Download or read book Chemical and Sensory Assessment of Astringency in Washington State Red Wines written by Josie L. Landon and published by . This book was released on 2007 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Instrumental and Sensory Evaluation of Red Wine Astringency written by Scott Clifford Frost and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The presented work aimed to explore the chemical and sensory relationship of red wine astringency. Two sets of experimental Merlot wines were utilized. The first set of wines were produced at the Washington State University Irrigated Agriculture Research and Extension Center (WSU-IAREC), then sent to UC Davis for chemical and sensory analysis. This set of wines employed a factorial design to evaluate the relationship of tannin, acid, and ethanol concentration on astringent perception. The factorial design allowed for evaluation of the effect of each factor on the response variable. Descriptive analysis (DA) and temporal dominance of sensation (TDS) were used to describe the sensory response. A five-factor analysis of covariance (ANCOVA) was applied to the DA data. The results showed significant effect of tannin and acid concentration, but ethanol concentration was not a significant effect. The analysis of the TDS data was dictated by the ANCOVA results. TDS curves were constructed by factor level only for significant effects as shown by the ANCOVA. The use of a factorial design for the analysis of TDS data was novel. These results are contained in chapter 2. The second set of experimental wines were produced at The UC Davis Teaching and Research Winery. These wines focused on altering chemistry and sensory through winemaking. Nine cap management and extended maceration treatments were evaluated. Extended maceration was applied to c.v Merlot grapes for 1, 2, 4, 6, and 8 weeks. In addition, a punch down treatment and two submerged cap treatments were also evaluated. The treatment effects were characterized using descriptive analysis, polyphenol measures, basic wine parameters, and volatile analysis. Length of extended maceration defined the astringent texture of the resulting wines, while bitter taste and pepper spice aroma were defined by the type of cap management. The chemical and sensory results relating to winemaking are presented in chapter 3. The fourth chapter explores the relationship of descriptive analysis and temporal dominance of sensation. The DA and TDS results from the maceration experiment are utilized to compare and contrast the two sensory techniques. Similar results were shown between the DA and TDS results for “hot” taste, but maximum dominance rate for astringency and bitter were not correlated with maximum DA intensity. In addition, correspondence analysis was applied to the TDS frequency table in order to project the results into a multivariate space.
Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms
Download or read book Chemistry and Biochemistry of Winemaking Wine Stabilization and Aging written by Fernanda Cosme and published by BoD – Books on Demand. This book was released on 2021-02-10 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
Download or read book Effects of Ethanol Tannin and Fructose on the Sensory and Chemical Properties of Washington State Merlot written by Anne Carolyn Secor and published by . This book was released on 2012 with total page 83 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bulletin de l O I V written by Office international de la vigne et du vin and published by . This book was released on 2004 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Wine Components on the Chemical and Sensory Quality of Wines written by Charles Diako and published by . This book was released on 2016 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine is an alcoholic beverage containing numerous compounds that contribute to its overall quality. The overall objective of this dissertation was to examine the influence of matrix interactions in commercial red wines on the sensory and chemical properties of wines, and explore advanced methods of mathematical analyses of these data. In the first study, the influence of these matrix components and their interactions on wine quality was examined. Commercial Merlot wines (n=61) were evaluated for wine chemistry parameters, with the matrix components of interest identified as alcohol, tannin and mannoproteins. Sensory evaluation results showed complex interactions among tannins, alcohol and mannoproteins on the perception of most aromas, flavors, tastes and mouthfeel attributes (p0.05). Since human subjects vary in their sensory perceptions, panel reproducibility and precision was addressed. Panelists' variation in attribute evaluations was conceptualized as a linear operator called a bias matrix for feedback calibration and correction of panelists' evaluations. Results showed that the bias matrix corrected the panelist ratings of the samples, leading to higher reproducibility and precision. No significant differences (p0.05) were found between the original and corrected means. Predictive filtering showed that the panelists' corrected means for the attributes were closer to the predicted panel mean compared to their unfiltered means. The application of the electronic tongue for the assessment of wine quality was further explored. Strong correlations (r2>0.930) were reported between the electronic tongue and the sensory perceptions of sweet, sour, bitter, burning, astringent and metallic. Further research on the application of the electronic tongue to discriminate among wines and building predictive models was performed. Non-linear methods showed high discrimination among the commercial wines (90.1%), with high prediction accuracy of the electronic tongue output using the chemical parameters ([greater than/equal to sign] 90.0%). These results showed the dependence of the intensity of the electronic tongue signal on the chemical components of the wines. This dissertation demonstrated how wine matrix components influenced perception through suppression and enhancement of various sensory attributes. In addition, advanced methods of chemical and sensory data analysis were developed and validated. Results from this study will be useful for winemakers for wine quality optimization.
