Download or read book Deciphering Aroma and Mouthfeel Attributes in Malolactic Fermented Wines written by Jill Marie Richardson and published by Ann Arbor, Mich. : University Microfilms International. This book was released on 2002 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Exploration Into the Influence of Malolactic Fermentation Parameters and Pre fermentation Juice Treatment on Chardonnay Mouthfeel written by Anthony Sereni and published by . This book was released on 2016 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book A Flavoromics Approach to the Characterisation of Pinot Noir Wine Sensory Properties written by Emma Sherman and published by . This book was released on 2018 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Relationships between wine composition and sensory properties are well recognised. The number of volatile and non-volatile compounds detected in wines is vast and continues to grow. Connections with aroma, taste and mouthfeel properties have been discovered for many; however, the complexity of wine composition hinders the discovery of new relationships. Interactions, including synergistic and masking effects, make the nature of the contributions of individual compounds difficult to establish. This complexity also makes the drivers of wine sensory attributes difficult to ascertain. In this project, predictive models were constructed for Pinot noir wine sensory properties using a flavoromics platform optimised for the profiling of volatile and non-volatile wine compounds. These models allowed the untargeted assessment of composition drivers of aromas, tastes and mouthfeel, and Pinot noir wine quality as perceived by expert panellists. A large number of volatile and non-volatile compounds were identified as strong contributors to the predictive abilities of the models, demonstrating that Pinot noir wine sensory properties are driven by the complex interaction of many different compounds. These results were replicated in a study of Merlot wines, and the strong influence of ethanol concentration on wine sensory was reiterated. Standardised winemaking techniques were applied to determine the origin of Pinot noir wine flavours in the vineyard. Relationships were explored between grape and pre-ferment volatile composition, wine volatile profiles and sensory properties. While several flavour markers were identified, it was noted that connections between pre- and post-ferment volatile composition with respect to aroma were complex and difficult to unravel. Flavoromics studies generate large data sets; the ability of modern analytical instruments to measure the composition of wines has developed so that thousands of molecular features can be detected. To aid the construction of parsimonious predictive models, a novel variable selection technique was applied using the volatile profiles of sensory similes used to describe wine orthoand retronasal aromas (e.g. black currant, cinnamon, vegetal). Several compounds detected in both wines and sensory references were found to be strong predictors of wine aromas. Familiarity of the panellists with the references was important for the success of the method, nevertheless these results indicate similar chemistries may be driving the corresponding aromas. Several compounds were identified in this research that may contribute to wine quality, as well as specific aroma and mouthfeel attributes, providing opportunities for manipulations to design wine style in the winery and vineyard.
Download or read book Understanding Wine written by and published by PediaPress. This book was released on with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Key Constituents Affecting Wine Body written by Ron Christopher Runnebaum and published by . This book was released on 2007 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Malolactic Fermentation written by and published by . This book was released on 2015 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Wine Fermentation written by Harald Claus and published by MDPI. This book was released on 2019-03-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.
Download or read book Taste and Flavor Changes of White Wine After Tasting Vinaigrette Dressing written by Sarah Nunamaker and published by . This book was released on 2007 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Woodhead Publishing. This book was released on 2021-11-19 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. Reviews our current understanding of wine aroma, color, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Download or read book Beverage Basics written by Robert W. Small and published by John Wiley & Sons. This book was released on 2011-09-13 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.
Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2002 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Malolactic Fermentation in Wine written by Rich Morenzoni and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Download or read book Descriptive Analysis in Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2018-03-19 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Elsevier. This book was released on 2010-04-28 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews current understanding of wine aroma, colour, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
