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1
Capehart, Kevin W. "Willingness to Pay for Wine Bullshit: Some New Estimates." Journal of Wine Economics 16, no. 3 (August 2021): 260–82. http://dx.doi.org/10.1017/jwe.2021.24.
Повний текст джерелаАнотація:
AbstractAs part of a classic article in this journal, Richard Quandt identified 123 wine descriptors that he deemed to be bullshit. In this paper, I examine whether wine consumers are willing to pay any more (or less) for wine if it is described by one of those “bullshit” descriptors. I use three methods to examine that. The first method involves applying a hedonic regression to a dataset of prices and expert descriptions for about 50,000 wines. The second method involves applying a matching estimator to the same dataset. The third method involves a stated-preference survey of about 500 wine consumers. The three methods suggest that for most of the descriptors Quandt deemed to be bullshit, most consumers’ marginal willingness to pay for a descriptor is zero or near-zero. Yet, for some of the descriptors, some consumers do seem to have a non-zero marginal willingness to pay, perhaps because the descriptors shape a consumer's subjective experience or because they signal objective aspects of wine. (JEL Classifications: D12, D83, L66)
2
Souza Gonzaga, Lira, Dimitra L. Capone, Susan E. P. Bastian, Lukas Danner, and David W. Jeffery. "Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines." Foods 8, no. 12 (December 17, 2019): 691. http://dx.doi.org/10.3390/foods8120691.
Повний текст джерелаАнотація:
Understanding the sensory attributes that explain the typicity of Australian Cabernet Sauvignon wines is essential for increasing value and growth of Australia’s reputation as a fine wine producer. Content analysis of 2598 web-based wine reviews from well-known wine writers, including tasting notes and scores, was used to gather information about the regional profiles of Australian Cabernet Sauvignon wines and to create selection criteria for further wine studies. In addition, a wine expert panel evaluated 84 commercial Cabernet Sauvignon wines from Coonawarra, Margaret River, Yarra Valley and Bordeaux, using freely chosen descriptions and overall quality scores. Using content analysis software, a sensory lexicon of descriptor categories was built and frequencies of each category for each region were computed. Distinction between the sensory profiles of the regions was achieved by correspondence analysis (CA) using online review and expert panellist data. Wine quality scores obtained from reviews and experts were converted into Australian wine show medal categories. CA of assigned medal and descriptor frequencies revealed the sensory attributes that appeared to drive medal-winning wines. Multiple factor analysis of frequencies from the reviews and expert panellists indicated agreement about descriptors that were associated with wines of low and high quality, with greater alignment at the lower end of the wine quality assessment scale.
3
Li, Jie, Marina Predic, and Miguel I. Gómez. "The Effect of Subjective and Objective Tasting Sheet Descriptors on Tasting Room Sales in New York State." Cornell Hospitality Quarterly 61, no. 2 (December 4, 2019): 223–29. http://dx.doi.org/10.1177/1938965519891393.
Повний текст джерелаАнотація:
A larger share of U.S. wineries is increasingly relying on direct-to-consumer sales mediated by tasting room experiences to make wine a more accessible and less intimidating product for consumers. Previous literature has shown that more favorably descriptive and evocative notes on menus and labels are associated with higher sales and product appeal in restaurant or retail settings. This study estimates the impacts of different types of tasting sheet descriptors on wine sales in winery tasting rooms, where the consumer decision-making process differs from the restaurant and retail settings. We find that using tasting sheets with only objective descriptors is associated with higher wine sales, in comparison with sheets that (a) use subjective descriptors only or (b) combine subjective and objective descriptors. This study supplements the current literature on the effects of product descriptions on sales performance. The findings suggest that wine tasting rooms should employ only objective tasting descriptors in their tasting sheets.
4
Balík, J., J. Goliáš, J. Veverka, M. Kyseláková, A. Němcová, L. Šuderlová, and J. Vejrosta. "Wine volatiles composition in the sensory evaluation of bouquet and flavour of two vine cultivars." Horticultural Science 29, No. 1 (January 6, 2012): 4–11. http://dx.doi.org/10.17221/4463-hortsci.
Повний текст джерелаАнотація:
Analytic measurement data acquired by an SFE/CGC analysis were compared with sensory evaluation of two wines from South Moravia. The sensory descriptive analysis showed a large variation in sensory quality from neutral character to full expression of the variety. Whereas the cluster analysis of volatiles was sufficient for differentiating both wines, the sensory observation data based on seven descriptors did not suffice either for bouquet or flavour characteristic. The descriptor citrus could be related to analytically established substances whose statistical significance was supported by a stepwise multiple analysis. The possibility of recognising vine cultivars via sensory descriptors is statistically feasible only by nutty and caramel descriptors in the case of bouquet and by big fruit for flavour.
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Magrini, Alessandro, Ottorino L. Pantani, Alessandra Biondi Bartolini, and Federico M. Stefanini. "On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine." Biometrical Letters 53, no. 1 (June 1, 2016): 1–20. http://dx.doi.org/10.1515/bile-2016-0001.
Повний текст джерелаАнотація:
SummaryThe analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditional analysis of variance methods are not adequate to analyse sensory descriptors, because they are defined on ordinal scales. In this paper, we exploit cumulative link mixed models in a three-way full factorial design to assess the effect of prefermentative maceration, temperature and saignée on wine sensory descriptors. Using cumulative link mixed models, the bias introduced by assessors’ judgement and the ordinal scale of sensory descriptors are taken into account. The results were the following: the application of prefermentative maceration techniques did not lead to an improvement in the sensory profile of wines after a year from bottling; wines treated with saignée showed greater intensity in olfactive descriptors; and higher fermentation temperatures resulted in wines that were generally more concentrated.
