Download or read book Assessing the Sensory Profiles of Sparkling Wine Over Time and Bubble Nucleation of Sparkling Wine written by Maya Rachel Hood White and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The sensory properties of sparkling wines are driven by a variety of factors, including the amount of CO2 and pressure in the bottle. We were interested in characterizing the sensory attributes of Californian blanc de blanc sparkling wine, as well as the sensory impact of artificial nucleation points on the aroma and flavor. The sensory profiles of eight Californian blanc de blanc were determined using a generic descriptive analysis (DA). Eleven trained judges created, were trained and used visual, aroma, taste, mouthfeel and bubble descriptors to characterize the sensory differences among the sparkling wines. A potential temporal effect on the aroma and flavor development of Californian blanc de blanc was determined, by performing the DA 1 minute and 5 minutes after pouring, using the same descriptors. In addition, atmospheric pressure of each wine bottle was measured to determine the influence of pressure on taste and aroma over time. As a second research question, the effect of artificial nucleation points on the aroma and flavor intensity was studied. For this, three different nucleation treatments (air-dried glasses, paper towel dried glasses and glasses with an artificial nucleation point) were compared to 'natural' nucleation points (normal glasses), and thirty-three panelists assessed overall aroma and flavor intensity for each treatment. For the nucleation study, we could not find any statistically significant differences in aroma and flavor intensity. For the DA on the Californian blanc de blanc wines, significant differences were found for visual, aroma, taste and mouthfeel descriptors.

Download or read book Sensory and Analytical Assessment of Sparkling Wines written by Kenneth Michael McMahon and published by . This book was released on 2016 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sparkling wine is a complex, alcoholic beverage in which carbonation provides its characteristic effervescence. The overall objective of this study was to investigate the role of certain processing decisions on final sparkling wine. In the first study, wines were made by adjusting the sugar concentration added to the liqueur de tirage to yield varying levels of carbonation (0.7.5 g CO2/L). A consumer study (n=48) used a paired comparison test to compare sparkling wines of different carbonation levels (1.2, 2.0, 4.0, 5.8, or 7.5 g CO2/L) to a control wine (0 g CO2/L). Results indicated at least 2.0 g CO2/L was needed for consumers to perceive the attributes of carbonation and "bite" (p>=0.001). A trained sensory panel evaluated these sparkling wines varying in carbonation using both static (Descriptive Analysis; DA) and dynamic (Temporal Check-All-That-Apply; TCATA) methodologies. Carbonation significantly influenced all mouthfeel attributes (p>=0.05). From the TCATA results, temporal curves separated attributes into early onset (proportion of citation peaked within 15 sec of evaluation) and delayed onset (proportion of citation peaked after 15 sec of evaluation). In the second set of studies, the dosage was adjusted at the finishing stages of sparkling wine production to vary residual sugar level (brut and demi sec) and sugar type (fructose, glucose, or sucrose). Trained sensory panel evaluations revealed residual sugar level*sugar type interaction significantly influenced the flavor and taste attributes of sparkling wines (p

Download or read book New Frontiers in Sparkling Wine Production written by Rosanna Tofalo and published by . This book was released on 2024-04-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers an overview of the microbiological, technological/oenological, and economical aspects concerning sparkling wine production. The first chapter reviews the main production methods used for sparkling wine production (traditional, Charmat, ancestral, transfer methods). Chapters two, three and four focus on the microbiological aspects of sparkling wine production. In particular, chapter two focuses on Saccharomyces cerevisiae and its main physiological and metabolic characteristics. Chapter 3 describes the role of non-Saccharomyces yeasts during the first and second fermentations of sparkling wines and the main advantages deriving from their use. The mechanisms of yeast flocculation, the influence on the autolysis outcome and the definition of aroma profile of the final product are reported in chapter four. Chapters five, six, seven and eight offer an overview of the main technological/oenological aspects of sparkling wine production. Chapter five is focused on sparkling wine aging and describes in detail the autolysis outcome, which is the key process that takes place during aging. In particular, the mechanisms of yeast autolysis are described and the role of the released compounds in foam formation and aroma profile are shown. The main effects of microbial encapsulation for sparkling wine production and the main effects of this approach on their characteristics are presented in chapter six. The difference between foamability and foam stability, as well as the main factors influencing the foam formation (foam active compounds, proteins, lipids, phenolic compounds, organic acids) are reviewed in chapter seven. Chapter eight is focused on one of the most attractive characteristics of sparkling wine: the bubbling. The bubble nucleation process, as well as the main factors influencing bubble size are described. The main methods used for sparkling wine analysis, with particular attention paid to official methods described in the Compendium of International Methods of Analysis of Wines and Musts of the International Organization of Vine and Wine are presented in chapter nine. Chapter ten describes the main grape cultivars used for sparkling wine production all around the world, and the structure of the sparkling wine market.

