Influence Of Skin Contact Treatment On Aroma Profile Of Malvasia Aromatica Wines In D O Vinos De Madrid
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Influence Of Skin Contact Treatment On Aroma Profile Of Malvasia Aromatica Wines In D O Vinos De Madrid
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Author : Julia Crespo
language : en
Publisher:
Release Date : 2022
Influence Of Skin Contact Treatment On Aroma Profile Of Malvasia Aromatica Wines In D O Vinos De Madrid written by Julia Crespo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Electronic books categories.
The effects of prefermentative cold skin-contact technique using Malvasia aromatica were studied as a first step to adapt to the climate change related effects in order to intensify the aroma potential of white wines of the D.O. ,ÄúVinos de Madrid,Äù keeping the organoleptic characteristics of the region. Major volatile compounds were extracted by liquid,Äìliquid extraction and quantified by GC-FID. Minor volatile compounds were determined by HS-SPME/GC,ÄìMS. Sensory analysis were also carried out to describe and quantify attributes of the wines. A total of 37 components were identified and quantified. Volatile components showed mixed behavior depending on the skin-contact time. Skin-contact for longer helps to enhance the floral character provided by some compounds contained in the skin, especially linalool and 2-phenyl etanol and were impact odorants of Malvasia aromatica wine based on odor activity values (OAVs).
New Advances In Saccharomyces
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Author : Antonio Morata
language : en
Publisher: BoD – Books on Demand
Release Date : 2024-02-07
New Advances In Saccharomyces written by Antonio Morata and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-07 with Technology & Engineering categories.
New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant focus on wine biotechnology. It includes numerous figures and tables with many practical data illustrating the contents and applications. This book is designed to help researchers and scientists develop or improve applications and new processes in fermentation industries for the production of beverages.
Grapes And Wine
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Author : Antonio Morata
language : en
Publisher: BoD – Books on Demand
Release Date : 2022-06-15
Grapes And Wine written by Antonio Morata and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Technology & Engineering categories.
Grape and Wine is a collective book composed of 18 chapters that address different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances, hot topics and recurrent problems in the wine industry and aims to be helpful for the wine sector. Topics covered include pest control, pesticide management, the use of innovative technologies and biotechnologies such as non-thermal processes, gene editing and use of non-Saccharomyces, the management of instabilities such as protein haze and off-flavors such as light struck or TCAs, the use of big data technologies, and many other key concepts that make this book a powerful reference in grape and wine production. The chapters have been written by experts from universities and research centers of 9 countries, thus representing knowledge, research and know-how of many regions worldwide.
Exploration Into The Influence Of Malolactic Fermentation Parameters And Pre Fermentation Juice Treatment On Chardonnay Mouthfeel
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Author : Anthony Sereni
language : en
Publisher:
Release Date : 2016
Exploration Into The Influence Of Malolactic Fermentation Parameters And Pre Fermentation Juice Treatment On Chardonnay Mouthfeel written by Anthony Sereni and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Chardonnay (Wine) categories.
Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to wine mouthfeel, with the reduction in acidity being particularly important for cool climate wines that generally have higher acidity such as Chardonnay. MLF is typically induced by the addition of Oenococcus oeni after the completion of the alcoholic fermentation (AF) but can occur concurrent with AF by inoculating O. oeni simultaneously with the fermentative yeast Saccharomyces cerevisiae. We investigated the effect of MLF inoculation timing as well as the temperature of MLF and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine mouthfeel. Chardonnay wines were produced in 2014 with AF and MLF inoculated for simultaneous or sequential fermentations, and temperatures 15 and 21°C, with or without the addition of T. delbrueckii. Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in mouthfeel perception were found based on timing and inoculation conditions, as well as between temperatures. Treatment type and temperature also effected the chemical composition of finished wines. Additionally, there are many interactions that occur between taste and aroma that may impact mouthfeel perception. This led us to investigate whether the aroma fraction of Chardonnay wine should be considered when investigating relationships between chemical composition and sensory perception of mouthfeel. Chardonnay wines were determined to have mouthfeel differences by altering the fermentation temperature of the alcoholic and malolactic fermentation as well as the timing of MLF and the presence of a non-Saccharomyces yeast during AF. Napping® and Ultra-flash-profiling were conducted using a panel of white winemakers. Each procedure was conducted twice: once with retro-nasal aroma and once without retronasal aroma. Napping® results showed that retronasal aroma impacted mouthfeel perception. Ultra-flash profiling displayed similar descriptive terms used with and without retronasal aroma, but terms were not consistently used for the same wine treatments with and without retronasal aroma. It is unclear if these differences are due to interactions or due to associated learning. These results suggest that for some mouthfeel terms the volatile fraction is playing a role and to establish relationships with chemical composition and mouthfeel perception it is important to consider both the volatile and nonvolatile wine fractions. We then investigated the impact of pre-fermentation juice treatments on mouthfeel characteristics of Chardonnay wine. Chardonnay grapes were harvested from Oregon State University’s vineyard in September, 2015. After destemming and pressing the juice was subjected to various treatments. These treatments included high, medium, and low turbidity level, as well as hyper-oxidation, two-hour skin contact, and two-hour skin contact + hyper-oxidation. All treatments went through alcoholic and malolactic fermentations. Total phenolics and hydroxycinnamic acids differed between skin contact and hyper-oxidation treatments. Wines that underwent hyper-oxidation contained the lowest total phenolics. Hyper-oxidation following skin contact reduced total phenolics but retained more than the hyper-oxidation treatment. Sensory analysis using citation by frequency procedure showed that all treatments modified the mouthfeel of finished wines. However, chemical analysis did not fully elucidate the cause of these differences. Pre-fermentation juice treatments can be utilized to develop stylistic differences in finished Chardonnay wine. The combined findings of this research demonstrate the usefulness of various enological practices to influence the sensory qualities of a Chardonnay wine, as well as emphasizing the importance of retro-nasal aroma’s influence on the mouthfeel experience of Chardonnay wine.
Influences Of Viticultural Treatments On The Sensory And Chemical Characteristics Of Cabernet Sauvignon Wines
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Author : Hua Chen
language : en
Publisher:
Release Date : 2006
Influences Of Viticultural Treatments On The Sensory And Chemical Characteristics Of Cabernet Sauvignon Wines written by Hua Chen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with categories.
Effect Of Pre Fermentation Cold Soak On The Chemical And Sensory Qualities Of Aromatic White Wines
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Author : Diane Marie Schmitt
language : en
Publisher:
Release Date : 2016
Effect Of Pre Fermentation Cold Soak On The Chemical And Sensory Qualities Of Aromatic White Wines written by Diane Marie Schmitt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with categories.
The aroma profiles of Riesling, Gewürztraminer, and Traminette grapes are largely derived from monoterpenes found in grape pulp and skin. To optimize the extraction of monoterpenes and other volatile compounds, a winemaking technique called pre-fermentation cold soak (CS) is sometimes used. Unfortunately, CS may also allow for the extraction of undesirable bitter compounds, including monomeric phenolics. To address this concern, monomeric phenolic concentrations were measured in wines produced with varying CS durations. Among the compounds analyzed, (+)-catechin and ( - )-epicatechin were most affected by CS duration. Because total monomeric phenolic concentrations tended to increase with increasing CS duration, wine bitterness intensity was quantified by a trained panel. Sensory evaluation results, however, suggest that CS duration and bitterness intensity are not directly related. Following the CS study, detection thresholds of (+)-catechin and ( - )-epicatechin in model and commercial wines were determined in order to learn more about the contributions of these compounds to wine sensory characteristics. (+)-Catechin detection thresholds in model and commercial wines were 205 and 278 ppm, respectively. In contrast, the detection thresholds of ( - )epicatechin were not found for the concentrations tested which went up to 501ppm. Threshold testing was selected as a starting point to understand how individuals perceive these compounds at sub- and suprathreshold levels. CS and other processing conditions can lead to color compound extraction or must oxidation, resulting in darker colored wines and potentially increasing bitterness intensity. The presence of an association between darker white wine color and bitterness intensity was investigated by having a panel of wine professionals rate the bitterness of color-modified white wine samples. The results did not indicate that wine professionals associate darker white wine color with bitterness. A final study investigated the possibility of differentiating Riesling clones through the analysis of juice monomeric phenolic and tannin profiles. The results did not show significant differences in the monomeric phenolic and tannin profiles among the clones analyzed. However, preliminary sensory results suggest that wine professionals can differentiate among monoclonal Riesling wines. If true, it may be possible to differentiate among Riesling clones through the analysis of other volatile and non-volatile compounds.