6
Alpeza, Ivana, Katarina Rončević, and Ivan Budimir. "Adaptation of expert wine assessors to less familiar sensory testing methods without pretraining." Glasnik zaštite bilja 45, no. 6 (December 18, 2022): 60–70. http://dx.doi.org/10.31727/gzb.45.6.6.
Повний текст джерелаАнотація:
Wine sensory testing is carried out by assessors who are usually selected and prepared depending on the test type, and their skills may vary depending on various factors. Expert wine assessors should have superior sensory evaluation abilities, an expert grape and wine knowledge level but even more assessment competence. The aim of this research was to test the competencies of certified Croatian expert wine assessors using a less-familiar descriptive sensory methodology with no preliminary training. These assessors are highly educated in viticulture and/or enology and work in this sector. They have certified sensory skills and shorter or longer experience in sensory testing wines with Geographical indications. Twenty-three assessors participated in the study, and the results were segmented by gender and age. The testing was performed in a laboratory accredited by ISO/IEC 17025. Graševina and Zweigelt wines were tested, and two groups of attributes were analyzed (main quality attributes and specific aroma descriptors). Qualitative and quantitative statistics showed that expert wine assessors had a very similar approach in the choice of descriptors and the perception of their intensity. No difference was obtained in testing any attribute and descriptor, neither for any wine nor between segmented groups concerning age. A significant difference was observed only between women and men in their perception of the two specific aroma descriptors. The results confirmed that combining expert knowledge and experience based on professional education and continuous analytical work can replace a lack of experience in some less-familiar methods.
7
López-Arroyo, Belén, and Roda P. Roberts. "English and Spanish descriptors in wine tasting terminology." Terminology 20, no. 1 (April 25, 2014): 25–49. http://dx.doi.org/10.1075/term.20.1.02lop.
Повний текст джерелаАнотація:
Wine tasting notes constitute a specialized genre in the field of Oenology, with their own rhetoric and language. However, the language of wine tasting notes is by no means as specialized as that of most other specialized genres. Indeed, while there are dozens of terms used to describe and evaluate wines, there are only a limited number of words that are used exclusively or primarily for describing taste. In this study, we will first examine how wine literature attempts to analyze the descriptors used in wine tasting notes. We will then study a number of common wine descriptors in English and Spanish in the context of the nouns that they collocate with, in order to determine how specific or general these descriptors are in their use and meaning. On the basis of their collocability, we will categorize the descriptors into three categories and then analyze the meaning components of those descriptors that fall into the most general category.
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Arroyo, Belen López, and Roda P. Roberts. "How Specific Wine Tasting Descriptors Are?" Procedia - Social and Behavioral Sciences 198 (July 2015): 287–99. http://dx.doi.org/10.1016/j.sbspro.2015.07.447.
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Jin, Gang, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, and Wen MA. "Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test." OENO One 56, no. 1 (March 16, 2022): 241–51. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4847.
Повний текст джерелаАнотація:
Aroma is an important criterion for describing and evaluating wine. The aroma descriptor system currently used in wine analysis is based on Western culture and is thus often inappropriate for use by other cultures to enhance their enjoyment of wine. The objective of the present study was to update this widely applied system to facilitate Chinese participation. The 54 wine aroma descriptors of the original Le Nez du Vin Master Kit were updated based on the results of a survey of 150 untrained Chinese wine consumers who identified the aromas unfamiliar to them. A descriptive sensory analysis was then performed by a panel of 22 untrained wine tasters to identify hypothesised equivalents of the remote lexicons. New aroma reference standards were proposed to verify the hypothesised equivalents between local and non-local terms based on the similarity test. Three unfamiliar descriptors were kept owing to their similarity to the revised attributes and no suitable substitutions were found for four aromas. In the new system, 13 terms are replaced by Chinese local aroma attributes. To the best of our knowledge, this study is the first to propose a Chinese-localised wine aroma wheel consisting of 7 categories, 16 sub-categories and 53 descriptors.
10
Thomas, Lauren, Miguel I. Gómez, Christopher James Gerling, and Anna Katharine Mansfield. "The effect of tasting sheet sensory descriptors on tasting room sales." International Journal of Wine Business Research 26, no. 1 (March 11, 2014): 61–72. http://dx.doi.org/10.1108/ijwbr-01-2013-0002.
Повний текст джерелаАнотація:
Purpose – The purpose of this paper is to study the impact that tasting sheet sensory descriptors have on wine sales in tasting rooms that rely on direct-to-consumer sales to sell the majority of their wines, such as those in New York wine regions. Design/methodology/approach – Nine tasting rooms participated in the study that took place on weekends (Friday, Saturday, and Sunday) during a six-week period in July and August 2012. Tasting rooms alternated tasting sheets by weekend, one including sensory descriptors and one omitting sensory descriptors. At the end of each weekend, tasting room managers compiled information on daily wine bottle and (in the case of seven wineries) dollar sales. A multivariate statistical model was created to measure the relationship between the treatment (tasting sheet with or without descriptors) and wine sales, controlling for other variables that could influence wine sales. Findings – The authors found that both bottle and dollar sales were higher when tasting sheets without sensory descriptors were used, with dollar sales statistically significant at the 10 percent level. Other variables that impacted wine sales included the specific tasting room, the day of the weekend, and festivals occurring in the area. Practical implications – Many tasting rooms, particularly in New York, rely on the tasting room for the majority of wine sales. Determining factors that affect sales can help tasting room managers/owners optimize the tasting room experience for maximized profits. Originality/value – While there have been studies involving the impact of descriptors on sales of food and wine products, these studies have all taken place in a grocery store or restaurant setting where many different brands and varieties are offered. There has been no research studying the impact of descriptors on wine sales in the tasting room, where tasters have a limited selection and an option to sample products before purchasing. There has also been little research studying aspects of tasting sheets.