Download or read book A Comparison of Phenolic Composition and Sensory Evaluation Results of Twelve 1998 Red Wines written by Shelly Marie Caulkins and published by . This book was released on 2000 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Impact of Wine Components on the Chemical and Sensory Properties of Wines written by Remedios R. Villamor and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The wine matrix includes a variety of compounds that influence wine quality. The overall objective of this study was to examine the relationship between the matrix components and sensory attributes of wine. To address the issue on wine quality as related to tannin and polymeric pigments, the effect of initial tannin concentration, storage time and temperature on chemical and sensory properties of young bottled Cabernet Sauvignon and Merlot wines was studied. In general, storage treatment resulted in a significant increase in small polymeric pigment (SPP) with a decrease in anthocyanin (p [less than equal to] 0.05). Tannin concentration was directly related to large polymeric pigment (LPP) and correlated with perceived astringency (r = 0.882). Increased perceived bitterness was associated with storage at 32 & ordm;C for 70 days. In addition to tannin content in wine, further experiments investigated the interaction of tannin with ethanol and fructose concentrations on the headspace concentration of eight odorants in model wine. In general, increased tannin concentration exhibited a salting-out effect while fructose induced a salting-in effect, both of which were largely dependent upon ethanol concentration. The net magnitude effect was a reduction in the odorants' headspace concentration dominated by ethanol. Odor detection thresholds increased between 2 and 10,000-fold, lowering the odor unit values (OUV). The impact of ethanol, tannin and fructose concentrations on the sensory properties of model red wines was also evaluated. Principal component analysis (PCA) differentiated the model wines based on factor 1 (floral, fruity and caramel), factor 2 (earthy and herbaceous) and factor 3 (sulfur, spicy, woody, and bitterness). Analysis of variance (ANOVA) results showed a significant impact of ethanol concentration on these factors (p [less than equal to] 0.05). Tannin and fructose, and all interaction effects were not significant. These results highlighted the influence of major wine components and their interactions on sensory perception. Viticulturists and winemakers are suggested to consider the information obtained in this research when making decisions to optimize wine quality.
Download or read book Sensory Profiles of Taste and Mouthfeel of Red Wines written by David M. Gillespie and published by . This book was released on 2000 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fermented and Distilled Alcoholic Beverages a Technological Chemical and Sensory Overview written by Maurício Bonatto Machado de Castilhos and published by . This book was released on 2021-01-27 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes seven chapters with the following subject matter: red wines produced from American grapes (Vitis labrusca) (Brazil), Bordeaux Cabernet Sauvignon and Merlot (France), Tempranillo (Spain), Carmenère (Chile), Touriga Nacional (Portugal), Tannat (Uruguay), and Syrah (Brazil) grapes. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in red wine production, comparing those with classical technologies used worldwide. The book provides useful data regarding the effect of these novel technologies on chemical properties, sensory wine acceptance and descriptive profiles, assessing the changes promoted in the wines' chemical profile as a result of the their quality improvement and sensory uniqueness"--
Download or read book Investigation of the Chemical and Sensory Properties of Red Wine Pigments written by Anita Oberholster and published by . This book was released on 2008 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds play an important role in red wine colour, bitterness, astringency, as well as a range of other tactile or 'mouth-feel' characteristics. Progressive changes of phenolic compounds, initially extracted from grapes, occur during the storage and aging of red wines. The decrease of astringency occurring during wine aging has been considered as a result of mainly anthocyanin-flavanol condensation either directly or mediated by aldehydes. The contribution of these polymeric pigments formed during wine aging to the unique properties of red wine is an important question still unanswered. Experiments were conducted to synthesise polymeric pigments in model wine solutions under different conditions in the absence of acetaldehyde to provide material for chemical and sensory studies. Experiments were also conducted to determine the sensorial contribution of anthocyanins to wine as well as the effect of anthocyanin-flavanol polymerisation reactions taking place during maturation.
