Influence of packaging and aging on the red wine volatile composition and sensory attributes

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

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Sensory attributes and volatile composition of a dry white wine under different packing configurations

Journal of Food Science and Technology ◽

10.1007/s13197-017-2910-3 ◽

2017 ◽

Vol 55 (1) ◽

pp. 424-430 ◽

Cited By ~ 4

Author(s):

N. Moreira ◽

P. Lopes ◽

H. Ferreira ◽

M. Cabral ◽

P. Guedes de Pinho

Keyword(s):

White Wine ◽

Sensory Attributes ◽

Volatile Composition

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Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods ◽

10.3390/foods9070926 ◽

2020 ◽

Vol 9 (7) ◽

pp. 926 ◽

Cited By ~ 2

Author(s):

Hanán Issa-Issa ◽

Marina Cano-Lamadrid ◽

Ángel Calín-Sánchez ◽

Aneta Wojdyło ◽

Ángel. A. Carbonell-Barrachina

Keyword(s):

Young People ◽

Volatile Compounds ◽

Sensory Analysis ◽

Food Industry ◽

Fruits And Vegetables ◽

Sensory Attributes ◽

Sensory Profile ◽

Pomegranate Juice ◽

Volatile Composition ◽

Fruit Purée

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

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Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins

Processes ◽

10.3390/pr8111483 ◽

2020 ◽

Vol 8 (11) ◽

pp. 1483

Author(s):

Phoency F.-H. Lai ◽

Po-Chun Hsu ◽

Bo-Kang Liou ◽

Rupesh D. Divate ◽

Pei-Ming Wang ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Cell Wall ◽

Red Wine ◽

Raw Materials ◽

Principal Component ◽

Consumer Preference ◽

Quality Attributes ◽

Sensory Attributes ◽

Red Wines ◽

High Mannose

The objective of this study was to improve the quality attributes of red wines by Saccharomyces cerevisiae (BCRC 21685) mutant CM8 with overexpression of high-mannose mannoproteins, with respective to phenolic compositions, colorimetric parameters, and consumer sensory attributes. The CM8 was mutated by ethyl methane sulfonate and showed the ability of overproducing cell wall mannoproteins selected by killer-9 toxin-containing YPD plates. Kyoho grapes were used as raw materials. It is interesting to find that the cell wall mannoproteins isolated from CM8 mutant possessed a significantly higher mannose content in the polysaccharide fraction (81% w/w) than that did from parent strain (66% w/w). The red wines made of winter grapes and CM8 (CM8-WIN) showed significantly greater total tannins, flavonols, and anthocyanins levels, as well as higher color, higher flavor, and higher consumer preference than those by its SC counterpart (SC-WIN). The characteristics of the red wines studied were further elucidated by principal component analysis. Conclusively, using CM8 starter could effectively endow the red wine with high-quality attributes via the interactions of high-mannose mannoproteins with wine compounds.

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Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10278 ◽

2020 ◽

Vol 100 (6) ◽

pp. 2522-2533 ◽

Cited By ~ 3

Author(s):

Luigi Picariello ◽

Davide Slaghenaufi ◽

Maurizio Ugliano

Keyword(s):

Red Wine ◽

Volatile Composition ◽

Oxidative Response

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Volatile composition of Baga red wine

Analytica Chimica Acta ◽

10.1016/j.aca.2003.10.009 ◽

2004 ◽

Vol 513 (1) ◽

pp. 257-262 ◽

Cited By ~ 123

Author(s):

Sı́lvia M Rocha ◽

Fanny Rodrigues ◽

Paula Coutinho ◽

Ivonne Delgadillo ◽

Manuel A Coimbra

Keyword(s):

Red Wine ◽

Volatile Composition

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Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

Food Science and Technology International ◽

10.1177/1082013208095686 ◽

2008 ◽

Vol 14 (5_suppl) ◽

pp. 21-27 ◽

Cited By ~ 17

Author(s):

B. Puertas ◽

R.F. Guerrero ◽

M.S. Jurado ◽

M.J. Jimenez ◽

E. Cantos-Villar

Keyword(s):

Relative Abundance ◽

Red Wine ◽

Sensory Attributes ◽

Anthocyanin Content ◽

Color Intensity ◽

Warm Climate ◽

Dry Ice ◽

High Valuation ◽

Color Enhancement ◽

Wine Color

The effects of five novel winemaking technologies on color were evaluated. Cold soak maceration (CSM), dry ice maceration (DIM), prefermentative juice runoff (PJR), delestage (D), and extended maceration (EM) were the process assayed on grapes from Tempranillo variety cultivated in a warm climate zone. Enological and color parameters were determined at stemmed-crushed, pressed, bottled and after 4 months aged in bottle. Significant differences were found in color intensity, percentage of red and blue, and hue at each step of the process and for every technique when compared to the control wine. However, differences tended to decrease with aging. Eleven anthocyanins (glucosides and acylated) were identified, and five quantified by HPLC. Also the anthocyanin distribution in free anthocyanin (% FA), copigmented anthocyanin (% CA) and polimerizated anthocyanin (% PA) were studied. Differences were found for total anhocyanin content, not in their relative abundance. Winemaking processes affected wine's main sensory attributes. DIM achieved a remarkably high valuation for aspect at bottle time, while EM obtained very positive remarks with regards to aroma and persistence at aging DIM and PJR seemed to be the most promising techniques, but after 4-months aging in bottle only EM wine showed a high anthocyanin content.

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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

OENO One ◽

10.20870/oeno-one.2016.50.4.885 ◽

2016 ◽

Vol 50 (4) ◽

Cited By ~ 10

Author(s):

Maria Kyraleou ◽

Eleni Tzanakouli ◽

Yorgos Kotseridis ◽

Kleopatra Chira ◽

Ioannis Ligas ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Red Wine ◽

Phenolic Content ◽

Practical Interest ◽

Wood Chip ◽

Extraction Process ◽

Wood Chips ◽

Font Size ◽

Volatile Composition ◽

Color Parameters

The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines.

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Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels

Food Science and Technology International ◽

10.1177/1082013216642331 ◽

2016 ◽

Vol 22 (8) ◽

pp. 677-687 ◽

Cited By ~ 7

Author(s):

Szilvia Banvolgyi ◽

K Savaş Bahçeci ◽

Gyula Vatai ◽

Sandor Bekassy ◽

Erika Bekassy-Molnar

Keyword(s):

Low Temperature ◽

Factorial Design ◽

Red Wine ◽

Sensory Attributes ◽

Transmembrane Pressure ◽

Nanofiltration Membrane ◽

Permeate Flux ◽

Alcohol Content ◽

Membrane Performance ◽

Low Alcohol

The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10–20 bar) and temperature (20–40 ℃) on the retention of valuable components such as anthocyanins and resveratrol, and on the nanofiltration membrane performance. The highest retention of anthocyanin and resveratrol was achieved at low temperature (20 ℃), while the high transmembrane pressure (20 bar) was found to increase the permeate flux considerably. The experiments demonstrated that nanofiltration appears as a valid technique for the production of low alcohol content red wine concentrate. Reduction of volume by a factor of 4, leads to 2.5–3 times more anthocyanins and resveratrol in the wine concentrates. The final new wine products – obtained by using various forms of reconstitution of the concentrated wine – had low alcohol content (4–6 % by volume) and their sensory attributes were similar to those of the original wine.

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