11
Perestrelo, Rosa, Catarina Silva, and José S. Câmara. "Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors." Molecules 24, no. 17 (August 21, 2019): 3028. http://dx.doi.org/10.3390/molecules24173028.
Повний текст джерелаАнотація:
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.
12
Cetó, Xavier, Andreu González-Calabuig, Nora Crespo, Sandra Pérez, Josefina Capdevila, Anna Puig-Pujol, and M. del Valle. "Electronic tongues to assess wine sensory descriptors." Talanta 162 (January 2017): 218–24. http://dx.doi.org/10.1016/j.talanta.2016.09.055.
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13
Bell, David Michael, and Theresa Moran. "Comparing the wine tasting notes of Jancis Robinson and Terry Theise: A stylistic analysis." Text & Talk 40, no. 2 (February 25, 2020): 125–46. http://dx.doi.org/10.1515/text-2019-2053.
Повний текст джерелаАнотація:
AbstractThis paper offers a stylistic analysis of the tasting notes (TNs) of wine writers Jancis Robinson and Terry Theise. We define linguistic style as those distinctive, consistent, and creative linguistic choices writers make beyond what is conventionally expected in a TN, which are only discernible by comparison to other wine reviewers. Using a corpus of Robinson’s and Theise’s TNs on German and Austrian wines 2012, we compare their TNs in terms of rhetorical and grammatical structure, use of descriptors, and other evaluative language. Robinson’s elliptical note-form style is characterized by adherence to canonical rhetorical structure, verbless clauses, extensive use of conventional metaphoric descriptors and limited use of object descriptors. Theise has an effusive, people-centered additive style characterized by non-conventional rhetorical structure, multiple phrase and clause and coordination, and extensive and exotic use of diverse object descriptors, personification, and intensifier + evaluative adjective phrases. We then connect their varying linguistic styles to their differing approaches to wine tasting.
14
Temmerman, Rita. "Verbalizing sensory experience for marketing success." Food and terminology 23, no. 1 (November 10, 2017): 132–54. http://dx.doi.org/10.1075/term.23.1.06tem.
Повний текст джерелаАнотація:
Descriptors of sensory experience are known to be crucial in trying to objectify the world. New descriptors are coined to express the enhanced experience of a reality experienced by human beings. In this article we illustrate the cognitive and cross-cultural framing for verbalizing sensory experience discussing the indeterminacy and vagueness of the wine descriptor minerality and the successful universal neologism smoothie, a product name for a new product. Both case studies concern units of understanding that are difficult to define but that are related to products with high marketing potential. First we refer to the expert literature in food studies dealing with minerality and smoothies. Then we report on observations based on discourse oriented empirical heuristics and surveying. Finally we discuss in how far experiencing food and drinks is culture-bound and language-specific, which implies that translating food descriptions may be a daunting task.
15
Bangov, I. P., M. Moskovkina, and B. P. Stojanov. "Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination." Acta Scientifica Naturalis 4, no. 1 (March 1, 2017): 29–33. http://dx.doi.org/10.1515/asn-2017-0005.
Повний текст джерелаАнотація:
Abstract The investigation was performed to test the potentials of the fingerprint clustering algorithm for a set of 1599 red wines in relation to some wine properties, comprised in the notion “wine quality”. We have obtained a distribution of the wines into different clusters as a result. Each cluster was composed of wine-objects with similar values of laboratory parameters and with a wine quality certificate. A correlation between the. quality of wines (a sensory taste factor) and the phisicochemical descriptors (laboratory analytical test results data) was observed and analyzed.
16
Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (January 9, 2020): 272. http://dx.doi.org/10.3390/molecules25020272.
Повний текст джерелаАнотація:
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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Tavares, Mariana, António M. Jordão, and Jorge M. Ricardo-da-Silva. "Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile." OENO One 51, no. 3 (September 26, 2017): 329. http://dx.doi.org/10.20870/oeno-one.2017.51.4.1832.
Повний текст джерелаАнотація:
<p style="text-align: justify;"><strong>Aim:</strong> The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated.</p><p style="text-align: justify;"><strong>Methods and results:</strong> For this purpose, wood chips from cherry (<em>Prunus avium</em>), acacia (<em>Robinia pseudoacacia</em>) and two oak species (<em>Quercus</em> <em>petraea</em> and <em>Quercus pyrenaica</em>) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines.</p><p style="text-align: justify;"><strong>Conclusion:</strong> At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors.</p><p style="text-align: justify;"><strong>Significance and impact of the study:</strong> The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine quality.</p>
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Isani, Shaeda. "Of synaesthetic wine metaphors, discourse communities, addressers and addressees: the specialised language of wine descriptors." ASp, no. 72 (November 1, 2017): 93–112. http://dx.doi.org/10.4000/asp.5038.
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Souza Gonzaga, Lira, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, and David W. Jeffery. "Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data." OENO One 55, no. 4 (October 8, 2021): 19–33. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4805.
Повний текст джерелаАнотація:
Understanding how wine compositional traits can be related to sensory profiles is an important and ongoing challenge. Enhancing knowledge in this area could assist producers to select practices that deliver wines of the desired style and sensory specifications. This work reports the use of spectrofluorometry in conjunction with chemometrics for prediction, correlation, and classification based on sensory descriptors obtained using a rate-all-that-apply sensory assessment of Cabernet-Sauvignon wines (n = 26). Sensory results were first subjected to agglomerative hierarchical cluster analysis, which separated the wines into five clusters represented by different sensory profiles. The clusters were modelled in conjunction with excitation-emission matrix (EEM) data from fluorescence measurements using extreme gradient boosting discriminant analysis. This machine learning technique was able to classify the wines into the pre-defined sensory clusters with 100 % accuracy. Parallel factor analysis of the EEMs identified four main fluorophore components that were tentatively assigned as catechins, phenolic aldehydes, anthocyanins, and resveratrol (C1, C2, C3, and C4, respectively). Association of these four components with different sensory descriptors was possible through multiple factor analysis, with C1 relating to ‘dark fruits’ and ‘savoury’, C2 with ‘barnyard’, C3 with ‘cooked vegetables’ and ‘vanilla/chocolate’, and C4 with ‘barnyard’ and a lack of C1 descriptors. Partial least squares regression modelling was undertaken with EEM data and sensory results, with a model for perceived astringency being able to predict the panel scores with 68.1 % accuracy. These encouraging outcomes pave the way for further studies that relate sensory traits to fluorescence data and move research closer to the ultimate goal of predicting wine sensory expression from a small number of compositional factors.
