Download or read book Detection and Rejection Thresholds for Vitis Labrusca Associated Odorants are Dependent on Matrix and Regional Effects written by Demetra Perry and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Pennsylvania is among the top 10 wine producing states in the nation, bottling more than three-quarters of a million cases of wine each year. Nearly half of total wine sales in PA come from wines made from Vitis labrusca grapes. These grapes contain two distinctive odorants, methyl anthranilate (MA) and 2-aminoacetophenone (2AAP), which are described as 'grapy' and 'foxy'. These compounds, while suitable in the context of grape jelly, are believed to be undesirable in wine, particularly to wine experts. While opinions of wine professionals can be influential on a wine's prestige, of equal importance are opinions of wine consumers, who are the driving force behind sales. For these reasons, preferences for these compounds were assessed by both non-expert wine consumers and wine experts. The first objective of this work was to determine the hypothesized matrix effects on detection thresholds for MA and 2AAP in water, model wine, and wine. A group of untrained participants who reported consuming white wine were used to determine the detection thresholds for MA and 2AAP, in each of the three matrices. Additionally, threshold values for MA and 2AAP, previously cited in the literature, were evaluated using the same participants to investigate their reported 2-log difference. The second objective of my work was to determine how the concentration levels of MA and 2AAP affect consumer and wine expert preferences by assessing rejection thresholds for each of the two compounds in an unoaked Chardonnay. I hypothesized that wine experts would have a lower rejection threshold than non-expert wine consumers. Additionally, I investigated how regional location may affect rejection threshold by comparing the results acquired from California wine experts and non-expert wine consumers to Pennsylvania non-expert wine consumers. I expected that the rejection threshold for the two compounds would be lower among CA residents, who are unfamiliar with wines of a grapy nature, compared to PA residents, who are likely familiar with labrusca wine. The results of this research provide critical information about the detection of the potentially undesirable odors of methyl anthranilate and 2-aminoacetophenone in wine. The proven matrix effects suggest that at low levels, the detection of these compounds may be dependent on grape variety. With the knowledge of which levels of MA and 2AAP in their wines are detectable, but not necessarily of consequence to purchase decisions, PA winemakers can save time and money and propel the PA wine industry forward, well past the bad press that equates PA wines with 'alcoholic grape juice.'

