-one.2022.56.4.5520.
Повний текст джерелаАнотація:
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 Caldas (Minas Gerais – Brazil) at the Agronomical Research Centre of Minas Gerais (EPAMIG), and the vinification was performed using the Champenoise method (18 months in sur lie). HS-SPME/GC-MS identified free volatile compounds in two consecutive seasons, 2017 and 2018, in grape, musts, base wines and sparkling wines. The number and abundance of monoterpenoid compounds in clone 809 were statistically significant compared to clone 76 for all sample steps. Multivariate and principal component analyses (PCA) made it possible to differentiate the base and sparkling wines by the clones in both vintages for the second component (16.8 %). Furthermore, the sparkling wines of clone 809 were discriminated for the third component (15.1 %) by the monoterpenes: α-terpineol, linalool, ß-myrcene, hotrienol, nerol oxide, and limonene. The data suggest that Chardonnay clone 809 can contribute to obtaining a sparkling wine with an additional floral and sweet character.
26
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 (September 15, 2023): 80. http://dx.doi.org/10.3390/beverages9030080.
Повний текст джерелаАнотація:
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 characteristics and the consumer preferences.
27
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.
Повний текст джерелаАнотація:
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 методами; статистический анализ данных. Показана превалирующая роль дозы сульфитации сусла в динамике содержания кетокислот, альдегидов и SO2-связывающих свойств в системе «виноград-виноматериал»: 75 мг/дм3 диоксида серы приводят к увеличению значений показателей в 1,4-2,9 раза. Определены культуры Saccharomyces cerevisiae, которые обусловливают наименьшее накопление SO2-связывающих компонентов в виноматериалах: штаммы I-525, I-307, I-527 из Коллекции микроорганизмов виноделия «Магарач» и прием Pied de cuve. Выявлена зависимость направленности и степени изменения содержания альдегидов и a-кетоглутаровой кислоты в цепочке «виноград - виноматериал» от сорта винограда. Определены режимы и параметры исследованных технологических приемов для винограда сортов Алиготе, Ркацители и Мускат белый, способствующие выработке виноматериалов с наименьшим SO2-связывающим потенциалом. Определены вопросы для дальнейшей экспериментальной проработки. The work is aimed at the developing the sector of wine products with increased adaptation to physiological needs of humans, in particular, at reducing the content of sulfur dioxide in white wines. The goal is to study the effect of technological methods on the formation of SO2-binding complex of base wines, which is a factor of efficiency of the sulfur dioxide antioxidant and antimicrobial action. The experimental procedure included the production of base wines from grapes of different varieties, changing modes and parameters of technological processes; analytical studies of grapes and base wines using conventional methods; statistical data analysis. The predominant role of the must sulfiting dosage in dynamics of content of keto acids, aldehydes and SO2-binding properties in the system "grapes - base wine" is shown: the amount of 75 mg/dm3 of sulfur dioxide leads to an increase in the values of parameters by 1.4-2.9 times. The cultures of Saccharomyces cerevisiae, causing the least accumulation of SO2-binding components in base wines, were specified: strains I-525, I-307, I-527 from the Magarach Collection of Microorganisms of Winemaking and the pied de cuve method. The dependence of direction and degree of change in the content of aldehydes and a-ketoglutaric acid in the chain "grapes - base wine" from the variety of grapes was revealed. Modes and parameters of the studied technological methods for grape varieties 'Aligote', 'Rkatsiteli' and 'Muscat Blanc', contributing to the production of base wines with the lowest SO2-binding potential, have been determined. The issues for further experimental study have been identified.
28
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 (March 12, 2018): 58–73. http://dx.doi.org/10.1108/ijwbr-11-2016-0038.