20
Ubigli, M., A. Bosso, and G. Cargnello. "CORRELATIONS BETWEEN SOME WINE SENSORY DESCRIPTORS AND GRAPE HARVEST TIME." Acta Horticulturae, no. 427 (December 1996): 405–10. http://dx.doi.org/10.17660/actahortic.1996.427.47.
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Tkachenko, O. "COMPLEX EVALUATION OF GRAPES FOR THE TERROIR WINES PRODUCTION." Bulletin of Uman National University of Horticulture 2 (December 2020): 89–94. http://dx.doi.org/10.31395/2310-0478-2020-2-89-94.
Повний текст джерелаАнотація:
. The influence of changes in agro-climatic conditions of grape growing on the wines quality in the conditions of LLC “ITC Shabo” is studied in the paper. For the past two decades, scientists around the world have been concerned about the effects of climate change. Studies of the global climate change impact on agriculture have already covered a significant area of global food crops. Growing grapes more than growing any other plant depends on climatic conditions, soil condition, temperature in certain periods of vegetation and development. This requires a particularly careful approach to the territorial location of wine production, including in terms of varietal. As a result of research, the qualitative characteristics of red grapes: Cabernet Sauvignon, Merlot, Pinot Noir, white varieties: Pinot Gris, Rhine Riesling, Sauvignon Blanc, Chardonnay and Telti Kuruk were analyzed in order to justify production of the Shabo terroir wines. Comparative analysis of data obtained from the white and red wine materials study, allowed to establish ranges of their chemical composition variation. Compliance of wine products with the regulatory documentation requirements primarily characterizes the qualitative characteristics of wine materials. The scientific concept provides taking into account by the winemaker a set of natural, climatic conditions and agricultural techniques for a particular area of the vineyard from which the wine is produced. The main task of this approach is to maximize display and preserve in wine individual characteristics, as display of a complex of terroir descriptors with obligatory preservation of descriptors of a grape variety.
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Puig-Pujol, Anna, Carme Domingo, Lluís Guerrero, Xoán Elorduy, and Anna Gomis-Bellmunt. "Sensory analysis of wines made with minority varieties found in Spain." BIO Web of Conferences 56 (2023): 02027. http://dx.doi.org/10.1051/bioconf/20235602027.
Повний текст джерелаАнотація:
This study evaluates the organoleptic potential of 205 monovarietal wines made with 51 minority varieties found in Spain. The sensory analysis of 90 white, 6 rosé and 109 red wines produced during the 2019, 2020, and 2021 harvests has been carried out by means of an accredited tasting panel (UNE-EN ISO 10725:2017). These wines have been characterized by a total of 67 sensory descriptors (quantitative and qualitative). The goal of the work has been to study the oenological potential for the production of quality wines from varieties with a small area of cultivation, which could be more resistant to drought and certain fungal diseases because they are adapted to each climate zone. These features may be interesting to mitigate the effects of climate change and diversify the wine market that currently exists. The results have made it possible to analyse the sensory descriptors that define the main attributes of each variety, and to check the relationship between the sensory profile and the adaptation of the crop in each wine region.
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Bednárová, Adriána, Roman Kranvogl, Darinka Brodnjak-Vončina, and Tjaša Jug. "Prediction of Wine Sensorial Quality by Routinely Measured Chemical Properties." Nova Biotechnologica et Chimica 13, no. 2 (December 1, 2014): 182–96. http://dx.doi.org/10.1515/nbec-2015-0008.
Повний текст джерелаАнотація:
Abstract The determination of the sensorial quality of wines is of great interest for wine consumers and producers since it declares the quality in most of the cases. The sensorial assays carried out by a group of experts are time-consuming and expensive especially when dealing with large batches of wines. Therefore, an attempt was made to assess the possibility of estimating the wine sensorial quality with using routinely measured chemical descriptors as predictors. For this purpose, 131 Slovenian red wine samples of different varieties and years of production were analysed and correlation and principal component analysis were applied to find inter-relations between the studied oenological descriptors. The method of artificial neural networks (ANNs) was utilised as the prediction tool for estimating overall sensorial quality of red wines. Each model was rigorously validated and sensitivity analysis was applied as a method for selecting the most important predictors. Consequently, acceptable results were obtained, when data representing only one year of production were included in the analysis. In this case, the coefficient of determination (R2) associated with training data was 0.95 and that for validation data was 0.90. When estimating sensorial quality in categorical form, 94 % and 85 % of correctly classified samples were achieved for training and validation subset, respectively.
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García, Esteve-Zarzoso, Crespo, Cabellos, and Arroyo. "Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines." Fermentation 5, no. 4 (October 30, 2019): 94. http://dx.doi.org/10.3390/fermentation5040094.
Повний текст джерелаАнотація:
Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. cerevisiae showed a good classification by cellar of origin. Additionally, seven sensory descriptors have helped to classify the wines depending on their predominant aromatic character. Twenty-nine Saccharomyces strains, belonging to five of six cellars in the study, were characterized by producing wines with a fruity/sweet character. Floral, solvent, and herbaceous descriptors are more related to wines elaborated with Saccharomyces strains from organic cellars A, E, and F. Based on these findings, winemakers may use their best native S. cerevisiae strains, which add personality to their wine. Therefore, this study contributes to promoting the use of native Saccharomyces yeasts in winemaking.