Download or read book Sensory and Instrumental Evaluation of Alcoholic Beverages written by Hildegarde Heymann and published by Academic Press. This book was released on 2016-11-23 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Download or read book Representing Wine Sensory Perceptions Communication and Cultures written by Rosario Caballero and published by John Benjamins Publishing Company. This book was released on 2019-10-21 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine culture is a complex phenomenon of increasing importance in modern society, and it combines the joys of wine appreciation with the frustrations of trying to verbally communicate sensory impressions. While wine appreciation is traditionally characterized as joyously convivial in its social dimension, sensory impressions remain eminently private. This contrast explains why the language used to represent wine, or winespeak, is the object of increasing crossdisciplinary interest. This book analyzes the many different forms / many of the different forms of representing wine in present-day society, with a special emphasis on winespeak, starting from the premise that such study demands a genre approach to the many different communities involved in the wine world: producers/ critics/ merchants/ consumers. By combining the methodologies of Cognitive Linguistics and discourse analysis, the authors analyze extensive real-life corpora of wine reviews and multimodal artifacts (labels, advertisements, documentaries) to reflect on the many inherent difficulties but also to highlight the rich and creative figurative strategies employed to compensate for the absence of a proper wine jargon of a more unambiguous nature.

Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

Download or read book Wine Tasting written by Ronald S. Jackson and published by Academic Press. This book was released on 2016-12-22 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Download or read book The Chemical and Sensory Effects on White Wine During Short term Aging Due to the Use of Different Sparging Gases at Bottling written by Bret D. Hogan and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This study examined the role of bottle shock in a young white wine while also considering the use of different sparging gases at bottling. A sensory panel was trained on the descriptive analysis of white wine. A Verdhelho-Torrontes blend was bottled with the use of different sparging gases: argon, nitrogen, carbon dioxide, medical-grade air, and pure oxygen. The trained panel evaluated the wine sensorially over a period of 42 days, assessing the wine's aroma, taste, and mouthfeel. Chemical analyses were performed on the wine during this period. The different sparging gases played an important role in certain chemical properties of the wine, notably free SO2, total SO\2082, headspace O\2082, and dissolved O\2082. Sparging gas had little effect on the sensory profile of the wines in this study. Time after bottling, however, was a large driver of the sensory profile of the wines, suggesting that bottle shock is a real phenomenon"--Abstract.

Download or read book Introduction to Wine Laboratory Practices and Procedures written by Jean L. Jacobson and published by Springer Science & Business Media. This book was released on 2006-06-14 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape. For some small wineries, this notion might still ring true, but for the majority of wineries commercially producing quality wines, the reality of winemaking is far more complex. The persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality winem- ing. The sciences of viticulture, enology, and wine chemistry are becoming more intricate and sophisticated each year. Wine laboratories have become an integral part of the winemaking process, necessitating a knowledgeable staff possessing a multitude of skills. Science incorporates the tools that new-age winemakers are utilizing to produce some of the best wines ever made in this multibillion dollar trade. A novice to enology and wine chemistry can find these subjects daunting and intimidating. Whether you are a home winemaker, a new winemaker, an enology student, or a beginning-to-intermediate laboratory technician, p- ting all the pieces together can take time. As a winemaker friend once told me, “winemaking is a moving target. ” Introduction to Wine Laboratory Practices and Procedures was written for the multitude of people entering the wine industry and those that wish to learn about wine chemistry and enology.

Download or read book Creating and Validating an Aroma and Flavor Lexicon for the Evaluation of Sparkling Wines written by Eric Le Barbé and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Sparkling wines represent an important part of the full wine category. Currently, no lexicon exists that includes aroma, flavors, and mouthfeel for sparkling wine. The objectives of this research were to:1) develop an aroma, flavor, taste and mouthfeel lexicon for sparkling wines, 2) train a panel to use this lexicon on white sparkling wines, which represent the majority of sparkling wines, and validate the panel's performance with white sparkling wines. For lexicon development, 25 sparkling wines were selected from 132 by a team of sensory professionals and winemakers. The lexicon developed included 13 mouthfeel and taste, 48 aroma, and 48 flavor (aromatic) attributes (109 total attributes). For lexicon training, 22 experienced wine panelists participated in 10, 3-hour sessions over two weeks. After training was complete, panel performance was validated with a practice phase and two studies. Analysis of panel discrimination (i.e. sample p-value) and within panel reproducibility (i.e. correlation of panelist with panel intensity) indicated that the new lexicon differentiated sparkling wines consistently. Further, principal components analysis for studies two and three revealed grouping by wine type (e.g. brut, extra dry, etc.) again validating the new lexicon.

