Download or read book Comparison of the Effects of Storage in French and American Oak Barrels on Composition and Sensory Properties of Cabernet Sauvignon Wine written by Joel William Aiken and published by . This book was released on 1983 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1 957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 28 (thesis year 1 983) a total of 10,661 theses titles from 26 Canadian and 197 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 28 reports theses submitted in-1983, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.
Download or read book Alternatives to Oak Barrel Maturation written by Anna Marie Crump and published by . This book was released on 2015 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this research was to investigate the use of oak alternatives by the wine industry, and specifically, to explore their influence on the composition, sensory properties, and consumer acceptability of wine. A detailed online consumer questionnaire was administered nationally to wine consumers to explore their knowledge of and attitudes towards the use of oak during winemaking. Within the sample population surveyed (n=1015), four distinct consumer segments were identified, each with significantly different attitudes towards the use of oak alternatives for wine maturation. A segment of more knowledgeable consumers, who appreciate and value traditional barrel maturation, held slightly negative views of wines produced with oak alternatives. However, a second cluster comprising less knowledgeable consumers were accepting of the use of oak alternatives, provided wine quality was not affected. The results from this study have advanced our understanding of consumer attitudes towards innovative oak technologies and provide justification for the use of oak alternatives by winemakers, who can now tailor their wines to better meet the expectations of specific segments of their target market. A maturation trial was subsequently established to examine the effect of different storage vessels on wine composition and sensory properties. The specific objective of the trial was to compare vessels comprising three different panel types, i.e. stainless steel, plastic and oak wood panels, and the potential for each to produce wines of comparable composition and quality to those aged traditionally in barrels. The outcomes of the 12 month trial demonstrated that the different storage vessels each imparted oak characters to wine and therefore afford winemakers an alternative method for the oak maturation of wine. In a second maturation trial, traditional and alternative oak maturation regimes were employed to age Cabernet Sauvignon wines and the effect of each treatment on the composition, sensory properties and consumer acceptance of wine investigated. Acceptability scores from 116 consumers revealed no significant differences in consumers' overall liking of each wine, but segmentation based on individual liking scores identified three distinct clusters comprising consumers with significantly different wine preferences. Multivariate data analysis revealed the sensory attributes driving wine preference for each consumer segment. These results further justify wine producers' use of alternative oak maturation regimes to reduce production costs and achieve wine styles that appeal to different segments of the consumer market. To gain a holistic view of consumer preferences for oak attributes in wine, a third consumer study was undertaken to investigate the effect of key oak aromas on consumer emotions. Consumers (n=116) were asked to rate their liking of eight oak-derived aromas and to then consider how different oak aromas make them feel. Consumers scored each aroma favourably, but spice and chocolate were liked most, and smoky and coconut aromas were liked least. Segmentation of consumer liking scores revealed three segments which differed in their liking of and emotional response to different oak aromas, but differences were subtle. This study showed oak aromas generally elicited positive emotions, but broader classes of aromas, e.g. oak derived aromas versus fruit aromas (e.g. citrus, berry or tropical fruit), may elicit stronger emotional responses than individual oak aromas. An additional study reporting the convenient, low-cost preparation of isotopically labelled volatile wine phenols, using microwave-assisted deuterium exchange, was also conducted. The development of a method that incorporates deuterium atoms on the aromatic ring offers significant benefits for quantitative GC-MS analysis by stable isotope dilution analysis, i.e. improved accuracy and reproducibility, and this study complemented the aforementioned consumer research.
Download or read book Effect of American and French Oak Barrels on the Phenolic Acid Composition and Sensory Quality of Seyval Blanc Wines written by James Andrew Jindra and published by . This book was released on 1986 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of American Oak Barrel Provenance on Wine Sensory Attributes written by Patricia Ann Howe and published by . This book was released on 2004 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooperage for Winemakers written by Geoffrey Schahinger and published by . This book was released on 1992 with total page 132 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 Texas Sauvignon Blanc Wine Aged in American and French Oak Barrels written by Ardeshir Noshirwan Mistry and published by . This book was released on 1989 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine Aging Technologies written by María Del Alamo-Sanza and published by MDPI. This book was released on 2019-04-04 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels. The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel. Important aspects to be addressed are: the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen
Download or read book Oak Wood Contribution to Wine Aroma written by Philip John Spillman and published by . This book was released on 1997 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using sensory ranking, studies aroma variability of a chardonnay and a cabernet sauvignon matured in new oak barrels. Oak wood-derived volatile compounds are analysed using gas chromatography, to suggest which natural and cultural variables are involved in each aroma variation.
Download or read book Winemaking written by V. K. Joshi and published by CRC Press. This book was released on 2021-02-09 with total page 747 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers important aspects of wine making Discusses the composition and nutrition of wine Focuses on the findings of wine and health, based on the scientific/clinical trials Delineates the role of microbiology and biochemistry of wine Examines the toxicology and safety considerations of wine consumption Outlines various aspects of viticultural issues in wine making Discusses various applied facets of wine production and consumption.
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1985 with total page 1074 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Fermentation and Aging in American French and Hungarian Oak Barrels on the Composition of Volatile Compounds in Chardonnay Wine written by John Patrick Towey and published by . This book was released on 1995 with total page 270 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 2020-04-04 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each
Download or read book Evaluation of the Effects of Soil and Other Geographic Parameters on the Composition and Flavor of Cabernet Sauvignon Wines from the Napa Valley written by Theresa Spears and published by . This book was released on 1990 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Aroma Evolution written by Matteo Bordiga and published by CRC Press. This book was released on 2019-11-15 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