Повний текст джерелаАнотація:
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 influencing TN muscadine wine choice. Estimates of WTP for TN muscadine wine are derived from the model coefficients. Findings Older age, living in non-metro households being a weekly wine consumer, preferring red wines, and having visited a winery in the past year positively influence trying muscadines. Older age, liking muscadines and lower product price positively influence TN muscadine choice. Greater importance of wines being local and premiums paid for local foods have positive influences on trying muscadines and WTP for TN muscadine wine. A premium WTP for a TN muscadine over a NC muscadine exists among TN consumers. Among the most influential reasons why consumers chose the TN muscadine were beliefs that purchasing local wines helps local wine grape growers and local economies. Originality/value This study provides the muscadine wine industry with estimates of WTP for locally produced muscadines and demonstrates that attitudes toward local wines and premium paid for local foods positively influence trying muscadine wine and WTP for locally produced muscadine.
29
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 (August 7, 2018): 2584. http://dx.doi.org/10.3390/s18082584.
Повний текст джерелаАнотація:
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 permitted a correct discrimination of more than 70% of analysed wines in respect to the original brand affiliation. Satisfactory PLS1 predictions were obtained in real wine samples; with R2 = 0.989 for isoamyl alcohol and R2 = 0.732 for acetic acid. Moreover; the possibility to distinguish wine samples on the base of permitted levels of fault compounds content was shown.
30
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 (March 9, 2020): 512–19. http://dx.doi.org/10.1177/1082013220910534.
Повний текст джерелаАнотація:
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 organoleptic properties of the base wine more than the yeast strain used for second fermentation.
31
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 (February 25, 2023): 223. http://dx.doi.org/10.3390/fermentation9030223.
Повний текст джерелаАнотація:
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 alcoholic fermentation aged for 3 and 7 months. One of the objectives of this paper is to obtain valuable chemical and oenological information by processing a huge amount of data with suitable chemometric methods. High-performance liquid chromatography coupled with ultraviolet spectroscopy and tandem mass spectrometry (HPLC-UV-MS/MS) has been used for the determination of polyphenols in wines and related samples. The method relies on reversed-phase mode and further detection by multiple reaction monitoring. Concentrations of relevant phenolic compounds have been determined, and the resulting compositional data have been used for characterization purposes. Exploratory studies by principal component analysis have shown that samples can be discriminated according to varietal and quality issues. Further classification models have been established to assign unknown samples to their corresponding classes. For this purpose, a sequential classification tree has been designed involving both variety and quality classes, and an excellent classification rate has been achieved.
32
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.
Повний текст джерелаАнотація:
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 одновременном снижении концентрации (+) - Д-катехина. Разработан многокритериальный показатель контроля качества виноматериалов, полученных из сусла при различном его выходе из 1 т винограда. Установлено, что лучшими по пенистым свойствам, ароматобразующему комплексу и органолептической оценке являются сортовые виноматериалы Каберне-Совиньон и Рубиновый Магарача, приготовленные с использованием штамма дрожжей 47-К. Приведены оптимальные технологические схемы обработок виноматериалов для белых игристых вин. Сделан вывод о том, что сахаросодержащие компоненты виноградного происхождения целесообразно применять вместо тиражного ликера для повышения качества игристых вин. Установлена корреляция между массовой концентрацией полимерных форм фенольных веществ и значением показателя максимального объема пены (V): для розовых игристых вин - 0,777, для красных игристых вин - 0,834. С целью повышения качества игристых вин рекомендуется применение автолизатов винных дрожжей, полученных на установке ВА-0,6 для кавитационной обработки дрожжевой массы. Приведен перечень разработанных и утвержденных СТО (стандартов организации) для определения специфических показателей при производстве игристых вин. Present-day literature data on the directions of improving the quality of locally produced sparkling wines are systematized. To increase the must yield, using of pneumatic membrane pressing machines is recommended. It has been established that using of membrane pressing machine Diemme Velvet 150 allows increasing the yield of high-quality must fractions to 68.2 daL/t. With an increase in the yield of must per 1 ton of grapes, an increase in the concentrations of gallic, lilac, caftaric, cautaric acids, (+) - epicatechin, quercitin, quercitin-3-0-glycoside, procyanidins, polymer flavonoids with simultaneous decrease in the concentration of (+) - D-catechin in the resulting base wine is observed. A quality control multi-criteria indicator of base wines obtained from must at its different output per 1 ton of grapes was developed. It was established that varietal base wines of ‘Cabernet-Sauvignon’ and ‘Rubynovyi Magaracha’, prepared using the 47-K yeast strain, are the best in terms of foaming capacity, aroma-producing complex and organoleptic evaluation. The optimal technological schemes of base wine processing are presented for white sparkling wines. It is advisable to use sugar-containing components of grape origin instead of tirage liqueur to improve the quality of sparkling wines. A correlation between the mass concentration of polymeric forms of phenolic substances and the value of maximum foam volume indicator (V) was established: for rose sparkling wines - 0.777, for red sparkling wines - 0.834. In order to improve the quality of sparkling wines, it is recommended to use autolysed wine yeasts obtained at the VA-0.6 unit for yeast mass cavitation treatment. A list of developed and approved STOs (standards of organizations) for determining specific indicators in the production of sparkling wines is given.
