scholarly journals SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS

2008 ◽  
Vol 31 (5) ◽  
pp. 645-660 ◽  
Author(s):  
MARTA CANO-LÓPEZ ◽  
ANA B. BAUTISTA-ORTÍN ◽  
FRANCISCO PARDO-MÍNGUEZ ◽  
JOSE M. LÓPEZ-ROCA ◽  
ENCARNA GÓMEZ-PLAZA
Keyword(s):  
Stainless Steel ◽  
Contact Time ◽  
Red Wine ◽  
Descriptive Analysis ◽  
Oak Chips ◽  
Steel Tanks ◽  
Sensory Descriptive Analysis

Sensory descriptive analysis of Bobal red wines treated with oak chips at different stages of winemaking

2011 ◽  
Vol 17 (3) ◽  
pp. 368-377 ◽  
Author(s):  
E.G. GARCÍA-CARPINTERO ◽  
M.A. GÓMEZ GALLEGO ◽  
E. SÁNCHEZ-PALOMO ◽  
M.A. GONZÁLEZ VIÑAS
Keyword(s):  
Descriptive Analysis ◽  
Red Wines ◽  
Oak Chips ◽  
Sensory Descriptive Analysis

scholarly journals Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1250
Author(s):  
Rosario Sánchez-Gómez ◽  
Maria del Alamo-Sanza ◽  
Ana María Martínez-Gil ◽  
Ignacio Nevares
Keyword(s):  
Stainless Steel ◽  
Red Wine ◽  
Phenolic Composition ◽  
Oak Wood ◽  
Aging Period ◽  
Color Evolution ◽  
Steel Tanks ◽  
Wine Aging ◽  
The Way

The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.

Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips

2011 ◽  
Vol 401 (5) ◽  
pp. 1531-1539 ◽  
Author(s):  
Michaël Jourdes ◽  
Julien Michel ◽  
Cédric Saucier ◽  
Stéphane Quideau ◽  
Pierre-Louis Teissedre
Keyword(s):  
Stainless Steel ◽  
Oak Chips ◽  
Steel Tanks ◽  
Oak Barrels ◽  
Wine Aging ◽  
Kinetics Of

scholarly journals Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 204 ◽  
Author(s):  
Sijing Li ◽  
Keren Bindon ◽  
Susan Bastian ◽  
Kerry Wilkinson
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Chemical Composition ◽  
High Performance ◽  
Red Wine ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Fruit Maturity ◽  
A Minor ◽  
Early Harvest

The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.

scholarly journals Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 54 ◽  
Author(s):  
Jiyun Yang ◽  
Jeehyun Lee
Keyword(s):  
Consumer Research ◽  
Descriptive Analysis ◽  
Food Products ◽  
Cross Cultural ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Sensory Testing ◽  
Preparation Methods ◽  
Product Modification ◽  
Sensory Descriptive Analysis

As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

scholarly journals Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Mackenzie E. Batali ◽  
William D. Ristenpart ◽  
Jean-Xavier Guinard
Keyword(s):  
Descriptive Analysis ◽  
Consumer Preference ◽  
Total Dissolved Solids ◽  
Sensory Profile ◽  
Preference Testing ◽  
Time Period ◽  
Sensory Descriptive Analysis ◽  
Percent Extraction ◽  
Key Parameter

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

Sign in / Sign up

Export Citation Format

Share Document