Добірка наукової літератури з теми "Berry Sensory Assessment"

Bunch thinning is a widespread management practice in vineyards and it has been reported to improve grape and wine quality depending on the timing and intensity of its application. This study assessed whether bunch thinning could affect vine performance, grape and wine chemistry and sensory attributes for Shiraz and Semillon in a hot Australian climate.Own rooted Semillon and Shiraz vines planted in 1990 at the Waite Campus of the University of Adelaide were evaluated. For both varieties, bunch thinning was carried out by removing 50 % of bunches at veraison (EL35) for four and two seasons for Semillon and Shiraz, respectively. Vine performance, berry and wine chemistry and berry and wine sensory characteristics were assessed. Results showed a dramatic effect on yield but only minor effects on the other yield components. Berry and wine chemistry were also mostly unaffected by the treatment. Semillon wines from un-thinned vines were preferred, while for Shiraz, bunch thinning improved the wine acceptance by the sensory panel.To support the decision on whether to bunch thin and justify its cost, a significant increase in fruit and wine quality should be expected; however, in this study, only mild effects were found. This study provides the wine industry with a better understanding of the effects of bunch thinning in a hot climate.

Berry cell death assessment can become one of the most objective parameters to assess important berry quality traits, such as aroma profiles that can be passed to the wine in the winemaking process. At the moment, the only practical tool to assess berry cell death in the field is using portable near-infrared spectroscopy (NIR) and machine learning (ML) models. This research tested the NIR and ML approach and developed supervised regression ML models using Shiraz and Chardonnay berries and wines from a vineyard located in Yarra Valley, Victoria, Australia. An ML model was developed using NIR measurements from intact berries as inputs to estimate berry cell death (BCD), living tissue (LT) (Model 1). Furthermore, canopy architecture parameters obtained from cover photography of grapevine canopies and computer vision analysis were also tested as inputs to develop ML models to assess BCD and LT (Model 2) and the intensity of sensory descriptors based on visual and aroma profiles of wines for Chardonnay (Model 3) and Shiraz (Model 4). The results showed high accuracy and performance of models developed based on correlation coefficient (R) and slope (b) (M1: R = 0.87; b = 0.82; M2: R = 0.98; b = 0.93; M3: R = 0.99; b = 0.99; M4: R = 0.99; b = 1.00). Models developed based on canopy architecture, and computer vision can be used to automatically estimate the vigor and berry and wine quality traits using proximal remote sensing and with visible cameras as the payload of unmanned aerial vehicles (UAV).

An improved understanding of the hormonal control of grape (Vitis vinifera L.) berry ripening and the ability to manipulate it are of interest scientifically and commercially. Grapes are nonclimacteric fruit with ethylene unlikely to have a principal role in berry ripening but there are several other hormones thought to be involved. In this work, a significant delay in Riesling berry ripening was achieved through preripening treatments with the synthetic auxin 1-naphthaleneacetic acid (NAA). The initiation of sugar accumulation was delayed and the rate of sugar accumulation was lower in NAA-treated fruit, resulting in a 15-day delay in harvest. NAA treatments also reduced the rate of decline in malic acid levels that occurs during ripening, and increased the synchronicity of malic acid and berry sugar accumulation. Sensory panel assessment revealed a significant difference between wine made from control and NAA-treated fruit. Analysis of the volatile composition of the wines’ headspace showed that the concentration of several compounds was altered significantly by the NAA treatment. These data provide further support for the involvement of auxins in inhibiting ripening and suggest that auxin treatments may be useful in controlling both winery intake, and fruit and wine composition.

Berry cell death (BCD) is linked to the development of flavors and aromas in berries and wine. The BCD pattern and rate within a growing season start at around 90–100 days after anthesis (DAA), and the rate until harvest depends on environmental factors. This study assessed the BCD effects on berry and wine composition from a boutique commercial vineyard in Victoria, Australia, using fluorescent imaging. Results showed differences in wine sensory profiles from the two blocks studied, mainly related to variations in BCD, due to differences in altitude between blocks. Furthermore, two machine learning (ML) models were constructed using near-infrared spectroscopy (NIR) measurements from full berries as inputs and living tissue (LT) and dead tissue (DT) from berries as targets (Model 1). Model 2 was developed using Brix, LT, DT from the east and west sides of canopies as inputs and using 19 sensory descriptors from wines as targets. High correlation and performances were achieved for both models without signs of overfitting (R = 0.94 and R = 0.80, respectively). These models could be used for decision-making purposes as an objective and comprehensive berry maturity assessment obtained in a non-destructive, accurate, and in a real-time fashion close to harvest, to secure specific wine styles.

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.

The article presents 2 methods for making concentrates from fruits and berries, which were later used as a filler for alginate capsules. The results of the physicochemical parameters of the obtained concentrates are presented. Of the 15 options for the formulations of fruit and berry concentrates - capsule fillers, 11 formulations were selected, which were divided into categories "up to 7 years" and "7 +" depending on their composition. Under laboratory conditions, the technological regime for the manufacture of alginate capsules by the drop method was worked out. As a result of the single-factor experiment, it was revealed that from the moment a drop of about 6 mm in size is immersed to the formation of a capsule wall with a thickness of about 2.3 mm, 2 minutes are needed in the given experiment parameters: the concentration of alginate in the filler solution is 1 %, the Ph of the filler is 4.2, the concentration of calcium salt, where the drops are immersed to form a sphere - 1 %, the size of the drop is 6 mm, the thickness of the capsules is not less than 2 mm and not more than 2.5 mm. To prevent the process of gelation, it is necessary to heat the spheres in a bath of water at 85 °C for 10 minutes. With such a manipulation, the gelification process stops, and the center of the sphere remains liquid. Prototypes have been developed that are stable if, during storage, they are immersed in a neutral medium of the filler. Based on the results of a sensory assessment of the quality and texture of yogurt from sheep and goat milk mixed with capsules according to M. Bourne, it can be concluded that mixing the homogeneous structure of yogurt with capsules has a positive effect on the taste range, the product acquires a new look and taste, while not losing its quality.

Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures. Check-all-that-apply (CATA) methods using emotion terms or emojis and facial expression recognition (FER) are emerging as more powerful tools for consumer sensory testing as they may offer improved assessment of voluntary and involuntary responses, respectively. Therefore, this experiment compared traditional hedonic scale responses for overall liking to (1) CATA emotions, (2) CATA emojis and (3) FER. The experiment measured voluntary and involuntary responses from 62 participants of Asian (53%) versus Western (47%) origin, who consumed six divergent yogurt formulations (Greek, drinkable, soy, coconut, berry, cookies). The hedonic scales could discriminate between yogurt formulations but could not distinguish between responses across the cultural groups. Aversive responses to formulations were the easiest to characterize for all methods; the hedonic scale was the only method that could not characterize differences in cultural preferences, with CATA emojis displaying the highest level of discrimination. In conclusion, CATA methods, particularly the use of emojis, showed improved characterization of cross-cultural preferences of yogurt formulations compared to hedonic scales and FER.

The paper analyzes the hardware implementation of the rapid method of bioimpedance spectrometry for assessing the degree of berry ripeness. This method is based on the measurement of electrophysical parameters of biological tissues of berries given that the permeability of cell membranes changes during ripening. When creating a portable device for rapid assessment of the degree of berry ripeness, the research results described below were used. After the onset of maturation, when there is an increase in the content of dry soluble substances, there is also an increase in the informative indicator- the coefficient of dispersion of tissue polarization, defined as the ratio of the modules of electrical impedances measured at two frequencies. When berries reach ripeness suitable for harvesting, its increase significantly slows down and stabilizes. The device allows the operator to record this process and determine the optimal timing for harvesting. The operation principle of the device is as follows. The berry is placed in the impedance sensor, made in the form of a clothespin, and contacts with its electrodes. Regulated by the microcontroller, electric current from two sources of sinusoidal current with different frequencies is alternately set between the electrodes in a berry. When the current flows, the voltage across the electrodes is proportional to the magnitude of the berry tissue impedance module. Next, the voltage of each frequency is converted to codes and alternately sent to the microcontroller, which calculates their ratio - the coefficient of dispersion of berry tissue polarization. The result of the calculation is displayed on the screen of the alpha-numeric indicator. Before the beginning of berry maturation, an operator monitors the change in the dispersion coefficient of the berry tissue polarization with the help of the device at intervals of 2-3 days. When its increase stops, the berry is considered to have reached ripeness suitable for harvesting.

Berry sensory assessment (BSA) is a technique that can help grapegrowers and winemakers make decisions about harvest date and grape product allocation. BSA as a structured technique has been used by grapegrowers, winemakers and researchers for the last thirteen years. However the number of studies reporting results of the effect of viticultural practices on berry sensory characteristics and wine quality is limited. This thesis examined the BSA technique through four different studies. Study one is a combined review literature review and industry survey paper in which the methodology of Berry Sensory Assessment is presented and the research conducted using BSA is discussed. It also presents the results of a survey channeled to Australian grapegrowers and Australian and New Zealand winemakers about their experience using BSA, their perceptions on its use and their suggestions for improving the methodology. It was evident from the survey that 90% of grapegrowers and winemakers use BSA and they want to understand the link between BSA and wine quality. These results demonstrated the importance of BSA for wine producers and the need for further improvement. The aim of study number two was to determine if berry sensory attributes and berry compositional variables could predict wine sensory attributes, wine compositional variables and wine quality in Shiraz. The analyses of berry and wine sensory attributes, compositional measures and wine quality using partial least squares regression and Pearson’s correlations from two seasons identified several relationships between berry sensory attributes and wine sensory attributes and quality. A significant negative relationship was identified between seed bitterness and wine savoury spice flavour for the two seasons. The berry sensory attribute pulp detachment from the skin was identified as a predictor of various wine sensory attributes (eg. the harder to detach skin from the pulp the higher intensity for wine body colour, rim colour and dark berry aroma) and wine quality scores in the season 2011. The aim of study number three was to determine if berries stored at -20°C for three months could be used instead of fresh berries to conduct BSA. Being able to conduct BSA on frozen berries could help to reduce sensory fatigue in assessors by allowing them to evaluate samples over a longer time period and to schedule BSA away from the busy harvest period. The results of this study determined that sensory profile from Shiraz berries differed in five sensory attributes – pulp sweetness, pulp fresh fig flavour, skin colour extraction, skin bitterness and seed astringency - between fresh and frozen berries at three times of harvest, preventing the evaluation of these five sensory attributes in Shiraz frozen berries. Study number four aimed to determine the effect of three rootstocks on sensory and compositional differences of Shiraz grapes and wines in comparison to a nongrafted control. The trial was conducted over two seasons. Berry and wine sensory and compositional differences were found between the grafted treatments and the nongrafted control. PCA was able to discriminate the wines from the four treatments in three groups of aroma compounds (acetate esters, ethyl esters and higher alcohols) in both seasons. The results of wine quality scores from two seasons showed that the un-grafted treatment had the lowest quality and 110 Richter and Schwarzmann the highest. The findings from this study identified relationships between the sensory and compositional variables in berries and wines that are affecting wine quality. It also showed that that the use of rootstocks has an impact on berry and wine sensory and compositional characteristics.
Thesis (Ph.D.) (Research by Publication) -- University of Adelaide, School of Agriculture, Food and Wine, 2015.