33
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 (November 15, 2022): 7891. http://dx.doi.org/10.3390/molecules27227891.
Повний текст джерелаАнотація:
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 homofuraneol concentration by 31% and 39%, respectively, at 15 °C (p < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.
34
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.
Повний текст джерелаАнотація:
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 21-100 %), что отразилось на физико-химических и органолептических показателях полученных виноматериалов. Органолептическая оценка образцов показала, что для белых виноматериалов целесообразней использовать виноград с меньшей зрелостью с целью сохранения более свежего вкуса; для розового виноматериала - более зрелый для баланса тонкого вкуса при сохранении умеренной свежести, а для красных виноматериалов - со средней зрелостью, что позволяет получить гармоничные вина с сохранением сортовых особенностей. Полученные данные возможно использовать при планировании производства конкретной марки вина с заданными показателями и возможностью их прогнозирования в готовой продукции, а также регулирования на стадии сбора урожая винограда. The article presents the results of studies of physicochemical and organoleptic indicators of the must and base wines for preparation of sparkling wines from grape varieties ‘Sary Pandas’ and ‘Cabernet-Sauvignon’, collected under the condition of different mass concentration of sugars in the South Coast of Crimea (urban localities Morskoye and Gurzuf). It was found that with an increase in grape ripeness, technological parameters of grapes also change: the technological stock of phenolic (up to 44%) and coloring (up to 42%) substances, the pH indicator (by 15-26%), the indicator of technological ripeness (by 50-109%), the glucoacidometric indicator (by 21-100%), as reflected in the physicochemical and organoleptic indicators of the obtained base wines. The organoleptic evaluation of samples showed that for white base wines it is more expedient to use grapes with lower ripeness in order to preserve more fresh flavor; for rosé base wines - more ripe to balance delicate flavor while keeping mild freshness, and for red base wines - with medium ripeness to get balanced wines with preservation of varietal characteristics. The obtained data can be used for planning the production of a specific wine brand with given parameters, predicted in the finished products, as well as for regulating at the stage of grape harvesting.
35
Espinase Nandorfy, Damian, Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello, 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.
Повний текст джерелаАнотація:
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 quantitative sensory descriptive analysis. Consumer liking of a subset of six wines was also determined, and a further sensory study involving additions of the thiols to a base wine was conducted. Partial least squares regression showed that flint/struck-match/mineral aromas were related to 2-furylmethanethiol concentration with phenylmethanethiol less well associated. The odorant addition study confirmed that 2-furylmethanethiol directed flint/struck-match/mineral aromas and exerted strong suppression of other aromas while phenylmethanethiol played a lesser role. Consumer acceptance (n = 92) was overall lower for wines displaying high flint/struck-match/mineral aromas, although cluster analysis of the liking scores identified a sizeable consumer group (33%) who preferred wines with this attribute. Conclusions. The potent thiol 2-furylmethanethiol was indicated to be the primary contributor to flint/struck-match/mineral aromas in Chardonnay wines, with phenylmethanethiol playing a subordinate role. Significance of the Study. Increased concentration of 2-furylmethanethiol and the conferred “empyreumatic” odours should be carefully considered when producing wine styles to appeal to consumers.