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Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (27 лютого 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.
Повний текст джерелаАнотація:
Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.
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Cetó, Xavier, Andreu González-Calabuig, Josefina Capdevila, Anna Puig-Pujol, and Manel del Valle. "Instrumental measurement of wine sensory descriptors using a voltammetric electronic tongue." Sensors and Actuators B: Chemical 207 (February 2015): 1053–59. http://dx.doi.org/10.1016/j.snb.2014.09.081.
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Vilanova, Mar, and Fernando Vilariño. "Influence of geographic origin on aromatic descriptors of Spanish Albariño wine." Flavour and Fragrance Journal 21, no. 2 (2006): 373–78. http://dx.doi.org/10.1002/ffj.1677.
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Pineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen, and Denis Dubourdieu. "Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept." OENO One 44, no. 1 (March 31, 2010): 39. http://dx.doi.org/10.20870/oeno-one.2010.44.1.1457.
Повний текст джерелаАнотація:
<p style="text-align: justify;"><strong>Aims</strong>: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept.</p><p style="text-align: justify;"><strong>Methods and results</strong>: In experiment 1, red wines were presented to expert assessors in dark, then in clear glasses. Assessors selected wines where they detected specific red-/black-berry aromas and then rated the perceived intensity. Results showed a statistically significant impact of visual input on both detection and intensity rating of red-/black-berry aromas in red wines. As part of experiment 2, both red and white wines were rated using dark glasses only. Globally, red-/black-berry aromas were shown to be more specific to red wines. Finally, in experiment 3, red Bordeaux wine experts assessed the degree to which 21 wines (9 red Bordeaux wines, 8 red wines of various origins and 4 white wines) corresponded to their own red Bordeaux wine concept, and then evaluated the intensity of 4 fruity descriptors they had detected in these wines. The results revealed that the expert assessors shared coherent olfactory concepts of red Bordeaux wines, which enabled them to distinguish the red Bordeaux from the other wines presented.</p><p style="text-align: justify;"><strong>Conclusions</strong>: The existence of a red-/black-berry character specific to red wines was demonstrated. Moreover, it was shown for the first time that red Bordeaux wines tend to have their own sensory space. The distinctive character of these wines was found to relate to « black-berry » and « jammy fruit » olfactory descriptors.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study clarified our knowledge of the fruity olfactory descriptors specific to red wines in general and red Bordeaux wines in particular.</p>
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Ojha, Probir Kumar, and Kunal Roy. "Chemometric modeling of odor threshold property of diverse aroma components of wine." RSC Advances 8, no. 9 (2018): 4750–60. http://dx.doi.org/10.1039/c7ra12295k.
Повний текст джерелаАнотація:
We have modelled here odor threshold properties (OTP) of various aroma components present in different types of wine using quantitative structure–property relationship (QSPR) studies employing both two-dimensional and three-dimensional descriptors.
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Zaldívar Santamaría, Elvira, David Molina Dagá, and Antonio Tomás Palacios García. "The Influence of the Bottle’s Price and Label Reported Information on the Perception of the Minerality Attribute in White Wines." Beverages 8, no. 3 (July 21, 2022): 42. http://dx.doi.org/10.3390/beverages8030042.
Повний текст джерелаАнотація:
The use of the descriptor “minerality” in a wine has increased in the last few years. This term is frequently used to describe wines closely associated with their terroir. This concept represents the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate. In addition, the term “minerality” is frequently used to increase the price of the bottle. However, little is known regarding how this complex concept is perceived by consumers and whether they use this extrinsic information related to the term “minerality” in the purchasing process. The aim of this study is to understand how the term “minerality” could influence consumers when they purchase wine when this descriptor is included as an extrinsic characteristic on the label and in the price of the bottle. For this purpose, the so-called CATA (check-all-that-apply) methodology was used with a panel of 25 judges in order to define the attributes that a “mineral” wine should contain in order to be chosen and if the information displayed on the label and the price could influence consumers in that process. This technique is a dynamic sensory evaluation in which participants select the terms they consider apply at each moment from a list of attributes and deselect them when they no longer apply. The judges blindly tasted two different white wines in eight different glasses displayed with different label information related or not with terms associated with the minerality concept. In a second round, judges tried six glasses presented with the only information of the bottle’s price. In both tasting sessions, the used list of descriptors contained 44 terms, 16 of which were related to the attribute of minerality, 13 were considered antonyms of such a descriptor and 15 referred to extrinsic aspects. The results showed that consumers were not directly influenced by the label reported information or the bottle´s price when they described a wine as mineral. Finally, the statistical evaluation conducted by the CATA analysis divided the list of 44 used terms by their range of importance when a wine is described as mineral. The terms were divided into those that help to classify a wine as mineral and those that are antagonistic to this concept.
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Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean, and M. Niculaua. "Influence of enzymatic treatments on white wine composition." BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.
Повний текст джерелаАнотація:
Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.
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Abreu, Teresa, Rosa Perestrelo, Matteo Bordiga, Monica Locatelli, Jean Daniel Coïsson, and José S. Câmara. "The Flavor Chemistry of Fortified Wines—A Comprehensive Approach." Foods 10, no. 6 (May 29, 2021): 1239. http://dx.doi.org/10.3390/foods10061239.
Повний текст джерелаАнотація:
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
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Botha, Anri, Wessel du Toit, Jeanne Brand, Martin Kidd, and Niël Groenewald. "The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time." Foods 9, no. 9 (September 2, 2020): 1220. http://dx.doi.org/10.3390/foods9091220.