Download or read book Flavonoids written by Oyvind M. Andersen and published by CRC Press. This book was released on 2005-12-09 with total page 1256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pa
Download or read book Wine Science written by Ronald S. Jackson and published by Academic Press. This book was released on 2020-04-04 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each
Download or read book The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts written by Victoria Dawn Paup and published by . This book was released on 2021 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine quality is a complex concept that is greatly influenced by its sensory characteristics and chemical composition, and many factors can contribute or detract from quality. The overall objective of this dissertation was to examine microbiological factors and their influence on wine quality using sensory evaluation and analytical testing methods. In the first study, the ability of the electronic tongue and experienced sensory panelists to discriminate among wines inoculated with spoilage microorganisms over storage was evaluated. Merlot wine was inoculated with spoilage microorganisms, in particular Brettanomyces bruxellensis, Pediococcus parvulus, Acetobacter pasteurianus, and Lactobacillus brevis, and tested weekly. Results showed that the electronic tongue discriminated among the inoculated wine samples starting at Day 21 of storage, while the experienced sensory panelists were unable to discriminate until Day 28. Therefore, the electronic tongue was demonstrated to be a useful tool for early detection of wine faults. In the second study, the influence of storage on the sensory and chemical characteristics of wines made with pectinase-producing non-Saccharomyces yeasts (NSY). The addition of NSY in Merlot wine increased cherry flavor over storage (p 9́Þ 0.05), an attribute often associated with wine quality. Additionally, significant differences were observed in pH and glycerol concentration in the wine. Some NSY that produce pectinase have been shown to increase polysaccharide concentrations which can improve mouthfeel characteristics. Building on this, providing sufficient substrate (pectin) may increase the activity of this enzyme. Therefore, the final study evaluated the influence of pectinase producing NSY on the sensory and chemical characteristics of wined with varying amounts of pectin. In both red and white wine, significant differences (p 9́Þ 0.05) were observed in the chemical parameters, in particular pH and D-galacturonic acid; however minimal differences were found in the sensory characteristics. Overall, this research advanced the understanding of how wine quality is affected by different wine microorganisms. In particular, new sensory and analytical methods for more rapid wine fault detection were developed, and a deeper understanding of the potential utilization of pectinase producing NSY to elicit chemical and sensory change was found.
Download or read book Phenolic Compounds written by Marcos Soto-Hernández and published by BoD – Books on Demand. This book was released on 2017-03-15 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.
Download or read book Women in Chemistry 2022 written by Anna Maria Maria Papini and published by Frontiers Media SA. This book was released on 2023-10-30 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: We are delighted to present the 2022 Women in Chemistry article collection. Following the celebration of International Women’s Day 2022, the UNESCO International Day of Women and Girls in Science, Frontiers in Chemistry is proud to offer this platform to promote the work of women scientists, across all branches of Chemistry. At present, less than 30% of researchers worldwide are women. Long-standing biases and gender stereotypes are discouraging girls and women away from science-related fields, and STEM research in particular. Chemistry is no exception to this. Science and gender equality are, however, essential to ensure sustainable development as highlighted by UNESCO. In order to change traditional mindsets, gender equality must be promoted, stereotypes defeated, and girls and women should be encouraged to pursue STEM careers.