36
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.
Повний текст джерелаАнотація:
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.
37
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.
Повний текст джерелаАнотація:
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, agave, sugarcane, and cereal alcohols, as well as wine alcohols obtained through different distillation methods and at varying alcohol concentrations, for fortifying wines subjected to biological aging. The development of the "flor" yeast veil will be evaluated under each aging condition and isolated and characterized using molecular techniques. Additionally, the base wine fortified with the different alcohols will be monitored and analyzed both physicochemically and organoleptically.
38
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.
Повний текст джерелаАнотація:
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 the region of origin determines tastes and preferences for consuming a specific type of wine and the price the consumer is ready to pay.
39
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 (October 21, 2021): 49–69. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4809.
Повний текст джерелаАнотація:
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 (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers.
40
GEFFROY, Olivier, Mélanie Armario, Axel Fontaine, Marie Fourure, Grégory Pasquier, Tiphaine Semadeni, and Christian Chervin. "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 (December 4, 2020): 1133–42. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4492.
Повний текст джерелаАнотація:
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) received pairs of samples consisting of a base wine and a base wine spiked with an ascending concentration of IBMP. They were asked to indicate which sample they preferred, and the CRT was calculated as the concentration for which the spiked sample was significantly rejected. CRTs were determined at 50 ng/L and 30 ng/L for Sauvignon and Fer respectively.Our findings indicate that IBMP is more acceptable in white wine than in red wine. As IBMP concentrations reported in the literature for Sauvignon and Fer are generally below CRT concentrations, IBMP appears to be neutrally perceived by consumers at usual concentrations in wines from Gaillac made from these two cultivars.Our findings tend to contradict the belief in the wine industry that consumers systematically reject ‘vegetative’ styles of wines, and do not encourage local winegrowers and winemakers to necessarily implement viticultural or enological practices to minimise IBMP concentrations in wine.
41
Silva, Luiz Carlos Pereira da, Ivan Ricardo Carvalho, Alice Farias Maia, Nádia Cristiane Alves Vianna, Bruno Jacobs, Daniel Pazzini Eckhardt, Hyoran Caius Genindo Barreto Martins, Wellynthon Machado da Cunha, Gabriela Beber Alves, and Suziane Antes Jacobs. "PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ROSÉ SPARKLING WINE PRODUCED WITH MERLOT GRAPES IN “CAMPANHA GAÚCHA”." Revista Brasileira de Agropecuária Sustentável 12, no. 1 (April 30, 2022): 1–9. http://dx.doi.org/10.21206/rbas.v12i1.13018.
Повний текст джерелаАнотація:
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 excellent scores for overall quality and the best results, in general, were observed in the sparkling wine made with 24 hours of CPM (T3). From the results obtained, we can suggest the Merlot grape as an alternative for the production of sparkling wines in the region, requiring more in-depth studies on maturation time and typology of the product to be prepared.
42
Škrab, Domen, Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Francesco Degano, Silvia Carlin, Panagiotis Arapitsas, Domenico Masuero, and Urška Vrhovšek. "Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines." Metabolites 11, no. 5 (May 20, 2021): 331. http://dx.doi.org/10.3390/metabo11050331.
Повний текст джерелаАнотація:
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, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.
43
Kelley, Kathleen M., Jennifer Zelinskie, Michela Centinari, Denise M. Gardner, Ramu Govindasamy, Jeffrey Hyde, Bradley Rickard, and Karl Storchmann. "Consumer Preferences for Sustainable Wine Attributes: A Conjoint Analysis." Journal of Wine Economics 12, no. 4 (November 2017): 416–25. http://dx.doi.org/10.1017/jwe.2017.40.