Повний текст джерелаАнотація:
The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin blanc wine fermented and matured in old barrels, three types of new oak barrels, two types of oak staves as well as a stainless steel tank over time, which has not been done before. Results indicate mainly separation between the stainless-steel tank/old barrel treatments from the stave and new barrel treatments, with separation between the latter two treatments also being found. More fruity descriptors were used in the stainless-steel tank and old barrel treatments, with oak-related descriptors being used in the stave and new barrel treatments. Separation between among the new barrel and stave treatments were also noted, which was still reflected during bottle maturation. These results indicate that winemakers need to take cognizance of the sensorial differences induced by barrel and stave maturation in white wines and how these evolve over time.
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Bouzas-Cid, Yolanda, Emiliano Trigo-Córdoba, Ignacio Orriols, Elena Falqué, and José Mirás-Avalos. "Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region." Beverages 4, no. 4 (October 15, 2018): 76. http://dx.doi.org/10.3390/beverages4040076.
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Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, ‘Mencía’ (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover (SC). Cover crops did not alter the macro-constituents of musts; however, musts from NV and SC tended to lower concentrations of amino acids. Some color attributes of wines were influenced by cover crops in the vineyard. Methanol and trans-linalool oxide (pyran) concentrations in wines were significantly affected by soil management. Professional tasters encountered differences in visual, aroma, and palate descriptors of wines depending on the treatment imposed in the vineyard. These alterations in sensory properties seemed to obey to slight modifications of wine chemical characteristics due to vineyard soil management. According to these results, cover crops might be useful for modulating wine aroma in humid climates.
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Kwabla, William, Falla Coulibaly, Yerkebulan Zhenis, and Bernard Chen. "Wineinformatics: Can Wine Reviews in Bordeaux Reveal Wine Aging Capability?" Fermentation 7, no. 4 (October 20, 2021): 236. http://dx.doi.org/10.3390/fermentation7040236.
Повний текст джерелаАнотація:
Wineinformatics is a new and emerging data science that uses wine as domain knowledge and integrates data systems and wine-related data sets. Wine reviews from Wine Spectator usually include the aging information, at the end of the review, in the form of “Best from YearA through YearB”; with the vintage of the wine included, the suggested holding year (YearA—vintage), shelf-life (YearB—vintage) and aging capacity (YearB—YearA) can be calculated and provide crucial information in the study of wineinformatics. The goal of this paper is to test whether wine reviews describing olfactory and gustatory information reveal wines’ suggested holding-year information. Wine reviews from Wine Spectator are extracted and processed by a natural language processing tool named the Computational Wine Wheel for categorizing and mapping various wine terminologies from wine reviews into a consolidated set of descriptors. The suggested aging capability is also calculated from the review and served as a label for classification problems. The study uses different learning algorithms, analyzing their performances and using the best-performing algorithm(s) to build a model for the prediction of a wine’s aging properties. The results of the study suggest that both support vector machine (SVM) and the K-nearest neighbor (KNN) algorithms achieved more than 70% accuracy. These results suggest that the algorithms are able of capturing a hidden informational relationship between a wine’s reviews and its aging capability.
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Harris, Natalie, Claudia Gonzalez Viejo, Christopher Barnes, and Sigfredo Fuentes. "Non-Invasive Digital Technologies to Assess Wine Quality Traits and Provenance through the Bottle." Fermentation 9, no. 1 (December 23, 2022): 10. http://dx.doi.org/10.3390/fermentation9010010.
Повний текст джерелаАнотація:
Due to increased fraud rates through counterfeiting and adulteration of wines, it is important to develop novel non-invasive techniques to assess wine quality and provenance. Assessment of quality traits and provenance of wines is predominantly undertaken with complex chemical analysis and sensory evaluation, which tend to be costly and time-consuming. Therefore, this study aimed to develop a rapid and non-invasive method to assess wine vintages and quality traits using digital technologies. Samples from thirteen vintages from Dookie, Victoria, Australia (2000–2021) of Shiraz were analysed using near-infrared spectroscopy (NIR) through unopened bottles to assess the wine chemical fingerprinting. Three highly accurate machine learning (ML) models were developed using the NIR absorbance values as inputs to predict (i) wine vintage (Model 1; 97.2%), (ii) intensity of sensory descriptors (Model 2; R = 0.95), and (iii) peak area of volatile aromatic compounds (Model 3; R = 0.88). The proposed method will allow the assessment of provenance and quality traits of wines without the need to open the wine bottle, which may also be used to detect wine fraud and provenance. Furthermore, low-cost NIR devices are available in the market with required spectral range and sensitivity, which can be affordable for winemakers and retailers and can be used with the machine learning models proposed here.
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Keating, Grant Bartlett. "An Empirical Analysis of the Effect of Sub-Divisions of American Viticultural Areas on Wine Prices: A Hedonic Study of Napa Valley." Journal of Wine Economics 15, no. 3 (August 2020): 312–29. http://dx.doi.org/10.1017/jwe.2020.29.
Повний текст джерелаАнотація:
AbstractAmerican Viticultural Areas (AVAs) are descriptors of where wine grapes are grown that are designed to capture qualities unique to the wine and to influence its price. Sub-AVAs are sub-divisions of well-known AVAs designed to have the same effect. In this paper, I study the impact of the Napa Valley Sub-AVA system on the pricing and rating of Napa Valley wines. The analysis utilizes a primary hedonic pricing model to isolate both the individual Sub-AVA's price effect and the system's cumulative price effect. This study uses a unique dataset of 5,017 Napa Valley wines reviewed by the Connoisseurs’ Guide to California Wine over the 10-year period from 2004–2013. Estimated price effects persist even after controlling for rating differences, implying that consumers value the wines of sub-AVA's independently of critics’ ratings. These results indicate that Sub-AVAs deliver a more substantial price effect than previous literature has suggested. (JEL Classifications: C01, L10, L66, O13)
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Zaldívar Santamaría, Elvira, David Molina Dagá, and Antonio T. Palacios García. "Statistical Modelization of the Descriptor “Minerality” Based on the Sensory Properties and Chemical Composition of Wine." Beverages 5, no. 4 (November 22, 2019): 66. http://dx.doi.org/10.3390/beverages5040066.
