Download or read book Influence of Titratable Acidity on the Perceived Astringency in Merlot Wine written by Kmytro Kuzyk and published by . This book was released on 2013 with total page 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 The Effect of Flavor and Sweetness on the Temporal Perception of Astringency and Fruitiness in Red Wine written by Kryss Speegle and published by . This book was released on 2002 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of PH and Ethanol on the Astringent Sub qualities of Red Wine and the Implications for Optimum Grape Maturity written by Palmina De Miglio and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. A portion of the wine was adjusted to the pH values of 3.2, 3.4, 3.6 and 3.8, and another portion was adjusted to ethanol concentrations of 0%, 6%, 12%, and 15%. In addition, the pH 3.4 and 3.6 treatments were adjusted to an ethanol concentration of 12% and 15% all wines were then assessed sensorially and seventeen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: velvet, aggressive, silk/satin, dry, fleshy, unripe, pucker viscosity, abrasive, heat, chewy, acidity, grippy/adhesive, bitter, balance, overall astringency, and mouth-coat. Descriptive analysis profiling techniques were used to train the panel and measure the intensity of these attributes. It was found that decreasing pH values (averaged across all ethanol concentrations) showed an increase in the overall astringency of the wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity. The second objective was to identify appropriate sensory descriptors to evaluate the influence of grape maturity and maceration technique (grape skin contact) on the astringency sub-qualities of red vinifera wines from Niagara. The grapes were harvested across two dates, representing an early harvest and a late harvest. A portion of the Cabernet Sauvignon grapes wine was divided into three maceration treatments of oneweek maceration, standard two-week maceration, three-week maceration, and MCM. Another portion of both the early and late harvest Cabernet Sauvignon grapes were chaptalized to yield a final ethanol concentration of 14.5%. The wines were assessed sensorially and thirteen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: carbon dioxide, pucker, acidity, silk/chamois, dusty/chalky/powdery, sandpaper, numbing, grippy/adhesive, dry, mouthcoat, bitter, balance and, overall astringency. Descriptive analysis techniques were used to train the panel and measure the intensity of these attributes. The data revealed few significant differences in the mouth-feel of the wines with respect to maturity; which included differences in overall astringency and balance. There were varietal differences between Cabernet Sauvignon, Cabernet Franc, and Pinot Noir and differences for Cabernet Sauvignon wines due to the length and manner of maceration and as a result of chaptalization. Statistical analysis revealed a more complex mouth-feel for the Pinot Noir wines; and an increase in the intensity of the astringent sub-qualities as a result of the addition of sugar to the wines. These findings have implications for how processing decisions, such as optimum grape maturity and vinification methods may affect red wine quality.
Download or read book The Influence of PH and Titratable Acidity on Scoring of Dry White Wine written by John Lee Amistoso and published by . This book was released on 1980 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of PH and Total Acidity on Malo lactic Fermentation in Wine written by George Elias Bousbouras and published by . This book was released on 1968 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Acidity Management in Musts Wines written by Volker Schneider and published by Board and Bench Publishing. This book was released on 2018-10-01 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acid Management in Musts & Wines is the first exhaustive treatment of the subject in print. It is the definitive guide to arguably the most delicate operation in the development of a fine wine. The authors first defines the numerous acids within must and the resulting red and white wines, and examine the acids’ individual characteristics and their roles in the sensory experience of wine. Then they describe acidification and how to conduct effective sensory trials. Lastly, the book delves deeply into the principles and multiple processes of chemical decalcification.
Download or read book Handbook of Alcoholic Beverages written by Alan J. Buglass and published by John Wiley & Sons. This book was released on 2011-01-13 with total page 1207 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
Download or read book Effect of Concentration PH and Anion Species on the Sourness and Astringency of Organic Acids written by Richard Avery Sowalsky and published by . This book was released on 1995 with total page 312 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 The Influence of PH and Titratable Acidity on the Chemical Composition of Bottle Fermented and Aged Sparkling Wine written by Toni Lee Paterson and published by . This book was released on 1996 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thesis analyses the effects of the parameters of pH and titratable acidity on the volatile composition of sparkling wine during fermentation and aging. Investigation of a fermented chemically defined medium, used to simulate a wine environment, reveals significant differences in the number and concentration of volatitle compounds between treatments with different titratable acidity levels. The study identifies several compounds as products of fermentation and aging.
Download or read book Sensory Evaluation of Food written by Michael O'Mahony and published by Routledge. This book was released on 2017-11-22 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
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 Development of a Protocol for Reducing Carry over Effects from Wine in the Mouth written by Ann E. Colonna and published by . This book was released on 2002 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Comparison of Methods for Quantification of Tannins in Wine written by Lisa Roskam Thurston and published by . This book was released on 2006 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Plant Polyphenols written by Edwin Haslam and published by CUP Archive. This book was released on 1989-06-29 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