Повний текст джерелаАнотація:
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%), followed by bunch rot control measure (20.76%) and weed control strategy (21.49%). Participants were also asked to indicate how interested (not at all interested to extremely interested) they were in purchasing wines produced from grapes grown using minimal pesticides or with cover crops to control weeds. Separate conjoint analyses were then performed based on participants’ level of interest in the two sustainable production methods. In both instances, the average importance values for retail base price were still higher than the values for either bunch rot or weed control strategies. Average importance values for price were lower for participants who responded that they were “very” or “extremely interested” in purchasing wine produced with minimal pesticides or with cover crops than for participants who were “not all interested” in purchasing such wines. (JEL Classifications: Q18, Q11, M31)
44
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 (March 18, 2024): 364. http://dx.doi.org/10.3390/antiox13030364.
Повний текст джерелаАнотація:
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 modifications according to the ageing period. Oak wood molecular ellagitannins followed a linear extraction during barrel ageing for both vintages. However, the wines’ antioxidant metabolome composed by antiradical and nucleophilic compounds clearly appeared vintage- and barrel-aging dependent. These results enrich the understanding of white wines antioxidant metabolome and improve the knowledge of the ageing potential of Chardonnay Champagne base wines by integrating vintage- and barrel-ageing effects.
45
Khodakov, O. L., G. O. Sarkisian, O. V. Vasylyk, O. M. Myroshnichenko, V. Yu Deli, L. O. Tkachenko, and Ya M. Ulman. "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.
Повний текст джерелаАнотація:
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 characteristics, including bright but refined subtle fruit aromas and good acidity. The low content of phenolic and coloring substances in this variety allows you to obtain fine and delicate sparkling wines. The importance of color in pink sparkling wines and wines is discussed, as well as the impact of technology on physicochemical, optical and organoleptic characteristics. There is a lack of works in the literature devoted to improving the technology for the production of pink sparkling wines from Pinot Noir in the conditions of southern Ukraine. In the experimental part of the study, two species of yeast Saccharomyces cerevisiae bred Enartis were used, each of which was used with and without infusion on yeast sediment for up to 3 months. The study included an analysis of general physicochemical indicators, as well as the content of phenolic substances, optical characteristics (optical density D420, D520, intensity, color shade. Special attention was paid to studying the influence of the choice of yeast and the use of long-term infusion technology on yeast sediment on the formation of specific indicators characterizing foamy properties of wine materials. In addition, the expert commission studied the organoleptic properties of Pinot Noir wine materials for pink sparkling wines, which were obtained using various technological schemes according to the experimental methodology. Preliminary results indicate a significant influence of the choice of yeast and infusion on yeast sediment on physicochemical and. organoleptic characteristics of Pinot Noir wine materials for pink sparkling wines. Factors in the choice of yeast, as well as long-term infusion on yeast, influenced the color intensity of wine materials, which is important to consider when choosing a technology and forming the style of a future pink sparkling wine. Sensory analysis has shown that the optimal technology for obtaining high-quality wine materials is the fermentation of clarified Pinot Noir must with CHALLENGE AROMA WHITE yeast without long-term infusion on yeast sediment. All variants of young rosé wine materials Pinot Noir were aimed at producing ready-made sparkling rosé wines. The technology for producing sparkling wines in all variants was unchanged, which will make it possible to further study the effect of using different types of yeast and aging base wine materials on yeast lees on the quality of the finished product. The authors recommend further research in this area to better understand the impact of technology on the quality of rosé sparkling wines.
46
Аникина, Н. С., В. Г. Гержикова, Н. В. Гниломедова, А. В. Весютова, С. Н. Червяк, Е. А. Сластья, М. В. Ермихина, О. В. Рябинина, and В. А. Олейникова. "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.