Повний текст джерелаАнотація:
When speaking of “minerality” in wines, it is common to find descriptive terms in the vocabulary of wine tasters such as flint, match smoke, kerosene, rubber eraser, slate, granite, limestone, earthy, tar, charcoal, graphite, rock dust, wet stones, salty, metallic, steel, ferrous, etc. These are just a few of the descriptors that are commonly found in the tasting notes of wines that show this sensory profile. However, not all wines show this mineral trace at the aromatic and gustatory level. This study has used the statistical tool partial least squares regression (PLS) to mathematically model the attribute of “minerality” of wine, thereby obtaining formulas where the chemical composition and sensory attributes act jointly as the predictor variables, both for white wines and red wines, so as to help understand the term and to devise a winemaking approach able to endow wines with this attribute if desired.
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Vilela, Alice, Rita Ferreira, Fernando Nunes, and Elisete Correia. "Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma." Foods 9, no. 9 (September 6, 2020): 1244. http://dx.doi.org/10.3390/foods9091244.
Повний текст джерелаАнотація:
Port wine, the ultimate expression of the Demarcated Douro Region’s (DDR’s) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas. Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 years of aging in wood, respectively) was asked about the pleasantness of the aromas and the possible use of a tawny port wine-like fragrance. More than 80% of the group stated that they would use the fragrance as an air freshener (scent marketing in restaurants) or even in personal-use products. Then, a sensory panel of 12 participants (3 men and 9 women) was trained, and using tawny port wines of various brands and ages, the panel selected six descriptors to aromatically describe this type of wine. For the descriptors, seven aromatic chemical compounds were appointed and fragrances were developed with contributions from the panel. After several sessions with the sensory panel, three fragrances were selected, created with only three of the aromatic compounds initially used: benzaldehyde, sotolon, and vanillin. Afterward, the levels of consumer acceptability (150 individuals) for the three developed fragrances were studied and the optimization of their sensory characteristics was evaluated using a “just about right” (JAR) scale. It was found that male individuals assigned higher ratings and preferred fragrance 5.1, which was a statistically significant result (p < 0.001). Regarding age, Tukey’s test showed significant differences in responses to fragrance 5.3 between young adults and middle-aged adults (p = 0.018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances, however, the fragrance color was not very intense. The use of the three compounds (benzaldehyde, sotolon, and vanillin) seems to be enough to obtain a tawny port wine-like fragrance.
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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.
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Cheng, Li Ping, and Xu Li Zhang. "QSRR Study on GC Retention Time of Aromatic Components in Red Raspberry Wine." Advanced Materials Research 781-784 (September 2013): 1434–38. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1434.
Повний текст джерелаАнотація:
In the present study, quantitative structure-retention relationship (QSRR) study had been carried out for aromatic components in red raspberry wine based on various quantum-chemical and physicochemical descriptors. To build QSRR models, a multiple linear regression (MLR) stepwise method was used. The generated models have good predictive ability and are of high statistical significance with good correlation coefficients (R2≥ 0.854) and p values far less than 0.05. Preliminary results indicated that the application of the models, especially the prediction of GC retention time of aromatic components of red raspberry, will be helpful. The models contribute also to the identification of important quantum-chemical and physicochemical descriptors responsible for retention time. It was found that the shape attribute (ShpA) plays a vital role in determining component’s GC retention time. the importance of the melting point (MP) and the HOMO-LUMO energy gap (DE) of analytes is also embodied in models.
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Jakabová, Silvia, Martina Fikselová, Andrea Mendelová, Michal Ševčík, Imrich Jakab, Zuzana Aláčová, Jana Kolačkovská, and Violeta Ivanova-Petropulos. "Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia." Applied Sciences 11, no. 22 (November 22, 2021): 11059. http://dx.doi.org/10.3390/app112211059.
Повний текст джерелаАнотація:
In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L−1, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L−1, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L−1 and lactic acid was present between 1.53 and 0.01 g L−1. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis.
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Van Rooyen, Rianco, Jeanne Brand, and Wessel Du Toit. "Varietal thiols levels and sensory effects in South African Colombard wines." OENO One 57, no. 1 (January 5, 2023): 33–40. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7121.
Повний текст джерелаАнотація:
The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH) and their sensory effects in 24 young South African Colombard wines. Levels of 3SHA and 3SH were, in general, in line with those previously reported in South African Chenin blanc and Sauvignon blanc wines. Levels of 4MSP were, in general, found at a narrower range than those reported for Sauvignon blanc wines. Twelve of these wines were also sensorially analysed by a panel of wine industry experts. Aroma descriptors, such as guava, passion fruit, sweat and tomato leaf, which have previously been linked to 3SH and 3SHA, were also found, especially in the wines containing higher levels of these two compounds. Good correlations between 3SHA and sweat and guava were found. This study contributes to the knowledge of varietal thiol levels and their role played in 24 Colombard white wines. It could also lead to wine producers adapting their winemaking g practices to increase levels of varietal thiols if the aroma characteristics linked to these compounds are sought after in this single cultivar wine.
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Rabitti, Noemi Sofia, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, and Monica Laureati. "Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method." Foods 11, no. 16 (August 11, 2022): 2417. http://dx.doi.org/10.3390/foods11162417.
Повний текст джерелаАнотація:
The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products.
