Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines

2012 ◽  
Vol 18 (1) ◽  
pp. 91-99 ◽  
Author(s):  
O. MAKHOTKINA ◽  
B. PINEAU ◽  
P.A. KILMARTIN
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Sensory Profile ◽  
Sauvignon Blanc

scholarly journals Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 745-759
Author(s):  
Maria Dimopoulou ◽  
Vicky Troianou ◽  
Chrisavgi Toumpeki ◽  
Yves Gosselin ◽  
Étienne Dorignac ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Malic Acid ◽  
Citrus Fruit ◽  
Ethyl Esters ◽  
Sensory Profile ◽  
Acetic Acid Production ◽  
Sauvignon Blanc ◽  
Volatile Acidity ◽  
Pure Cultures ◽  
The Impact

Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of three different Saccharomyces species at classic and cold inoculation temperatures on wine chemical composition and sensory profile. All the produced wines were analysed for the main oenological parameters (total acidity, volatile acidity, residual sugars, alcohol, and malic acid), as well as for volatile aromatic compounds, such as higher alcohols, acetate esters, ethyl esters and varietal thiols. In addition, implantation monitoring at the strain level and sensory analyses were performed in all fermentation trials. The wines fermented with S. pastorianus strains were characterised by significant lower acetic acid production and greater malic acid degradation compared to the wines fermented with S. cerevisiae strains. Interestingly, when the inoculation process for all trials was performed at a cold temperature (13 °C), the typical aromas of Sauvignon blanc were stronger than those in the classic inoculation temperature (18 °C) trials. Furthermore, the co-inoculation of S. pastorianus and S. bayanus resulted in wines exhibiting a higher intensity of citrus fruit notes than the wines fermented with the commercial S. cerevisiae strains. These results show that some strains from different Saccharomyces species other than S. cerevisiae, such as S. pastorianus and S. bayanus, could be promising starters for Sauvignon blanc wines and their performance can be modulated by the inoculation conditions.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

The effects of storage temperature on the chemical composition of hop pellets

2001 ◽  
Vol 36 (11) ◽  
pp. 1053-1058 ◽  
Author(s):  
A Canbaş ◽  
H Erten ◽  
F Özşahin
Keyword(s):  
Chemical Composition ◽  
Storage Temperature

Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in Prunus mume Sugar Extracts

2020 ◽  
Vol 24 (4) ◽  
pp. 309-316
Author(s):  
Ga-Yeong Park ◽  
Hyun Wook Jang ◽  
Kyung Mi Kim ◽  
Young Hwang ◽  
Ha Yun Kim ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Prunus Mume ◽  
Pressure Plate ◽  
Temperature And Pressure

scholarly journals Comparison of Chemical Compounds and Their Influence on The Taste of Coffee Depending on Green Beans Storage Conditions

2021 ◽  
Author(s):  
Magdalena Zarebska ◽  
Natalia Stanek ◽  
Krzysztof Barabosz ◽  
Anna Jaszkiewicz ◽  
Renata Kulesza ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Chemical Compounds ◽  
Treatment Method ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Roasted Coffee ◽  
Green Beans ◽  
Grain Processing ◽  
Better Than ◽  
Natural Way

Abstract Currently, there is no technology for storing green coffee (GC), which results in obtaining high-quality roasted coffee (RC). The aim of this study was evaluating the effects of storage temperature (-10, 5, 10, 18, 20ºC, uncontrolled), post-harvest treatment method (natural (N), washed (W)) and type of packaging material (GrainPro (G), jute (J) bags) on content of chlorogenic acids, caffeine and trigonelline as also on sensory profile of GC from “specialty’ sector after 12 months of measured storage. HPLC results showed that GrainPro bags preserve considered compounds better than jute. Exception was 10oC chamber, where in the samples from jute have been reported higher contents of all analyzed compounds. Also natural way of grain processing retains more assayed compounds. The best results were obtained in 10oC for jute both, natural and washed, where the highest level of all considered compounds were noted. The tendency was supported by the sensory analysis.

scholarly journals Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat

2010 ◽  
Vol 14 (3) ◽  
Author(s):  
  Gašperlin L. ◽  
Polak T. ◽  
Rajar A. ◽  
SkvarÈa M. ◽  
Zlender B.
Keyword(s):  
Chemical Composition ◽  
Sensory Profile ◽  
Rabbit Meat

scholarly journals Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

2021 ◽  
Vol 319 ◽  
pp. 01052
Author(s):  
Brahim Outemsaa ◽  
Asmaa Oubihi ◽  
Hassna Jaber ◽  
Sara Haida ◽  
Ikram Kenfaoui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Antimicrobial Activities ◽  
Sensory Profile ◽  
Illicium Verum ◽  
The Impact ◽  
Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

scholarly journals Effect of different irrigation strategies on vine physiology, yield, grape composition and sensory profile of Sauvignon Blanc (Vitis vinifera L.) in a cool climate area

OENO One ◽  
2013 ◽  
Vol 47 (3) ◽  
pp. 159 ◽  
Author(s):  
Gabriel Balint ◽  
Andrew G. Reynolds
Keyword(s):  
Soil Moisture ◽  
Field Experiments ◽  
Root Zone ◽  
Water Status ◽  
Sensory Profile ◽  
Wine Aroma ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Fruit Composition ◽  
Cool Climate

<p style="text-align: justify;"><strong>Aim</strong>: The impacts of partial root zone drying (PRD) and regulated deficit irrigation (RDI) on soil moisture, vine water status, yield components, fruit composition and wine sensory profile of Sauvignon blanc were studied in a cool climate region.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Field experiments were conducted in a commercial Sauvignon blanc block in Ontario, Canada between 2006 and 2008. Treatments were: non-irrigated control, PRD, full irrigation [100% of crop evapotranspiration (ET<sub>c</sub>)] and one level of RDI (25% ET<sub>c</sub>). Treatments began immediately after fruit set and continued until the beginning of September. Reference evapotranspiration (ET<sub>o</sub>) was calculated using the Penman–Monteith equation. Soil moisture and vine water status (leaf water potential and transpiration rate) in the PRD treatments were generally less than in 100% ET<sub>c</sub> but higher than in non-irrigated and 25% ET<sub>c</sub> treatments. Almost all treatments were different than non-irrigated vines in fruit composition and wine sensory attributes. RDI strategies were more consistent across vintages than the PRD treatments in their effect on vine water status, grape composition and sensory profiles.</p><p style="text-align: justify;"><strong>Conclusions</strong>: Use of RDI or PRD in cool climates during dry and warm years can improve grape composition. In very dry and hot seasons, like that of 2007, irrigation improved grape composition and wine aroma typicity. RDI enhanced fruity aroma attributes, which suggests that this could be a viable strategy to improve grape and wine quality in cool areas. However, due to high climatic variation over the period studied, no consistent pattern of irrigation effects was found for berry composition, suggesting that plant water status was not the only factor that controlled fruit and wine quality.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: To the best of our knowledge, this study is the first evaluation of PRD in a cool, humid climate, and highlights the potential value of both RDI and PRD irrigation techniques in cool climate regions, particularly during dry growing seasons.</p>

scholarly journals Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO One ◽  
2022 ◽  
Vol 56 (1) ◽  
pp. 17-28
Author(s):  
Mathilde Gadrat ◽  
Joël Lavergne ◽  
Catherine Emo ◽  
Pierre Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Organoleptic Properties ◽  
Oak Wood ◽  
Different Temperatures ◽  
Sorting Test ◽  
The Impact

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

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