Download or read book Investigating the Inadvertent Transfer of Vitis Labrusca Associated Odors to Vitis Vinifera Wines written by Jared Smith and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Methyl anthranilate (MA) and 2-aminoacetophenone (2AAP) are volatile compounds present in certain Vitis labrusca grapes, such as Concord and Niagara. Reportedly, MA is responsible for the distinct grapey odor of Concord wines and 2AAP is responsible for the "foxy" character of Niagara wines. For the vast majority of Vitis vinifera wines, these odors are not expected to be present at any detectable level; however, in recent years, there have been anecdotal reports in northeastern U.S. wine regions of these odors appearing in wines prepared solely from V. vinifera varieties. MA and 2AAP also have low sensory detection thresholds (300 [mu]g/L and 0.5-2 [mu]g/L, respectively) therefore even trace levels of these compounds in V. vinifera wines are perceptible by human assessors. The sources and modes of carryover of foxy/native odors into V. vinifera wines is currently unknown, and we hypothesizes that the major mechanism by which V. vinifera wines accumulate V. labrusca-associated character is through scalping by winery equipment during juice and wine processing. As it is common for V. labrusca and V. vinifera varieties to be processed in the same facilities in the northeastern U.S., certain materials used during winemaking may be capable of transferring these volatile compounds between wines and juices. In order to test this, I developed procedures to access the ability of various polymeric materials widely used during wine production to scalp MA and 2AAP from spiked model solutions (100mg/L). Following scalping, I subjected those resins to un-spiked model solutions, measuring the desorption of the odorants over a 144h period. I then tested the polymers that transferred MA and 2AAP in model solutions in real wine and juice, using spiked (5mg/L) Concord wine and juice in the scalping study, and V. vinifera wine (Chablis) and juice (Muscat) to investigate desorption.I found MA and 2AAP were scalped from both model and real systems at various rates by polymeric materials relevant to winemaking. I also found that scalped MA and 2AAP desorbed from polymers upon introduction to new solutions. I found that the levels of scalping and desorption was largely dependent on the structural characteristics of the polymers. PVC and rubber allowed for significantly (p0.05) larger amounts of MA and 2AAP to be transferred between solutions in comparison to HDPE, LDPE and polysulfone. This likely results from the higher amorphous content of PVC and rubber which allows for greater sorption and desorption of the odorants. I also found that polymers containing a higher degree of crystallinity, like LDPE and HDPE, led to transfer of the odorants to a lesser extent, while polysulfone failed to transfer any MA or 2AAP between solutions. I observed no definitive trends based on the solution (wine or juice) MA and 2AAP were being scalped from or desorbed into. This is likely due to the wines weakly ethanolic (12%) content which does not drastically affecting the polarity of the solutions and varying effects of components of the systems acting as either copermeants or competitors during sorption and desorption of 2AAP. Copermeants are molecules that increase the levels of sorption of other molecules, while competitors do the exact opposite as their presence minimizes the amount of sorption of the analyte of interest. I observed the same trends for all of the tested polymers between model and real systems. These results suggests that the model study was a relatively successful means for screening the majority of the polymers in terms of their ability to transfer MA and 2AAP between real wines and juices. In addition, polymeric materials may act as a vehicle for the inadvertent introduction of native odorants into wines produced solely from V. vinifera varieties. Further investigation should be carried out to confirm the validity of these findings in an actual wine production environment. I also tested the ability for various cleaning solutions affiliated with commercial wine production to remove MA and 2AAP from polymers as potential means to prevent this inadvertent transfer in wineries that use the same equipment for V. labrusca and V. vinifera processing. As I expected, increasing both ethanol content and temperature of the cleaning solutions lead to greater desorption of MA and 2AAP from the polymers. Even at the highest ethanol content (80%) and higher temperature (75°C) treatment only up to 40% of the odors were desorbed after 60 minutes of exposure to the cleaning solution. This suggests that while these odorants can be desorbed, the exact protocol for removing the compounds needs to be optimized in order to ensure that they are removed at levels which render the polymer suitable for processing V. vinifera varietals. Lastly, I performed human sensory evaluation in order to determine the rejection threshold for 2AAP in wines. I found that even at the highest concentration tested, which was almost 50 times above its detection threshold (.5 [mu]g/L), the spiked 2AAP wines were not significantly (p0.05) preferred over the un-spiked control. This suggests that 2AAP may not be offensive to certain common V. vinifera wine consumers in certain regions of the country. However, other factors need to also be considered when interpreting this result as the presence of 2AAP in V. vinifera wines may affect preference in other populations.

Download or read book Wine Tasting written by Ronald S. Jackson and published by Elsevier. This book was released on 2022-10-02 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience. Presents worked examples of complex statistics applied to wine tasting Provides a flow chart of wine tasting steps and production procedures, incorporating course and appreciation practices Discusses various types, purposes and organization of wine tastings Cautions about design errors that could invalidate data interpretation Explains practical details on wine storage and the problems that can occur, both during and following bottle opening

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 Sub threshold Effects on the Perceived Intensity of Recognizable Odorants written by Kannapon Lopetcharat and published by . This book was released on 2002 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression was common and concentration independent in mixtures comprising odorants with different functional groups. Suppression was observed at the lowest sub-threshold concentration tested (30% level). At sub-threshold concentrations, acetic acid suppressed the perceived intensity of acetaldehyde and ethanol but not vice versa. Acetaldehyde and ethanol, however, suppressed each other when one was at sub-threshold concentrations in binary mixtures. Enhancement was observed in tertiary mixtures containing acetaldehyde at panel recognition concentration and was dependent on sub-threshold concentrations of acetic acid and ethanol. In mixtures that contained aliphatic acids with different carbon chain lengths (acetic acid, propanoic acid and n-butanoic acid), sub-threshold enhancement and suppression depended on concentrations and molecular similarity of mixture components. Sub-threshold effects were not observed when the acids were two carbon-atoms different. 50% and 70% sub-threshold levels caused sub-threshold enhancement; however, higher concentrations caused decrease in intensity. Sub-threshold suppression was observed in mixtures containing n-butanoic acid as a recognizable odorants with propanoic acid at a 10% level in a binary mixture and acetic acid and propanoic acid in a 30%-30% combination in the tertiary mixture.