Download or read book Production Wine Analysis written by Bruce W. Zoecklein and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel as well as equip ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, grapes are processed and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid ered remedial techniques can be employed to produce an acceptable product.

Download or read book Compositional and Sensory Analysis of Finger Lakes Riesling written by Rebecca Erin Nelson and published by . This book was released on 2011 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the wine world continues to globalize, and industry competition grows, wine regions have increasingly focused on promoting one or two grape varietals which result in consistently expressive wines that best represent the viticultural area. A variety of studies have concentrated on defining regional cultivar typicity not only to enhance marketing techniques, but also to increase the understanding of a specific cultivar within the region from viticultural, enological, and sensorial perspectives, and findings may be relevant to the entire field. The Finger Lakes region of New York State has put itself on the world wine map through production of Rieslings with definitive sensory character. Preliminary assessments also suggest unique sensory profiles exist in the Rieslings according to which Finger Lake the grapes are cultivated. The sensory properties of Finger Lakes Rieslings, and the presence of subregional character, have not previously been investigated through rigorous, formal sensory analysis. This experiment sought to determine whether Riesling grapes grown along Keuka, Seneca, and Cayuga Lakes and from two distinct clones produced wines with unique sensory and compositional profiles. Six similar blocks of Riesling were selected to reduce effects of viticultural practices on compositional and sensory outcomes. Two sites, exclusively planted with clone 90 or clone 239, were selected from the east side of each lake. Viticultural treatments were standardized throughout the growing season. Inherent site and seasonal characteristics were recorded, and specific vine physiology and status measurements were collected from each block. Grapes were vinified, in duplicate lots from each site, by a standard winemaking protocol to yield two fermentation replicates. Instrumental analyses (GC-FID and GC-MS) were performed to quantify selected volatile aroma constituents of the Riesling wines. Generic descriptive analysis (DA) was performed on the wines by eleven panelists, screened for white wine consumption habits and sensory acuity. Sensory reference standards were developed during training and utilized along with intensity standards during orthonasal evaluation of the wines. Wines were also analyzed by HPLC for phenolic acids profiling. Statistical analyses of the volatile data showed that significant differences existed among some compounds. However, most of these differences were likely of no biological significance based on similarity of overall volatile profiles and vineyard site characteristics such as canopy light environment, vine water status, and crop load, factors which may impact wine quality. Monoterpene and TDN levels were at or below sensory threshold, and linalool was the only compound with apparent correlation to sensory data. DA panelists established 11 aroma attributes important to Finger Lakes Riesling wines. Wine aroma profiles were similar across vineyard sites, and two-way ANOVA results of lake, clone, and their interaction were not significant. Citrus, pineapple, linalool/floral, melon, and stemmy were among the descriptors present at the highest intensities. Phenolics data were characteristic of white wines as hydroxycinnamic acids and their tartrate esters dominated the profile. Higher concentrations of fertaric acid than coutaric acid were observed. While ANOVA showed significant results for lake, clone, and their interactions, clone had the strongest effect. These experiments indicate that sensory and aroma profiles of Riesling wines were similar despite differences in clonal material and growing conditions. However, the importance of seasonal growing conditions should not be overlooked as this experiment should be repeated over multiple years. The Riesling wines were also analyzed with less than six months of bottle age, and aging has the potential to impact wine differentiation. This sensory and volatile data is among the first to be reported for Riesling in the Finger Lakes. Riesling clone may be of interest to growers and winemakers due to effect on phenolic profile which may impact volatile stability and oxidative browning.

Download or read book Ancient Wine written by Patrick E. McGovern and published by Princeton University Press. This book was released on 2019-10 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stone age wine -- The Noah hypothesis -- The archaeological and chemical hunt for the earliest wine -- Neolithic wine! -- Wine of the earliest pharaohs -- Wine of Egypt's golden age -- Wine of the world's first cities -- Wine and the great empires of the ancient Near East -- The Holy Land's bounty -- Lands of Dionysos : Greece and western Anatolia -- A beverage for King Midas and at the limits of the civilized world -- Molecular archaeology, wine, and a view to the future.

Download or read book Handbook of Enology Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Download or read book Uncorked written by Gérard Liger-Belair and published by Princeton University Press. This book was released on 2013-06-02 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: The spectacular science behind champagne's effervescence Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot—the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.

Download or read book Wine Science written by Ronald S. Jackson and published by Elsevier. This book was released on 2000-05-03 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. Key Features * Univerally appealing to non-technologists and technologists alike * Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration * Covers sophisticated techniques in a clear, easily understood manner * Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation * Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria * Chapter on recent historical findings regarding the origin of wine and wine making processes