Повний текст джерелаАнотація:
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», готовая продукция, модельные образцы. В образцах определяли профиль органических кислот, рН, содержание калия, кальция, тесты на склонность к кристаллическим помутнениям (с внесением затравки солей винной кислоты, температура насыщения битартратом калия и тартратом кальция). Массовую концентрацию форм винной кислоты устанавливали расчетным путем по формулам зависимости степени диссоциации органических кислот от рН. Изучено влияние технологического цикла производства вин на их склонность к кристаллической дестабилизации на всех контрольных точках технологического цикла в системе «виноград-сусло-виноматериал-вино». Проведена дифференциация технологических приемов производства по их влиянию на кристаллическую стабильность вин. Сформулированы интегральные показатели кристаллической стабильности вин: экспресс-тесты, критерии, основные и производные параметры процесса. Обоснована система диагностики: нормативно-методическая база, векторы испытаний, интегральные показатели и их значения, обеспечивающие устойчивость вин к кристаллическим помутнениям, применение которой обеспечит сохранение товарного вида готовой продукции и повышение сроков ее стабильности. One of quality criteria of the finished wine products is their visual appearance, the absence of any impurities and sediment. Taking of technological measures to ensure crystalline stability of wines is not always effective due to an imperfect system for assessing their potential ability to form tartrate salts. The purpose of the work was to substantiate methodology elements of diagnosing wines for a tendency to crystalline destabilization. The work studied the processed and unprocessed base wines of wine grape varieties, including those from the Magarach Ampelographic Collection, finished products and model samples. The profile of organic acids, pH, content of potassium and calcium, tests for the tendency to crystalline haze (with tartaric acid salts inoculation, saturation temperature with potassium bitartrate and calcium tartrate) were determined in the samples. Mass concentration of tartaric acid forms was calculated using formulas for dependence of dissociation degree of organic acids on pH. The effect of technological cycle of wine production on their tendency to crystalline destabilization at all control points of technological cycle in the system "grapes-must-base wine-wine" was studied. The differentiation of technological methods of production according to their effect on crystalline stability of wines was carried out. Integral indicators of crystalline stability of wines were defined: rapid tests, criteria, basic and derived parameters of the process. The system of diagnostics was substantiated: regulatory-methodological base, test vectors, integral indicators and their values, which ensure the resistance of wines to crystalline haze. Its use will ensure to preserve market condition of the finished product and increase the terms of stability.
47
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 (August 19, 2019): 282–302. http://dx.doi.org/10.1108/ijwbr-03-2018-0013.
Повний текст джерелаАнотація:
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 heteroskedasticity detected of the data. Findings Results provide strategies for still, semi-sparkling and sparkling rosé market segments. Still rosé wines are strongly differentiated, while the price is affected by the appellation, grape variety, blending, brand and outlet features. Two main strategies are suggested: the first focuses on appellations endorsing consumer’s brand loyalty; the second is driven by retailers while involving weaker brands. Different pictures emerged for semi-sparkling and sparkling wines, as producers and retailers tend to follow consumer’s preferences for fresh and easy drinking wines as well as to extend the product assortment. Research limitations/implications Results for sparkling rosé wines cannot be generalized. The high fragmentation hinders the hedonic model performance in capturing the price effects of brands, appellations, grape variety and wine blend. Practical implications The hedonic analysis provides suggestions for rosé wine producers that should reinforce their brand through associations among intrinsic attributes, such as appellation, and extrinsic ones, such as price, while satisfying retailer requirements. Originality/value The paper contributes to the knowledge base about the Italian rosé wine market, which is mostly export-oriented. Model results help to understand why the domestic consumption is stagnant with respect to other countries such as France or the USA.
48
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.