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Valentin, Dominique, Carlo Valente, Jordi Ballester, Ronan Symoneaux, Ina Smith, Florian F. Bauer, and Helene Nieuwoudt. "The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison." Foods 10, no. 8 (July 23, 2021): 1710. http://dx.doi.org/10.3390/foods10081710.
Повний текст джерелаАнотація:
Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the theoretical framework of social representation to compare South African (SA) and French consumers’ representations via a word association task. The results indicated that SA representations are dominated by consumers’ experience of the wine (sensory and emotional dimensions), whereas French representations are dominated by the wine itself, in particular its origin and mode of consumption. The second objective was to evaluate the effect of origin on wine categorization in two conditions: with and without information concerning the two geographical origins of the samples. Results showed that providing information on the origin of the wines affected French participants more than SA participants. In both conditions, the groups of wines formed in the sorting tasks by SA participants were based on sensory descriptors and appeared not to be impacted by the information on origin. In contrast, providing information on the origin of the wines to French participants led to an increased use of the words “Loire”, “South Africa” and “familiar” suggesting a different sorting strategy more deliberately based on the origin of the wines. Our findings have important implications for the marketing and export activities within the wine industry.
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Longo, Rocco, Wes Pearson, Angela Merry, Mark Solomon, Luca Nicolotti, Hanna Westmore, Robert Dambergs, and Fiona Kerslake. "Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals." Foods 9, no. 9 (August 19, 2020): 1142. http://dx.doi.org/10.3390/foods9091142.
Повний текст джерелаАнотація:
The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of data suggested ethyl decanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, in addition to decanoic acid as important contributors to the discrimination between regions. Similarly, wine hue, chemical age indices, total anthocyanin, and (%) non-bleachable pigment also discriminated wines between regions. The sensory analysis showed that wines from Mornington Peninsula were associated with the ‘red fruits’ aroma, ‘acidic’, and ‘astringency’ palate descriptors, while those from Adelaide Hills were associated with the ‘brown’ colour attribute. This study indicates regionality is a strong driver of aroma typicity of wine.
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Jordão, António M., Manuela Costa, Luisa Fontes, Ana C. Correia, and Uroš Miljić. "Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage." OENO One 54, no. 4 (December 7, 2020): 1159–81. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4026.
Повний текст джерелаАнотація:
The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine. Less attention has been directed at the potential influence of prior chip-wine contact on the further phenolic and sensory evolution of red wines during bottle storage. Therefore, this work focuses on the evolution over a period of 18 months of several phenolic parameters and sensory characteristics of bottled Touriga Nacional red wines that had previously been in contact with toasted wood chips from cherry (Prunus avium) and two oak species (Quercus pyrenaica and Quercus pubescens) during 30 days of pre-bottling storage. Various global phenolic parameters, colour properties, individual anthocyanin content and sensory profile of the wines were studied at 6, 12 and 18 months of bottle storage. The results showed less decrease in the phenolic composition and red colour of wines which had prior contact with oak chips, as well as a less developed brown colour during bottle storage, compared to the wine previously in contact with cherry chips and the control wine. In addition, wine previously in contact with cherry chips always showed an evolution similar to the control wine. From a sensory point of view, the wines previously in contact with oak wood chips showed a tendency for higher aroma scores for “vanilla” and “coconut” descriptors and lower scores for “brown colour” during bottle storage than wines previously in contact with cherry chips and the control wine. The outcomes of this research could be of practical interest to winemakers since they could improve the knowledge of the impact of prior contact with wood chips in the future evolution of the red wines during bottle storage.
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Garcia, Luca, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé, and Cédric Saucier. "Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines." Foods 11, no. 12 (June 9, 2022): 1693. http://dx.doi.org/10.3390/foods11121693.
Повний текст джерелаАнотація:
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines. Significant differences were observed for both sensory threshold and acetaldehyde combination for the wines. A descriptive sensory analysis of the wines was then performed by using a trained panel and a Hierarchical-Check-All-That-Apply (HCATA) analysis of the wines with or without acetaldehyde addition. The results show that classical cited sensory descriptors for acetaldehyde (overripe apple and oxidized apple) varied significantly between the control wines and those with acetaldehyde addition. Non-acetaldehyde related descriptors (fresh vegetable, fresh flowers, cocoa, and meat juice) were also significantly impacted in the samples with increasing acetaldehyde additions. This suggests possible interactions between acetaldehyde and other volatile compounds that can create antagonistic or synergistic effects between the molecules or at the olfactory receptor level.
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Piernas, Jorge, María J. Giménez, Luis Noguera-Artiaga, María E. García-Pastor, Santiago García-Martínez, and Pedro J. Zapata. "Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’." Agronomy 12, no. 3 (March 11, 2022): 680. http://dx.doi.org/10.3390/agronomy12030680.
Повний текст джерелаАнотація:
Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determine the influence of bunch compactness and two berry thinning methods, which consisted of the reduction of 25% and 50% of the number of berries in each bunch, on wine grape quality and organoleptic quality of wine in this cultivar. Non-compact bunches and both berry thinning methods showed a significant reduction in total yield, bunch compactness, and bunch fresh mass compared with compact and control ones, respectively. However, these methods, especially the 50% one, significantly increased the content of total soluble solids and total phenolics. Furthermore, both berry thinning methods promoted the increase in total anthocyanins concentration in berries, as well as the hydrophilic total antioxidant activity. Berry thinning methods led to wines with greater sensory descriptors, such as fruity (odor and flavor), sour, sweet, aftertaste, and color, and were preferred by consumers. Finally, 50% berry thinning is the most useful tool to decrease bunch compactness and improve the overall quality of berries and sensory attributes of wines.
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López Arroyo, Belén, and Roda P. Roberts. "What wine descriptors really mean A comparison between dictionary definitions and real use." Journal of Wine Research 31, no. 4 (October 1, 2020): 301–21. http://dx.doi.org/10.1080/09571264.2020.1854701.
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