Download or read book The Influence of Alcohol Content on the Consumer Acceptance of Red Wine and Threshold Values of Selected Wine Odorants written by Allison B. Beall and published by . This book was released on 2010 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Flavour Science written by Stephanie Frank and published by Elsevier Inc. Chapters. This book was released on 2013-07-29 with total page 9 pages. Available in PDF, EPUB and Kindle. Book excerpt: To see the effect of the manufacturing process on the aroma of red wine, key odorants in fresh Dornfelder grape juice and must as well as in young red wine and aged wine from the same vintage and grape variety were analyzed. To indicate changes in the most important odorants on the way “from grapes to wine,” 14 selected odor-active compounds were quantified by means of stable isotope dilution assays (SIDA) and odor activity values (OAV) were calculated. In some odorants, considerable differences in the OAVs between the four phases of red wine production were found.
Download or read book Red Bordeaux Wines written by Benedicte Pineau and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine consumption patterns have changed considerably in recent years, revealing an increasing preference for wines with clear, intense, fruity aromas. Today, one of the major challenges in red wine production is to obtain the specific "red-" and "black-berry" aromas expected by consumers on the basis of widely held preconceived ideas.Over the past 7 years, part of the wine research in Bordeaux (France) has thus been dedicated to the study of specific impact odorants in red wines, with focus on ß-damascenone, ethyl esters and acetates. The objective was to understand their real influence on red wines' overall aroma.The seminar will present the main results obtained so far.First, the example of b-damascenone will highlight the huge importance of the matrix used to determine detection thresholds. Actually, ß-damascenone was shown to be characterized by a very low perception threshold in dilute alcohol solution as compared to red wine. A comparison of the ß-damascenone detection threshold in red wine with the concentrations found in red wines revealed that this compound apparently had no direct impact on red wine aroma. ß-Damascenone's contribution was shown to be more indirect, with possible role as enhancer of fruity aromas in wines.Secondly, a sensory study investigating into the existence of a red Bordeaux wine typicality will be presented. In this work, expert assessors were shown to share coherent olfactory concepts of red Bordeaux wines, which enabled them to distinguish, in blind tests, red Bordeaux wines from other red wines included in the study. In addition, the distinctive character of these wines was found to be correlated to "black-berry" and "jammy-fruit" olfactory descriptors.Finally, a preparative HPLC method will be shown, which was developed to purify red wine extracts prior to gas chromatography (GC) analyses. This method was used to isolate red wines' fruity characteristics in specific fractions. Various odour-active zones were detected in typical fractions by GC-Olfactometry analysis of their extracts. Through further GC-Mass Spectrometry analyses, the aromatic compounds responsible for 15 of these odoriferous zones were identified as various ethyl esters and alkyl acetates. In view of their olfactory thresholds, the concentrations of these compounds were shown to have no direct impact on the fruity aroma of red wines. Nevertheless, an overall sensory effect of "red-" or "black-berry" nuances was clearly established, as very small variations in the concentrations of certain ethyl esters were perceived in deodorized red wine and affected their red- and black-berry aromas.
Download or read book Wine written by Jokie Bakker and published by John Wiley & Sons. This book was released on 2011-11-30 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
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 Red Wine and Health written by Paul O'Byrne and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book revises the principal strategies for the characterisation of red wines based on compositional profiles of biogenic amines as a source of information. Special attention is paid to toxicological and organoleptic repercussions associated with the presence of these natural components of wines. This book also aims to characterise the red wine through dielectric parameters. An overview of the basics of the dielectric properties of materials, specifically in foods is also presented. Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity in vitro. Phenolic compounds, obtained in red wine, are natural constituents of grapes and wines. They have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. Thus, phenolics show a positive effect on human health and they may cause an increase of antioxidant activity of blood plasma. In this book, the effect of total phenolics [TP], total anthocyanins [TA] on the antioxidant activity [AA] is discussed. Furthermore, the applications of the different analytical methods that have been developed so far for the analysis of natural antioxidants in red wine are discussed, such as high-performance liquid chromotography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE). Also, the agents influencing the phenolic profiles of red wine are overviewed. Wine safety and healthiness depend on the interactions among various factors, several of which of microbial origin. This book explores scientific knowledge on the microbial role in the healthiness and safety enhancement of red wines, by proposing a specific selection of microbial starters. Furthermore, the growth and metabolism of lactic acid bacteria (LAB), which are essential in the quality of many fermented beverages like cider and wine, are discussed. In addition to malic acid, some other organic acids, sugars and carbon sources may be utilised by LAB modifying the sensory quality of these products. In fruit juice and related product, for example, they are considered spoilage microorganisms. Sulphur dioxide (SO2) is one of the most debated chemical components used in enology. Its important antioxidant, preservative and antiseptic properties are indispensable for the health, stability and quality of wine. Flow injection analysis offers great potentials on the field of automation in terms of high sampling rate, precision, accuracy and cost effectiveness. This book reviews automated flow injection methods for the determination of sulphur dioxide in wines. Moderate wine intake could play a protective role in several systems, including cardiovascular, digestive and neuroendocrine ones. Since the description of the French paradox, many beneficial effects of red wine have been described, namely those linked to cardiovascular disease protection. The most recent findings regarding the effects of red wine or its components on the adipose tissue are reviewed. In addition, it has been shown that red wine polyphenolics causes substantial falls in blood pressure, thus improving endothelial function and decreasing oxidative stress. These studies on vascular endothelium are also looked at. The main component considered responsible for the reduced risk of death in alcoholic beverages is ethanol. This book reviews the data generated to date on the amount of phenolic compounds necessary to elicit certain cardioprotective effects. This data may have implications for national alcohol and dietary guidelines, for medical practitioners who 'prescribe' daily moderate wine consumption, as well as for the wine industry per se redeveloping healthier wine styles and types.