Novel Analysis On Aroma Compounds Of Wine Vinegar And Derived Products
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Author : Remedios Castro-Mejías
language : en
Publisher: Mdpi AG
Release Date : 2021-07-26
Novel Analysis On Aroma Compounds Of Wine Vinegar And Derived Products written by Remedios Castro-Mejías and has been published by Mdpi AG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-26 with categories.
Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products' aromas.
Flavour Volatiles Of Wine
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Author : Fulvio Mattivi
language : en
Publisher:
Release Date : 2022
Flavour Volatiles Of Wine written by Fulvio Mattivi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with categories.
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the entire process, starting from the grapes and continuing through to bottled ageing. At the moment, wine makers are limited as to the range of yeasts that are able to impart some specific aromatic characteristic to a wine, and research focuses on issues such as adjusting the levels of flavour and aroma compounds, in particular esters and alcohols, producing enzymes that will release additional volatile compounds from the grapes, and reducing the amount of alcohol to levels that allow a better perception and release of aroma and flavour compounds. New yeast strains are continuously being developed using traditional breeding techniques, leading to different flavour and aroma profiles in wine. The potential flavour volatiles of wine include, but are not limited, to the following: i) varietal; ii) pre-fermentative volatiles formed by the yeast during fermentation; iii) formed by the yeast directly related to alcoholic fermentation; iv) related to amino acid metabolism; v) formed during malolactic fermentation; vi) formed during ageing (reductive and oxidative pathway) and maturation. This Special Issue, “Flavour Volatiles of Wine”, aims to reach a mechanistic understanding of these pathways, with a focus on the reactions involved in the formation or degradation of key wine odorants, and of the technological factors involved during the winemaking process. It consists of six peer-reviewed papers that cover novel aspects of volatile compounds research in the wine sector.
Formation Of Aromatic And Flavor Compounds In Wine
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Author : Liliana Godoy
language : en
Publisher:
Release Date : 2019
Formation Of Aromatic And Flavor Compounds In Wine written by Liliana Godoy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Electronic books categories.
Wine is a complex matrix that involves compounds of different chemical nature, with volatile compounds being primarily responsible for the aromatic quality of the wine. The formation of these volatile compounds is mainly due to yeasts,Äô metabolism during alcoholic fermentation. Several studies in the microbiology field have reported that Saccharomyces cerevisiae is responsible for alcoholic fermentation, influencing the sensory quality of the wine and affecting the metabolic activity of other genera and species of yeasts, called non-Saccharomyces, which would positively affect sensory quality. Non-Saccharomyces yeasts, considered until recently as undesirable or spoilage yeasts, can improve the chemical composition and aroma profile of the wine. The activity of these yeasts is considered essential for the final wine aroma profile. Thus, the metabolism of these microorganisms could be a decisive factor that strongly influences the aroma of the wine, impacting on its quality. However, there are few studies that explain the impact of non-Saccharomyces yeasts on the final wine aroma profile. This chapter summarizes relevant aspects and pathways involved in the synthesis of aromatic compounds by non-Saccharomyces yeasts as well as studies at the genetic and transcriptional level associated with their formation.
Relationships Between Berry Sensory Assessment And Wine Quality In Vitis Vinifera L Shiraz
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Author : Sandra Milena Olarte Mantilla
language : en
Publisher:
Release Date : 2015
Relationships Between Berry Sensory Assessment And Wine Quality In Vitis Vinifera L Shiraz written by Sandra Milena Olarte Mantilla and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Grape industry categories.
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 non-grafted control. The trial was conducted over two seasons. Berry and wine sensory and compositional differences were found between the grafted treatments and the non-grafted 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.