Download or read book The Wine Bible written by Karen MacNeil and published by Workman Publishing Company. This book was released on 2015-10-13 with total page 2408 pages. Available in PDF, EPUB and Kindle. Book excerpt: No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.

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 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 Wine Science written by Ronald S. Jackson and published by Academic Press. This book was released on 2008-04-30 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos

Download or read book Biochemistry of Fruit Ripening written by G.B. Seymour and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech

Download or read book North Carolina and Its Resources written by North Carolina. Board of Agriculture and published by . This book was released on 1896 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Commercial Fruit Processing written by Jasper Woodroof and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: • use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.

Download or read book Reformulation as a Strategy for Developing Healthier Food Products written by Vassilios Raikos and published by Springer Nature. This book was released on 2019-10-09 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

Download or read book Postharvest Management Approaches for Maintaining Quality of Fresh Produce written by Mohammed Wasim Siddiqui and published by Springer. This book was released on 2018-04-08 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce. Application of terpenic compounds, phenolic compounds, salicylic acid, methyl jasmonates, hydrogen peroxide, ethanol, sulphur compounds, polyamines, plant growth regulators, active carbohydrates, ozone, hexanal and nitric oxide have been proven effective in minimizing storage disorders like chilling injury, scald, fungal diseases like stem-end rot, blue mould rot, green mould rot, anthracnose, regulation of ripening and senescence, etc. This book will be a standard reference work for the management of shelf life in the fresh produce industry.

Download or read book An Etymological Dictionary of the Latin Language written by Francis Edward Jackson Valpy and published by . This book was released on 1828 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Etymological Dictionary of the Latin Language by Francis Edward Jackson Valpy, first published in 1828, is a rare manuscript, the original residing in one of the great libraries of the world. This book is a reproduction of that original, which has been scanned and cleaned by state-of-the-art publishing tools for better readability and enhanced appreciation. Restoration Editors' mission is to bring long out of print manuscripts back to life. Some smudges, annotations or unclear text may still exist, due to permanent damage to the original work. We believe the literary significance of the text justifies offering this reproduction, allowing a new generation to appreciate it.

Download or read book Fruit and Vegetable Flavour written by B Brückner and published by Elsevier. This book was released on 2008-02-29 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products. Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement. With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables. Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement Discusses the possibilities and limitations for flavour enhancement by selection and breeding Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement

Download or read book Psychiatry and Neuroscience Update written by Pascual Ángel Gargiulo and published by Springer. This book was released on 2018-12-11 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: This broad and thought-provoking volume provides an overview of recent intellectual and scientific advances that bridge the gap between psychiatry and neuroscience, offering a wide range of penetrating insights in both disciplines. The third volume on the topic in the last several years from a varying panel of international experts, this title identifies the borders, trends and implications in both fields today and goes beyond that into related disciplines to seek out connections and influences. Similar to its two Update book predecessors, Psychiatry and Neuroscience – Volume III presents the current state-of-the-art in the main disciplines – psychiatry and neuroscience – and attempts to provide deeper comprehension or explication of the normal and diseased human mind, its biological correlates and its biographical and existential implications. This engaging volume continues the previous style of exploring different disciplines and trying to integrate disciplinary evidence from varying points of view in an organic manner. Developed for clinicians and researchers in the fields of medicine, psychiatry, psychology and biology, this third volume also will be of great interest to students and university professors of diverse disciplines.