Повний текст джерелаАнотація:
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 синтезируют ацетальдегид в малых количествах; сульфитация сусла увеличивает содержание ацетальдегида в виноматериалах, полученных на культуре Севастопольская 23, в 1,6 раза. Показано, что в условиях длительного брожения сусла без доступа воздуха возрастает роль дрожжей в формировании терпеновых спиртов виноматериалов; обработка сусла оклеивающими препаратами способствует образованию терпенов дрожжами. По результатам органолептического тестирования виноматериалов определена совокупность приемов, позволяющих получать сухие виноматериалы из винограда Мускат белый с выраженным сортовым ароматом и вкусом. Эти приемы включают длительное брожение без доступа воздуха при температуре 16-18С с использованием расы дрожжей Севастопольская 23, сусла, сульфитированного до 75 мг/дм SO и обработанного оклеивающими препаратами - в случае традиционного виноделия; самоосветленного сусла без введения диоксида серы - в случае органического виноделия. The article considers the effectiveness of technological and biotechnological methods for production of dry wines from grapes of ‘Muscat Blanc’ variety. It is shown that pre-fermentation aeration of yeast culture leads to the formation of a more oxidized phenolic complex of base wines. A significant factor of phenolic complex formation is the process of must sulfiting: the introduction of 75 mg/dm of SO promotes to increasing the content of phenolic components in base wines by 1.5 times in comparison with unsulfited must. It is established that yeast strains ‘Leningradskaya’ and ‘Sevastopolskaya 23’ synthesize acetaldehyde in small quantities in the process of fermentation; must sulfiting increases the content of acetaldehyde in base wines obtained using culture ‘Sevastopolskaya 23’ by 1.6 times. It is shown that role of the yeast in the formation of base wine terpene alcohols increases under conditions of long anaerobic must fermentation; must processing with fining agents promotes to the terpene formation by the yeast. Based on the results of organoleptic base wine testing, a set of methods for obtaining dry base wines from grapes of ‘Muscat Blanc’ variety with a pronounced varietal aroma and flavor was determined. These methods include long anaerobic fermentation at a temperature of 16-18°C using the yeast race ‘Sevastopolskaya 23’, must sulfited to 75 mg/dm of SO and treated with fining agents - in case of traditional winemaking; self-clarified must without sulfur dioxide introduction - in case of organic winemaking.
49
Cellier, Robin, Sylvain Bérail, Julien Barre, Ekaterina Epova, Anne-Laure Ronzani, Cornelis Van Leeuwen, Stanislas Milcent, Patrick Ors, and Olivier F. X. F. X. Donard. "Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines." Molecules 26, no. 16 (August 23, 2021): 5104. http://dx.doi.org/10.3390/molecules26165104.
Повний текст джерелаАнотація:
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 variability, which can be in part explained by the homogeneity of the bedrock in the AOC Champagne. Measurements of the 87Sr/86Sr ratio from musts and base wines show that blending during Champagne production plays a major role in the limited variability observed. Further, the 87Sr/86Sr of the musts were closely linked to the 87Sr/86Sr ratio of the vineyard soil. It appears that the 87Sr/86Sr of the product does not change during the elaboration process, but its variability decreases throughout the process due to blending. Both the homogeneity of the soil composition in the Champagne AOC and the blending process during the wine making process with several blending steps at different stages account for the unique and stable Sr isotopic signature of the Champagne wines.
50
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 (August 4, 2021): 144. http://dx.doi.org/10.3390/fermentation7030144.
Повний текст джерелаАнотація:
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 sparkling wines obtained from Pinot Noir and Xarel lo grape varieties. The determination of BA content relies on liquid chromatography with fluorescence detection (HPLC–FLD) with precolumn derivatization of analytes with dansyl chloride. The analysis has shown that putrescine is the most abundant amine in these types of samples. Ethanolamine, tyramine, spermine, and histamine concentrations are also remarkable. Principal component analysis has been applied to try to extract featured information concerning overall patterns dealing with wine production steps and qualities. Interesting conclusions have been drawn on BA formation depending on different factors. BA concentrations are quite low in must but rise, especially after the first alcoholic fermentation. Moreover, BA levels are much lower in the range of products elaborated with grapes of the best qualities while they significantly increase when using grapes of lower qualities. The results obtained pointed out the analytical potential of using BAs to control the quality of wine and its production processes, thus providing valuable information for both wineries and consumers.