Download or read book Impact of the Wine Matrix on the Perception of Finish in Red Wine written by Allison Kathleen Baker and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine finish, the flavors, tastes, and mouthfeels that linger after swallowing wine, contributes to wine quality. The objective of this study was to investigate red wine finish, including the influence of the wine matrix on sensory attributes. Results from time-intensity trained sensory evaluations of flavor finish as a function of tannin and ethanol content indicated that the duration of flavor finish was extended by higher ethanol content. This longer finish of the high ethanol treatments was more acceptable than the shorter finish of the low ethanol treatments. Increased tannin levels extended the duration of finish for bell pepper flavor but significantly decreased consumer acceptability across all flavors. These results provide wine makers with practical knowledge to consider when making decisions that impact the tannin or ethanol profiles of their wines. These studies also exposed the need to develop methodology to further investigate wine finish. To address these methodological needs, a recently introduced dynamic sensory methodology for trained panelists, Temporal Check-All-That-Apply (TCATA), was used for the characterization of wine finish in wines varying in ethanol content. Results indicated that the finish of the high ethanol treatments were described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, while the finish of the low ethanol treatment was characterized by sourness, red fruit, and green flavors (p≤0.05). Consumers (40%) liked the finish of the low ethanol wine compared to the high ethanol or commercial wines (both ∼ 60% consumers) (p≤0.05). Finally, methodology for instrumental analysis of wine finish using in-mouth Stir Bar Sorptive Extraction (SBSE)/gas chromatography was developed. Using this method, different concentrations of volatile compounds were detected in the mouth at varying times throughout the finish (p≤0.05). These results demonstrated the application of this method for quantification of volatiles as they contribute to wine finish. The application and development of new methodologies (TCATA and in-mouth SBSE/GC-FID) for red wine finish characterization has advanced the ability to characterize temporal qualities. Overall this research has contributed to the previously understudied area of wine finish, demonstrating the influence of the wine matrix on the wine finish as evaluated by trained panelists, consumers and instrumentally.
Download or read book Wine Science written by Ronald S. Jackson and published by Elsevier. This book was released on 2014-05-31 with total page 1016 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology
Download or read book The Chemical Testing of Wines and Spirits written by John Joseph Griffin and published by . This book was released on 1866 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Fermented and Distilled Alcoholic Beverages a Technological Chemical and Sensory Overview Red Wines written by Maurício Bonatto Machado de Castilhos and published by . This book was released on 2021 with total page 0 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), Carmenáere (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 Wine written by Merton Sandler and published by CRC Press. This book was released on 2002-12-19 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity and lineage and led to improvements in the winemak
Download or read book The Chemical Testing of Wines and Spirits written by John Joseph GRIFFIN (F.C.S.) and published by . This book was released on 1866 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book On the use alcoholic liquors in general and of the wine of St Raphael in particular in temperate and cold countries written by Apollinaire Bouchardat and published by . This book was released on 1877 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Brettanomyces Volatile Compounds on the Sensory Properties of Red Wine written by Megan Rae Schumaker and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer written by Meghan Lynne Peltz and published by . This book was released on 2015 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection thresholds (the minimal concentration of a stimulus that can be detected by humans) are used to determine odor potency of aromatic compounds in a food system. Compounds present in concentrations multiple times above threshold will have a greater probability of contributing to the overall aroma than compounds that occur at concentrations much lower than their thresholds. One measure of flavor potency, odor activity value (OAV) is the concentration of an individual compound found in a food system divided by its sensory threshold concentration. The accuracy of the value is partially determined by the robustness of the threshold measurement, influenced by various psychophysical and chemical factors. Differences in individual perception, sensory testing methodology and flavor interactions contribute to the wide variation found in published threshold values. In addition to sensory factors, the chemical properties of flavor compounds determine the likelihood that the compound will be released from the matrix into the headspace of the container. The matrix (air, water, beer) in which the compounds are tested will impact the measured threshold value. For instance, published thresholds in water or air are lower than in food systems due to the increased complexity of the matrix. The stimulus is typically suppressed or overpowered by background volatiles in the base. Therefore, odor activity values should be calculated using threshold measurements determined in the food of interest as opposed to air, water, or other model systems. The composition of "beer" bases varies slightly between sources of published thresholds but all are pale adjunct lagers of less than 5% alcohol by volume (ABV). Literature values do not cover the hop forward styles or variants found in the craft beer sector, especially the highly hopped and higher ethanol, all-malt beers. The role of ethanol content on sensory aroma detection thresholds of odors in beer has not been published. The authors hypothesized that the solvating properties of ethanol would impact sensory aroma detection thresholds of hydrophobic compounds in beer. Hydrocarbons, being especially hydrophobic, would be retained in the higher ethanol beer thereby resulting in higher threshold concentrations. Ten potential character-impact hop compounds were selected to represent a range of chemical classes: (-)-[beta]-carophyllene, (±)-[beta]-citronellol, [beta]-damascenone, geraniol, geranyl acetate, [alpha]-humulene, (±)-[beta]-linalool, [beta]-myrcene, nerol and 4-mercapto-4-methylpentane-2-one (4MMP). The olfaction detection threshold of each compound was determined in unhopped pale ale with 5% and 10% ABV using ASTM E679 "best estimate threshold' standard methodology. Results of this study indicated that ethanol content has little effect on the sensory aroma detection of hop compounds in beer. Ethanol content was not a main effect in the analysis of variance of the combined dataset. The majority of compounds were not influenced by ethanol concentration. Thresholds not exhibiting an alcohol effect, averaged across bases, are: 715 [micro]g/L (-)-[beta]-carophyllene , 42 [micro]g/L (±)-[beta]-citronellol, 480 [micro]g/L geranyl acetate, 317 [micro]g/L [alpha]-humulene, 135 [micro]g/L [beta]-myrcene, 6 ng/L 4-mercapto-4-methylpentane-2-one (4MMP) and 869 [micro]g/L nerol. Results of paired comparisons indicated [beta]-damascenone, geraniol and (±)-[beta]-linalool thresholds were significantly influenced by ethanol content. However the practical significance of the 36ppb difference between bases for [beta]-damascenone (195 [micro]g/L in 5% ABV to 74 [micro]g/L in 10% ABV) is uncertain. Interestingly, terpene alcohols increased by up to 2.5 fold with increased ethanol. The threshold of geraniol increased from 141[micro]g/L to 305 [micro]g/L and linalool increased from 83 [micro]g/L to 205 [micro]g/L when more ethanol was present. Our overall conclusion from this work is ethanol content has little effect on the aroma detection thresholds of hop compounds in beer considering compound, assessor and inherent threshold testing methodology variation. In instances where ethanol was significant there may be little potential impact on odor activity values because the 2.5 fold threshold increase was relatively small. Considering these ten hop compounds, more variation was seen in the typically 500 fold difference in individuals' detection thresholds and the 3-10,000 fold difference in reported thresholds between literature sources. Where ethanol concentration clearly has an effect on beer flavor its effect on sensory detection thresholds of hop compounds is minor. The results of this study can be used for OAV calculations across a wide range of ethanol concentrations in beer.
Download or read book Flavour Volatiles of Wine written by Matteo Bordiga and published by Mdpi AG. This book was released on 2022-01-25 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the entire process, starting from the grapes and continuing through to bottled ageing. At the moment, wine makers are limited as to the range of yeasts that are able to impart some specific aromatic characteristic to a wine, and research focuses on issues such as adjusting the levels of flavour and aroma compounds, in particular esters and alcohols, producing enzymes that will release additional volatile compounds from the grapes, and reducing the amount of alcohol to levels that allow a better perception and release of aroma and flavour compounds. New yeast strains are continuously being developed using traditional breeding techniques, leading to different flavour and aroma profiles in wine. The potential flavour volatiles of wine include, but are not limited, to the following: i) varietal; ii) pre-fermentative volatiles formed by the yeast during fermentation; iii) formed by the yeast directly related to alcoholic fermentation; iv) related to amino acid metabolism; v) formed during malolactic fermentation; vi) formed during ageing (reductive and oxidative pathway) and maturation. This Special Issue, "Flavour Volatiles of Wine", aims to reach a mechanistic understanding of these pathways, with a focus on the reactions involved in the formation or degradation of key wine odorants, and of the technological factors involved during the winemaking process. It consists of six peer-reviewed papers that cover novel aspects of volatile compounds research in the wine sector.
